Monday, November 11, 2013

Pumpkin Cake Roll

This is the second original recipe I have made using Swerve as a sweetener.  I took 2 pumpkin roll recipes I found online and converted them into one fabulous sugar-free, grain-free cake.

Pumpkin Roll photo PumpkinRoll_zps9d32ad6c.jpg
3 eggs
1 cup Swerve granulated
2/3 cup canned pumpkin
¼ cup coconut flour
1 tsp. lemon juice
1 T. pumpkin pie spice
1 tsp. baking powder

8 oz cream cheese, softened (regular or 1/3 less fat)
1/4 cup butter, softened
1 cup Swerve confectioners
1 tsp. vanilla

Additional Confectioners Swerve for dusting

Beat eggs and Swerve together in an electric mixer until thick and light yellow in color.  Mix in pumpkin and lemon juice then add in dry ingredients.  Mix until well blended.  Pour into greased and waxed-paper (or parchment) lined jelly roll pan. (Or use a silicone jelly roll pan like I did.) 

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Bake in pre-heated 375 oven for 11-14 minutes or until done. Let cool about 15 minutes.  Sprinkle surface of cake liberally with Swerve confectioners.  

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Flip cake onto tea towel.  Sprinkle other side of cake with Swerve confectioners and roll up cake.  Place in fridge for about 1 hour to cool. 

In the meantime, combine all of the filling ingredients.  Mix well.

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Remove cake from refrigerator, unroll, spread with filling and roll back up.  

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Use the towel to help roll the cake back up.

Wrap in the towel or plastic wrap and allow to cool for at least an hour (longer is better).  When ready to serve, remove from fridge, unwrap, dust with confectioners Swerve , slice and ENJOY!


 photo PumpkinRoll2_zps18ce7bfe.jpg

Thank you again to Swerve for this Sweetie Pie package.  I am having a great time using it!

If you like this recipe, you might also like my sugar-free, grain free peanut butter cup squares.

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Linking up with Stacy Makes Cents on her  Centsibly Sugar-Free and Grain Free Link Up.  Today she is sharing a recipe for Breakfast Pizza. Also linked with Slightly Indulgent Tuesday @Simply Sugar and Gluten Free, Totally Tasty Tuesdays @ Mandy's Recipe Box, Gluten Free Fridays @Vegetarian Mama, Cast Party Wednesdays @Lady Behind the Curtain


Diana said...

I'm assuming you add the other wet ingredients to the eggs/Swerve mixture before adding the dry ingredients?

Looks delicious!

Karen said...

Yes, Diana. I fixed it. Thank you. (It's not fixed in the printable version. Will try to get to that later.) I hope you like it.

Justin said...

Do you have nutritional info for this recipe? I'm Type II diabetic and this used to be one of my fav deserts, would love to know. Thx

Unknown said...

You can substitute in Truvia for the Swerve, correct?

Karen said...

Dana, I haven't tried it but I think it would work.

JO said...

Help...I decided to stop using Splenda and use Stevia because it is natural. I just made a sugar free sweet potato pie. I immediately noted an sharp after taste. So before I baked it I added vanilla maple flavoring but still yuck

Unknown said...

Do you think this would be ok IF I made it before Thanksgiving and froze it until needed???

Karen said...

Yes, Stephanie. My friend has done this.

Unknown said...

I have baked this cake twice, turn out perfectly great! I'm going to bake it again today with different filling. Thanks for the recipe.

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