Gluten-free Sugar-free Pumpkin Roll

pumpkin roll with some slices in plates.

Whole New Mom - https://wholenewmom.com

Gluten-free Sugar-free Pumpkin Roll

Course: Dessert

Cuisine: Dairy-Free, Keto

Keyword: dairy-free pumpkin roll, gluten-free pumpkin roll, keto pumpkin roll, sugar-free pumpkin roll, vegan pumpkin roll

Prep Time: 15

Cook Time: 15

Chill Time: 1

Total Time: 1 30

Servings: slices

Calories: 107kcal

This Dreamy Gluten-free Sugar-free Pumpkin Roll is sure to be a hit for your holiday table. Keto and Vegan Options included.

Print Recipe

Equipment

hand mixer
offset spatula (optional)
baked tray 10” x 15“
parchment paper

Ingredients

For the Cake

2/3 cup pumpkin puree
1/2 cup low carb sweetener (or other sweetener as desired -- see notes in post)
3 medium eggs (or 9 tablespoons aquafaba or other egg alternative. See Recipe Notes for more info)
3/4 cup gluten-free flour blend
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
3/4 teaspoon xanthan gum (optional, but highly recommended)
1/2 teaspoon vanilla extract (optional, but recommended)
1/2 teaspoon salt

For the Filling

1/2 cup dairy-free whipped cream
1 cup dairy-free cream cheese (at room temperature)
1/4 cup low carb sweetener
powdered low-carb sweetener (optional, for garnish)

Instructions

Preheat the oven to 190°C / 375°F.
Grease the jelly roll pan, line it with parchment paper, then grease the parchment.
Add pumpkin puree, eggs or egg alternative, sweetener, and vanilla (if using) to a medium-sized bowl. Beat until smooth.
Add gluten-free flour, pumpkin spice, salt and baking powder to a small bowl and mix until smooth.
Add wet ingredients to dry and mix to combine.
Spread the batter (an offset spatula works well for this) in an even layer onto the prepared 10”x15” jelly roll pan.
Bake the cake in preheated oven until it starts to pull away from the sides of the pan and springs back to a light touch. Set aside, top the cake with aluminum foil, and let cool.
Add the whipped cream and sweetener to a medium mixing bowl and whip gently with a hand mixer or whisk until creamy. Add the cream cheese and mix gently until well combined.
Once the cake is cooled, spread the cream cheese filling on the cake in an even layer.
Then roll the cake from the short end (the narrow edge of the cake) tightly. Wrap in parchment or plastic wrap. Place rolled cake in the fridge for at least 1 hour to chill.
Remove the cake from the refrigerator and remove the wrap. Cut into wheels with a sharp knife and dust with powdered sweetener, if desired.
Enjoy!

Notes

Storage: You can store this Pumpkin Roll for 3-4 days in the refrigerator, tightly covered. It can also be frozen for up to 6 months in a freezer safe container and can either be eaten frozen (yummy!) or defrosted whole in the fridge before serving, or individual slices can be frozen and defrosted before serving.

Nutrition