I have finally created the BEST Easy Keto Pumpkin Roll recipe. It is mess-free and has the best soft texture and flavour with a delicious cream cheese filling. With only a handful of everyday ingredients and 30 minutes of time, you too can create this wonderfully moist and perfectly spongy pumpkin roll!
I truly love all of my 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 - Gluten-Free.
And now I have one more to add!
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 them has resulted in a tried and tested recipe that results in a nice and pretty pumpkin roll!
WHAT IS THE SECRET TO MAKING THIS EASY KETO PUMPKIN ROLL?
The trick is a combination of parchment paper as well as not flipping the cake!
The biggest tip to making an easy, mess-free keto and gluten-free pumpkin roll is to roll the pumpkin cake up inside the parchment paper that it was baked on.
Allow it to cool, rolled up.
Then unroll it and spread with cream cheese frosting.
SUPER EASY!!!
WHY DO I LOVE THIS EASY KETO PUMPKIN ROLL RECIPE?
- it is gluten-free and sugar-free
- it only has a handful of ingredients
- it takes under 30 minutes to make from beginning to end
- it is foolproof and will not crack
- you don't need any strange or weird ingredients
- IT IS ABSOLUTELY DELICIOUS!!!
WHAT INGREDIENTS DO YOU NEED TO MAKE THIS KETO GLUTEN-FREE PUMPKIN ROLL?
For the Gluten-free and Keto Pumpkin Roll Cake:
- eggs
- sweetener
- canned pumpkin
- almond flour
- Pumpkin Pie Spice (or cinnamon)
- baking powder
For the Cream Cheese Filling:
- powdered sweetener
- vanilla
- butter
- cream cheese
HOW TO MAKE A THIS GLUTEN-FREE AND KETO PUMPKIN ROLL:
- line the bottom of the pan with parchment paper, leaving a little overhang on the long edges, so that it’s easier to lift the cake from the pan when it’s done baking.
- Prepare the cake batter and carefully spread the cake batter on top of the parchment paper in the pan and smooth it into an even layer.
- Bake it for about 17-19 minutes - the edges should just begin to brown
- When the cake is finished baking, carefully lift the cake from the pan and roll the hot cake up inside the parchment paper. This method is SOO much easier than turning it out onto a towel and praying that it doesn’t crack, or stick to the towel.
- Allow the cake to cool completely, rolled up in the parchment paper, on top of a wire cooling rack.
- Once it’s cool, unroll the pumpkin roll and discard the parchment paper.
- Spread the cream cheese filling all over the top of the pumpkin roll and roll it back up into a log (without the parchment paper).
DOES A PUMPKIN ROLL NEED TO BE REFRIGERATED?
Yes, store it in the refrigerator.
Once you have spread the cream cheese filling and rolled the pumpkin roll back into a log, wrap it in plastic wrap and leave it in the refrigerator for at least 1 hour before serving!
HOW TO KEEP PUMPKIN ROLL 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 YOU MAKE THIS EASY KETO PUMPKIN ROLL RECIPE AHEAD OF TIME?
Pumpkin roll can be prepared completely and refrigerated for 1-2 days ahead of time, before serving.
OR, you can bake the cake, roll it in the parchment paper to cool. Once cool, refrigerate it (rolled in the parchment paper) for up to one day, before frosting.
Once you have fully assembled your pumpkin roll, you can also store it in the refrigerator for a few days!
CAN YOU FREEZE THIS HOMEMADE KETO PUMPKIN ROLL?
Yes, you can freeze a prepared pumpkin roll for up to 2-3 months. Thaw overnight in the refrigerator before slicing and serving.
TIPS AND TRICKS FOR THE PERFECT KETO AND GLUTEN-FREE PUMPKIN ROLL:
- do NOT change any of the ingredients as this recipe has been tested exactly as written (you can replace the sweetener to suit your tastes or what you have on hand but see Notes for substitutions)
- 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 are but for a reference point, a large egg typically weighs about 56.7 g (or 2 oz)
- 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 5 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 - you can use any sugar substitute or regular sugar but you may need to add additional sweetener since Whole Earth is sweeter than some other brands of sugar substitutes (to learn more about sugar substitutes, check out my Guide to Keto Sweeteners
- I used a Lakanto Powdered Sweetener for the cream cheese filling - feel free to use any sugar substitute but just realize that any substitution could result in a grainier texture
- 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
If you like this Easy Keto Pumpkin Roll recipe, you may also enjoy:
Keto Chocolate Coconut Pie
Chocolate Peanut Butter Marshmallow Bars
Print
The BEST Keto Pumpkin Roll - Gluten-free
I have finally created the BEST Easy Keto Pumpkin Roll recipe. It is mess-free and has the best soft texture and flavour with a delicious cream cheese filling. With only a handful of everyday ingredients and 30 minutes of time, you too can create this wonderfully moist and perfectly spongy pumpkin roll!
