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.

Cake:

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

Filling:

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.) 

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.  

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.

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

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!

PRINTABLE version

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.

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

Peanut Butter Cup Squares

I grew up in a family that always had homemade candy and fudge around the holidays.  I love making it and I love(d) eating it.  When I received the Sweetie Pie Package from Swerve I started to think about recipes I could convert and this one has the honor of being the first since it is one of my favorites.  (I have made other things with Swerve, but they weren't MY recipes).

These are easy to make and delicious!

The original recipe made an enormous batch and I just don't need that much candy so I reduced it to 1/4 of the original and converted it to something healthy that I can enjoy at the holidays (or anytime) and not feel deprived.

Peanut Butter Cup Squares
Yield: 3/4 lb

Peanut Butter Layer:

1/4 cup healthified graham cracker crumbs*
1/4 cup natural peanut butter (I used Smuckers)
1/4 cup butter
1/2 cup Swerve confectioners

Chocolate layer:

3 oz sugar-free chocolate chips**
1 tsp. butter

Melt butter and add peanut butter, graham cracker crumbs and Swerve confectioners.  Mix thoroughly and press into a loaf pan lined with wax paper. Place in refrigerator for about an hour or until firm.

Melt chocolate chips and butter together, spread over the top of the peanut butter mixture. (I removed it from the pan to do this by lifting up the wax paper.) Score with a sharp knife.  Place in refrigerator until set, then cut on the scored lines.  

*I made the graham cracker crumbs by making the linked recipe above.  I had trouble with the recipe though and had to add water to it.  In the end, they tasted good.  She has another recipe here that might work better.

** I used Hershey's sugar-free chocolate chips.  If you would like to avoid using maltitol sweetened chocolate you could try substituting this chocolate or melt a Lily's chocolate bar over the top.

PRINTABLE version

First I had to make the graham crackers.  

The graham crackers made into crumbs.

Mix melted butter, graham cracker crumbs, peanut butter and sugar together.

Press into wax paper lined loaf pan (9" x 5") then refrigerate for an hour or until firm.

lift chilled peanut butter layer out of pan, then melt chocolate chips and butter

Spread chocolate over top

Score top with a sharp knife and place in refrigerator until firm.  Cut on score lines.
ENJOY!

If you like this recipe, you might also like my sugar-free, grain free pumpkin cake roll.

Linking up with Stacy Makes Cents on her  Centsibly Sugar-Free and Grain Free Link Up !  

Today she is sharing a recipe for Southwestern Frittata.

Swerve Sweetener

Today was an exciting day at my house.  Whenever UPS comes to the house and you aren't expecting a package you know it's going to be a good day.  As the delivery man got close to the door, I could see that the box said Swerve on it.  Then I remembered that a couple of weeks ago I applied to be a Switch to Swerve blogger ambassador (there is still time to apply).  I was so excited to see what they sent and FLOORED by their generosity.

In case you haven't heard of Swerve, it is a zero calorie, non-glycemic sweetener that tastes and measures just like sugar.

The Swerve Sweetie Pie Kit

Look at all this great stuff!  

I have already tried it in my coffee (good) and now I can't wait to start baking! (I'll post again after I give it a try.)

Thank you Swerve Sweetener!

If you'd like to try it they have a sample pack available for $1 that comes with a $2 off coupon.

Disclaimer: While I did receive this package free from Swerve, there was no expectation that I write anything about it. I am just so excited I had to share!