Name: Keto Pumpkin Roll Recipe (Gluten-Free, Sugar-Free) - Stem + Spoon
Brand: stemandspoon.com
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Keto Pumpkin Roll Recipe (Gluten-Free, Sugar-Free) - Stem + Spoon

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;×This post may contain Amazon affiliate links. I earn a small commission (at no extra cost to you) when you purchase using one of those links. I only recommend products I use and love. Thanks for supporting Stem and Spoon.Jump to RecipeThis keto pumpkin roll recipe makes an impressive sugar-free pumpkin dessert! The tender pumpkin cake has a rich and tangy cream cheese frosting spiral that will leave you wondering how in the world is this sugar-free?! With pumpkin spice front and center in this delicious pumpkin cake roll, it's another reason to get excited about fall baking.This easy keto pumpkin roll recipe is a low-carb spin on a classic Swiss roll cake (also known as a jelly roll cake).While they might seem a bit more complex, roll cakes are actually not super complicated to make. Instead of a cake pan, the cake batter bakes in a jelly roll pan, which looks like a small baking sheet. It's rolled into a spiral while it's still warm (with the help of parchment paper!) which allows it to take that jelly roll shape as the cake cools.A tangy cream cheese filling is the literal icing on the cake (or, in this case, in the cake). 😉This low carb pumpkin roll is so, SO good, simple to prepare and a delicious, sugar-free way to enjoy pumpkin season!This was a fun one to recipe test! My kids loved it and kept trying to sneak extra slices. It is a huge hit in our house but then again, we're big into pumpkin treats (have you tried these keto pumpkin cookies?!).Pumpkin, warm spices, low-carb flours and monk fruit sweetener create something really special in this keto and gluten-free pumpkin roll.It is:First, a couple of things. Xanthan gum is a gluten-free binder (also used as a thickener) that is necessary in this keto pumpkin roll recipe.It will help hold your cake together as you roll it. Without it, the cake will most likely crack a lot when rolled.Since this is an almond flour pumpkin roll, it's extra prone to cracking so please, please, please make sure you use xanthan gum.Second, you can make this a dairy-free pumpkin roll cake if you'd like. Simply swap in your favorite vegan cream cheese for the creamy filling and omit the sour cream.To make a keto pumpkin roll, you will need:To make a sugar-free pumpkin roll, it's important to use a granulated monk fruit sweetener blend.Any brand that's a 1:1 sugar substitute will work, but I prefer Lakanto's Golden or Brown monk fruit sweeteners (affiliate links). They both have a nice, caramel-like flavor that goes especially well with pumpkin.And I personally think the taste is better- less of that "cooling" erythritol taste that other monk fruit/erythritol blends have. If you'd like to try it, I'm an affiliate so the code STEMANDSPOON will give you 15% off at checkout.While the process is easy, it's important to really pay attention to the time.For the best results, you'll need to roll the pumpkin cake when it's hot out of the oven, and you cannot let it cool in the spiral shape for any longer than 25 minutes.In my first attempt at making a low-carb pumpkin roll, I let the cake cool for a few hours and when I went to roll it out, it cracked into several pieces and was completely unusable (we still ate it of course). 😉You will also need a jelly roll pan (a quarter sheet pan will also work) and parchment paper. The parchment will help you roll up the pumpkin cake and prevents it from sticking to the pan.Here's a look at the steps involved in this keto pumpkin roll recipe. However, be sure to check out the full recipe card (and the recipe notes!) for all of the details.Mix the dry ingredients in a medium bowl. In a separate bowl (or with a standup mixer), mix the pumpkin puree, eggs, vanilla and monk fruit sweetener. Stir in the dry ingredients and mix until the cake batter is smooth.Pour it into the jelly roll pan and spread it evenly across. Place cake in the oven and bake at 375°F for 9-11 minutesWhile it bakes, make the cream cheese filling. In a large mixing bowl, beat together the filling ingredients until smooth and creamy.When the cake is done, remove it from the oven and let it rest for 5 minutes. Carefully pick up the parchment paper edges and lift the hot cake to a flat surface. Gently roll it into a spiral and let it rest for 25 minutes.Slowly unroll the cake, spread the cream cheese mixture on top in an even layer with an angled spatula, then roll it back up and wrap it