Keto Pumpkin Roll
Indulge in the flavors of fall with this irresistible Keto Pumpkin Roll, a low-carb twist on the classic dessert! Perfectly spiced with cinnamon, nutmeg, and ginger, this soft and fluffy pumpkin cake features a creamy, indulgent cream cheese filling that will delight your taste buds. Made with almond flour and sweetened with erythritol, this keto-friendly treat is both gluten-free and sugar-free, making it ideal for anyone following a low-carb lifestyle. Easy to prepare in under 90 minutes, it’s a crowd-pleaser that’s perfect for holiday gatherings or cozy autumn evenings. With every slice showcasing its beautiful swirl, this make-ahead dessert doesn’t just taste amazing—it looks stunning on your dessert table. Don’t miss out on the ultimate combination of flavor, texture, and wellness with this Keto Pumpkin Roll!
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.75 cup pumpkin puree
- 4 large eggs
- 1 cup granulated erythritol
- 8 oz cream cheese
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.5 tsp ground ginger
- 0.25 tsp salt
- 0.5 cup powdered erythritol
- 3 tbsp butter
Instructions
Preheat the oven to 350°F (175°C) and line a 15x10-inch jelly-roll pan with parchment paper.
In a large mixing bowl, beat the eggs and granulated erythritol together with an electric mixer until the mixture is light and fluffy.
Stir in the pumpkin puree and vanilla extract until well combined.
In a separate bowl, whisk together almond flour, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt.
Gently fold the dry ingredients into the pumpkin mixture until a smooth batter forms.
Spread the batter evenly over the prepared jelly-roll pan.
Bake for about 13 to 15 minutes, or until the cake springs back when lightly touched.
While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered erythritol.
As soon as the cake comes out of the oven, carefully turn it out onto the prepared towel and peel away the parchment paper.
Starting from one short side, gently roll up the cake with the towel, and let it cool completely while rolled.
In a medium bowl, beat the cream cheese, butter, and powdered erythritol until smooth and creamy.
Once the cake is completely cool, gently unroll it and evenly spread the cream cheese filling over the surface.
Re-roll the cake without the towel this time, then wrap it in plastic wrap and refrigerate for at least one hour.
Slice the roll into 1-inch pieces and serve. Enjoy your keto pumpkin roll!
Nutrition Facts
Calories |
2638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.2 g | 299% | |
| Saturated Fat | 79.6 g | 398% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 2281 mg | 99% | |
| Total Carbohydrate | 393.8 g | 143% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 22.9 g | ||
| Protein | 82.8 g | 166% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 830 mg | 64% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 980 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
