Protein Pumpkin Roll - Easy, Healthy, Sugar Free!
Serves 12
10 mins prep
8 mins cook
18 mins total
Gorgeous Protein Pumpkin Roll with protein cream cheese filling swirled inside a low fat and sugar free pumpkin cake. An easy, healthy pumpkin roll cake recipe to please any crowd!
Filling:
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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.
