Protein Pumpkin Roll Cake Recipe

Name: Protein Pumpkin Roll Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Wet ingredients; 1 cup Splenda sugar substitute; 1/2 cup canned pumpkin (not pie filling, but pumpkin); 1/4 cup brown Sugar Twin; 3 tablespoons blue bonnet light margarine (or I can't believe it's...yadda...yadda...); 2 large eggs; 1 teaspoon vanilla extract; Dry Ingredients; 5 scoops vanilla whey protein powder; 2 1/2 teaspoons baking powder; 1/4 teaspoon salt; Filling; 16 ounces neufchatel cheese (1/3 less fat cream cheese); 1/2 cup Splenda sugar substitute; 4 tablespoons sugar free caramel syrup

Servings: persons

Wet ingredients
1 cup Splenda sugar substitute
1/2 cup canned pumpkin (not pie filling, but pumpkin)
1/4 cup brown Sugar Twin
3 tablespoons blue bonnet light margarine (or I can't believe it's...yadda...yadda...)
2 large eggs
1 teaspoon vanilla extract
Dry Ingredients
5 scoops vanilla whey protein powder
2 1/2 teaspoons baking powder
1/4 teaspoon salt
Filling
16 ounces neufchatel cheese (1/3 less fat cream cheese)
1/2 cup Splenda sugar substitute
4 tablespoons sugar free caramel syrup

1
Mix together wet ingredients well. Sift in dry ingredients. Mix until blended.
2
So once I did that I had to figure out how to make a long, flat cake. Seemed to me the best way to do it was to line a cookie sheet w/ foil, spray it down and cook the cake on that. So that's precisely what I did. And I baked on 350 for 10 minutes. Yes, only 10 minutes.
3
Now it is VERY important with roll cakes to let the cake cool. I know you're excited. I was too. But we had to let the thing cool! The cooling process gave me time to contemplate what the heck I was gonna fill this puppy with. I had this whole grand scheme in my head involving ricotta cheese and cream cheese and all that jazz but -- being that we just had a blizzard and I was not willing to trek out in the snow to procure ricotta -- the cream cheese would have to do.
4
Once I took the thing out of the oven I needed to transfer it so I could peel the backing.
5
Then I lined the first cookie sheet with plastic wrap and transfered the cake back onto it. There -- now we're in the right place. So I iced the thing (and it looked so pretty and flat -- I was so mesmerized that I forgot to take a pic at this stage). So here came the real test: could a protein cake roll?

1294

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Wet ingredients, 1 cup Splenda sugar substitute, 1/2 cup canned pumpkin (not pie filling, but pumpkin), 1/4 cup brown Sugar Twin, and more.

Yes, Protein Pumpkin Roll Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Protein Pumpkin Roll Cake

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