Let’s tumble into fall with a Pumpkin jellyroll, how’s that sound? And yes, LOW CARB!!

Kabocha Roll
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Kabocha Roll

To be honest, fall to me isn’t the exciting thing it is for many. I KNOW I KNOW! Hard to believe!! I do get people who love the ‘snap’ in the air, the color of the leaves, the preparation for the onslaught of monthly holidays, that’s just not me. Fall to me means…WINTER IS COMING AND THAT MEANS SHOVELING SNOW AFTER I GET DONE RAKING ALL THE #$!@! LEAVES! No, I’m not a fan of ‘yard cardio,’ I’d much rather lift for 30 minutes a day and be done:).

Kabocha Roll

Living in northern New England, autumn is a mixed bag of things. If you hunt (I don’t) then that is something to look forward to. If you are a skier, snowboarder, or snowmobiler, your season is coming fast. If you are like me who likes being able to go outside in a t-shirt and shorts (I know that fall and winter doesn’t stop some people from doing that, though…), going for a motorcycle ride, not having to call the oil guy every month, then not so much .

What I do like about this time of year? FOOD! Ok, so I like food ALL year long but the foods of fall are pretty special – cookies, cakes, turkey, stuffing, apple crisp, and…

Not just any jelly roll, but a pumpkin one!

Kabocha Roll

Ok, I should make a disclaimer here – this isn’t a ‘real’ jelly roll as there isn’t any jelly in it. It isn’t traditional pumpkin either. Nope. But it tastes like it! I’m not knocking the traditional big, orange fall fruit, not at all. But, if you have read my Kabocha post, the Japanese pumpkin even has the American pumpkin beat when it comes to a low-carb diet. Yup. American pumpkins appear to have more carbs (the information is widely varied depending on your source, unfortunately), the most common number I see is 27g with 4 fiber for 1 serving of 3/4 cup. The kabocha has 7/4 per 3/4 cup. Big difference. Plus, I like the taste, a little more mellow than the American pumpkin.

The issue with traditional foods of this time of year is obvious – CARBS CARBS CARBS!! No can do. NOPE. But I’ll be DAMNED if I’m going to forego some tasty treats in the season of TASTY TREATS just because I want to stay healthy! I mean really, what the hell am I thinking???

That’s what I’m thinking.

!Kabocha Roll

This recipe took me some time to get just right, the taste was there but getting it to flex enough to roll without falling apart was the battle. I also didn’t use a ‘jelly roll pan’ because I didn’t have one. You might get different results using the ‘proper’ pan. I hate getting all excited about a recipe just to find out I needs something ‘special’ to make it work, which in my area means not being able to scoot out to a box store (we don’t have any within an hour’s drive) so that means firing up the Amazon account, wading through all the offerings, reading the comments, and then hoping against hope that what actually shows up IF the UPS guy can find my house (yes, IF and not WHEN – we are that rural) it’s going to work. Too much stress for this guy! I like simple. I really like simple. We also live in a small-almost-tiny-but-not-quite house, the less stuff we have to find a home for, the happier we are and shit, we are all about being happy. Which comes to the next reason for doing this recipe – The Lady. She loves her pumpkin stuff. Hates fall. Hates winter. Loves pumpkins so she was my driving force behind this recipe. When The Lady is happy, the Hobbit is happy. Hobbit likes happy. Hobbit likes second breakfast too but that’s another post…


Shall we get to it? Good.

Not Traditional Pumpkin, not quite jelly, roll 🙂

Cake Ingredients:

  • 0.75 cup Coconut Flour
  • 1.00 Scoops (33g) vanilla whey protein powder (we use Dymatize Elite, YMMV)
  • 0.75 Cup, Baked Kabocha Squash
  • 0.75 cup granulated stevia
  • 0.50 cup Almond Milk
  • 0.25 cup, Butter – Salted
  • 6.00 large, Eggs
  • 1 tbsp Psyllium Husks
  • 1 tsp Xanthan Gum
  • 0.50 Envelope, Gelatin, Unflavored
  • 1.00 tsp(s), Vanilla extract
  • 1.00 tsp(s), Spices – Cinnamon, ground
  • 0.50 tsp(s), Baking Powder
  • 0.50 tsp(s), Apple Cider Vinegar
  • 0.50 tsp(s), Salt, table
  • 0.50 tsp(s), Spices, ginger, ground
  • 0.25 tsp(s), Spices, cloves, ground

