I have finally created the BEST Easy Keto Pumpkin Roll recipe. This fool-proof recipe is mess-free and has the best soft texture and flavour! Stuffed with a delicious cream cheese filling, this easy keto dessert recipe is one you have got to try! With only a handful of everyday ingredients and 30 minutes of time, you too can create this wonderfully moist and perfectly gluten-free pumpkin roll!
Fall is here which means that it is time for an updated Keto Pumpkin Roll recipe! Although this recipe is the exact same as my tried and true Easy Keto Pumpkin Roll, I have updated the pictures as well as tried to give better instructions.
Also, I wanted to show you the difference between using allulose sweeteners versus my favourite sweetener for all my other keto roll cake recipes like my Keto Carrot Cake Roll Cake, Easy Keto Chocolate Swiss Roll Cake Filled with Whipped Cream Cheese Frosting as well as my Keto Banana Swiss Roll Cake
I truly love all of my keto pumpkin recipes, but there are only a few that I regularly bake every single year and they include this pumpkin roll, my Keto Pumpkin Cream Cheese Crumb Cake and my amazing Keto Pumpkin Chocolate Bars
Why are Pumpkin Rolls so intimidating?
Do you know why pumpkin rolls are intimidating?
Because most of the time, they can result in a huge pile of cracked pumpkin cake!
On top of the fact that they more often than not crack, most recipes have you invert the baked cake onto a large towel that has been dusted with powdered sugar.
Then you’re supposed to roll the cake up in the towel.
Honestly, this method has always been a dusty, powdered-sugary MESS for me. Not to mention that you end up with a sticky mess of a rag when it’s done.
However, my new method of making keto roll cake recipes has resulted in a tried and tested recipe that produces time and time again the most perfect gluten-free roll cake.
Secrets for Making Keto Roll Cake Recipes
The first trick is a combination of parchment paper which the cake is first baked on and then inverted onto a second piece of parchment paper. This second piece of parchment paper is what the cake is rolled in - no messy towel to wash! Simply roll the cake in the parchment paper, allow it to cool and then unroll and fill it with your favourite sugar-free frosting.
The second tip to making keto roll cakes comes down to the sweetener you use. I have tried all kinds of sweeteners and believe it or not, they make a HUGE difference in keto roll cakes. You can use either allulose (which will brown your cake - see pictures below) or Whole Earth Stevia and Monk Fruit (it comes only in a jar) but you can NOT use anything with a high concentration of erythritol. Erythritol crystalizes as it cools which will cause your keto pumpkin roll cake to crack.
Ingredients
For the Gluten-free and Keto Pumpkin Roll Cake:
- Eggs - You will need 200 grams of eggs which equals 4 large eggs. Make sure that your eggs are at room temperature. If you are unsure of the weight of your eggs, measure them (without their shell) and it is always better to be slightly over in weight than under
- Sweetener - You MUST use either allulose, Whole Earth Monk Fruit Stevia blend or another type of sweetener that does not contain very much erythritol. Too much erythritol will cause your pumpkin roll to crack when it cools and you unroll it.
- Pumpkin - Use canned pumpkin or fresh pumpkin. Just do not use pumpkin pie filling which contains sugar.
- Almond flour - Use super-fine almond flour and not almond meal. Do not replace the almond flour with coconut flour.
- Plain whey protein powder - Since gluten-free baked goods do not contain gluten (which is actually a protein molecule and does not contain any carbs!), the plain whey protein powder helps to lift the pumpkin cake. I LOVE the plain whey protein powder by Naked.
- Homemade Pumpkin Pie Spice - You can also use store-bought or cinnamon instead.
- Baking powder - Baking powder helps to add some extra lift to the keto pumpkin roll.
For the Cream Cheese Filling:
- Powdered sweetener - I used allulose but you can also use Swerve. Once again, do not use an erythritol-based sweetener as it will crystalize and make your frosting grainy.
- Vanilla and Salt - These two ingredients help to balance the flavour.
