Keto Pumpkin Roll

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Summer has been strange this year, so I think it is time we break out some cool new pumpkin recipes. This Keto Pumpkin Roll recipe is sugar-free, low carb, and filled with cream cheese giving this an even richer taste.

This sugar-free Keto Pumpkin Roll recipe is the perfect healthy dessert any time of year, especially fall!

Dessert Rolls > Pie

Forget the pumpkin pie, and break out a batch of these Keto Pumpkin Rolls. You guys not only are these keto, sugar-free, and delicious, but they will make your house smell like HEAVEN!

Keto Pumpkin Rolls

Yes, these are the perfect way to introduce fall into your home, but luckily they aren’t too hard to make! They are much easier to make than your regular pumpkin pie. And you don’t have to worry about burning the crust now!

I can’t get enough of these babies. I honestly wasn’t too sure how they would taste, but I may or may not have had 2 slices for dinner. #TOTALLYWORTHIT

Ingredients Needed

• Keto & Co Cake Mix
• unsalted butter
• eggs
• canned pumpkin puree
• cinnamon
• vanilla extract
• apple cider vinegar
• cream cheese
• monk fruit powdered sugar (lakanto)

More Keto Recipes

• Paleo & Keto Brownies [GF, DF, & Sugar Free]
• Keto Devil’s Food Cake Loaf
• Keto Cinnamon Loaf
• Microwave Funfetti Mug Cake[Keto, Gluten-Free, Paleo]

Print Recipe

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Keto Pumpkin Rolls

Course: Dessert

Keyword: keto, keto dessert

Ingredients

• 1 package Keto & Co Cake mix
• 6 tbsp unsalted butter
• 3 eggs
• 2/3 canned pumpkin puree
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1/2 tsp apple cider vinegar

The Filling

• 8 oz cream cheese
• 2 tbsp softened butter
• 1 tsp vanilla extract
• 1/2 cup monk fruit powdered sugar (I use Lakanto)

Instructions

• Preheat oven to 375 degrees F and line a jelly roll pan with parchment paper. Set aside.
• In a medium bowl, combine cake flour, eggs, melted butter, and whisk. Make sure your melted butter is cooled slightly before adding in with your eggs.
• Then combine apple cider vinegar, vanilla extract, cinnamon, pumpkin puree and whisk until smooth.
• Pour batter into pan and bake for 15 minutes.
• When done, place on a cooling rack and let cool completely.

Cream Cheese Filling

• To prepare the filling, combine all ingredients in the bowl of a stand mixer and beat until light and fluffy.
• Gently spread cream cheese mixture onto it.
• Roll the cake up again carefully, and wrap tightly in plastic wrap.
• Allow cake to chill in the fridge for 1 hour.
• Remove plastic wrap and dust cake with powdered sugar. Slice and serve.