Here’s a great recipe I fould on the internet a few weeks ago with the intent of making it keto. It’s a great pumpkin recipe (great for fall!) without all the hassle of trying to roll it without breaking. It just gets spread out in a cake pan. Super easy!
Let me know how you like it if you try it!
Pumpkin Roll Bars
Ingredients
Pumpkin Ingredients
- 6 tbsp butter melted
- 2 eggs large
- 1/2 cup truvia
- 1 can pumpkin puree
- 1/4 cup water
- 2 cups almond flour
- 2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1 tsp vanilla
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Cream Cheese Filling
- 1 Tbsp +1 tsp Truvia
- 8 oz cream cheese softened
- 1/2 tsp vanilla
- 1 egg large
Instructions
Pumpkin Instructions
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Preheat oven to 350 degrees. Grease and flour a 13x9 cake pan or line pan with parchment paper.
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In mixing bowl combine melted butter, eggs and truvia. Mix until well incorporated.
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Add pumpkin puree, water and all spices. Continue to mix.
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Add flour and mix until fully combined.
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Spoon 2/3 batter into pan and spread it across til level.
Cream Cheese Filling
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In mixing bowl combine softened cream cheese, egg, truvia and vanilla.
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Spread cream cheese mixture over pumpkin batter.
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Spoon remaining pumpkin batter onto cream cheese filling
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Drag butter knife back and forth through batter to swirl
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Bake 35-40 minutes until toothpick comes out clean
