High-Fiber Pumpkin Roll
Servings 8 portions
Calories 1100kcal
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.