Sugar free Pumpkin Roll

3 personal points Serves 18 people Holidays is what catapulted me off the wagon last year. I’m determined to stay on this time. My mother makes the best pumpkin roll for Thanksgiving. I grew up on it. So today I made it with monkfruit and swerve and I have to say I’m super excited for Thanksgiving dessert. 3pts per serving.


  • Better Body Foods Monk fruit zero calorie sweetener
  • 1 cup s
  • personal points
  • Egg
  • 3 item s, large
  • personal points
  • Swerve The ultimate sugar replacement confectioners
  • 1 1/2 cup s, sifted
  • personal points
  • Ground cinnamon
  • 1/2 tsp
  • personal points
  • Pumpkin pie spice
  • 1 tsp
  • personal points
  • Table salt
  • 1/2 tsp
  • personal points
  • Kroger 100% Pure pumpkin
  • 2/3 cup s
  • personal points
  • Happy Farms Neufchatel cheese 1/3 less fat than regular cream cheese
  • 8 oz softened at room temp
  • 27 personal points
  • I Can’t Believe It’s Not Butter! 79% Vegetable oil spread cooking & baking
  • 6 Tbsp softened at room temp
  • 26 personal points
  • Gold Medal All Purpose Flour Enriched Bleached Presifted
  • 3/4 cup
  • 9 personal points
  • Bakers Choice Baking Soda
  • 1/2 tsp
  • personal points
  • Rumford Baking Powder
  • 1/2 tsp
  • personal points
  • Pure Vanilla Extract
  • 1 serving s
  • personal points


  1. Preheat oven to 375°F. spray nonstick cooking spray on 15 x 10 jelly pan and line with wax paper. spray wax paper as well.
  2. Combine flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt in a small bowl and mix, set aside.
  3. In a larger bowl combine eggs and monkfruit sweetener, whisk well. Then add pumpkin puree and stir.
  4. add small dry flour mix to big bowl with wet ingredients and stir well
  5. pour into jelly pan and spread evenly
  6. Bake for 14 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel (sprinkle just a little swerve Confectioner sugar replacement on the entire towel before transferring cake). Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
  7. For the filling, combine butter substitute and cream cheese in a bowl and mix on low speed with hand mixer, then add vanilla extract and 1/2 cup of sifted swerve Confectioner.
  8. unroll pumpkin cake and fill with mixture then re-roll. refrigerate for 2 hours then serve.
  9. Notes
  10. This will freeze well, thaw in refrigerator for 24 hours prior to serving. sprinkle a little swerve on top before slicing if desired.

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