Description
A soft, spiced Keto Pumpkin Roll that is a cozy fall favorite, completely nut-free, low-carb, sugar-free, and gluten-free.
Ingredients
Scale
- 4 large eggs, room temperature
- ½ cup preferred keto sweetener (Allulose, erythritol, or monk fruit)
- ½ cup pumpkin purée (not pumpkin pie filling)
- ¼ cup melted butter or refined coconut oil
- ¼ cup egg white protein powder (or vanilla whey protein powder)
- ¼ cup coconut flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon (optional)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- ¼ cup powdered allulose (or monk-fruit/erythritol blend)
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- ¼ cup heavy cream (to desired spreadable consistency)
Instructions
- Preheat oven to 350 °F (175 °C) and line a 10 × 15-inch jelly-roll pan with parchment paper, greasing it lightly.
- In a large bowl, whisk together eggs, sweetener, pumpkin purée, melted butter, and vanilla until smooth.
- In a separate bowl, whisk coconut flour, protein powder, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
- Add dry ingredients to wet and mix until smooth. If too thick, add 1 tablespoon water or cream. Spread evenly into the prepared pan.
- Bake for 13–15 minutes, or until the cake springs back lightly when touched.
- Lay a clean kitchen towel on the counter and dust lightly with powdered sweetener. While warm, flip the cake onto the towel and peel off the parchment. Starting from the short end, gently roll the cake up in the towel and let cool completely (about 45 minutes).
- Beat the cream cheese, butter, powdered sweetener, and vanilla until smooth. Add heavy cream, 1 tablespoon at a time, until creamy and spreadable.
- Carefully unroll the cooled cake and spread the cream cheese filling evenly, leaving a small border. Re-roll the cake (without the towel) and wrap tightly in plastic wrap. Chill at least 1 hour to set.
- Dust lightly with powdered sweetener or drizzle with sugar-free caramel. Slice with a sharp knife for those perfect spirals!
Notes
- Ensure to use pumpkin purée, not pumpkin pie filling.
- Adjust the sweetness according to your preference.
- For a richer flavor, consider adding more cinnamon.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12 of roll
- Calories: 245
- Sugar: 1g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 150mg