This Protein Pumpkin Cheesecake Roll is the one fall treat you need to make this year! It's like a giant pumpkin spice pancake rolled up around a sweet cheesecake filling and dusted with powdered sweetener. It's beyond divine with with perfect macros!
NOTES: We used fat free cream cheese to keep the fat down, but you could also use reduced fat or Neufchatel cheese. You could also omit the buttery spread! Feel free to also use all-purpose or oat flour in place of the gluten-free flour.
Protein Pumpkin Cheesecake Roll
Makes 8 servings
Ingredients:
45g Metabolic Nutrition Protizyme in Butter Pecan flavor
1/2 cup (60g) gluten-free baking flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/2 tsp. baking soda
1/4 tsp. salt
1 cup 100% pure canned pumpkin
3 large whole eggs
1 tsp. pure vanilla extract
Filling:
8 oz. fat free cream cheese, softened
2 tbsp. buttery spread (or unsalted butter)
1 cup powdered sweetener (we used Swerve Confectioner's)
1 tsp. pure vanilla extract
Directions:
Preheat your oven to 350 degrees F.
Add dry ingredients (through salt) to a medium mixing bowl and whisk to combine.
Add pumpkin, eggs, and vanilla then mix to combine.
Spread batter in a thin even layer over a baking sheet lined with parchment.
Bake in the preheated oven for 10-15 minutes until a toothpick comes out clean.
Roll up parchment sheet with cooked "pancake" and let cool on a wire rack.
To make the filling, combine cream cheese, buttery spread, sweetener, and vanilla until smooth and creamy.
Gently unroll pumpkin pancake and spread cream cheese over top. Roll back up and place in the fridge to chill for at least 30 minutes.
Cut into eight equal servings and enjoy! Leftover pumpkin roll will keep in the fridge covered up to one week.
Calories (per serving): 137kcal, Fat: 4.6g, Sat fat: 1.5g, Carbs: 12g, Fiber: 1g, Sugar: 3g, Protein: 12g, Sodium: 410mg
