Pumpkin Cake Roll - 6.5g

I love pumpkin cake rolls and assumed they had to be off my radar eating low carb. Then I realized that a pumpkin pie isn't too carby if you don't eat the crust and substitute a zero carb sweetener for the sugar. THEN I realized I could buy almond flour and make a pumpkin cake roll!

Then I was in heaven because it turned out perfect.

Pumpkin Cake Roll
3 eggs
3/4 cup Swerve (or other sweetener)
1 tsp. baking soda
3/4 cups almond flour
1 cup canned pumpkin
1 tsp. cinnamon

Beat the eggs and Swerve together for 5 minutes. Stir in the remaining ingredients then pour into a greased jelly roll pan (they measure 15x10x1) lined with wax paper. Bake at 350 degrees for 15-20 minutes. Loosen all four corners with knife and turn onto towels with Swerve sprinkled on towel to help keep the cake from sticking. Roll up into towel and let cool. (I put mine in the fridge to speed up the process.)

For the filling:
1/2 cup Swerve
8 oz softened cream cheese
4 Tbs. softened butter
1 tsp. vanilla

Beat all together well. Even though the original recipe called for 1 cup of sugar, using 1/2 cup was still very sweet. It mellowed out by the next day though.

Unroll cooled cake ands pread with filling. Reroll and slice into 1/2 inch pieces.

Keep refrigerated. Freezes well. Serves 15!

The counts
Net Carb: 6.5g

Protein: 5.2g

Fiber: 1.4g

*All counts listed are based on my best guesstimation and not necessarily correct. Remember to check the specific nutritional content of the brands you are using as each one is different.