Low-carb Spiced Pumpkin Cream Cheese Roll

Directions

Directions

1. Preheat the oven to 350 degrees.  Line a small jelly roll pan (9x13) with parchment paper.  Spray with non-stick spray and set aside.

2. In a large bowl, combine 1 package Lakanto Pumpkin Spice Muffin & Bread Mix, eggs, water, and oil.  Whisk until ingredients are mixed well.

3. Pour onto the prepared pan and spread out the batter evenly.

4. Bake for 10-12 minutes or until fully baked.  Allow to slightly cool on the pan while you make the filling.

5. In a medium bowl, combine the softened cream cheese, Lakanto Powdered Monkfruit Sweetener, vanilla extract, and heavy cream. Using a hand or stand mixer, blend ingredients together until smooth and spreadable.

6. Carefully spread the filling evenly over the cooled cake.  Not all filling needs to be used. Spread to your liking and have some leftover for extras on the side.

7. Carefully remove the cake with the parchment paper from the pan to roll.  Starting on one of the shorter ends of the cake, gently roll the cake into the shape of a log. 

   This part takes patience!

   Try and spread your hands along the log to keep the cake from cracking as it rolls.  Use the parchment paper to help you, but don’t roll the paper into the log. 

   Use the parchment paper to help add support to the outside of the log.  It doesn’t have to be perfect, will be yummy regardless.

8. Once it is rolled, wrap the log with the parchment paper, seal in a ziplock bag, and chill for at least 30 minutes. Remove the roll from the refrigerator and slice. Sprinkle with Powdered Monkfruit Sweetener and enjoy