Pumpkin Roll (Stacks)

Pumpkin Roll (Stacks)

Pumpkin Roll

As the weather starts to change and the mornings get crisp, I always want to bake more. And if you are like me, you love pumpkin flavored baked goods.

One of the things I love to eat this time of year is pumpkin roll – with the spiced pumpkin and the cream cheese filling.

Is there anything better? Okay maybe there is, but it is one of my top things to eat in the fall.

So I set out to make a low carb Pumpkin Roll. Well, I couldn’t get my cake to roll without cracking so I did the next best thing.

Layered it!

pumpkin bars

pumpkin bars

This is an easy desert to make and take to your holiday parties. Nobody will guess that it is sugar free, gluten free, and low carb.

It will be gone before you know it.

This will definitely be on my desert table this Thanksgiving!

How about yours?

Pumpkin Roll (Stacks)

Yield: 36

Calories per serving: 73.4

Fat per serving: 6.7 g

Carbs per serving: 1.9 g

Protein per serving: 2.1 g

Fiber per serving: .8 g

Pumpkin Roll (Stacks)


  • 1 Cup Almond Flour
  • 3 Tbs Coconut Flour
  • 1 1/2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Xanthan Gum (opt. gives it a more chewy texture)
  • 2 tsp Ground Cinnamon
  • 1 tsp Ginger Powder
  • 1/2 tsp Salt
  • 4 Eggs
  • 3/4 Cup Powdered Erythritol
  • 1/4 Cup Sour Cream
  • 3/4 Cup Canned Pumpkin
  • 1/2 tsp Vanilla
  • 8 oz Cream Cheese - softened
  • 4 Tbs Butter - softened
  • 1/3 Cup Powdered Erythritol
  • 1/2 tsp Vanilla
  • 1/4 Cup Heavy Whipping Cream


  1. Beat Eggs, Powdered Erythritol, Sour Cream, Vanilla and Pumpkin until well combined
  2. In Separate bowl mix the following ingredients and remove any lumps:
  3. Almond Flour, Coconut Flour, Baking Soda, Baking Powder, Xanthan gum, Cinnamon, Ginger, and Salt.
  4. Add to Pumpkin Mixture.
  5. Mix well
  6. Line a 11x17 pan with parchment paper
  7. Spray parchment paper with nonstick spray
  8. Pour batter onto parchment
  9. Spread evenly about 1/4 inch thick
  10. Bake in a 350 degree oven for 20-25 min. until center springs back.
  11. Cool completely
  1. Whip Heavy Whipping Cream to soft peaks
  2. Add Powdered Erythritol a little at a time while whipping the Cream
  3. Beat Softened Cream Cheese and Butter together
  4. Add Vanilla to Cream Cheese mix well
  5. Fold in Whipped Cream
  1. Cut cooled cake into 2 - 8x8 inch squares - these will be the top and bottom layers
  2. Place one layer of cake on bottom of 8x8 pan
  3. Spread 1/3 of cheese filling evenly over cake
  4. Repeat 2 more times using the remaining cake
  5. Ending with your top 8x8 layer of cake
  6. For best results and flavor, refrigerate overnight before serving
  7. Cut into 36 servings
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  1. Tyler Garfield | 13th Oct 17

    These are delicious! Thanks for sharing! Got my Friday off to a great start!

    • lindyg0988 | 14th Oct 17

      Happy I could help make your Friday Great!

  2. Tanzi | 14th Oct 17

    Wow that looks amazing . Happy fall.

    • lindyg0988 | 14th Oct 17

      Thanks, Happy Fall to you too!

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