2 scoops of protein hot chocolate
1/2 cup almond flour
1 tsp baking soda
1/2 cup pumpkin purée
3 ounces fat free cream cheese
Swerve confectioner sugar to desired taste
1 tsp vanilla
I didn’t measure the whip, fluff or sugar…I just added until I liked the taste. For macros purposes I put into MFP 3 tbsp of the fluff, whip, and sugar.
Serving Size: 9
Pre heat over to 350 degrees.
Mix all the dry ingredients together then add the purée and eggs. Mix. Line the bottom of a 9X13 pan with parchment paper leaving a little overhang on the long edges. This makes it easier to lift cake out of pan when it’s done baking. Spray paper with pam if you’d like. Spread the batter into pan and smooth it into an even layer. Bake 10-15 minutes depending on oven.
When the cake is finished baking, carefully lift the cake from the pan, place on counter, then roll the hot cake into a log with the parchment paper inside. Allow the cake to cool completely, rolled up in the parchment paper, on a wire rack.
Once cool, unroll and toss the parchment paper. Spread the cream cheese filling all over the top of the roll and roll back up into a log. I then stuck it in the refrigerator for a bit. It was easier to cut that way and I prefer it chilled. Enjoy!!
From the kitchen of: Leslie Goff