Ingredients
¾ cup almond flour
¼ cup coconut flour
1 tsp baking powder
1 tsp cinnamon
1 tsp pumpkin spice
Wet Ingredients
3 eggs
1 cup pure pumpkin purée
¼ cup Swerve brown sugar
¼ cup Swerve granular
Cream Cheese Filling
8 oz cream cheese, room temperature
3 Tbsp butter
5 Tbsp Swerve confectioners
1 tsp vanilla extract
Directions
- Prepare the Cake
Preheat your oven to 350°F.
Line a sheet pan with parchment paper or a silicone baking mat and set aside.
In a large bowl, whisk together all dry ingredients (almond flour, coconut flour, baking powder, cinnamon, pumpkin spice). Set aside.
In a separate bowl, mix the eggs, Swerve brown sugar, and Swerve granular with a handheld mixer for about 1 minute.
Add the pumpkin purée and mix again until combined.
Add the dry mixture to the wet mixture and blend on low until fully incorporated. Batter should be spreadable but not runny.
Spread the batter evenly onto the prepared sheet pan.
Bake for 15 minutes.
Remove from the oven and let cool for 10 minutes.
- Make the Cream Cheese Filling
In a medium bowl, beat together cream cheese, butter, and vanilla until smooth.
Add Swerve confectioners and continue mixing until creamy.
- Assemble the Pumpkin Roll
Spread the cream cheese filling evenly over the cooled cake.
Starting from one short end, carefully roll the cake into a log.
Wrap the roll tightly in plastic wrap, then in foil to help hold its shape.
Store in the freezer to firm up.
On the day of serving, thaw before slicing.
For best results, refrigerate overnight before serving if not freezing.