Sugar-Free Pumpkin Roll
Indulge in the festive flavors of fall with this Sugar-Free Pumpkin Roll, a delightful dessert that marries moist, spiced pumpkin cake with creamy, sugar-free cream cheese filling. Packed with seasonal favorites like cinnamon, ginger, and nutmeg, this guilt-free treat is crafted with a granulated sugar substitute and powdered sugar substitute, making it perfect for those seeking a low-sugar dessert option that doesn’t compromise on taste. The light and fluffy pumpkin cake is rolled seamlessly into a spiral, delivering an irresistible swirl of flavor in every bite. Ideal for holiday gatherings, meal prepping, or sharing with loved ones, this recipe is easy to follow, with prep completed in just 20 minutes and a bake time of only 15 minutes. Serve chilled for a refreshing autumn-inspired dessert that balances indulgence and healthy choices effortlessly!
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Recipe Information
Ingredients
- 1 cup Pumpkin puree
- 3 Large eggs
- 1 cup Granulated sugar substitute (e.g., erythritol, xylitol)
- 0.75 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 8 ounces Cream cheese, softened
- 2 tablespoons Unsalted butter, softened
- 1 teaspoon Vanilla extract
- 1 cup Powdered sugar substitute
- 1 sheet Parchment paper
Instructions
Preheat the oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper, allowing extra to hang over the edges.
In a large bowl, beat the eggs and granulated sugar substitute together with an electric mixer until thick and pale. Stir in the pumpkin puree until well blended.
In another bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
Gently fold the dry ingredients into the pumpkin mixture until just combined, being careful not to overmix.
Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
Bake in the preheated oven for 12-15 minutes or until the cake springs back when lightly touched.
Carefully lift the parchment paper and hot cake from the pan, and place on a flat surface. Starting with the narrow end, roll up the cake and parchment paper together into a tight roll. Let it cool completely for about 1 hour.
Meanwhile, prepare the filling by beating the cream cheese, butter, and vanilla extract together until creamy. Gradually add in the powdered sugar substitute, mixing until smooth and spreadable.
Once the cake has cooled, gently unroll it and carefully remove the parchment paper.
Spread the cream cheese filling evenly over the cake. Re-roll the cake, without the parchment paper, into a tight roll.
Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour to set.
Slice into pieces and serve. Enjoy your sugar-free pumpkin roll!
Nutrition Facts
Calories |
2247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.8 g | 161% | |
| Saturated Fat | 69.5 g | 348% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 873 mg | 291% | |
| Sodium | 2636 mg | 115% | |
| Total Carbohydrate | 474.3 g | 172% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 143.7 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 440 mg | 34% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1047 mg | 22% | |
*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.
