Serves: 12
Total Calories: 246
1. At least 6 hours or up to 1 day before serving:
2. Preheat oven to 375°. Grease a 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Line with waxed paper grease and flour waxed paper. In a large mixer bowl at medium speed, beat eggs for 1 minute. Gradually add splenda, beating until well mixed. At low speed, beat in pumpkin and lemon juice.
3. In a medium bowl, stir together almond flour, cinnamon, ginger, baking powder, nutmeg and salt. At low speed, beat flour mixture into pumpkin mixture just until blended. Spread batter evenly in pan. Bake for 15 to 18 minutes or until top springs back when lightly touched and edges are lightly browned.
4. Generously sift powdered sugar over a tea towel. Loosen edges of cake and turn out onto towel. Carefully remove waxed paper. Starting from the short side, roll in towel. Place seam-side down on a wire rack. Cool completely.
5. In a small mixer bowl at medium speed, beat cream cheese, butter, and vanilla until smooth and creamy. Gradually add splenda and beat until fluffy.
6. To assemble, gently unroll cake and remove towel. Spread top of cake with filling, leaving a 1/2 -inch border on all sides re-roll cake. Wrap in waxed paper, then foil. Chill, seam-side down, at least 4 hours or until ready to serve.
7. Slice with a serrated knife.
This Pumpkin Spice Roll recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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