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Keto Pumpkin Cream Cheese Roll Ups - A Cozy, Low-Carb Treat

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the Pumpkin Wraps: 3 large eggs, room temperature
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/3 cup granulated erythritol or allulose
  • 1 teaspoon vanilla extract
  • 1 cup fine almond flour
  • 2 tablespoons coconut flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Pinch of cloves (optional)
  • 1/4 teaspoon fine sea salt
  • For the Cream Cheese Filling: 8 ounces full-fat cream cheese, softened
  • 3 tablespoons powdered erythritol or allulose
  • 2 tablespoons heavy cream (or unsweetened almond milk for lighter texture)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • To Finish: Powdered sweetener for dusting (optional)
  • Chopped pecans or walnuts (optional)

Method
 

  1. Prep the pan: Heat your oven to 350°F (175°C). Line a rimmed baking sheet (about 10x15 inches) with parchment and lightly grease it. This helps the pumpkin sheet release and roll cleanly.
  2. Whisk the wet ingredients: In a large bowl, whisk eggs, pumpkin puree, granulated sweetener, and vanilla until smooth and slightly frothy.
  3. Combine the dry ingredients: In another bowl, stir together almond flour, coconut flour, baking powder, cinnamon, nutmeg, ginger, cloves (if using), and salt. Break up any lumps.
  4. Make the batter: Add the dry mix to the wet ingredients. Stir until just combined and smooth. The batter should be thick but spreadable.
  5. Spread and bake: Pour the batter onto the lined pan. Use an offset spatula to spread it into an even, thin rectangle, about 1/4 inch thick. Bake 10–14 minutes, until set and springy to the touch. Don’t overbake or it will crack when rolling.
  6. Cool with care: Let the sheet cool 5 minutes in the pan. Then lift it out using the parchment and place on a cooling rack. Cool to just warm, not hot—about 10 more minutes. It should still be pliable.
  7. Make the filling: Beat cream cheese with powdered sweetener, heavy cream, vanilla, and a pinch of salt until smooth and fluffy. Adjust sweetness to taste.
  8. Spread the filling: Flip the pumpkin sheet so the smoother side faces out when rolled (optional but helps appearance). Gently peel off the original parchment. Place a fresh piece of parchment under the sheet. Spread the cream cheese evenly, leaving a 1/2-inch border on one short end to prevent overflow.
  9. Roll it up: Starting from the opposite short end, tightly roll the sheet into a log, using the parchment to help you lift and guide. Roll slowly and keep it snug for clean spirals.
  10. Chill to set: Wrap the log in parchment or plastic wrap and refrigerate at least 1 hour, preferably 2–3 hours. This firms the filling and makes slicing neat.
  11. Slice and serve: Unwrap, dust lightly with powdered sweetener if you like, and slice into 10–12 rolls with a sharp serrated knife. Sprinkle nuts on top for crunch.