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Keto Pumpkin Roll

Annie Lampella, Pharm.D. Recipe developer and pharmacist

Published Updated

22 ratings

My no-fail keto pumpkin roll wraps spongy pumpkin cake around a buttery cream cheese filling — just 2.7g net carbs. No rolling in a towel, no unrolling, and not a single crack.
  • 2.7gnet carbs
  • 6.6gprotein
  • 60minutes
  • 10servings
Two slices of pumpkin roll cake on a wooden board, dusted with powdered sweetener.
A pumpkin roll sliced on a cutting board with cinnamon sticks and powdered sweetener nearby.
A pumpkin roll cake with no cracks on a cutting board with a pumpkin nearby and two slices of cake.
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If you shy away from pumpkin rolls because the recipes are fussy and the cake always cracks during the towel-rolling step, I made this recipe to eliminate all of that.

A white pumpkin plate with a slice of pumpkin roll spiraled with cream cheese filling on it.

With this recipe, you skip the towel-rolling step completely. No rolling the hot cake in a towel, no nervously unrolling it and holding your breath, no praying it doesn't crack down the middle. I've made this several times and not once has it cracked on me. The cake bakes into a thin, flexible sheet that rolls cold, straight off the pan. You end up with a spongy pumpkin cake wrapped around a thick cream cheese filling that doesn't squeeze out the sides.

How I discovered this method...

I stumbled onto this during an experiment with my oatmeal creme pies. The first batch of cookies spread out into a flat, thin sheet on the baking tray. When I peeled them off, they rolled up seamlessly without a single crack. That accidental discovery became the foundation for this recipe. It's the reason the method works so differently from traditional versions, where you're fighting the cake the entire time.

A traditional version runs about 27g net carbs per slice. This one comes in around 3g net carbs, and the texture is close enough that people genuinely can't tell the difference. Reader Jason brought this to a dinner party and the host's wife spent ten minutes asking which bakery it came from. When he told her the carb count, she set her plate down and walked away genuinely annoyed. I took that as the highest compliment a low-carb dessert can get. If you're trying to serve something at a gathering where not everyone eats the same way, this is the one I reach for.

The secret is oat fiber (I go deeper on that below), which gives the cake a flexible, spongy structure that bends instead of breaking. Combined with almond flour and the right ratio of butter to eggs, you get a cake that actually rolls without cracking. No xanthan gum needed. Some recipes call for it to add flexibility, but I've never needed it here because the oat fiber handles that job on its own.

If you love pumpkin desserts on keto, I have a whole lineup: pumpkin cheesecake, chocolate pumpkin bundt cake, pumpkin cream cheese muffins, and pumpkin pie. For the holidays, pair this with my keto yule log or Christmas tree cakes and you've got a sugar-free dessert table nobody will question.

A fork holding a bite of pumpkin cake over a plate with a slice of pumpkin roll on it.

Is pumpkin actually keto?

It depends on who you ask. The strict crowd and some “Keto Karen” types will tell you pumpkin isn’t allowed because it contains sugar. A half-cup of pumpkin puree has 12g total carbs, 4g of sugar, 4g of fiber, and 8 net carbs.

I always tell them the same thing: all fruit has sugar in it. Berries, zucchini, even avocado. What matters is your net carb count at the end of the day and whether you stay in ketosis.

This recipe uses 1/3 cup of pumpkin puree for the entire cake, which serves 10. The pumpkin adds 0.5 carbs per serving. I’d say you can have pumpkin and stay in ketosis without a second thought.

Why this low-carb cake is spongy instead of dense

In a traditional cake, you get that spongy, springy texture from gluten in all-purpose or cake flour. With low-carb baking, I don’t use gluten-based flours. Almond flour and coconut flour are my staples, and both can make a dense, flat cake if you don’t add one specific ingredient: oat fiber.

Oat fiber is an insoluble fiber made from oat husks. It’s 100% fiber, which means zero net carbs. I use it in a lot of my baking (it shows up in my cheesecake crust too) because it creates structure and lift without adding carbs. That’s what gives this cake the flexibility to roll without cracking, and it’s why you don’t need xanthan gum or any other binding tricks.

A pumpkin cake rolled up with cream cheese filling to form a pumpkin roll. Two slices sit in front of the cake roll.

How to store, freeze, and make ahead

Store leftovers in the refrigerator, wrapped tightly in plastic wrap, for up to 5 days. I’ve found it actually tastes better on day two once the filling has fully set against the cake.

