Hi,
I adapted this recipe for low carb and it's great!

Preheat oven to 375

Mix 2/3 C canned pumpkin puree
3/4 C Carbquik (Sifted)
1C Splenda or equiv liquid or combo of the two
3 eggs
1tsp Bkg soda
1 tsp Cinn
1/2 tsp nutmeg
(can also sub apple pie spice or pumpkin pie spice for the cinn/nutmeg)

Mix all by hand until smooth
Spray wax paper with Pam and put on cookie sheet.
Spread mixture thin in a rectangular shape as far out as it will go on the wax paper.
Bake it for 15 minutes

While that's baking, mix:
1 block cream cheese
1tbs butter
1 tsp vanilla
1 C sifted splenda or liquid sweetener equiv.

When pumpkin comes out of oven, flip wax paper/pumpkin sheet over onto a damp towel and roll up and put in freezer for 20 minutes.

take out of freezer and unroll, spread cream cheese on pumpkin cake and re-roll.
Serve by slicing into 1" slices

very good!

bob

Ohmigosh, THANK YOU for this recipe! I knew there had to be a way to make that low-carb. My mom makes those every Christmas, and I can never resist at least a small piece. Now I can make my own. Hooray!

Say, do you suppose you could substitute vanilla whey powder instead of the CarbQuick? I really need to break down and try some of that stuff (the CQ, that is) but I don't have any on hand right now. What do you think?

Jazzfan,
I've also subbed 1/2 vanilla whey powder without a problem...couldn't tell them apart..

bob

Great! Thank you!!

I made this exact same recipe in it's non low carb version for thanksgiving. It is awesome.

I was thinking about making a low carb version and I totally forgot about Carb Quik! I was thinking a combo of Whey, Oat and Almond flour might get me by (or walnut meal, since the original recipe calls for walnuts anyway ).

I am going to head out and buy some carb quik tommorow so I can make one of these. I think I will slice it and freeze them individually in ziplocs so I can just take one out as an awesome low carb snack whenever I want .

Oh, one last thing, the original recipe calls for powdered sugar to be spread on top. If you run splenda through a food processor you can get a very similar texture. It will probably go translucent after a short while but it will add a bit of extra sweetness.

Okay, now that I made this with the carb quick as opposed to the full carb version, I can tell you that the batter is MUCh thinner.

I used a 15*10*1 roll pan just as I did when making the regular version, and it hardly fills the pan, just enough to cover the bottom. With the normal batter, it's alot thicker and the batter fills the pan easily. I think the carbquick "deflates" the batter, as the eggs are supposed to be beaten seperatly for 5 minutes to get air into the batter, but it doesnt seem to hold once you mix the CQ in.

Anyway, it's in the oven right now so we'll see what happens. I might have to go pick up a smaller jelly roll pan for the next time I try this.

Oh my goodness, I made this today with 3/4 C. vanilla whey instead of Carbquik, and it was wonderful!!! I happen to have a nice, small cookie sheet which the batter filled almost exactly. It had a wonderful cake-like texture, not too dry at all, and plenty of cream cheese filling. Ohhhh man, it's better than the high-carb stuff in my humble opinion. Yummy!!!

WOWZA! This sounds like such a good recipe! And I am VERY glad to hear that the whey powder works as a good substitute...as I have about a 5 pound container just begging for a new use!

thank you so much, bob!

Thanks for this recipe Bob! I'm kinda new to cooking, can anyone tell me a little more specifics about the above step?

So the wax paper is on the bottom/pan, and you wet a towel, wring it out, and lay the towel over the pumpkin -- so it is actually touching the food?

Then you roll it up -- you mean with the towel on the inside, yes?

It doesn't stick to the towel?

Thanks!!
PJ
.

The damp towl is on the bottom. The cake itself is to be fully baked and not sticky. The damp towl keeps the cake moist so it will roll up instead of just cracking on itself. You don't actually roll the towl up in the cake though. Instead you use it on the outside to kind of push the cake up to the roll and give it a small squeeze to be sure it's snug and uniform in the roll

So, does anybody know a good way to substitute chocolate for the pumpkin in this recipe? I could probably figure out how much cocoa/sweetener to use, or sub chocolate whey protein, but I'm a little concerned as to how to add the moisture that would be lacking from the missing pumpkin.

Any thoughts??