Keto Pumpkin Roll

Anyone who really knows me knows I love to bake.

It comes from spending most of my childhood at my grandma’s house and experiencing dessert at every meal. Yes, even breakfast had a dessert.

Freshly baked cinnamon rolls, homemade bread, cookies, etc.

It was all made with grandmas love and when I bake it makes me feel closer to her.

But in getting older I am trying to cut back on the sugar in my baking for its better for our health- and waistline.

More and more recipes that will be shared here will be low carb and keto BUT will always be gluten free and I think DELICIOUS!

Keto Pumpkin Roll

On my blog I have a recipe for Pumpkin Roll but I wanted to make a lower carb version that would be as good as my original one.

My original recipe for Pumpkin Roll is a winner and I highly recommend you make that pumpkin dessert for your family, but if you are wanting a lower carb version I hope you give this recipe a try.

Keto Pumpkin Roll

Recipe: Keto Pumpkin Roll

Keto Pumpkin Roll

A pumpkin dessert that is perfect for the holiday season




  1. Preheat oven to 350 degrees.
  2. Line a cookie sheet with parchment paper.
  3. In a medium bowl add the dry ingredients and mix with a hand mixer.
  4. Add the eggs, melted coconut oil, pumpkin and cream and beat well.
  5. Let sit 2 minutes.
  6. Add boiling water and beat well for a couple minutes.
  7. Use a spatula to spread batter on the cookie sheet.
  8. Bake for 11-13 minutes.
  9. Remove and cool for 5 minutes.
  10. Beat the whipping cream until soft peaks, add the sweetener and beat again for a minute.
  11. Remove the roll from the cookie sheet, leaving it on the parchment paper.
  12. Spread whipping cream on the roll.
  13. Roll up. Place on a serving plate and then spread cream all over the roll.
  14. Serve or place in refrigerator for an hour.
  15. Enjoy!
Keto Pumpkin Roll