Thanksgiving is finally four days away! Well... Three if you wish! And the best thing I can think of is desserts! Maybe that's the reason why fall is my favorite season! Followed closely by winter!
I can clearly feel Fall's flavors in my mouth! All those flavors in the shape of: Pumpkin roll! Warm spices! Cinnamon! Sweet cream cheese frosting!
Did I say: Pumpkin rolls! Pumpkin flan! Pumpkin and cheese flan! Pumpkin Swirled Cheesecake!
Pumpkin smells everywhere!
Apples and cinnamon too! (But that one is coming very soon... In the shape of a deliciously satisfying Apple Pie- Low carb!)
There's not a most fragrant season than Fall! And Thanksgiving is the ultimate parade of flavors and smells!
But talking about Pumpkin rolls...
I love the texture of this nice pumpkin sponge cake. And the fact that it just has 1.5g net carb per serving, makes this dessert one worth trying!
This nice pumpkin sponge cake is not too sweet, which pairs perfectly with the sweet cream cheese filling. Who doesn't loves a nice pumpkin roll stuffed with sweet cream?
As I have worked so hard on my health for the last years, it's really important for me to enjoy desserts that cause no harm to me. I've learned the hard way how the wrong kind of desserts can cause havoc on my body. For that reason, I take very seriously the art of making healthy and delicious recipes. Like this one!
The almond and coconut flour makes this pumpkin roll an outstanding treat for the holiday seasons! Plus, using this sugar substitute, I always keep my family's blood sugar unaffected. Coming from a family of diabetics, this is a serious matter to me.
This recipe can be prepped one day ahead, stuffed, rolled and wrapped with plastic food wrap. Reserve a few spoons of the filling to decorate!
Before displaying this beauty to your guests, unwrap and decorate with the reserved sweet cream filling, dust a little of confectioners Swerve. Add some edible stars and mint leaves for a fancy dessert shop look.
A few tips:
Some people toss it all and mix together, but I find it's way better to whisk the egg whites with 1/2 cup Swerve and then fold it all together. This gives the cake that nice spongy airy texture that we all love! If you are very short on time and willing to surrender most of that sponginess, you can whisk it all together and bake as directed.
Make sure to insert a toothpick to check if the center is baked. There's a fine line between done and burnt. And believe me, you don't want a burnt sponge.
Preparing this dessert and filling it the day before will ensure the sweet cream cheese filling is set. Achieving the perfect texture will grant you the best award among your guests!
I'm Thankful because of you!
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I wish you and your family a wonderful Fall break and one wonderful Thanksgiving day surrounded by your loved ones!
Lots of love,
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