Pumpkin Roll
Source of Recipe
unknown
Recipe Introduction
Total carb count is 69 for the roll. You will have to figure each piece, depending on how many pieces you cut it in to. Carbs may change, according to different brands of ingredients.
List of Ingredients
1/2 cup canned pumpkin
1/4 cup splenda (sugar substitute)
1/2 cup bake mix (carbsense "0" carbs)
1/4 cup almond flour
1/4 teaspoon baking soda
1 teaspoon cinnamon
3 eggs
Filling:
8 ounces cream cheese
1 cup splenda
1 teaspoon vanilla
Recipe
Mix together, all ingredients, for the cake (not the filling), and spread on a buttered sheet of waxed paper, on a 9" X 13" cookie sheet. Bake 350 degrees, for 15 minutes. Meanwhile, mix the filling ingredients together, until creamy. When the roll is done, let it cool, for a couple minutes, until you can handle it. Then, flip it over, onto another piece of wax paper, peel off the buttered wax paper, and spread the filling on the roll. Roll up, carefully, while it's still warm. Wrap in the wax paper, and refrigerate until firm.
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