Low Carb Pumpkin Roll

Serves: 1
Prep Time: 30 minutes
Effort: Average

Ingredients:
3 eggs
2 packets sweet n low
2/3 cup pumpkin
1/2 t. ginger
1T. cinnamon
1T. baking powder
1T. baking soda

Filling:
4 oz. cream cheese
2T. butter
2 packets sweet n low
1t. vanilla
1T. heavy cream


How to Prepare:

Bake for 15 minutes at 350.
Beat eggs for 5 minutes. Add remaining ingredients and mix. Spread onto a well greased sided cookie sheet. The layer of batter will be very thin. Remove and let cool. Turn out on a couple of paper towels doubled. (I used an egg turner to loosen from the pan) Roll up in the paper towels. Lay aside. Beat cream cheese and butter until smooth. Add remaining ingredients
and beat until blended.

Unroll the log and spread on the filling. Roll back up without the paper towels. Refrigerate for at least a half an hour. Start at the end and cut into app. 1/2 ” sections as much as you want at that particular time. Will look like a pinwheel.

Vary by adding adding pecans. (sprinkle over batter before baking).

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1 thought on “Low Carb Pumpkin Roll”

  1. Do not use this recipe, as the cake part turns out tasting like soap! Too much baking soda & baking powder. The cream cheese icing part of the recipe was great though. Too bad I worked on this for over an hour, then had to throw the whole thing away!

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