3/4 Cup Flour (we used gluten free)
1 Cup Monk Fruit Sugar
3/4 tsp salt
1 tsp baking soda
3/4 tsp cinnamon
2/3 Cup Canned Pumpkin
4 ounces cream cheese, room temp
4oz Greek yogurt
1 tablespoon butter, melted
1 teaspoon vanilla -
1 cup powdered sugar
Preheat the oven to 350°F. Grease a 15 X 10-inch jelly roll pan. Cut parchment paper to fit the bottom of the pan and leave an inch overhang on each of the short ends of the pan. Lightly grease the parchment paper and sides of the jelly roll pan.
In a medium mixing bowl, combine the flour, monk fruit sugar, salt, baking soda, and cinnamon. Whisk to combine. Add the eggs and canned pumpkin and whisk until smooth.
Once mixed, pour the mixture over the parchment paper. Bake for 16-18 minutes, until the edges pull away from the sides of the pan and center is done.
Lay a large tea towel on the counter top (it is best to use a thin towel without any texture. A tea towel or similar towel works best). Starting at one of the short ends, spread a thick dusting of powdered sugar all over the towel.
When the cake comes out of the oven, turn the pan upside down on the powdered sugar-laden towel so the parchment paper is on the top. It is best to turn it out right on the short edge of the towel. Peel off the parchment paper. Starting at the short end near the edge, roll the pumpkin cake up with the towel to cool.
While the roll is cooling, make the filling. Using a hand or stand mixer, whip the cream cheese, Greek yogurt, butter, vanilla, and powdered sugar together until it is light and creamy. Once the roll is cool, unroll and with an offset spatula, carefully spread the filling in an even layer over the cake. Roll it up without the towel and wrap tightly in plastic. Refrigerate for about an hour before serving.
Nutrition Information: (Makes 8 Servings) 189 Calories, 5g Fat, 29g Carbs, 6g Protein