For freezing, wrap the whole roll (or individual slices) tightly in plastic wrap and store in a freezer-safe bag. It holds for up to 2 months in the freezer. When I’m making this for a party, I bake and roll it 2-3 days ahead and keep it in the fridge. The flavors develop and the filling sets firmer, which makes slicing cleaner.

If you freeze individual slices, pull one out and let it sit at room temperature for about 15 minutes. The cream cheese filling softens just enough while the cake stays firm. I do this when I want a single serving without cutting into the whole roll.

How to make a crack-free pumpkin roll

  1. Make the pumpkin cake batter. Cream softened butter until light and fluffy, mix in both sweeteners, pumpkin puree, and room temperature eggs. Fold in the dry ingredients (almond flour, oat fiber, baking soda, pumpkin pie spice, salt).
  2. Bake it thin. Spread batter onto a parchment-lined half sheet pan and bake at 350°F for 14-15 minutes. I pull mine when it's golden on top and set in the center. Let it cool right in the pan.
  3. Whip up the cream cheese filling. While the cake cools, cream butter and cream cheese together until fluffy. Add powdered sweetener, oat fiber, a splash of nut milk, and vanilla extract.
  4. Frost and roll. Spread filling edge to edge on the cooled cake, then use the parchment paper underneath to guide it into a tight roll from the short end. Freeze 30 minutes, dust with powdered sweetener, and slice.
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The recipe

Keto Pumpkin Roll

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Prep 20 min Cook 40 min Total 60 min Serves 10

Ingredients

Servings 10

Keto Pumpkin Cake Ingredients

Cream Cheese Filling Ingredients

Step by Step Instructions

  1. 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.

    A baking sheet with parchment paper on top.

  2. Dry ingredients

    In a medium bowl, whisk together almond flour, oat fiber, baking soda, pumpkin pie spice and salt. Set aside.

    For this step

    • 1 1/2 cups almond flour
    • 1/3 cup oat fiber
    • 1 teaspoon baking soda
    • 1 teaspoon pumpkin pie spice
    • 1/2 teaspoon salt
    Annie's hand (from ketofocus) whisking dry ingredients in a bowl.

  3. 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.

    For this step

    • 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
    A glass bowl with buttery, egg mixture inside.

  4. Finish the cake batter

    Slowly mix the dry ingredients into the wet ingredients. Stir until combined.

    A mixing spoon inside pumpkin cake batter in a bowl.

  5. Spread pumpkin cake batter

    Evenly spread cake batter onto the prepared baking sheet, reaching all the sides and ensuring the top is smooth.

    Cake batter spread on a baking sheet.

  6. 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.

    A baked sheet cake next to pumpkins.

  7. 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.

    For this step

    • 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
    Cream cheese frosting in a mixing bowl.

  8. 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.

    Cream cheese filling spread on a pumpkin cake sitting in a baking tray.

  9. 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.

    Annie's hands (from Ketofocus) rolling a pumpkin cake by pulling the parchment paper as a guide.

  10. 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.

    Ketofocus slicing the end off a swiss cake with a serrated knife.

Nutrition

Per serving: 1 slice

Calories
526
Fat
53.2g
Protein
6.6g
Total carbs
7.1g
Net carbs
2.7g

Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.

Frequently Asked Questions

Can I use a 9x13 baking dish instead of a rimmed baking sheet?

I haven't tried it in a 9x13 myself, but it should work. Your cake will be thicker, so add a few extra minutes in the oven. Look for that golden top and set center before pulling it out. A jelly roll pan works too. I prefer the half sheet because you get a thinner, more flexible cake that rolls easily.

Why do I need to freeze the cake before slicing?

I freeze mine for at least 30 minutes before slicing because it firms up the filling and gives you clean cuts instead of a smushed mess. Use a serrated knife and wipe the blade between slices. If you skip the freezing, the cream cheese filling squishes out and your slices look ragged. I learned that the hard way on my second batch.

My pumpkin roll cracked. What do I do?

I've made this recipe several times, and so have a lot of readers, and not once has it cracked. If yours did, ask yourself: did you substitute ingredients, use a different brand of almond flour, or skip a step? Those are the usual culprits. But if it cracked, just dust it with powdered sweetener or pile on some whipped cream and move on. Nobody at the table is going to send it back. Let me know in the comments what you changed and I can help troubleshoot.

