High-Fiber Pumpkin Roll
This is my go-to dessert for fall — spiced, moist, and shockingly simple to make.
Traditionally, pumpkin rolls are made with white flour and a heavy cream cheese frosting loaded with butter. But I like my desserts to pull their nutritional weight too — and this version does exactly that.
I’ve swapped in whole wheat flour and wheat bran for extra fiber (it’s really hard to notice any difference in the end product), and cut the fat by ditching the butter in the frosting, replacing it with a mix of light cream cheese and low-fat cottage cheese.
As a result, compared to the traditional version:
- It’s lower in added fat
- It’s packed with fiber
- It contains a high protein amount, especially considering it is still a dessert
Is it good for low-carb eaters?
Yes! While not exactly keto, it’s significantly lower in carbs thanks to erythritol and whole grain swaps, without sacrificing structure or taste.
Gut-friendly, macro-friendly, and still totally indulgent!
Recipe
High-Fiber Pumpkin Roll
Ingredients
For the Cake
- 160 g pumpkin purée I use homemade, made from roasted pumpkin
- 80 g whole wheat flour
- 25 g finely ground wheat bran
- 100 g erythritol or sugar
- 3 eggs
- 1 tsp ground cinnamon
- ¾ tsp pumpkin pie spice mix
- 1 Pinch of salt
- 1 tsp baking powder
- 1 tsp vanilla extract
For the Cream Filling
- 150 g cream cheese
- 200 g 1% soft cottage cheese or quark
- 2 tbsp erythritol or sugar
- 1 tsp vanilla extract
- Zest of ½ orange
Instructions
- Preheat your oven to 180°C (356°F).
- In a bowl, combine the whole wheat flour, wheat bran, spices, salt, and baking powder.
- In a separate bowl, beat the eggs with erythritol until thick and fluffy.
- Add vanilla and pumpkin purée, and mix gently.
- Combine the wet and dry mixtures. The batter should be like thick sour cream — not stiffer.
- Spread evenly onto a parchment-lined baking sheet (I use a 40×27cm pan). Bake for 12–15 minutes.
- Once baked, roll the hot cake with the parchment into a log and let it cool completely on a rack. Yes, roll it while it’s hot — that’s how you avoid cracks.
- Blend all the cream ingredients until smooth using an immersion blender.
- Once the roll is cool, carefully unroll, spread with the cream filling, and re-roll it using the parchment to help.
- Wrap tightly in plastic wrap and refrigerate for a few hours. I personally love it best the next day after a full chill.
