High Protein Pumpkin Roll – Easy, Healthy, And Sugar Free!
Serves 12
10 mins prep
8 mins cook
60 mins Chill Time:
78 mins total
Indulge in a guilt-free treat with this high protein pumpkin roll recipe. It's easy to make, healthy, and sugar-free, making it the perfect dessert to please a crowd.
cupWhole Wheat Pastry Flour90g, see post for sub
cupVanilla Protein Powder (Whey-casein)60g
cupUnflavored Protein Powder (Whey-casein)30g
cupFlavored Peanut Butter Powder24g, Recommendation below
tspBaking Soda
cupHot Water180ml
cupPumpkin Puree180g
tspMelted Butter10g
tbspLemon Juice15ml
Zero Calorie 1:1 Powdered Sugar Substitutefor dusting and sprinkling
Filling:
ozNon-fat Greek Yogurt85g
ozReduced Fat Cream CheeseSoftened, 85g
cupVanilla Protein PowderWhey-casein, 22g
Shop ingredients
Scan QR-code to shop this recipe on Jupiter
Shop ingredients
Scan QR-code to shop this recipe on Jupiter
Preheat oven to 350°F and line a 9x13” baking pan with parchment paper.
In a bowl, whisk flour, vanilla protein powder, unflavored protein powder, peanut butter powder, pumpkin spice and baking soda.
In a large bowl, whisk together hot water, pumpkin puree, butter and lemon juice.
Add dry mix to wet, and whisk until just combined.
DO NOT OVER-MIX or protein powder will make the cake dense.
Pour batter into pan immediately, spread evenly.
Don’t let the batter sit out.
Bake for 8-10 minutes.
Toothpick inserted into the center should come out dry.
Place tea towel on cooling rack, and sprinkle with (zero calorie) powdered sugar.
Remove cake from oven, lift out using parchment paper, invert onto tea towel.
Peel off parchment paper and roll tightly (from short end).
Let cool completely.
Filling:
In a bowl, combine all the ingredients - Greek yogurt, softened Cream Cheese (microwave 5 seconds if out of fridge) and vanilla protein powder.
Unroll cake, place frosting in middle and spread evenly.
Roll cake back up, wrap in plastic wrap and chill in fridge for 1 hour.
Sift powdered sugar on top, and slice into 12 slices.