Keto Pumpkin Roll Three Ways 🍂🎃

Few desserts feel more like fall than a soft pumpkin roll filled with cream cheese goodness. But traditional recipes are loaded with sugar and carbs. That’s where keto baking shines — we can keep the comforting flavors while slashing carbs, sugar, and guilt.

Below you’ll find three different takes on the Keto Pumpkin Roll:

1. Pumpkin Butter Roll – featuring our homemade Keto Pumpkin Butter.

2. Classic Cream Cheese Roll – a more traditional take, made keto-friendly.

3. Chocolate Ganache Roll – rich, decadent, and perfect for chocolate lovers.

Each recipe includes an explanation of the ingredients, why we use them, and full nutrition facts.

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Base Keto Pumpkin Roll Cake

Before we dive into fillings, here’s the cake we’ll use for all three.

Ingredients (Cake Layer)

• 3 large eggs – Provide structure and lift. Eggs are crucial in keto baking since there’s no gluten from wheat to hold things together.

• ½ cup Keystone Pantry Brown Sugar Substitute – Adds sweetness and warm molasses-like flavor without the carbs.

• ½ cup pumpkin purée – Brings in natural pumpkin flavor and moisture. Use pure pumpkin, not pumpkin pie filling.

• 1 tsp vanilla extract – Enhances all flavors.

• ¾ cup almond flour – A low-carb flour that gives body without spiking carbs.

• 2 tbsp coconut flour – Absorbs moisture and keeps the cake from being too wet.

• 1 tsp baking powder – Adds lightness and rise.

• 1 tsp pumpkin pie spice – A cozy blend of cinnamon, nutmeg, and cloves for autumn flavor.

• ¼ tsp salt – Balances sweetness and deepens flavor.

Instructions

1. Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment.

2. Whisk eggs and brown sugar substitute until fluffy. Add pumpkin and vanilla.

3. In a separate bowl, whisk almond flour, coconut flour, baking powder, spice, and salt. Fold into wet mix.

4. Spread evenly into pan. Bake 13–15 minutes, until springy.

5. While warm, roll cake up in parchment. Let cool rolled so it keeps shape.

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Option 1: Keto Pumpkin Butter Roll

This version uses our Keto Pumpkin Butter as the filling, giving the roll a sweet-spiced, velvety center.

Filling Ingredients

• 1 cup Keto Pumpkin Butter – Rich in pumpkin flavor with warm spices, made low-carb with allulose.

• ½ cup cream cheese, softened – Adds tang and creaminess, balancing sweetness.

• 2 tbsp powdered allulose – Ensures smooth, non-gritty sweetness.

Method

Whip cream cheese and powdered allulose until fluffy. Fold in pumpkin butter until smooth. Spread onto cooled cake and roll up. Chill before slicing.

Nutritional Facts (per slice, 10 servings):

• Calories: 155

• Fat: 11g

• Net Carbs: 4g

• Protein: 5g

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Option 2: Classic Cream Cheese Keto Roll

The traditional pumpkin roll is known for its cream cheese filling. Here’s the keto-friendly version.

Filling Ingredients

• 8 oz cream cheese, softened – Tangy and creamy base.

• ¼ cup butter, softened – Makes the filling smooth and luscious.

• ½ cup powdered allulose – Keto-friendly sweetener that dissolves well.

• 1 tsp vanilla extract – Enhances flavors.

Method

Beat cream cheese and butter until creamy. Add powdered allulose and vanilla. Spread evenly over cooled cake, roll, and chill.

Nutritional Facts (per slice, 10 servings):

• Calories: 175

• Fat: 15g

• Net Carbs: 3g

• Protein: 6g

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Option 3: Chocolate Ganache Pumpkin Roll

Pumpkin and chocolate are a decadent pair. This ganache-filled roll feels gourmet yet stays keto.

Filling Ingredients

• ¾ cup Keystone Pantry Sugar-Free Chocolate Chips (morsels), sweetened with allulose – Smooth, sugar-free chocolate base.

• ½ cup heavy cream – Creates a silky ganache texture.

• 1 tbsp butter – Adds shine and richness.

Method

Heat cream until steaming, then pour over chocolate chips and butter. Let sit 3 minutes, then stir until glossy. Cool until spreadable. Spread onto cake, roll, and chill.

Nutritional Facts (per slice, 10 servings):

• Calories: 190

• Fat: 16g

• Net Carbs: 4g

• Protein: 5g

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FAQ About Keto Pumpkin Roll

Q: Can I freeze keto pumpkin roll?
Yes! Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Q: Why do we roll the cake while warm?
Rolling while warm sets the shape, preventing cracks when filled later.

Q: Can I use coconut flour only?
No. Coconut flour is highly absorbent. Using only coconut flour would make the cake dry and crumbly. Almond flour balances texture.

Q: What sweetener is best for keto pumpkin roll?
We recommend Keystone Pantry Allulose or Brown Sugar Substitute. They mimic sugar’s texture without bitterness or aftertaste.

Q: How do I keep the roll from cracking?
Don’t overbake, and always roll while still warm. A tea towel dusted with powdered allulose also helps prevent sticking.