Pumpkin Roll

Pumpkin Roll

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What you'll need:


  •  12 ounces of softened cream cheese
  •  3 TBS of softened butter
  •  Dash of vanilla
  •  1/2 cup of powdered Keto friendly sweetener
  •  Dash of lemon juice
Beat all of the filling ingredients until well mixed and creamy. Set aside


    How to prepare:

    • Preheat oven to 350 degrees
    • In a large bowl, empty pouch contents and add in pumpkin, butter, eggs, heavy cream, water and flavoring.
    • Mix well
    • Spread mix evenly on a parchment paper lined jelly roll pan as per package directions
    • While baking, prepare filling and set aside

    Roll assembly:

    • Once cake has cooled about 10 minutes, using the parchment paper, remove the pumpkin cake from the pan and set it on the counter
    • Spread the filling evenly over it, then start rolling the cake from one end.
    • Pull the parchment paper off of the cake as you roll
    • Refrigerate for 20 minutes, slice and serve!