Sugar-Free Pumpkin Roll (Gluten-Free, Keto)

This sugar-free pumpkin roll is soft and spongy cake with a whipped pumpkin spice cream cheese filling. And I've got a few tips to make the cake really fluffy even though it's gluten-free and sugar-free. It's the perfect fall dessert (or even breakfast). And it tastes the best served cold from the fridge.

If you love pumpkin desserts, you'll also want to try my super moist pumpkin bread and pumpkin cheesecake cookies.

Sliced gluten-free sugar-free pumpkin roll on a white plate showing the cream cheese swirl inside.

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This recipe was inspired by Loopy Whisk's pumpkin roll and adapted from Amanda Balle's pumpkin roll. And I have a confession. I've never made a roll cake before this one! I wanted it to have that really light and fluffy roll cake texture. In gluten-free and sugar-free baking, it can be really difficult to get the texture right in baked goods. This one took me quite a few tries to get the texture I wanted. With the help of Loopy Whisk's ribbon method and a few extra tricks of mine, I was able to get it right!

But even on my last test, the cake cracked a little when I rolled it, but I think it gives it character. The slices in my photos even ended up looking a little like a cute animal face. A little cracking is normal for a roll cake like this, so I wouldn't stress if yours does the same. The taste is remarkable!

When my husband taste-tested it, he thought it was a "real" pumpkin roll. Since he isn't GF/SF (and he's a picky eater like me), he's not always a fan of every single recipe I make. So this is a huge compliment. I think he might secretly like this one best out of everything I've made. And I caught him sneaking leftovers for breakfast the next morning!

Slice of gluten-free sugar-free pumpkin roll on a plate with a bite taken out and a fork beside it.

Ingredients

Okay, let's get into it. Here's what you'll need to make this:

Eggs, pumpkin puree, protein powder, coconut flour, cream cheese, and spices for gluten-free sugar-free pumpkin roll.

Find the complete ingredient amounts and step-by-step instructions in the printable recipe card at the bottom of this post, or use the 'jump to recipe' button at the top of the post.

Here's a few tips about key ingredients:

Pumpkin protein powder: I used Keto Chow's Pumpkin Spice Caramel. This is a sugar-free milk protein isolate with xanthan gum and acacia fiber for better texture. 80% casein/20% whey blends may also work. If you can't find a pumpkin protein powder, vanilla works. Just add a little bit of pumpkin spice to the mix.
Pumpkin puree: Make sure you use 100% pure pumpkin puree, not pumpkin pie filling. I recommend Libby's brand. Canned pumpkin works best.
Powdered sugar-free sweetener: I used Swerve's confectioner sugar made with erythritol and tapioca fiber which measures 1:1 like sugar. If you don't mind sugar, it's okay to use regular powdered sugar. Allulose may work, but it will cause the cake to look burnt.
Coconut flour: You only need a little bit here. It's a very thirsty flour, so don't let the batter rest before baking. It will keep soaking up liquid and get too thick.
Baking soda and baking powder: I really wanted that light and fluffy texture so this recipe uses both together for extra lift. Combining them helps counteract the density that sugar-free/gluten-free cakes tend to have.

How To Make

Here's how to make this recipe successfully:

Before you get started: Preheat the oven to 350°F. Line a 10x15 inch jelly roll pan with parchment paper, and grease the top of the parchment generously with butter or oil. Make sure your eggs are at room temperature before you start.

Eggs and powdered sugar-free sweetener in a glass bowl, ready to whip for pumpkin roll cake.

Eggs and powdered sweetener whipped pale and fluffy for gluten-free pumpkin roll cake.

Whip the eggs and sweetener until pale, fluffy, and tripled in volume. This is what gives the cake real lift and a spongy texture. It takes about 5 to 7 minutes at high speed with an electric mixer or stand mixer.

Pumpkin puree folded into whipped eggs and sweetener in a glass mixing bowl.

Whisked egg and pumpkin mixture, pale and fluffy, in a glass bowl for pumpkin roll batter.

Dry ingredients being added to pumpkin batter in a glass bowl for gluten-free pumpkin roll.

Whisked gluten-free pumpkin cake batter, smooth and ready to spread, in a glass bowl.

Mix in the pumpkin puree and vanilla, then add the sifted dry ingredients. Sift together the protein powder, coconut flour, baking soda, and baking powder before adding them to the wet ingredients, and whisk for about 15 to 30 seconds, just until no clumps remain. Mix gently here, since overmixing flattens the batter and you'll lose some of the volume you just whipped in.

Gluten-free pumpkin cake batter spread in a parchment-lined jelly roll pan.

Spread the batter into the pan right away. Don't let it sit, since coconut flour starts absorbing liquid fast and the batter will get too thick if it rests. The batter should be smooth and thick. Once it's spread out, tap the pan on the counter a few times to release any air pockets.

Baked gluten-free pumpkin cake cooling in a sheet pan before filling.

Bake for 12 to 15 minutes, until golden brown and the cake springs back when you touch it. A toothpick inserted in the center should also come out clean.
Cool the cake using one of two methods. For Cooling Method 1, cover the pan with foil right out of the oven and let the cake cool to room temperature, about 30 minutes. For Cooling Method 2, the traditional method, roll the warm cake up in its parchment paper right away and let it cool rolled up, about 30 minutes.

Whipped pumpkin spice cream cheese filling in a glass bowl for gluten-free pumpkin roll.

Make the filling while the cake cools. Whip the cold heavy cream and powdered sweetener to soft peaks, then add the cold cream cheese and pumpkin spice and mix until well combined and fluffy.

Pumpkin spice cream cheese filling spread over gluten-free pumpkin cake in a sheet pan.

Assemble the roll once the cake and filling are ready. If Cooling Method 1, scoop the filling over the flat cake, spread it evenly, and roll it up tightly starting from the short edge, peeling away the parchment paper as you go. If Cooling Method 2, unroll the cake, let it sit for a minute or two, spread on the filling, and roll it back up without the parchment paper.

Whole gluten-free sugar-free pumpkin roll dusted with powdered sweetener, sliced open to show the filling.

Olivia's TOp Tips

Whip the eggs and sweetener fully. Don't stop until they're pale and tripled in volume. This one step makes the biggest difference between a fluffy, spongy cake and a dense one.
Work quickly once the dry ingredients go in. Coconut flour absorbs liquid fast, so spread the batter into the pan as soon as it's mixed.
Use a 10x15 inch jelly roll pan. This is the pan size the recipe is built around, and I don't recommend swapping it for a different size.
A little cracking is normal. Baking experts might argue with me on this one. Even my last test batch cracked slightly when I rolled it. It had the perfect texture I wanted so I went with it. Don't worry if yours does the same.
Serve it cold. This pumpkin roll is best straight from the fridge, so give it time to chill before slicing and serving.

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin puree?

No, this recipe needs 100% pure pumpkin puree, not pie filling. Pie filling already has added sugar and spices mixed in, and it will throw off both the flavor and the texture of the batter.

Why did my cake crack when I rolled it?

A little cracking is normal for a roll cake like this. Even my last test batch cracked slightly, and it still tasted great and held together fine. Both cooling methods should work to reduce the chance of it cracking.

Can I use a different protein powder?

I recommend a sugar-free milk protein isolate like Keto Chow, which has xanthan gum and acacia fiber added for better texture. I used the Pumpkin Spice Caramel flavor, but a vanilla flavor plus extra pumpkin spice would work too. 80% casein/20% whey blends may also work. Other protein powders need more testing.

Find the printable recipe card below with all ingredient measurements, instructions, and my notes.

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