This easy keto pumpkin roll recipe is soft, lightly spiced, and filled with a creamy, pumpkin spice-kissed frosting that melts in your mouth. Made with almond flour, real pumpkin puree, and without any added sugar, it’s a dessert that feels indulgent but fits right into a low-carb lifestyle. Whether you’re planning your Thanksgiving keto menu or just want a cozy slice with your coffee, this cake is always a hit.
As the weather cools down and pumpkins start showing up everywhere, I dive straight into low-carb fall baking. There’s just something so cozy about the warm scent of cinnamon, nutmeg, and pumpkin spice filling the kitchen.
Whether it’s my all-time favorite sugar-free pumpkin pie, fluffy pumpkin muffins, or even a comforting bowl of creamy keto pumpkin soup, this season is full of delicious inspiration.
And when I’m craving something a little special (but still simple and wholesome) this Keto Pumpkin Roll with Cream Cheese Frosting is the one. It’s gluten-free, low in carbs, and packed with fall flavor. The cake is soft and warmly spiced, and the pumpkin spice cream cheese frosting adds just the right touch of richness and creaminess.
Ingredient Breakdown – What You’ll Need
This low-carb pumpkin roll is made with clean, keto-friendly ingredients and packs all the fall flavor you love — without the sugar. Here’s what makes it work:
For the Cake
- Eggs – Help the cake stay flexible and light enough to roll without cracking. Use room temperature eggs for the best results.
- Pumpkin Purée – Pure canned pumpkin (not pie filling!) brings natural sweetness and moisture, making this cake soft and tender.
- Vanilla Extract – Adds warmth and balances the spices with a subtle sweetness.
- Almond Flour – Go for blanched, super-fine almond flour to keep the texture soft and delicate. It’s gluten-free, low carb, and perfect for baking.
- Coconut Flour – Helps absorb moisture and balance the batter. Want more protein? You can swap it for unflavored protein powder with great results.
- Pumpkin Pie Spice – That classic blend of cinnamon, nutmeg, ginger, and cloves delivers cozy fall vibes in every bite.
- Cinnamon – For extra spice and depth.
- Low-Carb Sweetener – A granulated sweetener like monk fruit or allulose gives you the perfect amount of sweetness without spiking your blood sugar.
- Baking Powder – Gives the cake a gentle rise so it bakes up fluffy and light.
- Xanthan Gum – Don’t skip this one! It acts like gluten in traditional cakes, helping your roll hold together when it’s time to roll and slice.
- Sea Salt – Just enough to balance the sweetness and bring out all the flavors.
For the Pumpkin Spice Frosting
- Cream Cheese – Softened to room temp so it whips up ultra creamy and smooth.
- Butter – Adds richness and helps create that classic frosting texture.
- Powdered Sweetener – Dissolves easily and keeps the frosting velvety (no gritty texture here!).
- Vanilla Extract – Rounds out the flavor and makes the frosting taste like dessert.
- Pumpkin Pie Spice – A touch of spice ties the whole thing together and adds a little extra fall magic.
How to Make a Keto Pumpkin Roll (Step-by-Step)
This low carb pumpkin roll recipe comes together in a few easy steps. Here’s exactly how to make a moist, rollable sugar-free pumpkin cake with cozy fall flavors and a creamy pumpkin spice frosting.
1. Preheat & Prep
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, making sure there’s a little extra on the sides so you can lift the cake out easily. This makes rolling a breeze later.
2. Make the Cake Batter
In a small bowl, whisk together the eggs, pumpkin puree, and vanilla extract until smooth.
In a separate large mixing bowl, combine your dry ingredients: almond flour, coconut flour (or protein powder), sweetener, pumpkin pie spice, cinnamon, baking powder, xanthan gum, and a pinch of sea salt.
Pour the wet mixture into the dry and mix well. The batter will be thick and spreadable — that’s exactly what you want.
3. Bake the Pumpkin Cake
Spread the batter evenly into your lined baking pan and bake for 10–12 minutes, or until the cake is springy to the touch and a toothpick comes out clean.
Remove from the oven and cool for just 5 minutes — don’t wait too long!
4. Roll While Warm
Using the parchment paper, gently roll the cake (starting from the short end) into a log shape while it’s still warm. This step is key to preventing cracks later.
Pro Tip: If it does crack a little, don’t stress. You can cover it up with extra frosting and a dusting of cinnamon — no one will know.
Let it cool completely in its rolled shape.
5. Make the Pumpkin Spice Frosting
In a bowl, beat together softened cream cheese, butter, sweetener, vanilla, and a pinch of pumpkin pie spice until smooth and creamy.
Chill the frosting if needed to thicken it up before spreading.
6. Fill & Roll Again
Once the cake is completely cool, gently unroll it. Spread the pumpkin spice frosting evenly over the surface, leaving a 1-inch border around the edges.
Carefully roll the cake back up — this time with the frosting inside!
7. Chill & Serve
Wrap the pumpkin roll tightly in plastic wrap or parchment, and refrigerate for at least 1 hour or overnight. This helps it set and slice cleanly.
Slice and serve chilled — optionally topped with more frosting or a sprinkle of cinnamon or powdered sweetener.
More Fall Favorites to Try
Best Keto Pumpkin Roll
Description
Ingredients
For the Keto Pumpkin Cake:
- 4 large eggs room temperature
- ⅔ cup pumpkin puree 100% pumpkin, not pie filling
- 1 tsp vanilla extract
- 1 cup almond flour super-fine, blanched
- 4 tbsp coconut flour
- 1 tsp baking powder
- ¼ tsp xanthan gum helps with flexibility
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- ½ cup granulated sweetener monk fruit, erythritol, or allulose
- ¼ tsp sea salt
For the Frosting
- 12 oz cream cheese softened
- 6 tbsp unsalted butter softened
- ⅓ cup powdered sweetener adjust to taste
- 2 tsp vanilla extract
- 1 tsp pumpkin pie spice or more to taste
Instructions
Make the Keto Pumpkin Cake
- Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving a bit of overhang on the sides to help with rolling later.
- In a medium bowl, whisk together the eggs, pumpkin puree, and vanilla extract until smooth.
- In a separate large bowl, combine almond flour, coconut flour, sweetener, baking powder, pumpkin pie spice, cinnamon, xanthan gum, and salt.
- Add the wet ingredients into the dry and mix until a smooth, slightly thick batter forms. Spread the batter evenly into the prepared pan.
- Bake for 10–12 minutes, or until the top is firm.
- Let it cool for 5 minutes, then carefully roll it (with the parchment paper still attached) into a tight log. This helps the cake “remember” its shape. Set aside to cool completely.
Make the Cream Cheese Frosting
- In a mixing bowl, beat the cream cheese, butter, sweetener, vanilla extract, and pumpkin pie spice until light and fluffy. Taste and adjust sweetness or spice if needed. Chill if it’s too soft.
Assemble the Pumpkin Roll
- Gently unroll the cooled cake. Spread the frosting evenly over the surface, leaving a 1-inch border around the edges.
- Roll it back up tightly (without the parchment this time) and transfer it to a serving plate.
- Optional: Top with a dusting of cinnamon, crushed pecans, or a drizzle of sugar-free caramel sauce for a show-stopping finish.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.