Devotion Nutrition

Protein Pumpkin Swiss Roll Cake

Devotion Kitchen Updated

Try this moist pumpkin protein cake rolled with creamy filling. Easy steps and rich flavor guide you through baking perfection. Grab the recipe now!

10g Protein

97 Calories

https://devotionnutrition.com/blogs/recipes/protein-pumpkin-swiss-roll-cake

Protein Pumpkin Swiss Roll Cake

September 12, 2023

Roll Ingredients:

 

  • 20g Devotion Nutrition Sinful Cinnamon Devotion Protein Powder
  • 16g Almond Flour
  • 1/4 tsp Baking Soda
  • 1 tsp Cinnamon
  • 60g Canned Pumpkin, Puree
  • 30g Zero Calorie Maple Syrup
  • 40g Egg Whites
  • 28g Nut Butter of choice
  • Dash lemon juice
  • 1/4 tsp Vanilla Extract

Cream Cheese Frosting Ingredients:

  • 115g Nonfat Greek Yogurt
  • 112g Non Fat Cream Cheese
  • 10g Devotion Nutrition Angel Food Cake flavor protein powder
  • 9g Swerve Confectioner sugar substitute

Directions:
1. Pre-heat oven to 375 degrees. Line a 10 x 14 " pan with Parchment paper then spray with cooking spray
2. Make the filling by using a hand mixer or food processor to combine the Non fat Greek yogurt and Fat Free cream cheese in a bowl til blended.
3. In a separate bowl mix the Swerve Confectioners sugar, and Angel Food Cake Protein Powder then add to the cream cheese mixture and blend until smooth and creamy.
4. Place frosting in the fridge covered with plastic wrap and refrigerate until ready to use.
5. Using a hand mixer combine pumpkin, Pumpkin Pie PB, Walden Farms maple syrup and vanilla until well blended.
6. In a separate bowl combine dry ingredients - protein powder, flex flavor, almond flour, baking soda - and mix together
7. Add dry ingredients to wet ingredients and mix together until blended

8. In a separate bowl add egg whites and a dash of lemon juice and beat til stiff peaks form, then gently combine it in with the other ingredients
9. Patiently and gently spread mixture onto onto the baking sheet lined with oiled parchment paper, making sure to spread as evenly as possible. The batter will be thin, but be sure to make sure there are no “gaps” on the inside
10. Bake for ~5-7 minutes then remove promptly.
11. Grab the edge of the Parchment paper to remove it from the baking sheet and let it cool. Be patient.
12. Once completely cool, use a baking sheet to flip the roll onto to be able to remove the parchment paper.
13. Using a spatula, cover the inside with the cream cheese filling.

14. Beginning at one side, start to roll the cake, making sure to roll slowly, evenly, and as tightly as possible without tearing the roll
15. Once finished, keep the end down to prevent the roll from coming apart.
16. If icing fell out you can use the icing to top the roll if desired
17. Lay plastic wrap down and place roll on plastic wrap to seal roll to set more in the fridge for an hour.
18. Once set remove from the fridge then slice and eat!

 

Servings: 6 slices
Cal: 97cal carb: 5.9g Fat: 3.6g Pro: 10.3g

Recipe by Fit Foodies on Wheels IG @fitfoodiesonwheels

Ingredients

  • 1 Scoop Devotion Nutrition Sinful Cinnamon Protein
  • 2 TBSP Almond Flour
  • 1/4 tsp Baking Soda
  • 1 tsp Cinnamon
  • 1/4 C (60g) Canned Pumpkin
  • 30g Zero Calorie Maple Syrup
  • 40g Egg Whites
  • 28g Nut Butter of choice
  • Dash lemon juice
  • 1/4 tsp Vanilla Extract

Cream Cheese Frosting Ingredients:

Nutrition Facts

6

Servings

97

Cals

10g

Protein

6g

Carbs

4g

Fat

Preparation

1. Pre-heat oven to 375 degrees. Line a 10 x 14 " pan with Parchment paper then spray with cooking spray
2. Make the filling by using a hand mixer or food processor to combine the Non fat Greek yogurt and Fat Free cream cheese in a bowl til blended.
3. In a separate bowl mix the Swerve Confectioners sugar, and Angel Food Cake Protein Powder then add to the cream cheese mixture and blend until smooth and creamy.
4. Place frosting in the fridge covered with plastic wrap and refrigerate until ready to use.
5. Using a hand mixer combine pumpkin, Pumpkin Pie PB, Walden Farms maple syrup and vanilla until well blended.
6. In a separate bowl combine dry ingredients - protein powder, flex flavor, almond flour, baking soda - and mix together
7. Add dry ingredients to wet ingredients and mix together until blended

