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by Dom Geracia / Oct 11, 2014 /

Keto Pumpkin Roll

It’s safe to say that Fall is finally here! Everything about fall makes me happy: sweaters, hot apple cider, harvest festivals and most importantly — pumpkin flavored EVERYTHING.

For most people, the transition into fall begins with the infamous Pumpkin Spice Latte from Starbucks. For me, it all starts with a decadent Pumpkin Roll with Cream Cheese Filling.

Now, I know this recipe looks like it has a ton of ingredients and time. It is very unlike me to post something that is this time consuming and ingredient-heavy. However, I know that once you try this recipe you will be in love! This is my go-to dessert for fall entertaining and holidays!

Phew. Again, I apologize for the length of this post. It’s definitely not my style, but this Pumpkin Roll is out of this word and a must have for this holiday season!

This recipe can be modified in many different ways. In the past, I’ve made a chocolate roll cake that had raspberry filling that was to die for. Another tasty idea would be a red velvet jelly roll! Yum.

Pumpkin Roll with Cream Cheese Filling

by Dom Geracia

4 from 1 vote



  • 1/2 cup coconut flour
  • 3/4 cup pumpkin puree
  • 3/4 cup erythritol
  • 1/2 cup coconut milk
  • 1/4 cup butter melted
  • 6 eggs
  • 2 tablespoons psyllium husks
  • 1 teaspoon gelatin mixed with 1 tbsp of hot water
  • 1 teaspoon vanilla
  • 1 teaspoon ground cinnamon
  • 1 teaspoon maple extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • * to avoid sweeteners omit erythritol and maple extract and use 1/2 cup of maple syrup.

  • For the Cream Cheese Frosting
  • 6 tablespoons butter room temperature
  • 8 oz cream cheese room temperature
  • 1/4 cup erythritol or 2 tablespoons of maple syrup



  • Preheat oven to 350 degrees F.
  • Grease a jelly roll pan with coconut oil (including the edges) and line with parchment
  • In a large mixing bowl, whisk together eggs, pumpkin puree, sweetener (erythritol + maple extract or maple syrup), coconut milk, melted butter, apple cider vinegar and vanilla until evenly incorporated.
  • In a separate small bowl, mix together hot water with gelatin. Add it to to other large mixing bowl.
  • In a separate large bowl, combine coconut flour, psyllium husks, cinnamon, salt, ginger and cloves and mix until evenly incorporated.
  • Slowly combine dry ingredients into wet ingredients. Stir until completely incorporated.
  • Pour into parchment-lined jelly roll pan and place into oven for 15-20 minutes. The cake will be done when you touch the center and it bounces back (kind of like jello).
  • Allow cake to completely cool.
  • While cake is cooling, combine ingredients for frosting and mix until fluffy.
  • When cake is completely cool, remove it from the pan but keep the parchment underneath.
  • Spread the cream cheese mixture evenly over the cake (again, make sure it’s completely cool or the frosting will melt).
  • Pick up one side of the cake by the parchment paper and slowly begin to roll the cake inward, forming a roll cake. Do this until you reach the end and you’re left with a cake that almost looks like a rolled up carpet.
  • Wrap the cake TIGHTLY in plastic wrap and place into refrigerator for at least 4 hours.
  • To serve, remove plastic wrap and slice.

Tried this recipe?Tag @nobunplease or #nobunplease on Instagram!

What’s your favorite pumpkin recipe? Post below!

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Hey there, I'm Dom! I started No Bun Please after I found success on a Keto diet. Now, I create low carb recipes, restaurant guides and resources for beginners. Read more →

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