This keto pumpkin roll is one of my favorite autumn dessert recipes. Loaded with pumpkin spices, make the best sugar-free pumpkin roll that is gluten-free, low in carbs, and super quick with just a few ingredients.
In a small bowl, whisk together the eggs, pumpkin puree, and vanilla extract until well combined.
In a separate large bowl, combine all the dry ingredients: almond flour, coconut flour, baking powder, xanthan gum, sea salt, sweetener, and pumpkin pie spice.
Mix the wet ingredients into the dry mixture until fully incorporated.
Line a 9x13 inch pan with parchment paper. Using a silicone spatula, evenly spread the cake batter onto the parchment paper-lined pan.
Bake for about 10 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool for 5 minutes.
After 5 minutes, gently roll the cake and parchment paper into a tight cylinder. Let the rolled cake cool completely.
Make The Cream Cheese Filling:
Before making the frosting, ensure all the ingredients are at room temperature.
In a mixing bowl, combine the softened unsalted butter, cream cheese, sweetener, and vanilla extract. Mix until the mixture is creamy and well combined.
Assemble The Keto Pumpkin Roll
After the cake has fully cooled, unroll the cake gently and spread the filling over the cake using a silicone spatula, leaving a 1-inch space all around.
Gently roll the cake again, applying gentle pressure to create a compact roll. Be cautious not to press too firmly to prevent the filling from spilling over the sides.
Refrigerate the rolled cake for at least 1 hour, or overnight, before slicing and serving.