8. In a separate bowl add egg whites and a dash of lemon juice and beat til stiff peaks form, then gently combine it in with the other ingredients
9. Patiently and gently spread mixture onto onto the baking sheet lined with oiled parchment paper, making sure to spread as evenly as possible. The batter will be thin, but be sure to make sure there are no “gaps” on the inside
10. Bake for ~5-7 minutes then remove promptly.
11. Grab the edge of the Parchment paper to remove it from the baking sheet and let it cool. Be patient.
12. Once completely cool, use a baking sheet to flip the roll onto to be able to remove the parchment paper.
13. Using a spatula, cover the inside with the cream cheese filling.

14. Beginning at one side, start to roll the cake, making sure to roll slowly, evenly, and as tightly as possible without tearing the roll
15. Once finished, keep the end down to prevent the roll from coming apart.
16. If icing fell out you can use the icing to top the roll if desired
17. Lay plastic wrap down and place roll on plastic wrap to seal roll to set more in the fridge for an hour.
18. Once set remove from the fridge then slice and eat!

Servings: 6 slices

Recipe by Fit Foodies on Wheels IG @fitfoodiesonwheels

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Ingredients

6 servings

  • 1 scoop Devotion Nutrition Sinful Cinnamon Protein

    Already in your kitchen

  • 2 TBSP Almond Flour

    Already in your kitchen

  • 1/4 tsp Baking Soda

    Already in your kitchen

  • 1 tsp Cinnamon

    Already in your kitchen

  • 1/4 cup

    60g canned pumpkin

  • 30g Zero Calorie Maple Syrup

    Already in your kitchen

  • 40g Egg Whites

    Already in your kitchen

  • 28g Nut Butter of choice

    Already in your kitchen

  • Dash lemon juice

    Already in your kitchen

  • 1/4 tsp Vanilla Extract

    Already in your kitchen

  • Cream Cheese Frosting Ingredients:

  • 1/2 cup Nonfat Greek Yogurt

    Already in your kitchen

  • 4 oz Non Fat Cream Cheese

    Already in your kitchen

  • 1/2 scoop Devotion Nutrition Angel Food Cake Protein

    Already in your kitchen

  • 1 tbsp Confectioner sugar substitute

    Already in your kitchen

Nutrition Facts

Per serving · as prepared

Servings
6
Cals
97
Protein
10g
Carbs
6g
Fat
4g

Preparation

  1. 1. Pre-heat oven to 375 degrees. Line a 10 x 14 " pan with Parchment paper then spray with cooking spray
    2. Make the filling by using a hand mixer or food processor to combine the Non fat Greek yogurt and Fat Free cream cheese in a bowl til blended.
    3. In a separate bowl mix the Swerve Confectioners sugar, and Angel Food Cake Protein Powder then add to the cream cheese mixture and blend until smooth and creamy.
    4. Place frosting in the fridge covered with plastic wrap and refrigerate until ready to use.
    5. Using a hand mixer combine pumpkin, Pumpkin Pie PB, Walden Farms maple syrup and vanilla until well blended.
    6. In a separate bowl combine dry ingredients - protein powder, flex flavor, almond flour, baking soda - and mix together
    7. Add dry ingredients to wet ingredients and mix together until blended

  2. 8. In a separate bowl add egg whites and a dash of lemon juice and beat til stiff peaks form, then gently combine it in with the other ingredients
    9. Patiently and gently spread mixture onto onto the baking sheet lined with oiled parchment paper, making sure to spread as evenly as possible. The batter will be thin, but be sure to make sure there are no “gaps” on the inside
    10. Bake for ~5-7 minutes then remove promptly.
    11. Grab the edge of the Parchment paper to remove it from the baking sheet and let it cool. Be patient.
    12. Once completely cool, use a baking sheet to flip the roll onto to be able to remove the parchment paper.
    13. Using a spatula, cover the inside with the cream cheese filling.

  3. 14. Beginning at one side, start to roll the cake, making sure to roll slowly, evenly, and as tightly as possible without tearing the roll
    15. Once finished, keep the end down to prevent the roll from coming apart.
    16. If icing fell out you can use the icing to top the roll if desired
    17. Lay plastic wrap down and place roll on plastic wrap to seal roll to set more in the fridge for an hour.
    18. Once set remove from the fridge then slice and eat!

  4. Servings: 6 slices

  5. Recipe by Fit Foodies on Wheels IG @fitfoodiesonwheels

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