Protein Pumpkin Roll Cake

So we at Bariatric Foodie are all about equal opportunity. We believe that post-op WLS patients have the same right to yummy food as everyone else. We also believe we should have our own indulgences.

The account that follows is my attempt to fulfill an indulgence of my own. Please take note of a few things before we start on this thrilling journey.

• This recipe is an indulgence. Don’t make it every day, k?
• I tend to hear back from Foodies that their cake didn’t roll without cracking like mine did. That could be for several reasons. The most common are that it’s not moist enough. If that’s the case (you can tell by tasting) add 1/2 c. no-sugar added applesauce to your batter next time. The other reason is from not letting it completely cool before rolling!

From this recipe, Foodies have done other fun sorts of things. Like check out this Chocolate Peanut Butter protein roll cake Tammy submitted. Yum! The point here? Play with your food, Foodies. There is NO food that can’t be made weight loss surgery friendly!

Protein Pumpkin Roll Cake

Print Recipe

All the deliciousness of a traditional pumpkin roll, but packed with protein!

Servings	Prep Time
1 cake	10 minutes

Cook Time

15 minutes

Servings Prep Time 1 cake 10 minutes

Cook Time 15 minutes

Protein Pumpkin Roll Cake Print Recipe All the deliciousness of a traditional pumpkin roll, but packed with protein! Servings Prep Time 1 cake 10 minutes Cook Time 15 minutes Servings Prep Time 1 cake 10 minutes Cook Time 15 minutes

Ingredients

Wet Ingredients

• 1/2 c. Splenda or no-calorie sweetener of your choice equivalent to 1/2 c. sugar
• 1/2 c. canned pumpkin not pumpkin pie filling
• 1/2 tsp pumpkin pie spice
• 3 tbsp light butter (like Blue Bonnet Light)
• 2 eggs large
• 1 tsp pure vanilla extract

Dry Ingredients

• 1 c. vanilla protein powder
• 2.5 tsp baking powder
• 1/4 tsp salt

Filling

• 8 oz. Neufchatel cheese
• 8 oz. unflavored Greek yogurt
• 1/2 c. no-calorie sweetener

Servings: cake

Instructions

1. Preheat your oven to 350 degrees.
2. Mix together wet ingredients well. Sift in dry ingredients. Mix until blended.

   
3. Line a cookie sheet with aluminum foil and spray with nonstick cooking spray. Pour batter onto cookie sheet and spread it as far as it will go evenily. Bake for 10 minutes. (Yes only 10. Protein cakes cook fast!)

   
4. Allow the cake to cool while making the filling by combining all ingredients in a mixing bowl and beating it on medium speed for about 2 minutes or until smooth.
5. Lay out a large piece of plastic wrap. Flip the cake onto it and remove the aluminum foil backing.

   
6. Spread the filling across the top of the cake evenly. Then use the plastic wrap to begin to roll the cake. Work gently so as not to create any big cracks!

   
7. Once rolled your cake should look something like this.

   
8. Refrigerate your cake until you'd like to serve it then cut it into pieces.

   

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