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Bariatric Pumpkin Roll

Yields8 Servings

 CAKE INGREDIENTS
 ¾ cup almond flour
 1 tsp baking powder
 1 tsp baking soda
 1 tsp ground cinnamon
 ½ tsp ground cloves
 ½ tsp nutmeg
 ¼ tsp salt
 3 large eggs
 1 cup splenda
 ⅔ cup pumpkin puree
 FILLING INGREDIENTS
 8 oz cream cheese, room temp
 ½ cup splenda
 1 tbsp honey
 1 stick of butter, soft
 1 tsp vanilla
 1 scoop protein powder
1

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.

2

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.

3

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.

4

Beat cream cheese, Stevia, butter, honey, protein powder, and vanilla extract until smooth.

5

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.

6

Refrigerate for at least one hour. Keep refrigerated.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories223
% Daily Value *
Total Fat 17g22%
Total Carbohydrate 7g3%

Total Sugars 4g
Protein 7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.