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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


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


  • 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.



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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