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 Roll

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.

Pumpkin roll sliceDelish 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.

Keto Pumpkin Roll Cake pin

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.

Pumpkin Roll close up

Keto Pumpkin Swiss Roll

Certainly Keto
I created this keto pumpkin swiss roll or roulade (just a fancier way of saying roll) because it is one of those desserts that is so good and looks great.
5 from 1 vote
Prep Time 1 hr 15 mins
Cook Time 15 mins
Total Time 1 hr 30 mins
Course Dessert
Cuisine American
Servings 10 Slices
Calories 225 kcal

Ingredients
  

Cake Ingredients:

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
 

  • Preheat oven to 350°F.
  • In a medium bowl, mix together softened butter and powdered erythritol until well blended and smooth.
  • Add pumpkin puree, eggs, and vanilla to butter mixture and blend well.
  • In a separate bowl, add pumpkin pie spice, almond flour, protein powder, and baking powder. Mix together with a fork to blend.
  • Add dry ingredients to wet ingredients and mix until well incorporated.
  • Line a cookie sheet with parchment paper and spray parchment paper with cooking spray.
  • Spread the cake batter across the entire cookie sheet evenly.
  • 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.
  • 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.
  • 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.
  • Leave on the counter to cool completely, at least 1 hour. Make the filling as the cake cools.
  • Filling Directions
  • Place softened butter and cream cheese in a medium bowl.
  • Beat butter and cream cheese together until smooth.
  • In another bowl, add heavy cream and beat until whipped cream.
  • Add the whipped cream to the butter and cream cheese mixture.
  • Add liquid stevia and beat all together until smooth.
  • To Assemble
  • After the cake has cooled and the filling is made, unroll the cake gently so that it does not crack.
  • When completely unrolled, spread the filling over the whole cake, leaving a bit of space at the end without filling.
  • 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.
  • Wrap it in plastic wrap.
  • Place in the refrigerator for a couple hours to overnight to set.
  • Garnish with a dusting of powdered erythritol (optional).
  • Store in the refrigerator.

Video

Notes

We use erythritol granules and then we just powder it in a coffee grinder.
**If you want a substitution for the protein powder in this recipe you can add 2 Tbsp of psyllium husk INSTEAD of the protein powder and add 1/2 cup of water extra to the batter. This batter will be much thicker than the protein powder batter.**
Nutrition Facts
Keto Pumpkin Swiss Roll
Amount Per Serving (1 Slice)
Calories 225 Calories from Fat 189
% Daily Value*
Fat 21g32%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 2g2%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
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