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Keto Pumpkin Roll – with Cream Cheese Filling
{Low Carb, Ketogenic, THM:S, Sugar Free}

Name: Keto Pumpkin Roll with Cream Cheese Filling
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 10
Ingredients: For The Cake:; 1 cup Almond Flour; 4 T Butter, melted (sub Ghee for Dairy Free); 3 Eggs; ¼ cup Psyllium Husk Powder; 1/2 cup Pureed Pumpkin; 1 tsp. Pumpkin Pie Spice; ¼ cup Coconut Cream; ¼ cup Sour Cream (sub Kite Hill Yogurt for DF); ¼ cup Lakanto Powdered Sweetener; 1 tsp. Vanilla; 1 tsp. Baking Powder; For The Filling:; 8 oz Cream Cheese (sub Kite Hill for Dairy Free); 8 T Butter (sub Ghee for Dairy Free); ¼ cup Sour Cream; ¼ cup Powdered Lakanto Sweetener; ¼ tsp. Liquid Stevia; 1 tsp. Vanilla Extract

Keto Pumpkin Roll: A Pumpkin Cake Roll with Cream Cheese filling was delicious and a fall staple around our house – until we went Keto. I modified my recipe to make a Keto Pumpkin Roll with Cream Cheese filling and I know you're going to love it!

***New, better recipe!

Ya'll! This is my first new pumpkin recipe of the season, which is weird, because it's 85 outside as I'm writing this, I can't help but think “Whatever, it's #pumpkinspice season and I am Here. For. It.”

I've done a couple of cute pumpkin recipes in the past because I like working with the ingredient, like my Pumpkin Spice Creamer (THM:S) but I'm getting serious with this Pumpkin Cake roll with Cream Cheese Filling.

Are you ready?

I am so excited to share with you today!

Keto Pumpkin Roll

I LOVE pumpkin season, and having a 3-almost-4 year old to share the excitement with makes us almost like giddy schoolgirls together. The hubby doesn't share my enthusiasm for all things fall, winter, and the holidays, but my little blonde sidekick sure does!

I try not to jump into fall recipes too early, but the leaves around here are turning and it just feels like it's time. It is after labor day, after all, which means I can't wear white, but I CAN start putting pumpkin in everything.

You can find ALL my Keto Pumpkin Recipes HERE

Ingredients for Keto Pumpkin Roll

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This is exactly why I love sourcing specialty ingredients from Netrition.com. The benefits:

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Give Netrition a try – I think you'll love it like my family does!
{don't forget code FITMOMJOURNEY to save $$}

For The Cake:
Almond Flour
Butter, melted (sub Ghee for Dairy Free)
Eggs
Psyllium Husk Powder
Pureed Pumpkin
Pumpkin Pie Spice
Coconut Cream
Sour Cream (sub Kite Hill Yogurt for DF)
Lakanto Powdered Sweetener (save $$ with code FMJ)
Vanilla
Baking Powder

For The Filling:
Cream Cheese (sub Kite Hill for Dairy Free)
Butter (sub Ghee for Dairy Free)
Sour Cream
Powdered Lakanto Sweetener (save $$ with code FMJ)
Stevia Glycerite
Vanilla Extract

Did you know I have an Amazon Storefront? I've stocked it with all of my favorite clean, primal, products – products you'll actually find in my pantry every single day.

No more hunting for just the right product – you can find them all right HERE.

DID YOU MAKE THIS RECIPE?

If you try this recipe I would love to see it and share it! Tag me on IG @fitmomjourneythm, using the hashtag #fitmomjourney

How to Make Keto Pumpkin Roll

Preheat oven to 350 Degrees. Place a piece of parchment paper(or silpat) on a jelly roll pan and set aside.
To Make The Cake: Combine the dry ingredients for the cake in a bowl: almond flour, psyllium husk powder, & powdered sweetener. Add in the pumpkin, butter, eggs, coconut cream, and sour cream and mix until combined.
Spread the cake dough on the prepared cookie sheet and bake for 12-15 minutes.
While the cake cooks, prepare the filling by creaming together all of the filling ingredients.
When the cake is done, remove it from the oven and let it sit for about 10 minutes, until barely warm to the touch. Gently spread the filling over the cake, then roll the cake tightly. Place in the refrigerator to set for at least 4 hours, then slice to serve!

