We are in full PUMPKIN EVERYTHING mode and this pumpkin roll is making all our dreams come true. Made with our Keto Vanilla Cake Mix, and filled with cream cheese this fall flavored treat makes a great dessert! Recipe + Photo by @cleaneaterr

What You’ll Need for the Cake:

-1 package of Keto and Co Vanilla Cake Mix

-6 tbsp unsalted browned butter

-3 eggs

-2/3 canned pumpkin puree

-1 tsp ground cinnamon

-1 tsp vanilla extract

-1/2 tsp apple cider vinegar

What You’ll Need for the Filling:

-8 ounces of cream cheese

-2 tbsp of butter softened

-1 tsp vanilla extract

-1/2 cup Wondrose Sugar Replacer

Cooking Instructions:

Preheat the oven to 375 degrees and line a jelly roll pan with parchment paper. Set aside.
In a medium bowl, whisk together Keto and Co Cake Mix, eggs, melted butter. Make sure your melted butter is cooled slightly before adding in with your eggs.
Combine apple cider vinegar, vanilla extract, cinnamon, pumpkin puree and whisk until smooth.
Pour batter into the pan and bake for 15 minutes.
When done, place on a cooling rack and let cool completely.
To prepare the filling, combine all filling ingredients in the bowl of a stand mixer and beat until light and fluffy.
Gently spread cream cheese mixture onto the cake.
Roll the cake up again carefully, and wrap tightly in plastic wrap.
Allow the cake to chill in the fridge for 1 hour.
Remove plastic wrap and dust cake with powdered sugar. Slice, serve and enjoy!