Can I use oat flour instead of oat fiber?

I wouldn't recommend it. Oat flour and oat fiber are completely different products. Oat flour is ground oats with significantly more carbohydrates. Oat fiber is just the husks, which is why it's zero carbs. I haven't tested this recipe with oat flour because the carb count would jump and the texture wouldn't hold the same way. Same goes for bamboo fiber. I haven't worked with it enough to say whether it would behave like oat fiber here.

What sweeteners work in this recipe?

I use a brown sugar substitute (like Swerve Brown) and a granulated sweetener in the cake. For the filling, powdered sweetener works best because it dissolves smoothly into the cream cheese. You can swap brands freely. Erythritol blends, monk fruit blends, and allulose all work. I've tested with both Swerve and Besti and both turned out great. The one thing I'd avoid is liquid stevia. It won't give you the right volume or texture in either the cake or the filling.

Can I add more pumpkin puree to the cake?

I'd be careful. The recipe uses 1/3 cup for the whole cake, which keeps the carbs low and the moisture balance right. If you want more pumpkin flavor, I'd try going up to 1/2 cup and reducing the butter by a couple tablespoons to balance the extra liquid. I haven't tested that exact ratio, so the texture might shift slightly. If you try it, let me know how it turns out in the comments.

Can I make this ahead of time?

This is one of the best make-ahead desserts I have. I bake and roll it 2-3 days before I need it and keep it wrapped tight in the fridge. The flavors actually develop and the filling sets firmer, which makes slicing cleaner. You can also freeze the whole roll for up to 2 months. If you want something faster for a weeknight craving, my pumpkin mug cake comes together in about 2 minutes.

How do I lower the calories in this recipe?

Most of the calories come from the butter. In the filling, I've tested using just 3 tablespoons of butter instead of a full cup, and it still tastes rich and creamy. You can also drop the powdered sweetener to 1/2 cup in the filling without losing much sweetness. I wouldn't cut the butter in the cake itself because that's what gives it the right texture and flexibility for rolling.

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Reviews

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4.9 from 22 ratings, 14 written

Made this recipe?

Replying to Chris

Your rating

Yasmin

I rushed the butter the first time and my cake came out heavy, so let your mixer run the full 3 to 5 minutes! The second one was light and spongy and rolled right up. My sister stood over the pan telling me that batter would never reach the corners. It spread all the way out with room to spare. So glad you skipped the whole towel thing!

Reply

Alicia Harris

My batter was thicker than I expected when I went to spread it, so if this is your first one too, take the extra minute and push it into the corners with an offset spatula. That was the only step that made me nervous! The rest was honestly easy. It baked even all the way across and the filling didn’t squish out when I sliced it. This is the first keto dessert I’ve ever attempted and I’m SO glad I picked it. Under 3 net carbs too!!!

Reply

Ryan T.

I cut this into eight portions Sunday evening, wrapped each in parchment, and stacked them for the week. My real worry was whether the filling would seep into the sponge and wreck the texture by day two. It didn’t. Still holding together on day four, which I didn’t expect from a cream cheese roll. The calories are real, 526 a slice, so this became a Friday thing rather than daily. Net carbs at 2.7 are easy. The fat grams are what I watch. Honest four stars.

Reply

Melissa A.

Need to double this for a family thing next weekend. Do I just split the batter between two sheet pans, or is there something about the almond flour ratio that doesn’t scale straight across?

Reply

Annie Lampella

Two pans, double everything straight. Bake both on the same rack if it fits.

Reply

Lauren

Whatever I was expecting from a keto pumpkin roll, it wasn’t this. I’ve been keto for close to three years and had quietly put pumpkin roll in the ‘probably never again’ column, mostly because every almond flour sponge I’d tried came out tight and dense, nothing like actual rolled cake. The oat fiber fixes that. The texture bounces when you press it. I used the no-towel method, followed the timing exactly, and it didn’t crack once, which still kind of blows my mind. The cream cheese filling isn’t cloying at all, the butter and sweetener just… sit right. I don’t know how to explain eating something you’d fully given up on, but it’s a lot.

Reply

Annie Lampella

Lauren, that filling took more attempts than the cake itself. I had versions where the powdered sweetener went grainy or the whole thing just felt too rich, and the ratio in there now is the one I stopped changing.

Reply

Danielle

Better sponge than any keto pumpkin roll I’ve made.

