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Preheat oven to 350°F.
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In a medium bowl, mix together softened butter and powdered erythritol until well blended and smooth.
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Add pumpkin puree, eggs, and vanilla to butter mixture and blend well.
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In a separate bowl, add pumpkin pie spice, almond flour, protein powder, and baking powder. Mix together with a fork to blend.
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Add dry ingredients to wet ingredients and mix until well incorporated.
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Line a cookie sheet with parchment paper and spray parchment paper with cooking spray.
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Spread the cake batter across the entire cookie sheet evenly.
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Tap the cookie sheet on the counter a couple times to get out any bubbles and to even the batter out. Put it on the middle rack of the oven.
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Bake for 10-15 minutes. It will spring back a bit when touched and a toothpick comes out clean when inserted into the center of the cake.
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When cake is done, let cool for 5 – 10 minutes. After it has cooled for a few minutes, roll the cake with the parchment paper, starting from the short end. Try to make sure that the roll is tight as you roll.
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Leave on the counter to cool completely, at least 1 hour. Make the filling as the cake cools.
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Filling Directions
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Place softened butter and cream cheese in a medium bowl.
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Beat butter and cream cheese together until smooth.
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In another bowl, add heavy cream and beat until whipped cream.
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Add the whipped cream to the butter and cream cheese mixture.
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Add liquid stevia and beat all together until smooth.
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To Assemble
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After the cake has cooled and the filling is made, unroll the cake gently so that it does not crack.
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When completely unrolled, spread the filling over the whole cake, leaving a bit of space at the end without filling.
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Roll the cake back up without the parchment paper. Make sure you keep it tight, but not too tight because the filling will spill out.
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Wrap it in plastic wrap.
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Place in the refrigerator for a couple hours to overnight to set.
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Garnish with a dusting of powdered erythritol (optional).
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Store in the refrigerator.