Ingredients
Directions
Preheat Oven to 375 degrees. Grease a 15 x 10 jelly-roll pan, line with wax
paper or parchment paper. Grease/butter and flour the paper. Place a sheet of parchment paper on a cooling rack.
Combine flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt in a small bowl. Beat eggs and Stevia in a large mixing bowl until the Stevia is mixed well. Beat in pumpkin puree. Stir in flour mixture. Spread evenly onto pan.
Bake for 11 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto parchment covered cooling rack to cool.
Beat cream cheese, Stevia, butter, honey, protein powder, and vanilla extract until smooth.
Once the cake has cooled spread the filling on top of the cake. After you have spread the filling carefully roll the cake up and wrap in plastic wrap or parchment paper.
Refrigerate for at least one hour. Keep refrigerated.
Ingredients
Directions
Preheat Oven to 375 degrees. Grease a 15 x 10 jelly-roll pan, line with wax
paper or parchment paper. Grease/butter and flour the paper. Place a sheet of parchment paper on a cooling rack.
Combine flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt in a small bowl. Beat eggs and Stevia in a large mixing bowl until the Stevia is mixed well. Beat in pumpkin puree. Stir in flour mixture. Spread evenly onto pan.
Bake for 11 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto parchment covered cooling rack to cool.
Beat cream cheese, Stevia, butter, honey, protein powder, and vanilla extract until smooth.
Once the cake has cooled spread the filling on top of the cake. After you have spread the filling carefully roll the cake up and wrap in plastic wrap or parchment paper.
Refrigerate for at least one hour. Keep refrigerated.