Keto Pumpkin Roll Recipe

Welcome to the ultimate autumn delight – the Best Keto Pumpkin Roll! If you’re on the lookout for a guilt-free treat that marries the cozy flavors of fall with your low-carb lifestyle, look no further. This recipe features a tender spiced cake embracing a luscious, tangy cream cheese filling, all wrapped up in a perfect swirl of pumpkin goodness.

As the leaves start to turn and the air crisps up, there’s nothing quite like the comforting aroma of cinnamon and pumpkin spice wafting through the kitchen. This Keto Pumpkin Roll is a family favorite in my home, with each slice evoking memories of baking mornings with loved ones and the joy of savoring a slice of homemade goodness.

Whether you’re prepping for a fall gathering or simply treating yourself to a well-deserved indulgence, this Keto Pumpkin Roll is sure to hit the spot. With a few simple swaps and a touch of creativity, you can enjoy this classic American dessert with a keto twist all year round. So, roll up your sleeves, whip up a batch, and get ready to bask in the warm, aromatic embrace of this Best Keto Pumpkin Roll.

Quick Benefits

• Low carb and keto-friendly dessert option
• Perfect for fall gatherings and festive occasions
• Can be made ahead and stored for up to 4 days
• Versatile recipe with options for different variations and substitutions

Why You’ll Love This Keto Pumpkin Roll Recipe Recipe

• Perfect for Low Carb Lifestyles: Ideal for those on a low carb or keto diet without compromising on flavor and indulgence.
• Autumnal Flavors: Enjoy the cozy and inviting aroma of cinnamon and pumpkin spice, reminiscent of fall baking.
• Family Favorite: A beloved recipe for fall gatherings that will please both adults and kids, even those who are not following a low carb diet.
• Make Ahead and Freezer-Friendly: Prepare in advance and store in the fridge for up to four days or freeze individual slices for convenient grab-and-go desserts.
• Versatile and Customizable: Easily adapt the recipe for different seasons by swapping pumpkin with roasted carrot or varying the spices for a unique twist.
• Festive Presentation: Garnish with cinnamon, sugar-free caramel sauce, or chopped pecans for an elegant touch perfect for special occasions.
• Traditional with a Keto Twist: A lighter take on a classic American pumpkin roll that captures the essence of the original while being keto-friendly.
• Family Tradition: Create lasting memories by making and sharing this pumpkin roll that proves healthy baking can be just as delicious and satisfying.

Ingredients for Keto Pumpkin Roll Recipe

Pumpkin Cake

• 4 large eggs, at room temperature
• 1 cup super-fine blanched almond flour
• 1 teaspoon cinnamon
• 1/4 teaspoon sea salt
• 1 teaspoon baking powder
• 1/2 cup granulated keto sweetener (monk fruit, erythritol, or allulose)
• 2/3 cup pure pumpkin puree (not pie filling)
• 1/4 teaspoon xanthan gum
• 4 tablespoons coconut flour
• 1 teaspoon vanilla extract
• 2 teaspoons pumpkin pie spice

Cream Cheese Frosting

• 12 ounces cream cheese, softened
• 2 teaspoons vanilla extract
• 6 tablespoons unsalted butter, softened
• 1 teaspoon pumpkin pie spice, or more to taste
• 1/3 cup powdered keto sweetener, or to taste

Pro Tips for Keto Pumpkin Roll Recipe

For the perfect keto pumpkin roll, remember to roll the cake while it’s still warm to prevent cracking and use xanthan gum for added flexibility in the cake. While almond flour is the preferred choice for texture, finely ground sunflower seed flour can be used as a nut-free alternative. When making the cake, granulated monk fruit or erythritol works best, while powdered sweetener is ideal for the frosting. Don’t forget to wrap the finished roll tightly in plastic wrap before chilling in the fridge – this helps maintain freshness and flavor for up to four days, making it a convenient make-ahead dessert.

To elevate the presentation of your keto pumpkin roll, consider garnishing with a light dusting of extra cinnamon or adding sugar-free caramel sauce and chopped pecans for extra flavor and texture. For a festive touch, arrange slices on a pretty platter with cinnamon sticks. Additionally, freezing individual slices on a tray for easy grab-and-go desserts is a great idea. When craving a slice, simply let it thaw at room temperature or microwave for a few seconds to enjoy it perfectly soft and creamy. This family-favorite treat is not only delicious and keto-friendly but also versatile enough to be enjoyed year-round with simple ingredient swaps to suit different seasons.

How to Make Keto Pumpkin Roll Recipe

Step 1: Prepare Pumpkin Cake Batter

Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides.

Step 2: Mix Wet Ingredients

In a medium mixing bowl, whisk together eggs, pumpkin puree, and vanilla extract until smooth.

