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5 from 3 votes

Keto Pumpkin Roll with Pumpkin Cream Cheese Filling

It’s pumpkin season, so I’m kicking off with a classic pumpkin recipe - a Keto Pumpkin Roll filled with a luscious pumpkin cream cheese filling.
I hope this Keto Pumpkin Roll starts your pumpkin baking season off to a good start!
Prep Time 25 minutes
Cook Time 20 minutes
Servings 10
Calories 207kcal
Author Jo Harding

Ingredients

ROLL

FILLING

Instructions

ROLL

  • Preheat oven to 375F.
  • Line a baking sheet (10 x 14 inches) with parchment paper and grease with soft butter. Set aside.
  • Mix the dry ingredients together in a bowl. Set aside.
  • In a stand mixer (or using a hand mixer) add the eggs and whisk for 2 minutes until really fluffy. Add rest of the wet ingredients and blend until combined.
  • Slowly pour in the dry ingredients into the wet and blend until incorporated.
  • Spread batter onto the lined baking pan and smooth with a spatula.
  • Bake for 20 minutes.
  • Place another baking pan the same size with a sheet of parchment on top (use the bottom of the pan without a lip) and flip over. Allow to cool for 1 minute and peel off the top parchment paper.
  • WAIT 9 - 10 MINUTES and then whilst warm, gently roll the sponge away from you (starting at the short side) with the parchment paper. Cover with a clean tea towel to fully cool for about 1 hour whilst you prepare the filling.

FILLING

  • In a mixing bowl, add the cream cheese, pumpkin puree, salt, pumpkin spice, stevia and vanilla and blend using a hand whisk until smooth. Option to use a KitchenAid or stand mixer.
  • In a clean bowl, whisk the cream until thick. Fold the cream through the cream cheese mix using a spatula until combined. (This will make the filling thicker and stiffer than simply just blending altogether at once.)
  • Taste and adjust sweetener to your liking. Chill in the fridge for at least 30 minutes whilst the rest of the cake chills.
  • Unroll the sponge, making sure the parchment is underneath. Spread over half the filling leaving ¾ inch at the edges so it doesn’t overspill as you roll.
  • Carefully roll up once more making sure the join is under the bottom. Place in the fridge to chill covered with parchment or a clean tea towel for 1 - 2 hours. Top with the rest of the chilled pumpkin cream filling and option to dust with pumpkin spice. Slice + serve.
  • If your roll cracks a little, don’t worry, the extra filling on top will hide it! Tastes good all the same!
  • Storage: Fridge for 4 days or 3 months wrapped in the freezer.

Notes

Net Carbs 3g
This recipe was first published in October 2021.

Nutrition

Serving: 1slice | Calories: 207kcal | Carbohydrates: 5g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 118mg | Potassium: 168mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4979IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg