Yield: 15 1" slices
- 1 cup almond meal
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ¼ teaspoon salt
- 1 ½ teaspoon unflavored geletin powder
- Sugar substitue equal to ¾ cup sugar (liquid forms of sucralose or other zero-carb sweeteners preferred)
- 1 cup canned pumpkin
- 4 eggs
- ¼ cup oil
- ½ cup water
- 1 8 oz package cream cheese, softened
- 1 teaspoon vanilla
- ¼ cup sugar-free maple syrup (see note with filling instructions below)
1. Prepare pan - line 10X15 inch jelly roll pan (nonstick preferred) with parchment paper. I like to use butter under it, at least around the edges, to "glue" it down. Then butter the top of the paper as well.
2. Mix dry ingredients well. Add wet ingredients and beat for 2-3 minutes. Pour into prepared pan.
3. Reduce oven heat to 350° F. Bake for about 15-18 minutes, until toothpick comes out clean. Do not overbake - you don't want the top to be browned, or the cake will be too stiff to roll.
4. Cool in pan for about 5 minutes. Then, cover with a clean dish towel and flip the whole thing over. Carefully peel off the parchment paper. Now, roll the cake in the dish towel, starting with a long side (so the cake will be long and thin). Let cool for 10-15 minutes.
5. Meanwhile, mix up the cream cheese, vanilla, and syrup. Adjust to taste - if you want the filling sweeter, you can add a little more sweetener. Make sure you use a syrup that you really like - some of them are nasty. I like the ones made by Maple Grove the best - there are a number of brands including "Vermont Sugar-Free".
6. Unroll cake, but don't try to get it all the way flat or there is more of a danger of breaking. Spread filling on cake and roll the cake back up. Cool completely in refrigerator before serving.
Nutritional Information: Each serving has 2.5 grams effective carbohydrate plus 1.5 grams fiber (4 grams total carbohydrate), 5 grams protein, and 151 calories.