Filling Ingredients

  • 4.00 tbsp(s), Butter – Salted – softened
  • 2.00 tbsp(s) coconut oil – softened
  • 8.00 oz(s), Cream cheese – Plain – softened
  • 0.25 cup(s) granulated stevia

Preheat your oven to 350F. Get out a 10×17 baking pan, line with parchment or silicon mat and lightly grease all with coconut oil (I use the spray type because not only do I like simple, I’m freaking lazy too).

Combine all the wet ingredients (including the kabocha) for the cake part in a bowl, beat until smooth, then slowly add the gelatin\water mix while beating until incorporated (10-15 seconds). Put all the dry ingredients in a different bowl, then whisk to combine\break up clumps. Add the dry to the wet, and beat until smooth, scraping down the sides. Pour into the pan, smooth with a spatula, then drop the pan a few times from an inch or two height to level and smooth out the cake batter. Pop in the oven for 15-20 minutes or until the center is firm but spongy, not browned (edges will be a little browned, that’s good) and no longer wet.

Kabocha roll
SET ASIDE UNTIL COMPLETELY COOLED! DO NOT RUSH THIS PART! You don’t want your filling to melt all over the place, do you? Didn’t think so 🙂

Kabocha Roll

Now let’s whip up the filling.

Put everything in a bowl, whip it up good with your mixer until fluffy and spreadable. Spread evenly from one edge to the other on the cake, making sure you go to all the edges.

Now, for the fun part – rolling the roll. First, lay out a sheet of plastic wrap the same length as your unrolled cake, putting one end right up to the edge of the cake. Grab the parchment or mat on the OTHER end of the cake and lift it. Fold a short roll of the cake over (if it cracks, no worries, it will still taste good 🙂 ) onto the filling to start your roll, then slowly continue to lift the parchment\mat while rolling the cake with your other hand until you have a nice log. Go slow (I didn’t this time around and below you can see a small crack, not that it is going to make it taste bad) and be gentle.

Kabocha Roll

Now, roll that log over onto the plastic wrap, then roll it up TIGHT in the wrap and seal it up (you might need another sheet to cover the ends). Pop it in the fridge for 2-3 hours so the filling ‘firms’ up. Take it out and cut it into 10 one inch slices. Done!

10 slices? But what if you have a family of 4? Eat two to make it even, you’re the baker, there are privileges of being the baker :).

Kabocha Roll

Want something simplier? Try my Pumpkin (Kabocha) whoopie pies!

Nutritional information (based off my brand of ingredients, double-check yours!): Calories – 263, Fat: 23, Protein: 9, Carbs: 6, Fiber: 2, Net Carbs: 4.

Hey, if you read this and like it, feel free to give me some feedback in the comments. I’d love to hear from everyone on what they think of my ‘creations.’ If you have questions, ask! If you hate them, tell me 🙂. If you do your own tweaks, let me know, I love to learn new things!!

~The Hobbit

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  1. Oh yes, I gotta try me some of these.

    1. You know that ‘baker has privileges’ comment? I exercised it last night and had two slices :).

  2. Damn these look pretty good…

    1. If you try it, let me know how it turns out! I’m thinking the basic cake recipe could be pretty versatile, might try modifying it and making whoopie pies next:)

  3. This looks so good! Thanks for sharing the recipe. Gemma xx

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  7. […] :). So far I’ve made pumpkin pancakes, pumpkin whoopie pies, savory pumpkin soup, and pumpkin roll. WILL THE MADNESS EVER STOP?? God, I hope not :). The best part about kabocha is, unlike traditional […]

  8. […] dough. Unfortunately, I forgot to snap a pic of this process but it is the same method I use in my pumpkin roll. Cut into 1 1/2 inch pieces. Place the rolls into a greased muffin tin or baking dish (made a small […]

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