If you are looking for something delicious and festive to make, then why not try making a sugar-free pumpkin roll? This recipe is deliciously spiced with all the flavors of fall, without any added sugar. The pumpkin roll is light and fluffy, yet still moist enough to satisfy even the pickiest of eaters.
So, are you interested to learn how to make this amazing pumpkin roll? Read on to find out!
What Is sugar free pumpkin roll?
Sugar-free pumpkin rolls are made with almond flour and sweetened with a low-calorie sugar alternative. The soft dough is spiced with classic fall flavors like cinnamon, nutmeg, and allspice. Once it’s baked, the roll is filled with a creamy cream cheese filling and topped off with sugar-free powdered sugar.
Where Did I First Try sugar free pumpkin roll?
I first tried a sugar-free pumpkin roll on Thanksgiving last year. One of my friends had made it for the gathering and I was so pleasantly surprised with the sweet aroma coming from the kitchen. It was a delicious treat that didn’t require us to worry about our sugar levels.
The thing I love most about this dessert is its versatility. You can use different types of sugar-free sweeteners like erythritol, stevia, and monk fruit to make the pumpkin roll. You can also play around with different spices depending on your preference. The best thing about this recipe is that it’s super easy to make.
When I first saw the recipe, I was a bit intimidated because it looked like a long process. But after I tried it out, I realized that all the steps are relatively easy and can be completed in less than an hour. Once you have all the ingredients, all you need to do is roll up the dough and fill it with the cream cheese filling.
Even though this recipe was fairly easy to make, there were some challenges. One of the biggest challenges I faced was trying to roll up the dough without it breaking. After a few attempts,
I learned that the key is to work quickly and apply even pressure as you roll so that the dough can hold its shape. One of the other challenges I faced was making sure that the cream cheese filling stayed in place when rolling up the dough. It took me a few tries to get this right.
I figured out that the best way to do this was by using a rubber spatula to apply an even layer of cream cheese all over the dough before rolling it up. Once everything was ready, my pumpkin roll turned out beautifully! The aroma coming from the oven as it baked was amazing and it tasted delicious.
Everyone at the gathering was impressed with how good it looked and tasted and I am now a huge fan of making these sugar-free pumpkin rolls for special occasions.
Ingredients
- Almond Flour: This recipe is incomplete without almond flour. This gluten-free flour contains healthy fats and proteins, and it’s a great choice for baking.
- Pumpkin Puree: Pumpkin puree is the base of this recipe as it provides a subtle sweetness without adding any sugar.
- Erythritol: Erythritol is a low-calorie sugar alternative that has no impact on blood sugar levels.
- Cream Cheese: The cream cheese filling provides a lovely contrast to the sweetness of the pumpkin puree and erythritol.
- Butter: Butter gives the pumpkin roll its buttery flavor and helps keep it moist.
- Eggs: Eggs help bind all of the ingredients together, giving the pumpkin roll its light and fluffy texture.
- Vanilla Extract: Vanilla extract adds a subtle sweetness and helps to bring out the other flavors.
- Pumpkin Pie Spice & Ground Cinnamon: These spices are essential for giving the pumpkin roll its classic fall flavor.
- Xanthan Gum: Xanthan gum acts as a binder, helping everything stick together and providing structure to the dough.
- Baking Powder: Baking powder helps the pumpkin roll rise as it bakes.
- Sugar-Free Powdered Sugar: This is a great way to add sweetness without adding any extra calories or carbs.
Cooking Directions
Step 1
Preheat your oven to 350°F.Cover a 10×15 inch baking pan with parchment paper and lightly grease it.
In a medium bowl, mix together the almond flour, xanthan gum, baking powder, pumpkin pie spice, and ground cinnamon until they are fully combined.
Step 2
In a separate bowl, mix together the pumpkin puree, erythritol, eggs, and sugar-free powdered sugar until well combined. Gradually add the dry ingredients to the wet ingredients and mix until everything has been fully incorporated.
Step 3
Pour the batter onto the greased parchment paper in the baking pan. Bake for 20-25 minutes or until the top is lightly browned. When the pumpkin roll is finished baking, remove it from the oven and allow it to cool for about 10 minutes.
