Sugar-Free Pumpkin Roll

This sugar-free pumpkin roll is soft and spongy cake with a whipped pumpkin spice cream cheese filling. And I've got a few tips to make the cake really fluffy even though it's gluten-free and sugar-free. It’s the perfect fall dessert (or even breakfast). And it tastes the best served cold from the fridge.

Course Dessert

Cuisine American

Keyword gluten free pumpkin roll, keto chow pumpkin roll, keto pumpkin roll, protein pumpkin roll, sugar free pumpkin roll

Prep Time 45

Cook Time 12

Total Time 57

Servings slices

Calories 194.2kcal

Author Olivia Wyles

Ingredients

3 eggs room temperature
⅓ cup powdered sugar-free sweetener I used Swerve with erythritol
½ cup pumpkin puree
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoon coconut flour
½ cup pumpkin protein powder 80g (see notes)

Pumpkin Spice Cream Cheese Filling

⅔ cup heavy cream cold
⅓ cup powdered sugar-free sweetener sifted
⅔ cup cream cheese cold
½ teaspoon pumpkin spice

Topping

Extra powdered sugar-free sweetener for dusting

Cups - Metric

Instructions

Preheat oven to 350 degrees F. Line a 10x15 jelly roll pan with parchment paper. Grease top of parchment paper generously with butter or oil.
Make Cake: Mix eggs and powdered sweetener together on high with an electric mixer or stand mixer fitted with a whisk attachment until pale, fluffy and triple the volume, about 5-7 minutes.
Add pumpkin puree and vanilla extract. Mix until incorporated, about 10 seconds.
Sift together protein powder, coconut flour, baking soda, and baking powder.
Add dry ingredients to wet ingredients. Whisk for about 15-30 seconds until no clumps remain. Tip: Try not to flatten the mixture too much during mixing. It should be smooth and thick.
Spread cake batter evenly in prepared pan. Tips: Don't let batter rest, coconut flour will continue to soak up liquid. Once spread in the pan, it’s okay to tap the pan on the counter a couple times to get rid of air pockets.
Bake at 350 degrees F for 12-15 minutes until golden brown, soft, springs back when touched, and a toothpick inserted comes out clean.
Cooling Method 1: Immediately out of the oven, cover with tin foil, and allow to cool until room temperature, about 30 minutes. Cooling Method 2: Out of the oven allow to cool 1-2 minutes, roll cake up with the parchment paper, allow to cool until room temperature, about 30 minutes.
Make Filling: Whip heavy cream and powdered sweetener until soft peaks. Add cream cheese and pumpkin spice to the whipped cream. Mix until well combined and fluffy.
Assemble: Method 1: Scoop dollops of filling onto the cooled cake and spread evenly. Gently and tightly roll into a log, starting with the short edge of the pan, peeling the parchment paper away. Method 2: Unroll cake from parchment paper, allow to cool 1-2 minutes, scoop dollops of filling onto the cooled cake and spread evenly, roll up the cake without parchment paper.

Video

Notes

Storage: Store this pumpkin roll in an airtight container in the refrigerator for up to 5 days. It's a cream cheese-based filling, so keep it chilled until ready to serve.

Equipment: 10x15 inch jelly roll pan, parchment paper, electric mixer or stand mixer, offset spatula, cookie scoop.

Protein powder: I used Keto Chow's Pumpkin Spice Caramel flavor, a sugar-free milk protein isolate with xanthan gum and acacia fiber added. Milk protein isolate or 80% casein/20% whey blends may also work. Make sure to weigh it, since protein powder scoops vary.

Nutrition and carbs - Some nutrition labels omit sugar alcohols or allulose from the nutrition calculation since it does not affect blood sugar. I have included all carbs in the nutrition label above and calculated the net carbs below. Always use a food logging app like Cronometer according to the brands you use in order to get accurate nutrition information.

16.72 Total Carbs – 1.24 Fiber – 12.00 Sugar Alcohols – 0 Allulose = 3.48 Net Carbs per filled cake slice or ⅛ of recipe.

This recipe makes 8 servings. 1 serving = 1 slice.

Nutrition