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Pecan Pie Cake Roll sliced on a platter with a sage green background
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Pecan Pie Cake Roll

A delicious THM S vanilla cake filled with pecan pie filling.
Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Course: Dessert
Servings: 12 slices
Author: Nicole

Equipment

  • Double broiler (or a large saucepan filled halfway with water and a medium heat-proof bowl set on top)
  • Large cookie sheet with sides (I used a 16"x12"x1" but a similar size would work just as well)
  • Thin, lint free tea towel
  • Wire cooling rack

Ingredients

For the Cake:

  • 5 eggs large
  • 1/2 c protein powder unflavored
  • 1/2 c Truvia
  • 4 tsp vanilla extract
  • 2 tsp baking powder
  • 2 tbsp coconut oil melted
  • 3/4 c oat fiber
  • 1/2 c collagen
  • 1/4 tsp salt
  • 3/4 c water

For the Filling:

  • 3/4 c Truvia
  • 1/2 c butter unsalted
  • 1 tbsp blackstrap molasses
  • 4 eggs large
  • 4 tsp heavy cream
  • 1 tsp glucomannan
  • 2 c pecan pieces

Instructions

For the Filling:

  • Start the filling first, as it will take longer. If the cake sits too long, it will crack and not roll properly.
  • In a double broiler, melt the butter with the molasses and the 3/4 c of Truvia over medium heat.
  • While the butter is melting, beat the eggs in a separate bowl. Add the cream to the eggs and whisk until uniform in color and texture. Set aside.
  • Stir the butter and molasses mixture regularly. When butter is melted, stir until well combined. Turn heat to low. SLOWLY pour in the egg and cream mixture over a period of about five minutes, while whisking very quickly.
  • If lumps form, the egg cooked and scrambled - I do NOT recommend proceeding to the next step - I would toss the mixture and start over.
  • If no lumps are present after whisking in the egg mixture slowly, proceed to next step by sprinkling in the glucomannan and whisking well.
  • Whisk and stir until thickened to almost a syrup consistency. This could take 15-20 minutes on low heat. You can speed up the process by increasing the heat from low to medium low, but proceed with caution and if mixture starts to boil decrease the heat.
  • Stir in the pecan pieces and set mixture aside (still on the double broiler) to thicken further.

For the Cake:

  • Preheat oven to 350° F.
  • Grease a large cookie sheet that has sides (mine was 16 x 12 x 1"), lay down a piece of parchment paper on the greased cookie sheet, and grease the parchment you just laid down. Set aside.
  • In a large bowl, whisk the eggs, vanilla, and water. Whisk in the dry ingredients and then add the melted coconut oil. Stir until well combined.
  • Pour the batter onto the greased parchment and spread evenly. Bake for about 15 minutes. or until lightly browned on the sides.

Preparing the Cake Roll:

  • While the cake is baking, spread a thin, lint free or tea towel on the counter. Sprinkle with extra Truvia or powdered sweetener.
  • When the cake is done baking, carefully flip the pan so the cake comes out on the tea towel. Remove the pan and set aside. Carefully peel the parchment off of the cake and roll the cake (from the shorter end) with the towel carefully rolled inside.
  • Cool the towel-and-cake roll on a wire rack until the cake is barely warm.

Assembly:

  • Slowly, gently, unroll the towel-and-cake roll on the wire rack. Spread the pecan pie filling evenly inside, leaving about an 1/2" to 1" around each edge.
  • Carefully roll the cake back up (without the towel this time), with the filling inside. Gently transfer to a platter or large plate, slice and enjoy!