Do you love pumpkin-flavored desserts? If so, then you will love this sugar-free pumpkin roll recipe. It is a delicious and healthy way to satisfy your sweet tooth without consuming too much sugar.
This pumpkin roll recipe is made with no added sugar and is incredibly easy to make. With just a few simple ingredients and a few steps, you will have a delicious, moist, and sugar-free dessert that is sure to please.
What is a sugar-free pumpkin roll?
A sugar-free pumpkin roll is a variation of the classic pumpkin roll dessert that is specifically crafted to be lower in sugar or entirely sugar-free. A traditional pumpkin roll is a type of sponge cake made with pumpkin puree, rolled around a sweet cream cheese filling, and often dusted with powdered sugar.
The specific recipe for a sugar-free pumpkin roll may vary, but the general process involves creating a pumpkin-flavored sponge cake using a sugar substitute.
Instead of using white sugar, this recipe uses natural sweeteners like honey and maple syrup to sweeten the dish. It also uses pumpkin puree, cinnamon, nutmeg, and ginger for flavor. The result is a moist, flavorful, and sugar-free pumpkin roll that everyone can enjoy.
Why You’ll Love this sugar-free pumpkin roll?
This sugar-free pumpkin roll recipe is a great way to satisfy your sweet tooth without consuming too much sugar. It is also incredibly easy to make and requires only a few simple ingredients.
Plus, this recipe is vegan-friendly and gluten-free, making it a great option for people with dietary restrictions. And best of all, it tastes great!
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The Ingredients
Dry Ingredients:
- Nutrient-Rich Whole Wheat Pastry Flour: Adds a wholesome and nutritious element to the recipe, providing fiber and a hearty texture to the pumpkin roll.
- Flavored Peanut Butter Powder: Introduces a nutty twist, enhancing the flavor profile with the rich taste of peanuts.
- Vanilla Protein Powder (Whey-Casein): Incorporates a protein boost, contributing to the nutritional content and helping in muscle building.
- Baking Soda: Acts as a leavening agent, ensuring the pumpkin roll achieves the perfect rise and a light, fluffy texture.
- Unflavored Protein Powder (Whey-Casein): Adds protein boost without altering the flavor, promoting a protein-rich profile.
- Pumpkin Pie Spice: Infuses the autumnal blend of spices, providing a warm and seasonal flavor to the pumpkin roll.
Wet Ingredients:
- Zero-Calorie 1:1 Powdered Sugar Substitute: Used for dusting and sprinkling, offering guilt-free sweetness without added calories.
- Melted Butter: Contributes a rich flavor to the recipe, enhancing the overall taste of the pumpkin roll.
- Hot Water: Acts as the hydrating magic, ensuring the batter achieves the right consistency for baking.
- Lemon Juice: Provides a citrusy zing, balancing the sweetness and adding a bright element to the flavor.
- Pumpkin Puree: Adds velvety orange goodness, infusing the roll with pumpkin flavor and moisture.
Filling:
- Non-Fat Greek Yogurt: Offers a creamy tang to the filling, creating a luscious and smooth texture.
- Vanilla Protein Powder (Whey-Casein): Enhances the filling with additional protein, contributing to the nutritional content.
- Reduced Fat Cream Cheese, Softened: Serves as the luscious base for the filling, providing richness and creaminess.
Step by Step Instructions
Step 1: Preheat and Prepare:
Begin your baking adventure by preheating the oven to a comforting 375°F (190°C). To ensure a smooth baking process, generously grease a jelly roll pan and line it with parchment paper, creating a baking canvas for easy removal.
Step 2: Combine Dry Ingredients:
In a mixing bowl, whisk together whole wheat pastry flour, flavored peanut butter powder, vanilla protein powder, baking soda, unflavored protein powder, and pumpkin pie spice. Ensure an even distribution, setting the stage for a textured and flavorful pumpkin roll.
Step 3: Mix Wet Ingredients:
Transition to the wet ingredients by combining powdered sugar substitute, melted butter, hot water, lemon juice, and pumpkin puree in a separate bowl. Stir until well-mixed, creating a velvety elixir of autumnal flavors.