Step 3: Combine Dry Ingredients

Combine almond flour, coconut flour, granulated sweetener, baking powder, pumpkin pie spice, cinnamon, xanthan gum, and sea salt in a large bowl.

Step 4: Incorporate Wet and Dry

Combine the wet mixture with the dry ingredients in a bowl. Stir until a smooth, thick batter forms, then spread evenly into the lined pan.

Step 5: Bake the Cake

Bake the pan in the oven for 10 to 12 minutes, or until the top is firm to the touch.

Step 6: Roll the Cake

Allow the cake to cool for 5 minutes, then roll it up tightly from the short end with the parchment paper still attached. Let it cool completely while rolled.

Step 7: Make the Cream Cheese Frosting

In a large bowl, combine softened cream cheese, unsalted butter, powdered sweetener, vanilla extract, and pumpkin pie spice. Beat until light and fluffy. Adjust sweetness and spice to taste. Refrigerate briefly if mixture is too soft.

Step 8: Fill and Re-Roll

Unroll the cooled cake and evenly spread frosting, leaving a 1-inch border. Roll the cake tightly without parchment paper.

Step 9: Finish and Serve

Place the pumpkin roll on a serving platter. If desired, sprinkle with cinnamon, top with crushed pecans, or drizzle with sugar-free caramel sauce. Slice and serve.

Storage Tips

Once you have made this delicious keto pumpkin roll, it is important to store it properly to maintain its freshness and flavor. To store the pumpkin roll, tightly wrap it in plastic wrap before placing it in the refrigerator. This will help keep it fresh for up to four days. The flavors actually develop nicely over time, so it can taste just as good on day three as it did on day one.

If you want to freeze the pumpkin roll, slice it into individual portions and store them in airtight containers. When you are ready to enjoy a slice, simply thaw it in the refrigerator overnight. This method ensures that the pumpkin roll remains moist and delicious, almost as if it were freshly made. By following these storage tips, you can enjoy this tasty treat over several days or even save some for later without compromising its quality.

Ingredient Substitutions

If you are out of almond flour, hazelnut flour can be a suitable substitute with a slightly different nutty flavor. To make your own pumpkin pie spice, combine equal parts of cinnamon, nutmeg, ginger, and cloves. For those with allergies, a spreadable dairy-free cream cheese can replace the cream cheese without compromising the taste of the pumpkin roll.

When making this keto pumpkin roll, finely ground sunflower seed flour can be used as a nut-free alternative to almond flour. Additionally, using granulated monk fruit or erythritol for the cake and powdered sweetener for the frosting will yield the best results. To ensure the pumpkin roll stays fresh, wrap it tightly in plastic wrap and refrigerate for up to 4 days. It’s also a great idea to prepare and assemble the roll a day in advance, chilling it well before slicing and serving for optimal flavor.

Serving Suggestions

For a creative serving suggestion, try slicing the keto pumpkin roll into mini bite-sized pieces and serving them on a platter as a delicious and guilt-free party appetizer. You can garnish each piece with a sprinkle of cinnamon or a dollop of sugar-free whipped cream for an extra touch of sweetness. This way, your guests can enjoy the flavors of fall in a fun and easy-to-eat format.

Another idea is to incorporate the keto pumpkin roll into a dessert charcuterie board. Slice the roll into thin rounds and arrange them alongside sugar-free caramel sauce, chopped pecans, and maybe even some dark chocolate squares. Add in some fresh berries or apple slices for a pop of color and variety. This interactive dessert board will not only look stunning but also allow your guests to customize their perfect bite of pumpkin spice goodness.

FAQs for Keto Pumpkin Roll Recipe

Can I make this Keto Pumpkin Roll in advance?

Yes, you can prepare and assemble the pumpkin roll a day in advance. Chill it well before slicing and serving for the best results.

What can I use as a nut-free alternative to almond flour in this recipe?

You can use finely ground sunflower seed flour as a nut-free alternative to almond flour in this Keto Pumpkin Roll.

How should I store the Keto Pumpkin Roll for optimal freshness?

Wrap the pumpkin roll tightly in plastic wrap and refrigerate it for up to 4 days to maintain its freshness and flavor.

How can I prevent cracks while rolling the cake?

Roll the cake while it’s still warm and use xanthan gum for flexibility to help prevent cracks during the rolling process.

Conclusion

I hope you enjoy making and indulging in this Best Keto Pumpkin Roll as much as I do. It’s a delightful treat that offers all the flavors of fall without compromising your low-carb lifestyle. Whether you’re sharing it with loved ones or savoring it on your own, this pumpkin roll is sure to bring warmth and joy to your table.

Remember, healthy eating can be just as delicious and satisfying as traditional treats, and this keto pumpkin roll is a perfect example of that. So, go ahead, bake up a batch, and savor each bite of this spiced delight. Happy baking and happy eating, and may this Best Keto Pumpkin Roll become a beloved recipe in your home!