Reply

Annie Lampella

Oat fiber is doing that. Almond-flour-only rolls go dense and crumbly. That combo is why I kept testing until the ratio was right.

Reply

Kelly

Rolled without a single crack on the first try, which I did not expect. My one note is the cream cheese filling could use more tang, I’m adding lemon zest next time. The cake layer itself is so spongy it almost feels like a cheat.

Reply

Annie Lampella

Lemon zest in the filling is exactly right. I’d start at 1/2 teaspoon and add a tiny squeeze of juice with it. That ‘feels like a cheat’ texture is what I worked toward with this one.

Reply

Nicole

Swapped in Lakanto golden for the brown sugar sub and got this warmer, almost caramel-y depth I actually liked better. Only knock is the cream cheese filling could use a bit more sweetener, but the no-towel method is genuinely foolproof.

Reply

Annie Lampella

The Lakanto golden does that. Something about the molasses notes (it adds warmth Swerve Brown doesn’t quite hit). For the filling, just bump the powdered sweetener by a tablespoon next time.

Reply

Kendra

I’ve been making traditional pumpkin rolls since my grandmother taught me, and I was genuinely skeptical that the no-towel method would produce the same spiral. It does, and it’s cleaner. The cake layer has real structure, not the gummy, collapsing center I get from other almond flour bakes, and the pumpkin flavor comes through without being buried under the sweetener. The cream cheese filling is thick and stays put when you slice it, which is the hardest part to get right in a roll like this. My only note is that 14 minutes was the sweet spot in my oven rather than 15-16. The last time I pushed it to 15, the edges firmed up too much and the center stayed soft in a way that made it harder to roll cleanly. Not a dealbreaker, just worth checking earlier than you think.

Reply

Annie Lampella

14 is the number in a lot of ovens. The center can look underdone when you pull it and that’s fine, it sets as it chills. Once the edges go too far the roll fights back.

Reply

Donna

Four batches in and switched to Kerrygold in the cream cheese filling. The richness is completely different and I’m not going back. Best version yet.

Reply

Annie Lampella

Kerrygold in the filling makes so much sense. Higher fat content, more flavor. Four batches is serious dedication.

Reply

Tamika

Pumpkin rolls always cracked on me, conventional recipes included, so I’d basically written them off. Tried this one specifically because of the no-towel claim and the cake actually flexed without fighting me at all. Something about the oat fiber here versus the almond-only versions I’ve attempted before changes the texture in a way that just works. My standard keto dessert rotation just got one longer.

Reply

Annie Lampella

Oat fiber changes the whole structure. Almond-only versions are more brittle, that’s why they crack. Took me a few rounds to nail that ratio.

Reply

Jordan G.

Letting the butter sit out a full hour instead of the usual 20 minutes made a noticeable difference in how the cream cheese filling came together. No lumps, very smooth texture. I use this on all cream cheese filling recipes now.

Reply

Annie Lampella

The 20-minute thing never made sense to me. Full hour, every time.

Reply

Drew

Four batches in and I’ve been playing with the sweetener ratio. Dropped the granulated sweetener by half and the pumpkin spice forward flavor comes through clean without competing with the filling. That adjustment is staying.

Reply

Annie Lampella

Yeah, the filling is so sweet that the cake backing off probably just gave the spice room it was missing. Four batches is a real test.

Reply

Rachelle Okin

Do you think I could use oat flour instead of oat fiber?

Reply

Annie Lampella Recipe author

Oat flour has a lot more carbohydrates in it, so I haven’t worked with it. I’m not sure how they would substitute.

Reply

Chris

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

Reply

Annie Lampella Recipe author

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.

Reply

Kim DiMarco

Awesome!

Reply

Annie Lampella

It’s one of my favorites to make ahead. The filling actually sets firmer after a day in the fridge, and the slices come out cleaner.

Reply

Kim DiMarco

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?

Reply

Annie Lampella Recipe author

I’m so glad to hear he liked it! I am working on a chocolate version now. It should be out before Christmas.

Reply

Jania

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!!!

Reply

Annie Lampella Recipe author

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.

Reply

Nanette

Is this really over 500 calories per serving or is that for the whole recipe? Just sounds so high calorie?

Thanks

Reply

Annie Lampella Recipe author

You can decrease the calories by only using a couple tablespoons of butter in the filling or omit it all together.

Reply

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