Keto Pumpkin Roll
Published October 13, 2023 • Updated October 14, 2023
No fail, No rolling & unrolling
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A no-fail keto pumpkin roll recipe that features a spongy pumpkin cake wrapped around a buttery cream cheese filling, eliminating the traditional towel-roll method and ensuring a crack-free finish.
With this pumpkin roll recipe you don’t need to mess with rolling the freshly baked cake up in a towel and the apprehension of unrolling it – trying not to crack it so you can have a picture perfect keto swiss roll. Instead, this recipe promises a spongy texture filled with a luscious buttery cream cheese concoction AND a crack-proof finish.
How I discovered this method…
Interestingly, this method was serendipitously discovered during an experiment with my keto oatmeal creme pies recipe. The first batch yielded cookies that spread out into a flat, thin sheet. When peeling them off the baking tray, I noticed they rolled seamlessly without cracking. This accidental discovery set the foundation for this impeccable pumpkin roll.How to make a crack-free keto pumpkin roll
- Make a low-carb pumpkin cake – For the cake, you’ll need ingredients like almond flour, oat fiber, baking soda, pumpkin pie spice, salt, softened unsalted butter, sugar substitutes, pumpkin puree, and room temperature eggs.
- Bake the cake into a thin sheet – Spread the cake batter onto a baking pan (the half sheet size) and bake until set on top, golden perfection and your house smells like a Fall pumpkin candle. Take it out of the oven. Loosen the edges with a knife and let it sit there until it cools.
- Make a sugar-free cream cheese frosting – While the pumpkin cake cools you can make the filling. Mix more unsalted butter, cream cheese, powdered sugar-free sweetener, oat fiber, milk, and vanilla extract until smooth and creamy.
- Frost & roll – Once the cake has cooled, spread the frosting, roll it up tightly using the parchment paper as you guide, and finish with a dusting of powdered sweetener. See, no rolling and unrolling. No cracks!
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Keto Pumpkin Cake Ingredients
1 1/2 cups almond flour -
1/3 cup oat fiber
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1 teaspoon baking soda
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1 teaspoon pumpkin pie spice
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1/2 teaspoon salt
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1 cup unsalted butter, softened
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3/4 cup packed brown sugar substitute
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1/3 cup granulated sugar-free sweetener
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1/3 cup 100% pumpkin puree
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2 eggs, room temperature
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rimmed half baking sheet or jelly roll pan
Cream Cheese Filling Ingredients
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1 cup unsalted butter, softened
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8 oz cream cheese, softened
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1 cup powdered sugar-free sweetener
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1 tablespoon oat fiber
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1 tablespoon nut milk
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1 teaspoon vanilla extract
Step by Step Instructions
Step by Step Instructions
Preheat oven & prepare baking pan
Preheat oven to 350 °F. Spray cooking oil on the baking sheet or jelly roll pan and line with parchment paper. Set aside.
Dry ingredients
In a medium bowl, whisk together almond flour, oat fiber, baking soda, pumpkin pie spice and salt. Set aside.
- 1 1/2 cups almond flour
- 1/3 cup oat fiber
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
Wet ingredients
In a large bowl, cream butter for 3-5 minutes with an electric mixer until light in color and fluffy. Stir in both sweeteners until fluffy and creamy. Add pumpkin puree and eggs. Mix until incorporated.
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup packed brown sugar substitute
- 1/3 cup granulated sugar-free sweetener
- 1/3 cup 100% pumpkin puree
- 2 eggs, room temperature
Finish the cake batter
Slowly mix the dry ingredients into the wet ingredients. Stir until combined.
Spread pumpkin cake batter
Evenly spread cake batter onto the prepared baking sheet, reaching all the sides and ensuring the top is smooth.
Bake until your house smells like a Bath & Body Works Fall candle
Bake at 350 degrees °F for 14-15 minutes or until cake is golden and set on top. Remove cake from oven and let sit in the baking sheet for 2-3 minutes before running a knife along the edges to keep the cake from sticking to the edges. Leave in the cake pan to cool.
Make your filling while you wait
In a large bowl, cream butter until light in color and fluffy (3-5 minutes). Add cream cheese and continue mixing until fluffy. Slowly add in powdered sweetener and oat fiber. Mix until combined. Stir in nut milk and vanilla extract.
- 1 cup unsalted butter, softened to room temperature
- 8 oz cream cheese, softened
- 1 cup powdered sugar-free sweetener
- 1 tablespoon oat fiber
- 1 tablespoon nut milk
- 1 teaspoon vanilla extract
Frost the cake
Once cake is cool enough to frost, spread on an even layer of frosting on top of the cake covering from edge to edge.
Rolled cake without the cracks
To roll, start from one short edge. Grab hold of the parchment paper underneath the cake and pull, using it as your guide to roll the cake tightly. Continue rolling all the way through.
Freeze before slicing
To get a beautiful cut, place cake in the freezer for 30 minutes. Dust with powdered sweetener if desired. Cut both edges off with a serrated knife and eat those pieces right away because they are ugly. You don’t want your guests to think you come from a place where the chandeliers are made of solo cups.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Do you think I could use oat flour instead of oat fiber?
Oat flour has a lot more carbohydrates in it, so I haven’t worked with it. I’m not sure how they would substitute.
Hi Annie, 2 things, I would like to add 2/3 cup of pumpkin, so do I need to adjust anything to cake? And do you really need the cup of butter in the cake? I see your post that I can cut back in filling but am wondering about the cake too? BTW I made the cake the other day and dropped it all over my porch where it was cooling. I was sick about that. But the flavor was wonderful that I tried of what was left in the pan. 😱
Thank you Chris
Oh no! That’s too bad! I haven’t tried it, but you might be able to use 2/3 cup of pumpkin and then decrease the butter by 1/3 cup (so use 2/3 cup butter). I haven’t tried that so I’m not sure how it would go, but worth a shot.
Awesome!
Hubby (Non keto skeptic) loved this but is not a pumpkin fan! My coworker made it for me in lieu of the farm fresh eggs Ive been giving her over the summer. He wanted to know if a chocolate version could be made out of this recipe?
I’m so glad to hear he liked it! I am working on a chocolate version now. It should be out before Christmas.
Hello Annie, I don’t like the taste of Oat fiber and I was wondering if I can substitute oat fiber for bamboo fiber. Thank you so much for sharing all the delicious recipes that make my keto lifestyle achievable!!!
I haven’t tried using bamboo fiber. If it works the same as oat fiber, then I think it could be substituted but not entirely sure. Glad you enjoy the recipes.
Is this really over 500 calories per serving or is that for the whole recipe? Just sounds so high calorie?
Thanks
You can decrease the calories by only using a couple tablespoons of butter in the filling or omit it all together.