Grain Free, Gluten Free, Sugar Free
1/3 cup Truvia (equals 2/3 cup sugar)
1/4 cup coconut flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp xanthan gum
2/3 cup unsweetened applesauce
2 tbsp Truvia (equals 1/4 cup sugar)
8 oz cream cheese, softened
1/2 cup raspberry jam16 tbsp Philidelphia cream cheese
Preheat oven to 375 degrees.
Line a 13×15″ baking sheet with parchment and lightly grease.
Beat eggs. Add sweetener. Add remaining cake ingredients making sure to beat until there are no lumps.
Pour onto baking sheet and spread evenly.
Bake for 15 minutes.
Remove from oven and slide parchment onto a clean tea towel. Cover with another sheet of parchment and roll with the towel. Allow to cool completely.
Meanwhile, beat cream cheese for filling with together with sweetener.
Unroll cake and spread cream cheese filling evenly. Spread jam over that. Roll up and chill.
Can sprinkle a tbsp of icing sugar over top.
Will keep for 1 week refrigerated and kept in a tightly covered container.
Serving Size: 12
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 180.2
- Total Fat: 12.4 g
- Cholesterol: 102.8 mg
- Sodium: 261.6 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 1.0 g
- Protein: 5.6 g