This our winning recipe by JoAnne! It is very decadent!The only change i made to the recipe was to cool filling in fridge after adding hot butter!
Pumpkin Roll
3/4 c Almond flour 3 carbs
3/4 c xylitol
1 tsp baking soda
2 tsp pumpkin pie spice
1 cup pumpkin puree 8 carbs
3 eggs 3 carbs
1 tsp lemon juice
Filling
8 oz cream cheese, softened 8 carbs
1/4 c butter
1 tsp vanilla extract
¾ c xylitol
Preheat oven to 375 degrees F
Use Pam Baking spray on a 9x13 jellyroll pan or cookie sheet
Mix together almond flour, xylitol, baking soda, and pumpkin pie spice.
Stir in pumpkin puree, eggs, and lemon juice.
Spread evenly into pan
Bake for 15 minutes.
Open a clean damp towel on the counter and turn the cake onto the towel.
Carefully roll the towel up (lengthwise) with the cake in it.
Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
Melt ¼ c butter and dissolve xylitol.
Blend softened cream cheese, vanilla, and butter/xylitol mixtures with an electric mixer.**Put in fridge to thicken back up*
When the cake has cooled, unroll it gently and spread filling onto it
Immediately re-roll the cake gently without the towel and wrap it with plastic wrap.
Keep the cake refrigerated.
Total 22 carbs
If you slice into 13 slices of 1 inch each, then each slice is approx 1.70 carbs
Hope you all like this recipe, it was my Mom's that I converted to FTS