- Butter - Use unsalted butter that has been softened.
- Cream cheese - Use real cream cheese and not imitation cream cheese. When we all went through the cream cheese shortage here in the US, I bought fake cream cheese and it did not taste or hold up as well.
Instructions
This easy keto dessert recipe can be made even by beginner bakers. I have updated my original keto pumpkin roll recipe to show step-by-step instructions.
Add the eggs and sweetener to the bowl of a stand mixer and whip for 8 minutes or until tripled in volume.
In a small bowl, add the pumpkin, almond flour, whey, pumpkin pie spice, and baking powder and stir to combine. Add ⅓ of the whipped eggs to the pumpkin mixture and quickly stir it in to loosen the pumpkin mixture.
Add the loosened pumpkin mixture to the bowl with the whipped eggs
Carefully fold the pumpkin mixture into the eggs, taking care not to deflate the eggs too much.
Spread the mixture into a parchment-lined jelly roll pan and bake in the preheated oven for 17-18 minutes
Remove the cake from the oven and using the parchment overhang, place the cake on a cooling rack. Run an offset spatula under the cake to make sure that the cake did not stick.
Place the second piece of parchment paper onto a cooling rack and flip the cake onto the new parchment paper. Carefully peel off the old parchment paper.
Using the parchment paper overhang, roll the parchment paper onto itself
Continue to tightly roll the parchment paper around the cake and allow the cake to fully cool before unrolling
Prepare the cream cheese frosting by whipping together all the ingredients.
Unroll the cake and frost it before rolling it back up and tightly secure the keto roll cake with aluminum foil. Place it in the fridge for 2-3 hours.
Hint: Although I LOVE allulose, you can see below that using allulose will make your Keto Pumpkin roll cake significantly darker! Also, you can see in the picture below that I used the "cheap" fake cream cheese!
Top Tips
- do NOT change any of the ingredients as this recipe has been tested exactly as written
- make sure that the ingredients are at room temperature
- I use fresh eggs from a local farmer so I weigh my eggs since I don't even know exactly what size my eggs - you will need 235-250 grams of eggs (weight is without shells)
- start by setting your timer for 15 minutes and then check on the cake - it should bounce back when gently poked. If it does not bounce back, add an additional 2-5 minutes
- make sure you grease your parchment paper VERY well - I actually use my fingers and spread the cooking spray all over the paper to make sure the cake will not stick.
- Make sure that you beat the eggs for 8 minutes to really help the cake to rise
- do NOT mistake baking soda for baking powder - this cake requires 1 whole tablespoon of baking POWDER
- Make sure the cake has fully cooled before trying to spread the cream cheese mixture
- For the sugar substitute, I used Whole Earth which is a combination of Stevia, Erythritol and Monk Fruit. I do not suggest ANY other type of sweetener (except for allulose but your cake will brown quickly and look more like gingerbread) as your roll cake may crack.
- Feel free to increase the amount of sweetener to suit your tastes
- If you are unsure if your cake has stuck or not, simply use an angled icing spatula and carefully run it under the cake
Easy Keto Pumpkin Roll - Fool-proof and No messy towel!
I have finally created the BEST Easy Keto Pumpkin Roll recipe. This fool-proof recipe is mess-free and has the best soft texture and flavour! Stuffed with a delicious cream cheese filling, this easy keto dessert recipe is one you have got to try! With only a handful of everyday ingredients and 30 minutes of time, you too can create this wonderfully moist and perfectly gluten-free pumpkin roll!
