Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Low Carb Pumpkin Roll




Source of Recipe


internet






List of Ingredients



• Batter:
  
• 2 large eggs
  
• 1 cup Splenda
  
• 1/2 cup heavy whipping cream
  
• 2/3 cup pumpkin puree
  
• 1 tsp baking soda
  
• 1 tsp cinnamon
  
• 1/2 cup soy flour
  
• Filling:
  
• 8 oz cream cheese, softened
  
• 4 T butter, softened
  
• 1 cup Splenda
  
• 1 tsp vanilla extract
  






Instructions



1. Preheat oven to 350 degrees. Grease a 15x11-inch jelly roll pan. Place waxed paper on top, then grease and flour waxed paper.
   
2. Combine eggs, Splenda, and heavy whipping cream together until it begins to thicken. Add the remaining batter ingredients.
   
3. Spread on the waxed paper. Bake for 15 minutes.
   
4. Mix cream cheese and butter together until creamy. Beat in Splenda and vanilla.
   
5. To assemble: Dampen a dishtowel and lay it flat. Sprinkle the dishtowel with Splenda. Remove the cake from the oven and carefully flip it onto the towel.
   
6. Roll the towel and cake into a roll. Let cool.
   
7. After cake is cool, unroll and spread filling throughout the cake. Roll in jelly roll fashion and wrap in plastic wrap. Refrigerate.
   






Final Comments


Less than 20 impact carbohydrates for the whole roll.