This Keto Pumpkin Roll Recipe is Easier Than It Looks to Make (Seriously!)

Keto Pumpkin Roll

yield: 10 SERVINGS

prep time: 20 MINUTES

cook time: 15 MINUTES

total time: 35 MINUTES

Ingredients

Pumpkin Roll Cake:

Cream Cheese Filling:

Directions

1

To make the cake:

Preheat oven to 350 degrees. Line 9x13-inch sheet pan or baking dish with parchment paper and set aside

2

In a medium bowl, mix together almond flour, coconut flour, baking powder, cinnamon, pumpkin pie spice, xanthan gum, gelatin, and salt. Stir to combine. Set aside.

3

In a large bowl, add eggs, brown Swerve, and granular Swerve. Mix with a handheld mixer for about a minute until the eggs are fluffy. Mix in pumpkin puree and vanilla.

4

Add dry ingredients to the pumpkin puree mixture and mix on low until combined. The batter will be thick.

5

Spread the batter evenly over the parchment paper in the pan. Bake for 15 to 17 minutes, until the edges are just slightly brown and the middle springs back when lightly pressed.

6

Remove from the oven. Set aside for 10 minutes to cool. Then remove the cake from the pan, leaving it on the parchment paper. Roll the cake from the short side and let it continue to cool rolled up for another 25 minutes. Note that the cake may crack a little during the rolling process.

7

To make the filling:

While the cake is cooling, you can make the cream cheese filling. Add heavy whipping cream, cream cheese, Swerve confectioners, and vanilla to a medium-size bowl and mix with an electric mixer until you reach a smooth texture. Leave the filing at room temperature to make it easier to spread it on the cake.

8

To assemble & roll:

Carefully unroll the pumpkin roll and spread it with cream cheese filling, covering the cake completely.

9

Now slowly roll the cake back up around the cream cheese filling. Tightly wrap the Swiss roll in Saran wrap and place it in the fridge for at least 4 hours or overnight.

10

If making ahead of time, you can cover the Swiss roll and freeze it up to 2 weeks prior to serving. If freezing before serving, place in the refrigerator the day before to thaw.

11

Garnish with Swerve confectioners. Trim off the ends before serving for a beautiful presentation. Enjoy!

Nutrition Information

Yield: 10 slices, Serving Size: 1 slice
Amount Per Serving: 226 Calories | 19.2g Fat | 24.7 Total Carbs | 2.7g Fiber | 2.4g Sugar | 18.4g Sugar Alcohol | 7.5g Protein | 3.6g Net Carbs

Brought to you by Hip2Keto.

Hip2Keto may earn a small commission via affiliate links in this post. Read our full disclosure policy here.

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34 Comments
4.0 / 22 ratings
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This yummy keto pumpkin roll gives you the taste of a pumpkin pie but in a cake form!

bite of Keto Pumpkin Roll

Looking for a delicious keto dessert?

This keto pumpkin roll is to die for! This dessert gives you all the pumpkin flavor you’ve been craving. The rich taste you get in every bite will have your mouth watering. And guess what? It comes in at under 5 net carbs per serving, so you’ll be able to enjoy this low-carb treat while still sticking to your keto diet!

sliced Keto Pumpkin Roll

Don’t worry – this keto pumpkin roll may look fancy and complicated, but it’s easier to make than it may seem!

The rolling of the cake can get a little tricky but if you follow the tips, it should stay together without cracking. This keto pumpkin roll recipe has been tested and retested many times to get it perfect for you!

Another bonus with this recipe is that you can 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.

Keto Pumpkin Roll ingredients

dry ingredients in a mixing bowl

dry ingredients in a mixing bowl

Keto Pumpkin Roll wet ingredients

adding pumpkin to wet ingredients

adding dry ingredients to wet ingredients

batter for Keto Pumpkin Roll

putting Keto Pumpkin Roll in the oven

baked Keto Pumpkin Roll cake

rolled up cake for Keto Pumpkin Roll

cream cheese filling for Keto Pumpkin Roll

cream cheese filling for Keto Pumpkin Roll

filling Keto Pumpkin Roll with cream cheese filling

holding keto pumpkin roll on tray

adding powdered keto sweetened to Keto Pumpkin Roll

sliced Keto Pumpkin Roll


Print

Keto Pumpkin 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

Pumpkin Roll Cake:

Cream Cheese Filling:

Directions

1

To make the cake:

Preheat oven to 350 degrees. Line 9x13-inch sheet pan or baking dish with parchment paper and set aside

2

In a medium bowl, mix together almond flour, coconut flour, baking powder, cinnamon, pumpkin pie spice, xanthan gum, gelatin, and salt. Stir to combine. Set aside.

3

In a large bowl, add eggs, brown Swerve, and granular Swerve. Mix with a handheld mixer for about a minute until the eggs are fluffy. Mix in pumpkin puree and vanilla.

4

Add dry ingredients to the pumpkin puree mixture and mix on low until combined. The batter will be thick.

5

Spread the batter evenly over the parchment paper in the pan. Bake for 15 to 17 minutes, until the edges are just slightly brown and the middle springs back when lightly pressed.

6

Remove from the oven. Set aside for 10 minutes to cool. Then remove the cake from the pan, leaving it on the parchment paper. Roll the cake from the short side and let it continue to cool rolled up for another 25 minutes. Note that the cake may crack a little during the rolling process.

