My sister requested a recipe for a healthier pumpkin roll, and here it is! I replaced regular flour with almond & tapioca flours, and sugar with monkfruit sugar. Although my roll has some cracks, I was really excited with how it turned out! And it tasted SO GOOD!!!
If you are a pumpkin roll fan, I hope you save this recipe! My whole family kept asking to sample more and more of the roll! If you end up making this recipe, please tag @healthyholme so I don’t miss it!
Pumpkin Roll
This healthier pumpkin roll is grain-free and sugar-free, but it still has the same sweet cream cheese filling and lightly spiced cake from a traditional pumpkin roll!
Servings: 8
Ingredients
Cake ingredients
- 2 large eggs
- 3/4 cup monkfruit sugar
- 2/3 cup pumpkin purée
- 3/4 cup almond flour
- 1/4 cup tapioca flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1 tsp pumpkin pie spice
Filling Ingredients
- 8 oz cream cheese, at room temp (dairy free is fine!)
- 3/4 cup monkfruit powdered sugar + extra for sprinkling
- 1 tsp coconut oil or butter, softened
- 1 tsp vanilla
Instructions
- Preheat oven to 375F. Line a jelly roll pan (about 15.5 x 10.5 inches) with parchment paper. Grease paper and sprinkle with tapioca flour or powdered sugar.
- Beat eggs and sugar in a large mixing bowl. Blend in pumpkin. Stir in the remaining cake ingredients. Spread evenly into prepared pan and bake for 13-15 minutes, or until the top of the cake springs back when touched and a toothpick comes out clean.
- Immediately sprinkle with powdered sugar, lay a piece of parchment paper on top, and carefully roll from short end to short end. Let cool on a wire rack for 10 minutes (no more).
- While cake cools, beat filling ingredients together until smooth. Gently roll out the cake, remove the top piece of parchment, and spread the icing on top of the cake (you don't have to go all the way to the short end you are rolling to.
- Use the parchment paper underneath to gently roll the cake back up, wrap with plastic wrap, and chillin the refrigerator before slicing. Cake can be frozen as well, simply thaw for 20-30 minutes before slicing and serving. Sprinkle with powdered sugar before serving. Enjoy!
