Ultimate Keto Pumpkin Roll Cake

This delicious keto pumpkin roll cake is the pumpkin recipe you want to share with your loved ones.  It’s light, fluffy, and won’t disappoint.

Packed with fall flavors and a creamy cream cheese filling, it’s a spongy keto pumpkin roll that is sure to please.

Made with almond flour, it’s a keto Swiss roll cake guaranteed to impress your guests during the holidays.

Not only is it a stunningly beautiful recipe, but it’s also keto-friendly and clocks in at 2.5 net carbs!

So you’ll be able to enjoy a low-carb pumpkin roll cake and stay in ketosis. Winning!

Keto Pumpkin Roll Cake

Serving a pumpkin roll cake is a classic favorite this time of the year. This is why I wanted to create a low-carb version you could wow your family with during the holidays.

The truth is, I’ve wanted to make a keto-friendly roll cake as a way to honor my mom’s memory.

Mom loved making roll cakes and reserved them for special occasions when she would carve out the time to make a dessert extra meaningful.

Although wanting to make a keto roll cake was high on my list, I’ll admit that it’s a cake recipe I was pretty intimidated to make.

Thankfully, this low-carb pumpkin roll cake wasn’t as challenging as I thought. 

You will feel confident about your roll-cake skills with the tips I share.  Traditionally, roll cakes can be messy and have a propensity for cracking.

Most recipes call for the cake to be rolled with a towel, but I found a much simpler way to move your cake using parchment paper.

Oh, how I wish Mom would have found out about this tip. It probably would have meant enjoying her roll cakes more often.

Ingredients You’ll Need To Make A Low-Carb Pumpkin Roll Cake

Disclosure: Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.

The following are the ingredients you’ll need to make a pumpkin roll cake that is low in carbs, sugar-free, and gluten-free. Note that the full printable recipe card is at the bottom of the page. 

• Finely milled almond flour that is measured and sifted
• Coconut flour
• Baking powder
• Sea salt
• Xanthan gum
• Pumpkin puree
• Eggs separated
• Powdered sugar substitute
• Vanilla extract
• Cinnamon powder
• Nutmeg powder
• Ground ginger
• Allspice
• Baking soda
• Melted unsalted butter, cooled
• Cream of tartar
• Water

Keto Cream Cheese Filling

• Softened, unsalted butter
• Full-fat cream cheese softened 
• Sugar-free confectioner’s sugar 
• Vanilla extract
• Sea salt

How To Make A Keto Pumpkin Roll Cake

To make your gluten-free, keto-friendly pumpkin roll cake, you’ll start by using finely milled almond flour that has been measured and sifted.

Sifting your almond flour is necessary to ensure the cake rolls easily.

You can use a sifter, fine mesh colander, or wood spoon.  The cake uses almond and coconut flour since the combination of flours gives the best results.

The recipe also calls for both baking powder and baking soda, plus a little xanthan gum. Please don’t skip the xanthan gum, as it is crucial to the texture of this cake.

Combine the sifted almond flour, coconut flour, baking powder, baking soda, xanthan gum, salt, and spices in a large bowl and set the dry ingredients aside.

Steps To Making A Low-Carb Pumpkin Swiss Roll Cake

Next, you’ll preheat the oven to 350 degrees and proceed to whisk the egg yolks, pumpkin puree, vanilla extract, and cooled melted butter.

Once fully incorporated, you’ll fold in the water, mix it until fully combined, and set it aside.

The next step is to beat your egg whites with the cream of tartar until frothy, and then add a tablespoon of the confectioner’s sugar substitute at a time and beat the egg whites until stiff peaks form.

Add the pumpkin egg yolk mixture to the large bowl of dry ingredients and mix until fully incorporated. Then, you’ll fold the egg whites in thirds until thoroughly combined.

Line a 9×13-inch rimmed cookie sheet with parchment paper.

Butter the parchment paper well, or use cooking spray. Next, spread the batter evenly onto the buttered parchment paper-lined cookie sheet and bake for 12–15 minutes until an inserted toothpick comes out clean.

The next step is to roll the pumpkin cake while it is hot. Roll the cake using the short side of the parchment paper.

Rolling the cake while it is still hot does two things: it helps form the cake and helps remember the roll shape once it’s time to add the filling.

The second thing is that the moisture that forms from the steam of the hot cake helps the cake texture, making it less likely for the cake to crack.

It’s essential to go slowly, roll the cake into a log, and allow it to cool completely for about 45–60 minutes on a baking rack.

While the cake roll fully cools, you’ll proceed to make the cream cheese filling. The filling comes together quickly by using both softened butter and cream cheese.

To make the filling, in a medium-sized bowl, beat the softened cream cheese, vanilla extract, salt, and butter with an electric mixer until light and fluffy.

Then add the confectioner’s sugar substitute to the cream cheese mixture, a tablespoon at a time, and continue to mix with the electric mixer until the confectioner’s sugar substitute is fully incorporated, for about 5 minutes.

Assembling Your Keto Pumpkin Roll Cake

Once the filling is ready and the cake has thoroughly cooled, carefully unfold the cake and spread the filling on the surface of the cake, leaving a 1-inch gap around all the edges.

This is the step that may still cause your cake to crack. If this happens, do not fret. Add the filling to the cake and use the parchment paper to roll the cake gently up again, then add the cracked side down onto the plate.

Trust me, no one will be wiser.

Next, you’ll need to refrigerate the filled roll cake for at least one hour or overnight before slicing. You can store leftovers in the refrigerator for up to 3 days, covered well. Or freeze for up to 3 weeks.

Best Sugar Substitutes For A Sugar-free Pumpkin Roll Cake

In testing this recipe, I found that using a powdered sugar substitute instead of a granulated sugar-free sweetener performed better in the cake and filling.

I have two recommendations. The first is the use of Lakanto’s powdered sweetener made with monk fruit or Swerve’s powdered erythritol sweetener. Both of these perform well in this recipe.

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I hope you will give this festive keto pumpkin roll cake recipe a try.

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