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Keto Pumpkin Swiss Roll Recipe

Keto Pumpkin Swiss Roll

yield: 10 SERVINGS

prep time: 20 MINUTES

cook time: 15 MINUTES

total time: 35 MINUTES

Ingredients

Spring Roll Cake:

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon pumpkin spice
  • 4 eggs
  • 2/3 cup pure pumpkin puree
  • 1/4 cup Swerve brown
  • 1/4 cup Swerve granular
  • 2 tablespoons Torani sugar free caramel syrup (or another sugar free caramel syrup you prefer)

Cream Cheese Filling:

  • 8 oz. cream cheese (room temperature)
  • 1 1/2 cup heavy whipping cream
  • 5 tablespoons swerve confectioners
  • 1 tablespoon Torani sugar free vanilla syrup

Directions

1

Preheat oven to 350 degrees.  Line your sheet pan with parchment paper and set aside

2

In a large bowl add all dry ingredients (except for the sugar alternatives) and mix. Set aside

3

In a large bowl add eggs, pumpkin puree, brown Swerve, granular Swerve, and mix with a handheld mixer.

4

Add dry ingredients to pumpkin puree mixture and mix on low until combined.  The batter should be easy to spread but not runny.

5

Spread batter evenly over the parchment paper (you should get about a 9x15 rectangle shape from the batter).  Bake for 15 minutes.

6

Remove from oven. Take a toothpick and poke holes throughout the cake.  Drizzle caramel syrup right over the cake letting it infuse into the cake.  Set aside for 15 minutes to cool.

7

While the cake is cooling, you can make the cream cheese filling. Add heavy whipping cream, cream cheese, syrup, and swerve confectioners in a medium-size bowl and mix with mixer until you reach a peak texture. Let sit for a few minutes to reach room temperature so the cream cheese can spread easily over the cake.

8

Place the parchment paper with Swiss Roll on the counter and spread cream cheese filling over the cake covering completely.

9

Now you will start rolling the cake from one end pulling the parchment paper off the cake as you roll.  Re-cover swiss roll in parchment paper to keep the roll tight.

10

Refrigerate Swiss roll covered for 4 hours or until completely cooled.  If making ahead of time, you can cover swiss roll and freeze up to 2 weeks prior to serving. If freezing before serving, place in the refrigerator the day before to thaw.

11

Garnish with Swerve Confectioner and serve.  Enjoy!

Nutritional Information

Yield: 10 slices, Serving Size: 1 slice
Amount Per Serving: Calories: 273, Total Carbohydrates: 17, Fiber: 2, Sugar Alcohols: 10g, Net Carbohydrates: 5g, Total Fat: 25g, Protein: 6g

Brought to you by Hip2Keto.
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12 Comments
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3.9 / 15 ratings
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Looking for a delicious holiday keto dessert to make for all of your seasonal gatherings?

This pumpkin Swiss roll is to die for! This dessert gives you the taste of a pumpkin pie but in a cake form. The rich fall taste you get in every bite will have your mouth watering. And guess what? It comes in at just 5 net carbs per serving, so you’ll be able to enjoy this low-carb treat while still sticking to your keto diet!

sliced pumpkin Swiss roll

Don’t worry, this may look fancy and complicated, but it’s super easy to make!

You can also make this ahead of time and freeze it. If your life is anything like mine, my time is precious, so anything I can make ahead of time is an instant win for me.


Hip Tips:

  • This swiss roll can be made 2 weeks ahead of time!
  • I used a combination of Swerves in this recipe to still have that sweetness but not overpowering sugar taste. I used the brown Swerve as well as the Swerve granular.
  • Only 5 Net Carbs I say that’s a winner!

ingredients for pumpkin Swiss roll

spreading frosting on keto pumpkin roll

keto pumpkin roll rolled up and wrapped in parchment paper


Print

Keto Pumpkin Swiss Roll

yield: 10 SERVINGS

prep time: 20 MINUTES

cook time: 15 MINUTES

total time: 35 MINUTES

This keto pumpkin roll is a luscious dessert that you can make ahead of time!

Ingredients

Spring Roll Cake:

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon pumpkin spice
  • 4 eggs
  • 2/3 cup pure pumpkin puree
  • 1/4 cup Swerve brown
  • 1/4 cup Swerve granular
  • 2 tablespoons Torani sugar free caramel syrup (or another sugar free caramel syrup you prefer)

Cream Cheese Filling:

  • 8 oz. cream cheese (room temperature)
  • 1 1/2 cup heavy whipping cream
  • 5 tablespoons swerve confectioners
  • 1 tablespoon Torani sugar free vanilla syrup

Directions

1

Preheat oven to 350 degrees.  Line your sheet pan with parchment paper and set aside

2

In a large bowl add all dry ingredients (except for the sugar alternatives) and mix. Set aside

3

In a large bowl add eggs, pumpkin puree, brown Swerve, granular Swerve, and mix with a handheld mixer.

