Did you know that pumpkin is a low-carb food?
Compared to a traditional pumpkin roll, a low-carb pumpkin roll with cream cheese filling helps you enjoy this dessert without worrying your diet.The entire pumpkin roll can yield up to fifteen slices, perfect for a get-together with friends in your house.
Here’s how you prepare the low-carb pumpkin roll:
The ingredients:
- 1 canned pumpkin
- Four eggs
- ¼ teaspoon salt
- ½ teaspoon allspice
- ½ teaspoon nutmeg
- ¼ cup oil
- ¼ cup sugar-free maple syrup
- 18 oz package cream cheese
- sugar substitute equivalent to ¾ sugar, preferably liquid forms of sucralose or other non-zero carb sweetener
- 1 teaspoon ginger
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 cup almond meal
- 1 ½ teaspoon unflavored gelatin powder
- ½ cup water
- 1 teaspoon vanilla
The preparation:
- Preheat oven to 375°F.
- Prepare the pan by lining 10 x 15 inch jelly roll pan preferably nonstick.
- Mix all ingredients very well. Add wet ingredients. Beat for about two to three minutes, and then pour into the prepared pan.
- Reduce the heat of the oven to 350°F. Bake for fifteen to eighteen minute.
- Cool in pan for five minutes. Cover with a clean dish towel and flip the roll over.
- In the meantime, mix the syrup, vanilla, and cream cheese.
- Spread filling on cake and roll the cake afterwards.
- Completely cool in the cake in the refrigerator before serving it.
Call your friends and eat up this low-carb pumpkin roll !