- Total Time: 27 minutes
- Yield: 10 1x
Ingredients
Units
Scale
For the Pumpkin Cake:
- 4 large eggs (you need a total of 175-200 g or 7 oz total)
- ½ cup Whole Earth Sweetener (or another erythritol, stevia, Monk Fruit blend)
- ⅔ cup canned pumpkin
- ¾ cup almond flour
- ½ tsp Pumpkin Pie Spice (or cinnamon)
- 1 tbsp baking powder
For the Cream Cheese Layer:
- ¼ cup Lakanto powdered sweetener
- 1 tsp vanilla
- ½ tsp cinnamon
- 2 tbsp butter, softened
- 8 oz cream cheese, softened
Instructions
Prepare the Cake:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch baking pan and line with parchment paper. Grease the paper VERY well and dust it with a little almond flour.
- In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and then pumpkin. Add flour, cinnamon, and baking powder, beating on high. Spread the batter evenly in pan.
- Bake at 375 degrees F (190 degrees C) for 17-20 minutes or until cake springs back when lightly touched. Carefully remove the cake from the pan using the parchment to help you lift the cake up and out of the baking dish and roll the cake up in the parchment paper, starting with the short end. Allow the cake to cool as you prepare the filling.
To Make the Filling:
- Beat the powdered sweetener, vanilla, butter or margarine, and cream cheese together until smooth.
To Assemble the Pumpkin Roll:
- Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again, removing the parchment paper as you roll the cake. Cover and chill until serving. Dust with additional powder sweetener, if desired.
Notes
- make sure your ingredients are at room temperature
- make sure to beat the eggs for a full 5 minutes
- both the sweeteners I use are twice as sweet as regular sugar so if you don't use the same sweetener, you may need to add more sweetener or sugar
- 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
- Cook Time: 17
- Category: Dessert, Snacks
- Method: Baking
- Cuisine: American, Fall
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 166
- Sugar: 0.9
- Fat: 14.5
- Carbohydrates: 4
- Fiber: 1.4
- Protein: 5.5
Cat says
I am so glad you liked it! Thanks for taking the time to comment!
Misty says
I've made this twice now perfect both times and so delicious. thank you so much for the recipe
Cat says
I am glad to hear that the recipe turned out! As you know, all roll cakes can be a little tricky!
Misty says
made this and it turned out delicious thank you for the recipe
Cat says
Sorry I did not clarify that but some types of keto sweeteners will crystalize when they are cooled. Glad you still enjoyed it!
Deborah Nelson says
This was amazing. I made it for Thanksgiving and was not disappointed. Will only change one thing. Sprinkled monk fruit powder sugar on the loaf and put into refrigorator. I will wait and sprinkle it on before cutting. For some reason it turned gritty like ubdesolved sugar. Will make again. Thank you
Cat says
YAY!!!! It always turns out for me as well! Glad you liked it and thanks for commenting!
Ann says
Delicious!!! Great instructions. No cracks.
Cat says
I am so sorry this did not work for you Greg but at least it sounds like you were getting closer with only 2 cracks! Make sure that when you make roll cakes, you use Whole Earth Sweetener which is a mix of Stevia, Monk Fruit and Erythritol. Too much erythritol in a roll cake recipe will cause the cake to crack. Also, your oven may cook faster than mine so maybe try to remove the cake from the oven sooner. Finally, the make sure that you place your roll cake in the center rack of the oven so that the bottom does not brown too quickly.
Greg says
I’ve tried this 2x now. Both came out horrible. The first had about 6 breaks in it. This second one has 2. Both have not been orange, but more of a beige. And both have la brown burn marks on the bottom, which becomes the top.
Not trying this again.
Cat says
Nope! If you beat the eggs well enough and carefully fold in the pumpkin mixture, the whipped eggs will provide the necessary stability and binding power. When I added xantham gum, the cake ended up too dense and gummy. I highly suggest using a stand mixer to whip the eggs as they whip up not only quicker than with a hand mixer but also fluffier.
Jennie Bower says
No xanthan gum needed?!!
Cat says
Thank you so much for such a sweet comment! If you get time, try out my other Swiss Cake Roll recipes or if you have a favourite that you want me to make into a keto/low carb version, I would love the challenge!
Y says
FANTASTIC!!! oh my this came out amazing!! I’m so glad I followed this recipe. I don’t like coconut flour and others had it. Thank goodness this didn’t! Came out delicious! Making 3 more tomorrow for an event. ? mahalo!
Diana says
This was my first attempt at a roll cake and it turned out so well! Definitely going to make this several times over the next few months!
Jenna says
I can't wait to try this. You've given me confidence to finally attempt a roll. I love when there is more filling than cake!!!