I've been on the ketogenic diet for about a year now, and I was so bummed thinking that I wasn't going to be able to enjoy pumpkin roll this year! So I decided to take my family's recipe and turn it keto! It turned out wonderful!

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Cake Ingredients
3 eggs
1 cup of Splenda
½ small can of pumpkin
⅔ cup of almond flour
1 tsp of salt
1 tsp of cinnamon
1 tsp of baking soda

Filling Ingredients
1 cup of Splenda
8 oz of cream cheese
2 tsp of butter
1 tsp of vanilla

Directions
1. Preheat the oven to 350 degrees.
2. In a large bowl, mix all of the cake ingredients together until a smooth batter forms.
3. Line a cookie sheet with wax paper. Be sure to let the edges of the wax paper hang over the cookie sheet.
4. Spread the batter on the wax paper evenly.
5. Bake for 15 minutes.
6. Take a hand towel and cover it in splenda.
7. When the cake comes out of the oven, flip it onto the hand towel.
8. Roll the cake up and allow it to cool for approximately 20 minutes.
9. While waiting for the cake to cool, mix the ingredients for the filling together in a large bowl.
10. Once the cake is cool, unroll it and spread the filling in it.
11. Roll cake backup, wrap in tin foil and allow to chill in the fridge for 10 minutes before serving.

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Nutrition
Serves: 12 people
Calories: 142
Total Fat: 12 g
Total Carbohydrates: 11.5 g
Protein: 4.5 g

I hope you all enjoy it!

-xx Lenny