Low-Carb Pumpkin Roll with Cream Cheese Filling - 4g Total Carbs, 2.5g Effective Carbs, 1.5g Fiber
From: lowcarbdiets.about.com
By Laura Dolson, About.com Guide
Updated November 05, 2010
Did you know that pumpkin is a low-carb super-food1? This low-carb pumpkin
roll with cream cheese filling is a sugar-free and low-carb version of a traditional pumpkin roll. It freezes well, so you can pull it out for
guests. I like serving it with whipped cream and a sprinkled of toasted
chopped pecans.
Yield: 15 1" slices
1 cup almond meal
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp allspice
1/4 tsp salt
1 1/2 tsp unflavored gelatin powder
Sugar substitute equal to 3/4 cup sugar (liquid forms of sucralose or
other zero-carb sweeteners preferred)
1 cup canned pumpkin
4 eggs
1/4 cup oil
1/2 cup water
--> Filling
1 8 oz package cream cheese, softened
1 tsp vanilla
1/4 cup sugar-free maple syrup (see note with filling instructions below)
Preheat oven to 375 degrees F.
1. Prepare pan - line 10X15 inch jelly roll pan (nonstick preferred) with
parchment paper. I like to use butter under it, at least around the edges,
to "glue" it down. Then butter the top of the paper as well.
2. Mix dry ingredients well. Add wet ingredients and beat for 2-3 minutes.
Pour into prepared pan.
3. Reduce oven heat to 350 degrees F. Bake for about 15-18 minutes, until
toothpick comes out clean. Do not over bake - you don't want the top to
be browned, or the cake will be too stiff to roll.
4. Cool in pan for about 5 minutes. Then, cover with a clean dish towel
and flip the whole thing over. Carefully peel off the parchment paper.
Now, roll the cake in the dish towel, starting with a long side (so the
cake will be long and thin). Let cool for 10-15 minutes.
5. Meanwhile, mix up the cream cheese, vanilla, and syrup. Adjust to
taste - if you want the filling sweeter, you can add a little more
sweetener. Make sure you use a syrup that you really like - some of
them are nasty. I like the ones made by Maple Grove the best4 - there
are a number of brands including "Vermont Sugar-Free".
6. Unroll cake, but don't try to get it all the way flat or there is
more of a danger of breaking. Spread filling on cake and roll the cake
back up. Cool completely in refrigerator before serving.
Yield: 15 1" slices
Nutrition per Serving:
151 Calories, 4g Total Carbs, 2.5g Effective Carbs, 1.5g Fiber, 5g Protein
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