Healthy Gluten-Free Pumpkin Roll with Almond Flour

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Ingredients

2/3 cup almond flour (74g)
1/3 cup oat flour (40g)
1/4 cup tapioca flour (30g)
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1/2 cup cane sugar
3/4 cup pumpkin puree
2 teaspoons vanilla extract

Cottage Cheese Filling:

1 cup cottage cheese
2 tablespoons butter
1 teaspoon vanilla extract
2 teaspoons lemon juice
2 pinches salt
2/3 cup powdered cane sugar

Instructions

Add 2/3 cup almond flour, 1/3 cup oat flour, 1/4 cup tapioca flour, 1 teaspoon cinnamon, 1 teaspoon pumpkin pie spice, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt to a large bowl. Whisk until blended.
In a separate bowl or blender, add 3 eggs and 1/2 cup cane sugar. Blend or mix for about 1 minute until frothy. Add 3/4 cup pumpkin puree and 2 teaspoons vanilla extract, and mix again just until smooth.
Add the wet mixture to the dry mixture, whisking just until blended.
Line a 10x15” jelly roll pan with parchment paper, folding and scoring it to fit cleanly. Spray with nonstick spray. Pour the batter into the pan, spread it evenly, and tap the pan to release air bubbles.
Bake at 350°F for 12 minutes.
Spread a clean, thin kitchen towel on your counter and sprinkle with 1/4 cup powdered sugar. As soon as the cake comes out of the oven, flip it onto the towel. Carefully peel off the parchment, then roll the cake from one short end using the towel. Let it cool on the counter for a few minutes, then transfer to the fridge to cool completely.
In a blender, combine 1 cup thick cottage cheese curds, 2 tablespoons room temperature butter, 1 teaspoon vanilla extract, 2 teaspoons lemon juice, and 2 pinches of salt. Blend until completely smooth. Sift in 2/3 cup powdered cane sugar and mix until creamy.
Optional: Melt 1/4 cup white chocolate chips and stir into the filling to help it firm up and sweeten naturally. Chill the filling in the freezer for 20 minutes if too soft.
Unroll the cooled cake and evenly spread the cottage cheese filling all the way to the edges. Roll the cake back up (without the towel this time) and wrap tightly in plastic wrap. Chill in the fridge for several hours or overnight.
Slice and serve!

Video

Notes

Strain your cottage cheese: If it's watery, straining first helps get a thicker, smoother filling.

Roll the cake warm: Don’t wait! Rolling while warm prevents cracking.

Let it cool completely before filling: Warm cake + filling = melted mess.

Chill before slicing: A cold roll slices clean and holds its swirl.