Keto Pumpkin Roll

Time: 45m Serves: 12
Keto Pumpkin Roll


13 Total


Time: 45m

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the cinnamon, nutmeg, pecans, sweetener, and baking soda and mix well.
  3. Stir in the melted almond butter, pumpkin, and vanilla.
  4. In a small bowl, whisk the eggs and then stir into the mixture.
  5. Spread mixture over parchment paper into a flat rectangular cake.
  6. Bake for 12 - 16 minutes, or until a wooden pick inserted in the center comes out clean.
  7. Immediately roll the cake using the parchment paper and set aside to cool.
  8. In a medium bowl or Kitchenaid mixer, combine the cream cheese, sweetener, butter and vanilla. Blend until smooth.
  9. Unroll the cake and spread the cream cheese filling onto the cake.
  10. Re-roll the cake removing the parchment paper as you go.
  11. Wrap in plastic wrap and chill in the refrigerator for at least an hour before serving.