Grain Free, Gluten Free, Sugar Free
3/4 cup powdered xylitol (or powdered sweetener equal to 3/4 cup sugar)
1/4 cup coconut flour
1 tbsp cinnamon
1/2 tsp ground nutmeg
pinch ground cloves
1 tsp baking powder
1/2 tsp salt
1/4 tsp xanthan gum
2/3 cup canned pumpkin
8 ounces softened cream cheese
1/2 cup powdered sweetener (I used Swerve)
1 tsp vanilla extract
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 filling ingredients together.
Unroll cake and spread filling evenly. Roll up.
Will keep for 1 week refrigerated and kept in a tightly covered container.
Serving Size: 12