Keto Pumpkin Roll Nutrition:

12 servings

Macros/Serving:
272 Calories
26g of Fat
3.5g Net Carbs
5.5g Protein

Keto Pumpkin Roll FAQ's

How Can I Store Keto Pumpkin Roll?

Keto Pumpkin Roll can be stored in the refrigerator, in an airtight container or wrapped tightly in plastic wrap for up to 1 week.

Keto Pumkpin roll freezes REALLY well when individual slices are wrapped in plastic wrap and then enclosed in an airtight container. Freeze this way for up to 2 months.

Do I Have to Make The Cake From Scratch?

Absolutely not! Many times, I have made this pumpkin roll, using the filling as written, but with the Lakanto Pumpkin Spice Muffin Mix made in a sheet pan, rolled, and filled. Shop Lakanto's Pumpkin Spice Mix HERE (and use code FITMOMJOURNEY to save $$)

Do I Have To Use Cream Cheese Filling?

Nope – use whatever filling you like! Cream cheese filling is a classic, but sweetened mascarpone, keto custard, or keto whipped cream all make delicious fillings as well.

You may also enjoy:

Pumpkin Spice Creamer
Chocolate Chip Pound Cake (THM:S, Low Carb, Ketogenic)
90-Second Keto Cinnamon Roll in a Mug (Ketogenic Fat Bomb, Low Carb, High Fat)
Basic Chocolate Ice Cream (THM:S, Low Carb, Ketogenic)
Chocolate Peanut Butter Bars (THM:S, Low Carb, Ketogenic,)
Trim Healthy Mama 101
Trim Healthy Mama Pantry Staples

Affiliate Links: the following links will take you to some of the tools I used to create this recipe. When you purchase through my link, I get a small commission, at no cost to you, which helps to support the cost of running this site. This means more FREE recipes and resources for you.

Jelly Roll Pan
Almond Flour – my pick!
Coconut Flour – my pick!
Truvia
Parchment Paper

Let's get our #PumpkinSpice on!

Keto Pumpkin Roll with Cream Cheese Filling

Yield: 10 servings

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Keto Pumpkin Roll: A Pumpkin Cake Roll with Cream Cheese filling was delicious and a fall staple around our house - until we went Keto. I modified my recipe to make a Keto Pumpkin Roll with Cream Cheese filling and I know you're going to love it!

Ingredients

For The Cake:
1 cup Almond Flour
4 T Butter, melted (sub Ghee for Dairy Free)
3 Eggs
¼ cup Psyllium Husk Powder
1/2 cup Pureed Pumpkin
1 tsp. Pumpkin Pie Spice
¼ cup Coconut Cream
¼ cup Sour Cream (sub Kite Hill Yogurt for DF)
¼ cup Lakanto Powdered Sweetener
1 tsp. Vanilla
1 tsp. Baking Powder
For The Filling:
8 oz Cream Cheese (sub Kite Hill for Dairy Free)
8 T Butter (sub Ghee for Dairy Free)
¼ cup Sour Cream
¼ cup Powdered Lakanto Sweetener
¼ tsp. Liquid Stevia
1 tsp. Vanilla Extract

Instructions

Preheat oven to 350 Degrees. Place a piece of parchment paper(or silpat) on a jelly roll pan and set aside.

To Make The Cake: Combine the dry ingredients for the cake in a bowl: almond flour, psyllium husk powder, & powdered sweetener. Add in the pumpkin, butter, eggs, coconut cream, and sour cream and mix until combined.

Spread the cake dough on the prepared cookie sheet and bake for 12-15 minutes.

While the cake cooks, prepare the filling by creaming together all of the filling ingredients.

When the cake is done, remove it from the oven and let it sit for about 10 minutes, until barely warm to the touch. Gently spread the filling over the cake, then roll the cake tightly. Place in the refrigerator to set for at least 4 hours, then slice to serve!