- Total Time: 27 minutes
- Yield: 10 slices 1x
Ingredients
For the Pumpkin Cake:
- 5 large eggs
- ½ cup Whole Earth Sweetener Mix (or allulose - see below)
- ⅔ cup canned pumpkin
- 1 cup almond flour
- ¼ cup plain whey protein powder
- ½ tsp Pumpkin Pie Spice (or cinnamon)
- 1 tbsp baking powder
For the Cream Cheese Layer:
- ¼ cup powdered sweetener (non-erythritol will work best)
- 1 tsp vanilla
- ½ tsp cinnamon
- 4 tbsp butter softened
- 8 oz cream cheese, softened
Instructions
Prepare the Cake:
- Preheat the oven to 375 degrees F. Grease a 15 x 10 x 1-inch jelly roll baking pan and line it with parchment paper, making sure to have an overhang. Grease the parchment paper well with cooking spray and set the pan to the side.
- In the bowl of a standmixer with the whisk attached, add the eggs and sweetener. Whip on high speed for 6-8 minutes or until the eggs have tripled in volume and are light and fluffy.
- While eggs are being whipped, add the almond flour, whey, canned pumpkin, pumpkin pie spice and baking powder and stir to mix everything together (the mixture will be very thick).
- Once eggs are done being whipped, remove about ⅓ rd of the egg mixture and quickly mix it into the pumpkin mixture to thin the pumpkin mixture.
- Next, take the thinned pumpkin mixture and carefully fold it into the whipped eggs, be careful not to deflate the eggs.
- When the two mixture are fully combined, spread the batter on the prepared baking sheet and bake for 17-19 minutes or until the egdes just begin to brown and the cake springs back in the center.
- Remove the cake from the oven and using the parchment overhang, lift the cake out of the pan and place it on a cooling rack. Allow it cool for about 5 minutes before inverting it onto a second cooling rack that has been lined with a second piece of parchment paper. Remove the first piece of parchment paper to allow some of the steam and moisture to be released. Carefully, using the parchment overhang, roll the cake tightly. Place the cake on a cooling rack and allow it to fully cool (about 2 hours)
- As the cake cools, prepare the cream cheese frosting by whipping together the room temperature ingredients.
- Once cake has cooled, carefully unroll the cake. Spread the cream cheese filling over the cake and roll the cake back up. Tightly wrap the cake in aluminum foil and place it in the fridge for 2 hours to firm.
- Before serving, dust with additional powdered sweetner if desired.
Notes
- For the sugar substitute, I used Whole Earth which is a combination of Stevia, Erythritol and Monk Fruit - I HIGHLY suggest using ONLY this type of sweetener as other sweeteners will cause the roll to crack . Allulose will work but will cause your cake to brown much faster (it will end up looking more like gingerbread!)
- make sure to use the right size pan
- if you are scared that the cake has stuck to the parchment, carefully run an angled spatula under the cake before rolling the cake.
- the cake is ready when the edges just begin to brown
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fall, Winter, Holidays
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 241
- Sugar: 1.3
- Fat: 16.9
- Carbohydrates: 8
- Fiber: 2
- Protein: 7
Does this Keto Pumpkin Roll need to be refrigerated?
Yes! I has cream cheese and therefore need to be refrigerated.
How do you keep gluten-free roll cakes from cracking?
The biggest trick to preventing your cake roll from cracking is to roll the cake up in the parchment paper as soon as it comes out of the oven. The hot cake will be soft and pliable and should roll up without cracking.
Can this roll cake be made ahead of time?
Pumpkin roll cakes can be prepared completely and refrigerated for 1-2 days ahead of time, before serving.
Can you freeze a pumpkin roll cake?
Yes, you can freeze a prepared pumpkin roll for up to 2-3 months. Thaw overnight in the refrigerator before slicing and serving.
Can I use Lakanto sweetener?
No. Any sweetener that is only made up of erythritol will cause this cake to crack when trying to roll and unfold.
Gwen
Yeah - I did it! I always stayed away from these cake roll recipes because I did not want to coat a tea towel with powdered sugar. That seemed like such a waste and such a mess. Thanks for the recipe.
Paul
Made it with allulose and added more ginger for a pumpkin gingerbread version. This way, the darker color fit the gingerbread!
Cat
Thanks!
Winnie
Looks amazing!
Beth
Turned out perfectly!