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Gluten Free Pumpkin Roll

Gluten Free Pumpkin Roll

Mysty Pfeffer
I love sharing one of our Thanksgiving favorites for all of you. This particular pumpkin roll meets the needs of gluten sensitive people in our community.
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Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Servings 12
Calories 131 kcal

Ingredients
  

  • 1/2 Cup Almond Flour
  • 1/2 Cup Arrowroot Starch/Flour
  • 1/2 Cup Pumpkin Puree'
  • 1/4 Cup Sugar with 1 scoop Pure Stevia Or 1/4 Cup Stevia Blend
  • 1/4 Cup Maple Syrup Optional
  • 3 Large Eggs
  • 1 Tsp Baking Powder
  • 1 Tsp Xanthan Gum
  • 1 Tsp Pumpkin Pie Spice
  • 1/4 Cup Powdered Sugar
  • 1 8 ounce Block of Cream Cheese
  • 1 tsp Vanilla
  • 1/4 Cup Maple Sugar Yes, another one, for the filling.

Instructions
 

  • Preheat oven to 375 degrees. Combine the flours, stevia blend or sugar (your preference) and spices in a bowl and whisk well. Add the Eggs and pumpkin and also blend. Line a baking sheet with parchment paper, lightly grease the top of the paper with butter. Pour the batter over the parchment paper and spread out evenly. Bake for 10 minutes.
    Sprinkle a dish towel with 1/4 cup of the powdered sugar. When the cake is done, handle the baking sheet with oven mitts and turn the cake onto the surface of the towel. Pull off the parchment paper. Gently roll the cake into a log while in the towel. Place the towel in the freezer and set your timer for 15 minutes.
    Meanwhile, Whisk 1 block of cream cheese with 1/4 cup maple syrup and 1 tsp vanilla until soft.** See notes below for alternatives.
    Remove the cake from the freezer, and apply the cream chees frosting to the inside of the cake. Roll back into a log and cover with plastic wrap. Refrigerate until ready to serve.

Notes

I have replaced the sugar in the cake with stevia or monk fruit blends and it works well for those on special eating plans. But I forgot to add the maple syrup in the video and  FYI, I did not miss the extra carbs at all! It was sweet enough with the maple sweetened filling. 
Also, my preference for sweetening the cream cheese filling is to use 1/4 cup maple syrup with the vanilla to  sweeten. You may of course use 1/4 cup powdered sugar if you are not concerned about the added sugar, just remember portion control. 

Nutrition

Calories: 131kcalCarbohydrates: 23gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 47mgSodium: 63mgPotassium: 71mgFiber: 1gSugar: 15gVitamin A: 1658IUVitamin C: 1mgCalcium: 56mgIron: 1mg
Tried this recipe?Let us know how it was!