Step 4: Incorporate Dry into Wet:
Introduce the dry ingredients gradually into the wet mixture, stirring continuously to form a smooth batter. This meticulous fusion is the heart of your pumpkin roll.
Step 5: Bake the Pumpkin Roll:
Pour the batter onto the jelly roll pan, ensuring an even spread. Bake in the preheated oven for approximately 12-15 minutes or until a toothpick emerges clean, signaling the birth of a golden-brown pumpkin masterpiece.
Step 6: Roll the Cake:
Gently roll the warm cake, still cradled in its parchment paper, from the short end. Allow the coiled creation to cool patiently, preserving the layers of flavor within.
Step 7: Prepare the Filling:
Combine non-fat Greek yogurt, vanilla protein powder, and softened reduced-fat cream cheese in a bowl. Mix until well-blended, promising a decadent filling for the awaiting pumpkin canvas.
Step 8: Unroll and Fill:
With the cake now cool and cooperative, unroll it gently. Blanket the cake with the sumptuous filling, ensuring an even spread.
Step 9: Re-Roll:
Re-roll the cake, this time enveloping the delectable filling within its tender layers. Safeguard this culinary marvel with a wrap of plastic and refrigerate for at least 1-2 hours.
Step 10: Slice and Serve:
Unwrap the pumpkin roll, revealing its firm form. Slice into rounds, each unveiling layers of autumnal ecstasy. Consider a finishing touch of powdered sugar substitute for a touch of elegance.
Step 11: Enjoy:
Finally, savor the guilt-free and protein-packed symphony of flavors in each bite of your Sugar-Free Pumpkin Roll. Let this delectable creation be your companion for the cozy moments of the autumn season, offering a culinary escape into the warmth and joy of fall.
Notes
– Make sure to use canned pumpkin puree, not pumpkin pie filling.
– You can substitute almond flour for the all-purpose flour if desired.
– If you don’t have honey or maple syrup on hand, you can substitute agave nectar or pure maple syrup.
– Feel free to add other mix-ins such as chopped nuts, dried fruit, or chocolate chips.
– For a lighter pumpkin roll, use less pumpkin puree and add more flour.
– Make sure to cool the roll completely before slicing.
– To keep the roll fresh, store it in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
One slice of this sugar-free pumpkin roll contains approximately:
– 150 calories
– 6 grams of fat
– 20 grams of carbohydrate
– 2 grams of protein
How to store sugar-free pumpkin rolls?
To store the pumpkin roll, wrap it tightly in plastic wrap and place it in an airtight container. It will be kept in the refrigerator for up to 5 days. The roll can also be frozen for up to 3 months.
Variations
– Chocolate Pumpkin Roll: Add ¼ cup of cocoa powder to the batter and top with chocolate chips.
– Coconut Pumpkin Roll: Add ½ cup of shredded coconut to the batter and top with toasted coconut flakes.
– Apple Pumpkin Roll: Add 1 cup of chopped apples to the batter and top with cinnamon sugar.
– Maple Pumpkin Roll: Substitute maple syrup for the honey and add 1 teaspoon of maple extract to the batter.
– Pecan Pumpkin Roll: Substitute chopped pecans for the pumpkin puree and top with toasted pecans.
– Cheesecake Pumpkin Roll: Add 8 ounces of cream cheese to the batter and top with crushed graham crackers.
