The Keto Pumpkin Rolls are irresistibly delicious, filled with the cozy flavors of cinnamon and pumpkin, making them the perfect treat.
Keto Pumpkin Rolls are a delightful fall treat that cater to a variety of dietary needs. These delectable rolls are sugar-free, gluten-free, and perfect for those following a keto lifestyle. With their irresistible pumpkin flavor, they are sure to bring joy to your taste buds during the autumn season. These rolls are so irresistible that they will disappear in no time when shared with friends and colleagues. You can surprise everyone with the secret ingredient that makes these rolls so special. Indulging in a delicious pumpkin baked good is a favorite tradition for many during the fall. Additionally, if you find yourself with leftover pumpkin from carving, you can explore a plethora of pumpkin-based recipes to enjoy, such as the tempting Keto Pumpkin Cheesecake. Embrace the baking spirit and savor every bite of these heavenly Keto Pumpkin Rolls!
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INGREDIENTS YOU NEED
Dough:
- 2 cups mozzarella cheese shredded
- 2 oz cream cheese room temperature
- 1/3 cup pumpkin puree
- 1 cup almond flour
- 3 tbsp monk fruit or granulated sweetener of choice
- 1 tsp baking powder
Cinnamon Filling:
- 2 tbsp butter room temperature
- 2 tbsp pecans chopped
- 1 tbsp ground cinnamon
- 1 tbsp pumpkin puree
- 2 tbsp monk fruit or granulated sweetener of choice
Cream Cheese Maple Frosting:
- 2 oz cream cheese room temperature
- 2 tbsp heavy cream
- 2 tbsp powdered monk fruit or powdered sweetener of choice
- 1/4 tsp maple extract (optional, but if you have it on hand use it!)
Instructions To Make Keto Pumpkin Rolls
- Preheat your oven to 350 degrees F, spray a 8×8 pan with non-stick spray and set aside.
Dough:
- In a microwave safe mixing bowl, combine your mozzarella and cream cheese, microwave in 30 second increments, stirring in between until completely melted. Mix in your pumpkin puree.
- Add in your almond flour, monk fruit, and baking soda. Mix your dough until you have a soft ball.
- Between two pieces of parchment paper, roll your dough to roughly 13×10 inches.
Filling:
- Make your filling by whisking together all of your ingredients (except your pecans) until smooth.
- Spread your filling evenly on your prepared dough, leaving about an inch on the short sides of the dough so you can close the dough properly.
- Sprinkle with your pecans.
- Starting at your short end, roll your dough into a tight log and cut into 10 equal pieces.
- Place your pieces into your prepared pan and bake for 30-35 minutes, until golden brown. Allow to cool before icing.
Cream Cheese Frosting:
- Mix all of your ingredients together until combined and smooth, spread over top of your rolls and enjoy!
Keto Pumpkin Rolls
Ingredients
Dough:
- 2 cups mozzarella cheese shredded
- 2 oz cream cheese room temperature
- 1/3 cup pumpkin puree
- 1 cup almond flour
- 3 tbsp monk fruit or granulated sweetener of choice
- 1 tsp baking powder
Cinnamon Filling:
- 2 tbsp butter room temperature
- 2 tbsp pecans chopped
- 1 tbsp ground cinnamon
- 1 tbsp pumpkin puree
- 2 tbsp monk fruit or granulated sweetener of choice
Cream Cheese Maple Frosting:
- 2 oz cream cheese room temperature
- 2 tbsp heavy cream
- 2 tbsp powdered monk fruit or powdered sweetener of choice
- 1/4 tsp maple extract (optional, but if you have it on hand use it!)
Instructions
- Preheat your oven to 350 degrees F, spray a 8×8 pan with non-stick spray and set aside.
Dough:
- In a microwave safe mixing bowl, combine your mozzarella and cream cheese, microwave in 30 second increments, stirring in between until completely melted. Mix in your pumpkin puree.
- Add in your almond flour, monk fruit, and baking soda. Mix your dough until you have a soft ball.
- Between two pieces of parchment paper, roll your dough to roughly 13×10 inches.
Filling:
- Make your filling by whisking together all of your ingredients (except your pecans) until smooth.
- Spread your filling evenly on your prepared dough, leaving about an inch on the short sides of the dough so you can close the dough properly.
- Sprinkle with your pecans.
- Starting at your short end, roll your dough into a tight log and cut into 10 equal pieces.
- Place your pieces into your prepared pan and bake for 30-35 minutes, until golden brown. Allow to cool before icing.
Cream Cheese Frosting:
- Mix all of your ingredients together until combined and smooth, spread over top of your rolls and enjoy!
Notes
Nutrition
Frequently Asked Questions About Keto Pumpkin Rolls
No, this is a key ingredient. The mozzarella binds the dough together. Don’t worry! These rolls do NOT taste cheesy.
My trick is to use unflavored floss. Just slide the floss underneath your rolled log and then tie the floss together over the roll and you will have a perfect roll that is not flat.
More Recipes You Might Enjoy:
- Keto Gluten Free Pumpkin Cheesecake Bars
- Sugar Free Caramel Apple Trifle
- Keto Peanut Butter Hot Chocolate
- Easy Moist Gluten Free Sugar Free Pumpkin Bread
- Easy Baked Sugar Free Gluten Free Keto Pumpkin Donuts
- Easy Keto Gluten Free Pumpkin Pie
- Quick and Easy Keto Stovetop Candied Pecans
- Sugar Free Keto Pumpkin Spice
- Fall Recipes
- Winter Recipes
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