7

To make the filling:

While the cake is cooling, you can make the cream cheese filling. Add heavy whipping cream, cream cheese, Swerve confectioners, and vanilla to a medium-size bowl and mix with an electric mixer until you reach a smooth texture. Leave the filing at room temperature to make it easier to spread it on the cake.

8

To assemble & roll:

Carefully unroll the pumpkin roll and spread it with cream cheese filling, covering the cake completely.

9

Now slowly roll the cake back up around the cream cheese filling. Tightly wrap the Swiss roll in Saran wrap and place it in the fridge for at least 4 hours or overnight.

10

If making ahead of time, you can cover the Swiss roll and freeze it up to 2 weeks prior to serving. If freezing before serving, place in the refrigerator the day before to thaw.

11

Garnish with Swerve confectioners. Trim off the ends before serving for a beautiful presentation. Enjoy!

Nutrition Information

Yield: 10 slices, Serving Size: 1 slice
Amount Per Serving: 226 Calories | 19.2g Fat | 24.7 Total Carbs | 2.7g Fiber | 2.4g Sugar | 18.4g Sugar Alcohol | 7.5g Protein | 3.6g Net Carbs

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 alcohol and fiber.


serving Keto Pumpkin Roll

Tips for making the best keto pumpkin roll:

  • To keep the roll from cracking, you’ll roll it up while it’s still warm and then carefully unrolled it to add the filling. It might crack a little while unrolling, so just go slow. The filling will help keep it together and the longer you let it chill in the fridge, the better it will hold its shape. If it does crack, it’s okay. It’ll still taste good!
  • This roll can be made 2 weeks ahead of time and stored in the freezer until ready to serve! Just defrost it in the fridge the day before you plan to serve it.
  • I used a combination of different forms of Swerve sweetener in this recipe to still have that sweetness but not an overpowering sugar taste. I used the brown Swerve and Swerve granular in the cake, and then Swerve confectioners in the filling and dusting over top.

Make this keto pumpkin roll the centerpiece of your 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.

keto pumpkin Swiss roll

My Hip sidekick Jenna made this keto pumpkin roll, too, and here’s what she had to say about it:

“This roll is amazing; the perfect fall dessert. It is not overly sweet, and the filling is spectacular (trust me, I was eating it by the spoonfuls before adding it to the cake)! It slices up beautifully and looks as good as it tastes. This is one the whole family loved, and I can’t wait to make it again!”


Can’t get enough of pumpkin treats? Try this easy keto pumpkin cheesecake!


About the writer:

Emily graduated with a Bachelor’s Degree in Nutrition and Dietetics from the University of Idaho, holds 5 years of blogging experience, and has been featured in Every Day Health and Women's Health Magazine.


Join The Discussion

Comments 34

  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. 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!

  4. 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!

  5. Tim

    Is lemon juice ok in the cream cheese filling?

    • Amber (Hip Sidekick)

      Yes! You could add that!

  6. Kerry Richardsonj

    What size pan should I use

    • Ashley (Hip2Save Sidekick)

      A cookie sheet is just fine in size.

  7. Laurie H

    This is superb! And I learned that you don’t have to roll it; just cut it into pieces and stack it like a rectangular cake! Or freehand spreading it into circles for baking. The batter stays put wherever you spread it and doesn’t spread during baking. And, for a little extra pumpkin-ny flavor, Torani makes a SF Pumpkin Spice syrup, too. Use in place of the caramel or drizzle on top of the finished cake, especially if your last layer is the whipped cream!!

    • Amber (Hip Sidekick)

      Oh cool! Thanks so much for the helpful suggestions, Laurie H!

  8. Karyl

    OMG! This was an amazing pumpkin roll. I had no issues with it cracking, but followed another reviewer and separated the eggs then whipped the whites folded them in last. Thank you for the recipe!!

    • Collin (Mrs. Hip)

      SO glad to hear how yummy it turned out, Karyl! You’re most welcome! Thank YOU for the feedback!

  9. Loretta Pennington

    Excited to get recipes.

    • Amber (Hip Sidekick)

      Yay! Happy to hear that! 🎉 Glad to have you here with us, Loretta!

  10. Marsha J Baker

    Can this be cooked in an air fryer?

    • Angie (Hip2Keto Sidekick)

      Hi Marsha! Although we love the air fryer, this recipe simply would not work in it. Sorry about that💔

  11. lbaez1022@gmail.com

    This is by far one of my favorite keto desserts!!!!

    • Collin (Mrs. Hip)

      Oh awesome! SUPER glad you have enjoyed this one! 💖 Thanks for commenting!

  12. Dt Warterian

    The best dessert I’ve made so far on keto. I use Choczero syrups…..perfect dessert.

    • Jennifer (Hip Sidekick)

      We love hearing that! Thanks for the great feedback!

  13. Natasha Youngblood

    This is really good! I made it for Thanksgiving and literally everyone who had it really liked it.
    I did try whipping the eggs but my roll still cracked.
    I will make this again for sure!!
    Thank you for sharing!

    • Amber (Hip Sidekick)

      You’re welcome, Natasha! Super glad it was a hit!

  14. Monique

    I made this 2 days ago and let
    Me tell you, it’s amazing! My mother and I couldn’t get enough of it. Thank you for the recipe and it being so easy to make 💙

    • Collin (Mrs. Hip)

      Aww, You’re most welcome. Happy you both enjoyed it! 💖

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