Low Carb Pumpkin Cake Roll

I've been wanting to make this all fall. I was wary of it because it is a more advanced recipe, and I was worried that changing it to low carb ingredients might not work with the whole cake roll thing, but this turned out moist and flavorful and I had no issues with preparation. The filling is rich and the whipped cream frosting is to die for. Even better? 143 calories per serving and only 5 net carbs!

• Cake:
• 1 cup Bob's Red Mill Low Carb Baking Mix
• 1 1/2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice, plus more for serving (optional)
• 1/4 teaspoon salt
• 4 eggs
• 3/4 cup Splenda for baking
• 3/4 cup canned pumpkin puree
• 1/2 cup confectioner's sugar substitute

• Frosting and filling:
• 3/4 cup canned pumpkin puree
• 1 large egg yolk
• 6 tablespoons Splenda for baking
• 1 1/2 cups heavy cream

Directions

Cake

1. Heat oven to 375 degrees . Coat a 13 x 9" pan with nonstick cooking spray. Line pan with wax paper; coat paper with spray.

2. In a medium bowl, whisk Bob's mix, baking powder, pumpkin pie spice and salt.

3. In a large bowl or in a stand mixer, whip eggs at medium speed until slightly thickened, about 2 minutes. On high speed, beat in Splenda "sugar" 1 tbsp at a time until thick and lemon-colored, about 5 to 7 minutes. On low, beat in pumpkin puree. Fold in flour mixture in 2 batches. Spread evenly in prepared pan.

4. Bake at 375 degrees for 10 to 12 minutes, until cake springs back slightly when pressed. Meanwhile, sift 1/4 cup of the powdered "sugar" over a clean kitchen towel. When cake is done, loosen edges and immediately invert onto prepared towel. Remove pan and wax paper. Sift remaining 1/4 cup confectioners "sugar" over cake. From a short end, roll up cake with towel, jelly roll fashion. Cool completely on a wire rack for at least an hour.

Filling

5. In a small saucepan, whisk pumpkin puree, egg yolk and 3 tbsp of the Splenda "sugar". Cook for 5 minutes over medium heat, stirring frequently (mixture should reach 160 degrees ). Transfer to a medium bowl. Refrigerate for 20 minutes.

6. Once cake is cool, gently unroll. Whip 1/4 cup of the heavy cream with 1 tbsp of the remaining granulated sugar to stiff peaks. Fold into filling and spread over cake. Re-roll without towel.

Frosting

7. Whip remaining 1 1/4 cups cream with remaining 2 tbsp sugar to stiff peaks. Spread over cake roll. Dust with a little pumpkin pie spice, if desired. Refrigerate until serving.

Ingredients	Calories	Carbs	Fat	Protein	Sodium	Sugar
Bob's Red Mill - Low Carb Baking Mix, 1 cup (30g)	480	52	8	44	440	4
Clabber Girl - Baking Powder (Double Acting, Gluten Free) 10oz Container, 1.5 tsp	0	0	0	0	720	0
Mccormick - Pumpkin Pie Spice, 1 tsp	0	0	0	0	0	0
Morton - Iodized Sea Salt, All-Purpose, 1/4 tsp (1.5g)	0	0	0	0	590	0
Eggland's Best - Large - Grade A, 4 egg (50g)	280	0	16	24	260	0
Splenda - Bag, Baking Measurements, 1 cup	0	0	0	0	0	0
Libby's - Canned Pumpkin, 1.5 cup	120	27	2	6	15	12
Horizon - Heavy Whipping Cream - Correct Carbs, 0.5 container (32 tbsp ea.)	832	7	89	5	96	0
Add Ingredient

Total:	1,712	86	115	79	2,121	16
Per Serving:	143	7	10	7	177	1