Low-Carb Pumpkin Roll with Cream Cheese Filling
"Did you know that pumpkin is a low-carb super-food? This low-carb pumpkin roll with cream cheese filling is a sugar-free and low-carb version of a traditional pumpkin roll. It freezes well, so you can pull it out for guests. I like serving it with whipped cream and a sprinkled of toasted chopped pecans...."
INGREDIENTS
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1 cup almond meal
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1 teaspoon baking powder
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2 teaspoons cinnamon
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1 teaspoon ginger
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½ teaspoon nutmeg
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½ teaspoon allspice
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¼ teaspoon salt
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1 ½ teaspoon unflavored geletin powder
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Sugar substitue equal to ¾ cup sugar (liquid forms of sucralose or other zero-carb sweeteners preferred)
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1 cup canned pumpkin
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4 eggs
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¼ cup oil
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½ cup water
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Filling
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1 8 oz package cream cheese, softened
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1 teaspoon vanilla
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¼ cup sugar-free maple syrup (see note with filling instructions below)
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