Pumpkin Roll (healthy!)

Using all this pumpkin has made me want Pumpkin Rolls. My mother in law makes them for the holidays and I was determined to make one and have it be something I could eat. I found a few recipies online and tweaked them a little bit. I was very pleased with how they turned out.



Cake Recipe
1/2 Cup Almond flour
1/4 Cup protein ( I used unflavored, Vanilla would work too.)
1/2 tsp Baking powder
1/2 tsp Baking Soda
1/2 tsp Cinnamon
1/2 Tsp Clove
1/4 tsp Pumpkin pie seasoning
1/4 tsp Salt
1 Egg
3 Egg whites
1 Cup Sugar substitute (I used a splenda and stevia)
2/3 Cup Pumpkin Puree (not pie mix)

Mix all ingredients together to make a runny batter. Line a 10 x 15 pan with parchment or  wax paper, Spray with non stick cooking spray and sprinkle with almond flour. Spread mixture evenly in pan and bake at 375F for 13-15 min.  While that is baking get a clean towel, lay it flat on the table and sprinkle with Stevia and spices (optional). While cake is still hot flip it over onto the towel. Slowly pull off parchment paper. Roll cake in towel (see image) and put in freezer for 20 min or fridge for 45 or so. make sure cake is chilled before adding filling.








Filling Recipe
1pkg Cream cheese (I used fat free)
1/4 Cup plain greek yogurt (I used 1/2 cup but it was too much)
Stevia (sweeten to taste)
1 Tbls Vanilla Extract
1-2 drops Almond extract
1/2 pkt Cheesecake pudding mix (just the powder)

Cream together until smooth.

Putting it all together:

Unroll towel and cake, spread filling evenly, Roll back up as tight as possible. Let sit in the fridge for at least a hour before cutting. Makes 10-11 pieces


















Nutrition information:
Serving size 1 piece (1/11th)
Calories 95
Fat 3.7g
Carbs 5g
Protein 10g