What you'll need:
Filling:
- 12 ounces of softened cream cheese
- 3 TBS of softened butter
- Dash of vanilla
- 1/2 cup of powdered Keto friendly sweetener
- Dash of lemon juice
Beat all of the filling ingredients until well mixed and creamy. Set aside
How to prepare:
- Preheat oven to 350 degrees
- In a large bowl, empty pouch contents and add in pumpkin, butter, eggs, heavy cream, water and flavoring.
- Mix well
- Spread mix evenly on a parchment paper lined jelly roll pan as per package directions
- While baking, prepare filling and set aside
Roll assembly:
- Once cake has cooled about 10 minutes, using the parchment paper, remove the pumpkin cake from the pan and set it on the counter
- Spread the filling evenly over it, then start rolling the cake from one end.
- Pull the parchment paper off of the cake as you roll
- Refrigerate for 20 minutes, slice and serve!
