Ingredients
• 3 eggs
• 1cup truvia baking blend sugar
• 2⁄3 cup canned pumpkin
• 1teaspoon baking soda
• 1teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 3⁄4 cup almond flour

Filling
• 1 8 oz. package softened cream cheese
• 6-8 ounce container of Greek yogurt (I used Dannon light and fit Vanilla yogurt)
• 1 tsp. truvia nectar (this does have a little sugar in it)
• 1 tsp. vanilla extract

For the filling combine all ingredients in the mixing bowl of a stand mixer or you can use a hand mixer. Process until light and fluffy, set aside for later.
Cake roll directions

1. In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients.
2. Grease a 10″x15″ jelly roll pan. Spray the pan with a little coconut oil and line pan with parchment paper, then spray the parchment paper also with coconut oil spray.
3. Pour batter into the pan and spread evenly. Bake at 350F for 15 minutes. *Cake cooks fast so watch carefully to avoid burning the edges.
4. While cake is baking, sprinkle powdered sugar heavily over the kitchen towel, using a sieve or sifter. * Note for the powdered sugar I didn’t have any so I put the truvia bakers blend in my Nutra Bullet and processed until I had powdered sugar.
5. Turn hot cake onto the towel.
6. Remove parchment paper. Trim off burnt or crusty edges.
7. Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. Let cake cool completely, about 30 minutes.
8. Meanwhile, prepare filling by beating together all ingredients until smooth and creamy.
9. Unroll cooled cake and spread with the filling mixture. Roll up cake with filling on the inside. Wrap in waxed paper and then foil.
10. Refrigerate or freeze. To serve, slice cake about 1/3-inch-thick and sprinkle with pumpkin spice seasoning.