keto pumpkin roll cake
keto.risa
Rated 5.0 stars by 1 users
Prep Time
60 minutes
Cook Time
20 minutes
Ingredients
-
1 pack scotty's everyday cupcake + cake mix
- 3 large eggs
-
1/2 cup pumpkin purée
-
pumpkin spice extract
-
8oz whipped cream cheese
-
1/2 cup granulated monk fruit sweetener
-
2 tbsp softened butter
- A few drops of maple extract
Directions
Preheat the oven to 350ºF degrees
Follow the instructions on the package but replace water with 1/2 cup of pumpkin purée and vanilla extract with pumpkin spice extract.
Place parchment paper on a rectangular baking pan and pour batter over. Bake for 20 minutes. Cool for 10 minutes out of the oven. While it’s still warm, roll cake up and cool for another 30 min.
For filling, mix together whipped cream cheese with half cup of granulated monk fruit sweetener, 2 tbsp of softened butter and few drops of maple extract.
Roll out your cake, spread the filling snd roll them up againStick it in the fridge for an hour and it’s ready!