Easy Sugar-Free Pumpkin Roll
This Easy Sugar-Free Pumpkin Roll is a warm, spiced dessert that feels festive and homemade, without the added sugar. It's soft, creamy, and perfect for holiday gatherings or a cozy fall afternoon treat.
Equipment
- Jelly roll pan
- Parchment Paper
- Mixing Bowls
- Whisk
- Linen or cotton towel
- Spatula
- Electric Mixer (optional)
Ingredients
Cake
- 0.5 cup almond flour
- 0.5 cup all-purpose flour
- 0.75 cup granulated Splenda
- 1 tsp baking powder
- 0.5 tsp baking soda
- 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 3 eggs
- 0.75 cup pumpkin puree not pumpkin pie filling
Filling
- 8 oz fat-free cream cheese softened
- 1 tsp vanilla extract
- 10 drops liquid stevia or to taste
- 0.25 tsp pumpkin pie spice optional, for added warmth
- 0.25 cup walnut pieces optional, for crunch
Instructions
- Preheat oven to 375°F (190°C). Line jelly roll pan with parchment, grease lightly, and dust with powdered sweetener.
- In a bowl, combine almond flour, all-purpose flour, baking powder, baking soda, cinnamon, and pumpkin spice.
- In a separate bowl, beat eggs until frothy. Add granulated Splenda and whisk until thick and glossy. Stir in pumpkin puree.
- Gently fold dry ingredients into wet mixture. Spread evenly into prepared pan. Bake for about 15 minutes or until a toothpick comes out clean.
- Turn cake onto a clean towel, peel off parchment, and roll up the cake inside the towel while warm. Let cool on wire rack.
- For the filling, beat cream cheese, vanilla, stevia, and pumpkin spice until smooth.
- Unroll cooled cake, spread filling evenly, and sprinkle with walnuts if using. Re-roll the cake tightly.
- Wrap in plastic wrap and chill at least 1 hour before slicing. Dust with powdered sweetener before serving if desired.
Notes
This pumpkin roll uses classic American baking techniques with a healthy twist. Rolling the warm sponge keeps it soft and crack-free, while a sugar-free filling makes it guilt-free.