Diabetic Pumpkin Roll
Indulge in the cozy flavors of fall with this Diabetic Pumpkin Roll, a guilt-free twist on the classic dessert that’s perfect for anyone looking to enjoy a lower-sugar treat. This recipe combines warm spices like cinnamon, ginger, and nutmeg with creamy, tangy low-fat cream cheese filling, all wrapped in a tender pumpkin cake. Sweetened with sugar substitutes, it’s specifically designed to be diabetes-friendly without sacrificing the luscious flavors you love. With just 20 minutes of prep, this easy-to-make dessert is ideal for holiday gatherings, seasonal celebrations, or an everyday indulgence. Serve it chilled for perfectly neat slices, and finish with a dusting of powdered sugar substitute for a beautiful, bakery-worthy presentation!
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Recipe Information
Ingredients
- 0.75 cup All-purpose flour
- 1 teaspoon Baking powder
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 3 large Eggs
- 0.67 cup Granulated sugar substitute (e.g., Stevia)
- 0.67 cup Canned pumpkin puree (unsweetened)
- 1 teaspoon Vanilla extract
- 0.25 cup Powdered sugar substitute
- 8 ounces Low-fat cream cheese
- 2 tablespoons Unsalted butter (softened)
- 1 teaspoon Vanilla extract (for filling)
- 2 tablespoons Powdered sugar substitute (for dusting)
Instructions
Preheat your oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly spray it with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.
In a large mixing bowl, beat the eggs and granulated sugar substitute until thick and pale, about 2-3 minutes. Add the pumpkin puree and vanilla extract, and mix until well combined.
Gradually sift the dry ingredients into the wet mixture and fold gently with a spatula until no streaks of flour remain.
Pour the batter evenly into the prepared pan, spreading it to the edges with a spatula.
Bake for 13-15 minutes or until the top springs back when lightly touched.
Lay a clean kitchen towel on the counter and sprinkle it lightly with the 1/4 cup of powdered sugar substitute.
Carefully turn the pumpkin cake onto the towel. Peel off the parchment paper and roll the cake up tightly with the towel, starting at the narrow end. Let it cool completely on a wire rack.
To make the filling, beat the cream cheese, butter, 1 teaspoon of vanilla extract, and 2 tablespoons of powdered sugar substitute together until smooth and creamy.
Once the cake is cooled, gently unroll it and spread the cream cheese filling evenly across the surface. Re-roll the cake tightly without the towel.
Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour before serving.
Dust with additional powdered sugar substitute before slicing and serving. Enjoy!
Nutrition Facts
Calories |
1493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.5 g | 102% | |
| Saturated Fat | 43.8 g | 219% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 701 mg | 234% | |
| Sodium | 2238 mg | 97% | |
| Total Carbohydrate | 126.1 g | 46% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 15.4 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 535 mg | 41% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1092 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
