Servings: 6 slices
Calories: 150kcal
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
Calories: 150kcal
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