Step 4
Meanwhile, in a separate bowl, mix together the cream cheese, butter, and vanilla extract until they are fully combined. Gently roll up the pumpkin roll with your hands, using the parchment paper to help support it. Refrigerate for at least an hour before serving.
Cooking Tips
- When rolling the pumpkin roll, make sure to use a light touch and apply even pressure so that the dough doesn’t break.
- If you want a bit of extra crunch, sprinkle some chopped pecans or walnuts on top before baking.
- Be sure to let the pumpkin roll cool completely before adding the cream cheese filling. This will help the filling to be set up properly.
- For a more decadent treat, drizzle some melted sugar-free chocolate on top of the pumpkin roll before serving.
What Ingredients Can I Replace or Substitute While Making It?
- If you don’t have almond flour, you can use other nut flour like walnut or cashew flour.
- You can substitute the pumpkin puree with other kinds of purees like applesauce or mashed bananas.
- If you don’t have xanthan gum, you can use cornstarch instead.
- You can also use other sugar-free sweeteners like stevia or monk fruit.
- Instead of butter, you can use coconut oil or vegetable shortening.
- You can substitute the cream cheese with a vegan alternative for a dairy-free version.
Nutrition Information
Per serving:
- Calories 121,
- Fat 7g,
- Protein 3g,
- Carbohydrates 11g,
- Fiber 2g,
- Sugar 0.2g
How to Store Leftover sugar free pumpkin roll?
Leftover pumpkin rolls can be stored in the refrigerator for up to 4 days. Make sure to wrap it tightly with plastic wrap or store it in an airtight container.
To freeze, wrap the pumpkin roll tightly in foil and place it in a freezer bag or container and freeze for up to 3 months. When you’re ready to eat it, allow the pumpkin roll to thaw overnight in the refrigerator before serving.
Wrapping Up
Thanks for reading this recipe on how to make a sugar-free pumpkin roll. With the right ingredients and some patience, you can make an impressive dessert that tastes just as good as its sugary alternative. It’s sure to be a hit at any gathering! Don’t forget to take pictures and share your creation with friends and family!
So what do think? Ready to give it a try? Let’s get baking! Hope you have success and enjoy your sugar-free pumpkin roll. Kindly share the recipe with your friends and family and let them enjoy its deliciousness, too.
Sugar
Description
If you are looking for something delicious and festive to make, then why not try making a sugar-free pumpkin roll? This recipe is deliciously spiced with all the flavors of fall, without any added sugar. The pumpkin roll is light and fluffy, yet still moist enough to satisfy even the pickiest of eaters.So, are you interested to learn how to make this amazing pumpkin roll? Read on to find out!
Ingredients You’ll Need
Instructions
-
Preheat your oven to 350°F.Cover a 10×15 inch baking pan with parchment paper and lightly grease it.In a medium bowl, mix together the almond flour, xanthan gum, baking powder, pumpkin pie spice, and ground cinnamon until they are fully combined.
-
In a separate bowl, mix together the pumpkin puree, erythritol, eggs, and sugar-free powdered sugar until well combined. Gradually add the dry ingredients to the wet ingredients and mix until everything has been fully incorporated.
-
Pour the batter onto the greased parchment paper in the baking pan. Bake for 20-25 minutes or until the top is lightly browned. When the pumpkin roll is finished baking, remove it from the oven and allow it to cool for about 10 minutes.
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Meanwhile, in a separate bowl, mix together the cream cheese, butter, and vanilla extract until they are fully combined. Gently roll up the pumpkin roll with your hands, using the parchment paper to help support it. Refrigerate for at least an hour before serving.
Frequently Asked Questions
Yes, pregnant women can eat this sugar-free pumpkin roll. However, it’s important to make sure that all of the ingredients used are fresh and have not been sitting around for too long. Eventually, this food will spoil, so it’s best to eat it within a few days.
Yes, you can use store-bought pumpkin puree for this recipe. However, make sure to read the labels and buy one without added sugar or sweeteners. Indeed, this will help keep the sugar content of the recipe low and make it a healthier option.
Yes, you can make this recipe gluten-free by substituting almond flour with certified gluten-free flour. You can also use other nut flour like cashew or walnut flour. Make sure to adjust the amounts accordingly.
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