Keto Pumpkin Roll with Pumpkin Cream Cheese Filling

5 from 3 votes

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

Cook Time 20

Servings

Calories 207kcal

Author Brenda Bennett/Sugar Free Mom

8 ounces cream cheese
6 ounces pumpkin puree
1 pinch salt
1 teaspoon pumpkin pie spice
1/2 teaspoon pumpkin spice liquid stevia (or vanilla liquid stevia) (1/2 - 1 tsp to taste)
1/2 teaspoon vanilla extract
1 cup heavy cream

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.

In a mixing bowl, place the filling ingredients; add the cream cheese, pumpkin puree, salt, pumpkin spice, stevia and vanilla and blend using a hand electric mixer until smooth. Option to use a KitchenAid or stand mixer.
In a clean separate large bowl, whisk the cream until thick stiff peaks . 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 while the rest of the hot cake chills.
Unroll the sponge, making sure the parchment is underneath. Spread over half the filling leaving 3/4 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: Cover with plastic wrap and place cake in the Fridge for 4 days or 3 months in an airtight container in the freezer.

Net Carbs 3g

This recipe was first published in October 2021.