Equipment
- Mixing bowl
- whisker
- Toothpick
- cooling rack
Ingredients
- 3/8 Cup of Nutrient-Rich Whole Wheat Pastry Flour 45g
- 2 Tablespoons of Flavored Peanut Butter Powder 12g, for the nutty twist
- 1/3 Cup of Vanilla Protein Powder Whey-Casein (30g), the muscle-building essence
- 1/2 Teaspoon of Baking Soda for the perfect rise
- 2 Tablespoons of Unflavored Protein Powder Whey-Casein (15g), the protein boost
- 1 Teaspoon of Pumpkin Pie Spice the autumnal blend
- Zero-Calorie 1:1 Powdered Sugar Substitute for dusting and sprinkling, the guilt-free sweetness
- 1 Teaspoon of Melted Butter 5g, for the rich flavor
- 6 Tablespoons of Hot Water 90ml, the hydrating magic
- 1/2 Tablespoon of Lemon Juice 7.5ml, the citrusy zing
- 6 Tablespoons of Pumpkin Puree 90g, the velvety orange goodness
- 1.5 oz of Non-Fat Greek Yogurt 42.5g, the creamy tang
- 2 Tablespoons of Vanilla Protein Powder Whey-Casein (11g), for the protein-packed filling
- 1.5 oz of Reduced Fat Cream Cheese Softened (42.5g), the luscious base
Instructions
- Preheat your oven to 375°F (190°C). Grease a jelly roll pan and line it with parchment paper for easy removal.
- In a bowl, whisk together the whole wheat pastry flour, flavored peanut butter powder, vanilla protein powder, baking soda, unflavored protein powder, and pumpkin pie spice. Ensure even distribution.
- In a separate bowl, combine the powdered sugar substitute, melted butter, hot water, lemon juice, and pumpkin puree. Stir until well mixed.
- Gradually add the dry ingredients to the wet mixture, stirring continuously to form a smooth batter.
- Pour the batter onto the prepared jelly roll pan, spreading it evenly. Bake in the preheated oven for about 12-15 minutes or until a toothpick inserted comes out clean.
- While the cake is still warm, carefully roll it (with the parchment paper) from the short end. Allow it to cool completely.
- In a bowl, combine the non-fat Greek yogurt, vanilla protein powder, and softened reduced-fat cream cheese. Mix until smooth.
- Gently unroll the cooled cake. Spread the prepared filling evenly over the cake.
- Carefully roll the cake back up with the filling inside. Wrap it in plastic wrap and refrigerate for at least 1-2 hours.
- Once chilled, unwrap the pumpkin roll, slice it into rounds, and serve. Dust with additional powdered sugar substitute for a finishing touch.
- Indulge in your guilt-free and protein-packed Sugar-Free Pumpkin Roll. It’s a delightful treat for the autumn season!
Notes
- Make sure to use canned pumpkin puree, not pumpkin pie filling.
- You can substitute almond flour for the all-purpose flour if desired.
- If you don’t have honey or maple syrup on hand, you can substitute agave nectar or pure maple syrup.
- Feel free to add other mix-ins such as chopped nuts, dried fruit, or chocolate chips.
- For a lighter pumpkin roll, use less pumpkin puree and add more flour.
- Make sure to cool the roll completely before slicing.
Nutrition
Frequently Asked Questions
Q1. Can I make this sugar-free pumpkin roll recipe ahead of time?
Yes, you can make this recipe ahead of time. Just wrap it tightly in plastic wrap and store it in an airtight container in the refrigerator for up to 5 days.
Q2. Can I freeze the pumpkin roll?
Yes, you can freeze the pumpkin roll for up to 3 months. Just wrap it tightly in plastic wrap and place it in an airtight container before freezing.
Q3. What can I use instead of honey and maple syrup?
If you don’t have honey or maple syrup on hand, you can substitute agave nectar or pure maple syrup.
Q4. Is this a vegan-friendly recipe?
Yes, this recipe is vegan-friendly.
Q5. Can I use almond flour instead of all-purpose flour?
Yes, you can substitute almond flour for the all-purpose flour if desired.
Q6. How can I make the roll lighter?
For a lighter pumpkin roll, use less pumpkin puree and add more flour.
Conclusion
This sugar-free pumpkin roll recipe is a delicious and healthy way to satisfy your sweet tooth without consuming too much sugar. It is incredibly easy to make and uses natural sweeteners like honey and maple syrup to sweeten the dish.
With just a few simple ingredients and a few steps, you will have a delicious, moist, and sugar-free dessert that is sure to please. So, why not give it a try and enjoy a guilt-free treat?
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more