tight in plastic wrap. Place it in the fridge for at least 2-3 hours. Slice and serve!This keto pumpkin roll recipe makes a lovely cake that is ultra tender with a delicious pumpkin flavor and a creamy, tangy filling.It's the perfect fall dessert, whether you're looking for a delicious and fun baking project or a special treat for family gatherings.There's no shortage of keto pumpkin recipes here and this low-carb pumpkin bread is another one of my favorites! With only 6 grams net carbs per serving, it's a healthier pumpkin loaf to enjoy all season long.This sugar-free pumpkin pie has an almond flour crust and a delicious, low-carb and dairy optional pumpkin filling!Low-carb pumpkin soup is rich, creamy and a comforting, keto-friendly recipe for fall. Use canned or homemade pumpkin puree and enjoy it with heavy cream or coconut cream (for a dairy-free version).Continue to ContentPreheat the oven to 375°F and line a jelly roll pan (15”x10”) or a quarter sheet pan (13”x9”) with parchment paper.In a bowl, whisk together the almond flour, coconut flour, xanthan gum, salt, baking soda and spices. Set aside.In a separate large bowl (or the bowl of a standup mixer), beat together the pumpkin puree with the granulated monk fruit sweetener. Add in the eggs and vanilla and mix until smooth. P﻿our the dry ingredients into the wet mixture and mix until well-combined.P﻿our the batter into the prepared jelly roll pan and use an offset spatula to spread it evenly across, even into the corners. The batter should be about ½" to ¾" thick.T﻿ransfer the pan to the oven and bake for 9-11 minutes at 375°F or until it's springy to the touch.While the cake bakes, make the filling. In a large mixing bowl with an electric mixer, beat together the filling ingredients until it's light and fluffy. Taste and add more powdered sweetener if needed.R﻿emove the cake from the oven and let it rest for no longer than 5 minutes in the pan (just so it's easier to handle). Carefully pick up the sides of the parchment paper and transfer the cake to a flat surface. Starting with a short edge, gently roll the cake into a spiral. You should roll the parchment paper up with it. T﻿ransfer to a cooling rack and let the cake rest for 25 minutes. (Any longer and the cake will be more prone to cracking!)G﻿ently unroll the cake and spread the cream cheese filling on top, leaving about a ½" gap along all of the edges. Roll the cake back up and wrap it snugly in plastic wrap. P﻿lace it in the refrigerator and let it chill for at least 2-3 hours, preferably overnight. B﻿efore serving, remove the cake from the fridge and let it rest at room temperature for 20-30 minutes. Slice and serve.The prepared frosting can sit in the refrigerator while the cake rests. It should be chilled but easy to spread.M﻿ake sure the cream cheese is softened to room temperature otherwise it won't whip well and there will be lumps in the filling.A﻿djust the sweetness of the cream cheese filling to your own taste preference. F﻿or a dairy-free filling, substitute vegan cream cheese and replace the sour cream with 1 tablespoon lemon juice or apple cider vinegar.A﻿lmond flour cakes are especially prone to cracking. Xanthan gum is a MUST for this recipe (so please don't skip it!). A few small-ish cracks in the cake are fine, but if you let the cake cool any longer than 25 minutes, you may end up with some larger cracks. For a more decorative look, sprinkle the top of the cake with a dusting of powdered monk fruit sweetener.This nutritional information is approximate and is provided for convenience as a courtesy.I have made this a couple of times and LOVE IT. Everyone I share it with loves it too!!ReplyThis site uses Akismet to reduce spam. Learn how your comment data is processed.Low-carb, gluten-free and keto recipes that are easy and elevated. Each is approachable and practical to make your low-carb life as simple (and delicious) as possible.Skip to Recipe

;×This post may contain Amazon affiliate links. I earn a small commission (at no extra cost to you) when you purchase using one of those links. I only recommend products I use and love. Thanks for supporting Stem and Spoon.Jump to RecipeThis keto pumpkin roll recipe makes an impressive sugar-free pumpkin dessert! The tender pumpkin cake has a rich and tangy cream cheese frosting spiral that will leave you wondering how in the world is this sugar-free?! With pumpkin spice front and center in this delicious pumpkin cake roll, it's another reason to get excited about fall baking.This easy keto...

Keto Pumpkin Roll Recipe (Gluten-Free, Sugar-Free) - Stem + Spoon

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