1 cup Almond Flour
4 tbsp Coconut Flour
1 tsp Baking powder
1 tsp Xanthan gum
1/4 tsp Sea salt
1/2 cup Monk Fruit
1 tsp Nutmeg
1 tbsp Ginger
2 tbsp Cinnamon
4 large Eggs
2/3 cup Pumpkin puree
1 tsp Vanilla extract
FILLING:
4 tbsp Salted Butter
8 oz Cream cheese (softened)
1/4 cup Swerve Confectionery Sugar
1 tsp Vanilla extract
Preheat oven to 350 degrees F
In a large bowl, stir together the almond flour, coconut flour, baking powder, xanthan gum, sea salt, monk fruit, and spices.
In a small bowl, whisk the eggs, pumpkin puree, and vanilla.
Mix the wet ingredients into the dry ingredients.
Spray a the bottom of a 9×13 inch pan with cooking soray, line with parchment paper and then spray the paper with cooking spray. Spread the cake batter evenly across entire cookie sheet.
Bake for 10-13 minutes, until cake springs back when touched and a toothpick comes out clean.
Set aside and let cool for 10 minutes (it will still be warm to the touch).
ROLL UP:
Using the short side of the parchment paper, roll the cake in a tight roll and cool for an additional 30 minutes.
FILLING:
Meanwhile, make cream cheese frosting, whith hand mixer blend all ingredients together until smooth
ASSEMBLY:
Once the cake has fully cooled, unroll the cake gently so it does not crack. Spread the filling over the cake, leaving a 1-inch gap around the edges.
Roll the cake back up, keeping it tight but not so tight that it cracks and the filling spills over the sides. Refrigerate for at least 1 hour, preferably overnight, before slicing
