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Sugar-free pumpkin roll recipe

Diabetic Sugar-Free Pumpkin Roll Recipe

An easy to make, diabetic-friendly version of a traditional pumpkin roll recipe.
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Course: Dessert
Cuisine: American
Keyword: Diabetic Pumpkin Roll Recipe, Sugar Free Pumpkin Roll Recipe
Prep Time: 20 minutes
Cook Time: 6 hours 15 minutes
Total Time: 1 hour 35 minutes
Servings: 12
Calories: 114kcal
Author: The Naked Diabetic
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Ingredients

Cake

Filling

Instructions

  • Preheat oven to 375 degrees F. (190 degrees C)
  • Line a Jelly Roll pan with parchment paper.
  • Grease the parchment paper and sprinkle it with a small amount of powdered sweetener.
  • Combine Almond flour, All-Purpose flour, baking powder, baking soda and spices in a mixing bowl.
  • In a large mixing bowl, beat the eggs.
  • Add sweetener and beat until thick.
  • Add pumpkin puree and blend until well combined.
  • Add dry ingredients to wet ingredients, mix on low speed or use a silicone spatular to mix.
  • Spread into the prepared jelly roll pan
  • Bake for 15 minutes in the oven. Check for doneness with a toothpick. When the toothpick comes out clean, remove it from the oven,
  • Turn the cake out onto a towel.
  • Peel off the paper from the back of the cake.
  • Slowly and carefully roll the cake up in the towel.
  • Wrap it tightly and cool on a wire rack.

Filling

  • In a mixing bowl combine the cream cheese, vanilla, sweetener, and spice.
  • Beat until creamy. (no lumps)
  • Carefully unroll the cake and remove the towel.
  • Spread the cream cheese filling evenly over the cake.
  • Sprinkle with the walnut pieces (optional)
  • Reroll the cake back up.
  • Wrap the cake in plastic wrap and chill for at least one hour before cutting and serving.
  • Before serving, sprinkle with powdered sweetener. (optional)
    Slice into 12 slices.
  • Serve and enjoy

Nutrition

Calories: 114kcal | Carbohydrates: 9g | Fiber: 3g | Net Carbs: 6gr | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 51mg | Sodium: 165mg | Potassium: 116mg | Sugar: 2g | Calcium: 79mg | Iron: 1mg