Sugar-Free Pumpkin Roll

Indulge in the seasonal bliss of a Sugar-Free Pumpkin Roll, a guilt-free twist on a classic dessert! This recipe brings all the warm, cozy flavors of pumpkin spice together in a tender, perfectly spiced sponge cake that's sweetened with a granulated sugar substitute, making it ideal for those seeking low-sugar or diabetic-friendly options. A rich and creamy filling made from softened cream cheese, butter, and powdered sugar substitute complements the cake beautifully, delivering a luscious balance of taste and texture in every bite. With just 20 minutes of prep time and simple ingredients like pumpkin puree and aromatic spices, this recipe is surprisingly easy to master. Whether you're serving it as a show-stopper at holiday gatherings or enjoying it as a treat with your favorite cup of tea, this sugar-free pumpkin roll is sure to become a family favorite.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 10

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

Directions

Step 1

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.

Step 2

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.

Step 3

In another bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.

Step 4

Gently fold the dry ingredients into the pumpkin mixture until just combined, being careful not to overmix.

Step 5

Spread the batter evenly into the prepared pan, smoothing the top with a spatula.

Step 6

Bake in the preheated oven for 12-15 minutes or until the cake springs back when lightly touched.

Step 7

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.

Step 8

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.

Step 9

Once the cake has cooled, gently unroll it and carefully remove the parchment paper.

Step 10

Spread the cream cheese filling evenly over the cake. Re-roll the cake, without the parchment paper, into a tight roll.

Step 11

Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour to set.

Step 12

Slice into pieces and serve. Enjoy your sugar-free pumpkin roll!

Nutrition Facts

Serving size	(1123.6g)

Amount per serving	% Daily Value*
Calories	2233.6

Total Fat 125.8g	0%
Saturated Fat 69.1g	0%
Polyunsaturated Fat 1.9g
Cholesterol 876.0mg	0%
Sodium 2655.2mg	0%
Total Carbohydrate 474.2g	0%
Dietary Fiber 12.5g	0%
Total Sugars 142.0g
Protein 45.1g	0%

Vitamin D 120IU	0%
Calcium 449.3mg	0%
Iron 11.9mg	0%
Potassium 1068.5mg	0%

*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.

Source of Calories

Fat: 35.3%

Protein: 5.6%

Carbs: 59.1%