Keto Pumpkin Roll Cake
I created this keto pumpkin roll cake or roulade (just a fancier way of saying roll) because it is one of those desserts that is so good and looks great. I wanted to make something that I can bring to family gatherings (or work potlucks) that would look great and taste even better, plus still be keto.
Pumpkin Time
This cake tastes just like pumpkin pie in cake form because of the pumpkin and pumpkin pie spice in it. I love doing roll cakes because they are pretty easy, but they look like they are very hard to do. It is a little tricky to roll the cake and not have it crack. However, if it does crack just split the filling and put half in the cake and frost the cake with the other half. Problem solved, it will still look great and be just as delicious.
Delish Centerpiece
This would make a great centerpiece for a Halloween or Thanksgiving get-together. It uses minimal pumpkin so it stays low on the carbs, but very high in taste. It will be a staple in my house for the holidays. This was one of those desserts that I just had to make keto-friendly. I plan on making many different variations of this recipe in the coming months, just because it is visually a great dessert and so yummy.
Try some of our other desserts such Keto Red Velvet Cake , Great Grandma’s Chocolate Meringue Pie , and Keto Half Moon Cookies just to name a few.
Nutrition for the recipe is on My Fitness Pal just search Certainlyketo -Keto Pumpkin Swiss Roll.
Keto Pumpkin Swiss Roll
Ingredients
Cake Ingredients:
- ½ cup erythritol powdered
- 2 Tbsp. unsalted butter softened
- ½ cup pumpkin puree
- 3 eggs
- 2 tsp. pumpkin pie spice
- 1 cup almond flour
- 2 Tbsp. unflavored protein powder
- 1 tsp. baking powder
- 1 tsp. vanilla extract
Filling Ingredients:
- 1 ½ cups heavy cream
- 2 oz. cream cheese softened
- 2 Tbsp. unsalted butter softened
- 2 tsp. liquid stevia or to taste
Instructions
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Preheat oven to 350°F.
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In a medium bowl, mix together softened butter and powdered erythritol until well blended and smooth.
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Add pumpkin puree, eggs, and vanilla to butter mixture and blend well.
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In a separate bowl, add pumpkin pie spice, almond flour, protein powder, and baking powder. Mix together with a fork to blend.
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Add dry ingredients to wet ingredients and mix until well incorporated.
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Line a cookie sheet with parchment paper and spray parchment paper with cooking spray.
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Spread the cake batter across the entire cookie sheet evenly.
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Tap the cookie sheet on the counter a couple times to get out any bubbles and to even the batter out. Put it on the middle rack of the oven.
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Bake for 10-15 minutes. It will spring back a bit when touched and a toothpick comes out clean when inserted into the center of the cake.
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When cake is done, let cool for 5 – 10 minutes. After it has cooled for a few minutes, roll the cake with the parchment paper, starting from the short end. Try to make sure that the roll is tight as you roll.
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Leave on the counter to cool completely, at least 1 hour. Make the filling as the cake cools.
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Filling Directions
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Place softened butter and cream cheese in a medium bowl.
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Beat butter and cream cheese together until smooth.
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In another bowl, add heavy cream and beat until whipped cream.
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Add the whipped cream to the butter and cream cheese mixture.
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Add liquid stevia and beat all together until smooth.
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To Assemble
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After the cake has cooled and the filling is made, unroll the cake gently so that it does not crack.
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When completely unrolled, spread the filling over the whole cake, leaving a bit of space at the end without filling.
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Roll the cake back up without the parchment paper. Make sure you keep it tight, but not too tight because the filling will spill out.
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Wrap it in plastic wrap.
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Place in the refrigerator for a couple hours to overnight to set.
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Garnish with a dusting of powdered erythritol (optional).
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Store in the refrigerator.
Video
Notes
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E Saul
November 25, 2020 @ 7:22 pm
Doesn’t say when to add pumpkin pie spice?? Directions for filling say to add powdered sugar but doesn’t give a measurement only for liquid??
Certainly Keto
November 28, 2020 @ 1:38 pm
Sorry for the confusion. I fixed the recipe. Thank you for letting us know of this error. 😃
Jeanette
November 11, 2019 @ 12:56 pm
What size cookie sheet do you use?
Certainly Keto
November 11, 2019 @ 4:22 pm
Jeanette,
I used a cookie sheet that is 17.5 in long, 13 wide but I have used smaller ones also just have to cook a bit longer if it is thicker. I would just keep an eye on it.😁
Jessie
April 7, 2019 @ 11:53 am
When rolling the cake, is the parchment paper to be rolled in between as well? Or just on the outside of the cake?
Certainly Keto
April 7, 2019 @ 2:56 pm
Jessie, You could do it either way. I think you will get a tighter roll if you just use the parchment paper to guide the cake to roll but if it is easier for you to roll the parchment paper up in the cake then you could do that. You are going to unroll it anyway to add the filling so either is fine.
Amy Millikin
November 7, 2018 @ 7:16 pm
Can you make this without the protein powder?
Certainly Keto
November 8, 2018 @ 5:11 pm
Protein powder gives lift to keto baked goods. You could try using a bit more almond flour instead but I have not tried this and can not guarantee the results. The batter should be like a cake batter consistency that you can easily spread out on the cookie sheet. Hope that helps.