Rollo de queso crema y calabaza con especias y bajo en carbohidratos

Oct 20, 2022 16:39:41PM
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Con el otoño ya estamos en la temporada de especias de calabaza. Esto significa que es hora de meterse en la cocina y hornear. Recreemos una receta clásica. Quitando todo el azúcar y las harinas poco saludables y propensas a las alergias, usaremos nuestro último producto como base: Mezcla para muffins de calabaza y especias .

Claro, puedes hacer una mezcla como esta desde cero y aun así obtener una receta como esta... pero queríamos que fuera fácil, porque hay mucha gente a la que le gusta la especia de calabaza que está demasiado ocupada jugando en huertos de calabazas, huertos de manzanas y decorando porches para el otoño. También hay un montón de gente que quiere agregar algo increíble y saludable al bufé con menos esfuerzo y cero culpa.

Con 10 minutos de preparación, 10 minutos para hornear y 30 minutos para enfriar, ¡tendrás más tiempo para hacer las cosas que amas!


    Spiced Pumpkin Cream Cheese Roll

    Spiced Pumpkin Cream Cheese Roll

    Lakanto

    Servings

    8

    Prep Time

    20 minutes

    Cook Time

    40 minutes

    Category

    Baked-goods

    As we roll into pumpkin spice season, let's recreate a classic recipe. Removing all the sugar, and unhealthy, allergy-prone flours, we will use our seasonal product as the base: Pumpkin Spice Muffin Mix.


    With 10 minutes of prep time, 10 minutes to bake, 30 minutes to chill, you'll have more time to spend doing the things you love!

    Ingredients

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      • 1 pkg Lakanto Pumpkin Spice Muffin & Bread Mix

      • 3 eggs
      • ⅔ c water
      • ⅓ c coconut oil, melted & cooled

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      • 1- 8oz cream cheese, room temperature (Greek yogurt cream cheese works too)

      • ½ c Lakanto Powdered Sweetener

      • 1 tsp vanilla extract

      • 2 T heavy cream (milk or dairy free milk works too)

      Directions

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        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
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        2 comentarios

        How do you make the cake part from scratch with Lakanto & almond flour?

        Barbara

        For an extra special taste treat grate the zest of an orange into to batter and use lemon extract in 5he filling 😋 It great!

        Dee Jay

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