Pumpkin Roll (Keto) (by PSYCHOPENGUINX)

8.0 oz Cream Cheese
1.0 cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
4.0 large Egg, fresh, whole, raw
1.5 tsp Cinnamon, ground
0.5 tsp Ginger, ground
1.0 tsp Nutmeg, ground
0.67 cup Pumpkin, canned, without salt
1.0 tsp Baking Powder
1.0 tsp Baking Soda
4.0 tbsp Bob's Red Mill Coconut Flour
1.0 tsp Xanthan Gum
0.13 tsp Morton's Lite Salt
1.0 cup Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g)

1. Preheat oven to 325F and line an 11x17 inch baking sheet with parchment paper. Grease the paper very well. 2. In a medium bowl, whisk together the dry ingredients (minus sweetener). Set aside. 3. In a medium bowl, beat egg yolks on high with 1/4 cup of the sweetener, until they become pale yellow and thickened. Beat in pumpkin puree and vanilla extract. 4. In large bowl, beat the egg whites until soft peaks form. Gradually add remaining sweetener, beating until stiff peaks form. 5. Fold egg white mixture into egg yolk mixture, then gently (and gradually) fold in the dry mixture until well combined. 6. Spread into prepared baking pan and bake 15 to 18 minutes, or until cake just springs back when touched. 7. Mix Filling ingredients in large bowl and set aside. 8. Remove and let cool 10 to 15 minutes, then cover with another sheet of parchment and a large cutting board or another large baking sheet. Flip everything upside down and remove the top baking sheet. Peel the parchment paper on which the cake was baked. 9. Keep the cake covered with parchment and a towel to keep in moisture as it cools. Let cool but don't leave too long before filling and rolling (should just be barely warm still, to avoid cracking, but too warm and it will melt the filling). Prerolling while warm, and waiting for it to cool may help. Serving Size: 10 Slices

Number of Servings: 10.0

Recipe submitted by SparkPeople user PSYCHOPENGUINX.