Dessert

Lo-carb Pumpkin Roll is for Dessert.

Lo-carb Pumpkin Roll takes 70 minutes to prepare.

Lo-carb Pumpkin Roll takes 15 minutes to cook.

Lo-carb Pumpkin Roll makes 12 servings.

The ingredients for Lo-carb Pumpkin Roll are:

PUMPKIN ROLL

3 eggs
3/4C Splenda
1 1/4C Almond flour (see cooling instructions)
1t Baking Soda
2t cinnamon
2/3C pumpkin
1/4C powdered sugar (Optional)


6oz Neufchatel Cream cheese
3/4C Splenda
4T Olivio, softened
1/2t vanilla

Here is how you make Lo-carb Pumpkin Roll:

Beat eggs for 5 minutes Add Splenda Stir in remaining ingredients Lightly grease jelly roll pan (or use parchment sprayed with cooking spray) Bake at 350º for 12-15 minutes (watch carefully or it will dry out) Roll up in paper towels slightly (sprinkled with powdered sugar) and let cool for at least one hour. Be careful when rolling and unrolling. The "cake" will probably break apart, but when filled the fillings holds it together beautifully!Comebine all the ingredients for the filling and beat with a hand mixer until smooth.When cool, unroll and spread filling and reroll and sprinkle with remaining powdered sugar (if desired)*Almond flour Ground almonds for 2-3 minutes in food processor until finely groundKeep wrapped and refrigerated or slice and freeze individual slices.Number of Servings: 12Recipe submitted by SparkPeople user NPILBEAM.

The nutritional information for Lo-carb Pumpkin Roll is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 163.2

• Total Fat: 12.3 g
• Cholesterol: 63.9 mg
• Sodium: 211.4 mg
• Total Carbs: 8.8 g
• Dietary Fiber: 1.8 g
• Protein: 5.2 g

The dietary needs meet for Lo-carb Pumpkin Roll is Low Carb