Cake Ingredients:

3 T. Swerve Confections
¾ C. Flour or Almond Flour
½ t. Baking Powder
½ t. Baking Soda
½ t. Cinnamon
½ t. Pumpkin Pie Spice
½ t. Salt
3 Eggs
1 C. Swerve Granular
1 Can Pumpkin Puree

Filling Ingredients:

8 Oz. Cream Cheese
1 C. Swerve Confections
6 T. Butter
1 T. Vanilla

Easy Directions:
For cake: Preheat oven to 375. Grease a 13×18 pan; line with parchment paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with the 3-4 tablespoons of powdered sugar.
Combine flour, baking powder, baking soda, spices and salt in small bowl. Beat eggs and Swerve Granular in larger mixer bowl. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
Bake for 15 minutes.
Immediately loosen and turn cake onto prepared towel. Peel off paper. Roll up cake and towel together, starting with narrow end.
For filling: Beat cream cheese, Swerve Confections, butter and vanilla in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with Swerve Confections.

Print Friendly, PDF & Email