Needing a change from the usual bacon and eggs low carb breakfast? These pumpkin spice cream cheese Keto roll ups are oozing with a warm pumpkin filling and fun fall flavors.
Years ago I made a version of this recipe with white bread and a bunch of sugar. It was surely delicious but not very healthy.
I decided to redo the recipe and make it Keto/Low Carb/THM S friendly. And since it is the beginning of October, I decided to add some pumpkin spice too. Because everything in October should be filled with pumpkin right?
To be real honest, I didn’t really care for pumpkin much until just a couple of weeks ago. Chocolate and peanut butter are my go to dessert choices but I decided to try it again the other day and have been obsessed lately.
My husband has been laughing because every time he asks what I’m making, it is pumpkin something. I’ve made Keto Peanut Butter Pumpkin Spice Cookies, THM E baked pumpkin oatmeal, Low Carb pumpkin spice crockpot almonds, pumpkin dump cuffin cake and now these pumpkin spice cream cheese keto roll ups for breakfast!
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Pumpkin Spice Cream Cheese Keto Roll Ups
These take a little bit of work so I like to save them for a Saturday or Sunday morning when I have a little more time. But with that being said, the recipe is not hard.
Making these Keto/THM S starts by using the right type of bread. Thanks to Aldi, the Zero Net Carb bread makes the perfect vehicle for this pumpkin spice cream cheese mixture.
If you follow Trim Healthy Mama, this bread is a personal choice item. I use it fairly frequently and have been actively losing weight. Of course, try it and see if it works for you. You can read more about THM store bought bread options here.
Here are the things that you will need to make these pumpkin spice cream cheese keto rollups:
- Cream Cheese (Softened)
- Pumpkin Puree
- Pumpkin Pie Spice
- Brown Sugar Swerve
- Maple Extract
- Monk Fruit
- Aldi Zero Net Carb Bread
Making the Pumpkin Cream Sticks
To make these breakfast sticks, start by trimming the crust off of each slice. (Don’t throw it away, those crusts would make great bread crumbs.)
Next, using a rolling pin, roll each piece of bread thin.
In a large mixing bowl, combine the softened cream cheese, brown sugar Swerve, pumpkin pie spice and maple extract. Mix until smooth.
Fold in 1/2 a cup of pumpkin puree with a spatula.
Spread the Filling
Spread about a teaspoon of the cream cheese filling on each slice of bread and roll up jelly roll style. If you fill it too full, just wipe away any that seeps out with your spoon.
Once all of the bread slices are stuffed with the pumpkin cream cheese mix, you are ready for the topping.
Melt the butter in a small bowl using the microwave. In another small bowl, mix the monk fruit and additional pumpkin pie spice.
Dip each stick in the melted butter and then roll it in the monk fruit/pumpkin pie spice mixture.
Bake at 350 degrees for 20 minutes.