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
- Preheat oven to 350 degrees. Grease a 15x11-inch jelly roll pan. Place waxed paper on top, then grease and flour waxed paper.
- Combine eggs, Splenda, and heavy whipping cream together until it begins to thicken. Add the remaining batter ingredients.
- Spread on the waxed paper. Bake for 15 minutes.
- Mix cream cheese and butter together until creamy. Beat in Splenda and vanilla.
- 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.
- Roll the towel and cake into a roll. Let cool.
- 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.
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