4

Add dry ingredients to pumpkin puree mixture and mix on low until combined.  The batter should be easy to spread but not runny.

5

Spread batter evenly over the parchment paper (you should get about a 9x15 rectangle shape from the batter).  Bake for 15 minutes.

6

Remove from oven. Take a toothpick and poke holes throughout the cake.  Drizzle caramel syrup right over the cake letting it infuse into the cake.  Set aside for 15 minutes to cool.

7

While the cake is cooling, you can make the cream cheese filling. Add heavy whipping cream, cream cheese, syrup, and swerve confectioners in a medium-size bowl and mix with mixer until you reach a peak texture. Let sit for a few minutes to reach room temperature so the cream cheese can spread easily over the cake.

8

Place the parchment paper with Swiss Roll on the counter and spread cream cheese filling over the cake covering completely.

9

Now you will start rolling the cake from one end pulling the parchment paper off the cake as you roll.  Re-cover swiss roll in parchment paper to keep the roll tight.

10

Refrigerate Swiss roll covered for 4 hours or until completely cooled.  If making ahead of time, you can cover swiss roll and freeze up to 2 weeks prior to serving. If freezing before serving, place in the refrigerator the day before to thaw.

11

Garnish with Swerve Confectioner and serve.  Enjoy!

Nutritional Information

Yield: 10 slices, Serving Size: 1 slice
Amount Per Serving: Calories: 273, Total Carbohydrates: 17, Fiber: 2, Sugar Alcohols: 10g, Net Carbohydrates: 5g, Total Fat: 25g, Protein: 6g

Brought to you by Hip2Keto.

Don’t be alarmed by the high total carb count!

Fiber and erythritol, the main ingredient in Swerve, do not affect blood sugar in the same way that regular carbs do, so we’ve subtracted them from the total carb count. You’ll see that the net carbs are much lower once you remove the sugar alcohols and fiber.

pumpkin Swiss roll

Make this your centerpiece on that dessert table!

If you want to give the illusion that you baked in the kitchen all day making this gorgeous and scrumptious swiss roll, then this is the recipe for you! Your family and friends will be talking about it for days and coming back for second and third helpings.

Join The Discussion

Comments 12

  1. Julia

    I can’t believe how delicious this was!! I added cinnamon and pumpkin pie spice to the frosting to cut the cream cheese taste and it was perfect.

    • Collin (Mrs. Hip)

      That’s awesome! SO glad you enjoyed it, Julia! Thanks for letting us know how it turned out!

  2. Joanne

    I just made this, this morning, for the first time, and served it to guests. Everyone loves it, it is so creamy and delicious!!!
    However, I’m wondering if you have any tips on rolling it. Mine had places where the cake ripped some as I was rolling it in the finishing step. Still an amazing dessert!

    • Jennifer (Hip Sidekick)

      For the ripping, try baking for 2 – 3 minutes less or add just a little more syrup to make it moister and avoid the ripping. Also, make sure you are rolling tighter. Let us know how it works for you, Joanne!

  3. Robin

    I didn’t have the caramel syrup. I substituted some sugar free maple syrup mixed with a little cake batter extract. I had enough frosting, so I frosted the whole cake at the end. It covered up the places where the cake cracked. This is delicious!

    • Amber (Hip Sidekick)

      Sounds really yummy, Robin! SO happy to hear it turned out so good! Thanks for the feedback!

  4. Sherri H.

    This has to be my favorite Keto desert so far!!! I just made it yesterday and it is absolutely delicious, looks beautiful, and was easy to make!! I can’t wait to share it with my non-keto family at Thanksgiving!

    • Collin (Mrs. Hip)

      Yay! We’re SO happy you are loving it! Thanks a ton for commenting, Sherri H! Hope it’s a hit on Thanksgiving!

  5. Glenn M Hill

    A note to add, if you want to make your cake fluffy. Seperate the yolk from the egg whites and whip the egg whites and fold them into the ending mixture. Makes the cake more fluffy, moist and less flat and you get less cracks. ALways a great tip when baking keto desserts that call for eggs.

    • Jennifer (Hip Sidekick)

      Thanks so much for that tip!

  6. Tim

    Is lemon juice ok in the cream cheese filling?

    • Amber (Hip Sidekick)

      Yes! You could add that!

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