INGREDIENTS
- For the Cake:
- 2 cups Almond Flour
- ¾ cup Coconut Flour
- ½ cup Vanilla Protein Powder
- 1 T Baking Powder
- 1 tsp Cinnamon
- ½ tsp Salt
- 1 tsp Ginger
- ¼ tsp Cloves
- ¼ tsp Allspice
- 1½ cup Pureed Pumpkin
- 4 Eggs
- ½ cup Melted Butter
- ½ cup Milk or Almond Milk
- 1 tsp Vanilla Extract
- For the Filling
- 16 oz Cream Cheese, Softened
- ½ cup Truvia
INSTRUCTIONS
- Preheat your oven to 325 and line your jelly roll pan with parchment paper. Set aside.
- Using your largest KitchenAid bowl (or a large bowl if mixing by hand) combine the dry ingredients: Almond Flour, Coconut Flour, Protein Powder, Baking Powder, Cinnamon, Salt, Ginger, Cloves, Allspice. Mix well.
- Add the Pureed Pumpkin, Eggs, melted Butter, Milk and Vanilla Extra to the dry ingredients and mix well. The batter should be easy to spread but not runny. It it's runny, add ¼ cup more almond flour and mix well. If it is thick, add ¼ cup milk and mix well.
- Spread the batter evenly in the jelly roll pan (lined with parchment paper) and bake for 35-40 minutes or until the cake is set and cooked through.
- Remove from the oven and let sit for about 7 minutes, or until the cake is still warm but not cooled.
- While the cake is cooling, mix up the filling:
- Warm the cream cheese up so it spreads very easily, then thoroughly combine it with the truvia.
- Using the parchment paper, remove the pumpkin cake from the pan and set it on the counter. Spread the warm filling evenly over it, then start rolling the cake from one end. Pull the parchment paper off of the cake as you roll so that non is trapped inside the roll.
- Refrigerate the cake roll (covered) for 3-4 hours, or until it's fully cooled and set up, then slice and enjoy!