Pumpkin Roll with Cream Cheese Filling (Sugar-Free)
Try this Pumpkin Roll with Cream Cheese Filling (sugar-free) recipe.
Try this Pumpkin Roll with Cream Cheese Filling (sugar-free) recipe.
- 3 large eggs
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup canned pumpkin
- 2/3 up all-purpose flour
- 2 teaspoons pumpkin pie spice (or 1 1/4 teaspoons cinnamon 1/2 teaspoon ginger, 1/4 teaspoon clove)
- 1/2 cup truvia for baking
- 1/2 cup chopped pecans or walnuts your choice
- one 15 ounce container original ricotta - i choose
- 2 tablespoons jello sugar free vanilla instant pudding powder
- Carbohydrate 49.9333333253968 g
- Cholesterol 1272.26666666004 mg
- Fat 69.9403366652086 g
- Fiber 16.4370004653931 g
- Protein 46.9148366611824 g
- Saturated Fat 13.2008033324254 g
- Serving Size 1 1 recipe (577g)
- Sodium 1391.55279982603 mg
- Sugar 33.4963328600038 g
- Trans Fat 6.93533699992545 g
- Calories 991 calories
Step-by-step
- Preheat oven to 375°F. Spray a 15 x 10 inch rimmed baking sheet with cooking spray, line with parchment paper, and spray again.
- Combine flour, baking powder, spices, and salt in a small bowl; set aside.
- In a medium bowl, beat eggs with Truvia until light; mix in pumpkin.
- Add flour mixture and combine until just blended.
- Pour batter into prepared pan and drop on the counter twice to even out batter and remove air bubbles.
- Scatter with nuts.
- Bake until cake springs back when lightly touched (12-14 minutes).
- Cool for 5 minutes and turn cake out onto a clean tea towel.
- Cake must be completely at room temperature before filling.
- Whip ricotta, vanilla, and instant pudding powder for 45-60 seconds until thick and well combined (food processor recommended).
- Spread room temperature pumpkin cake with filling and carefully lift the end of the paper across the short side and fold over.
- Use the paper and towel to roll your cake.
- Wrap in plastic wrap; refrigerate at least one hour.
- To serve, cut chilled cake into 1/2 inch slices with a serrated knife.
My Sugar-Free Pumpkin Roll Adventure: A Sweet Treat Without the Guilt
As a busy working mom, finding time for anything beyond work and family can feel like a Herculean task. But I’ve always cherished those moments of quiet reflection – those snatched minutes where I can disconnect from the whirlwind of daily life and reconnect with my creativity. Baking is one such activity. It's a form of mindfulness, a way to de-stress, and most importantly, a way to create something delicious and share it with the people I love. Recently, I embarked on a new baking adventure: a sugar-free pumpkin roll.
The idea had been brewing for a while. I have a serious sweet tooth but am equally committed to maintaining a healthy lifestyle. Balancing those desires can often feel like walking a tightrope. I knew I could find a way to enjoy the delightful flavors of fall without the excess sugar, and a sugar-free pumpkin roll seemed like the perfect challenge. The recipes I found online were filled with artificial sweeteners that left me hesitant. I prefer to use natural sugar substitutes which often result in finding the right balance of flavors and textures. I eventually discovered a great recipe using Truvia. I adjusted a few things, to get the right flavor profile I love.
The process of making the pumpkin roll was itself a rewarding experience. The aroma of warm pumpkin spice filled my kitchen, creating a cozy atmosphere that instantly calmed my nerves. Each step, from carefully measuring ingredients to meticulously spreading the cream cheese filling, was a mindful act. And when it came time to roll the cake, the anticipation was almost palpable. I used a clean tea towel to support the cake, allowing me to effortlessly roll it into a perfect log.
The finished product was even more spectacular than I had imagined. The cake was moist and perfectly spiced, with a subtle sweetness that was incredibly satisfying. The cream cheese filling, light and airy, provided the perfect complement to the pumpkin cake. It was the perfect balance of flavors and textures - a delightful indulgence that didn't leave me feeling sluggish or guilty. My family loved it, and that, more than anything, made all the effort worthwhile.
This sugar-free pumpkin roll recipe has become a cherished addition to my baking repertoire. It’s a perfect dessert for autumn gatherings, Thanksgiving celebrations, or simply a quiet evening at home. It’s also a testament to the fact that healthy eating doesn’t have to mean sacrificing flavor or enjoyment. The best part of creating this recipe was sharing it, and seeing the faces of my family light up as they enjoyed a sweet treat that was both delicious and healthy. It’s a memory I’ll cherish, a reminder that even the simplest acts of creating can bring great joy.
What's your favorite autumn recipe? I'd love to hear about it in the comments below!
