THM Nutty Pumpkin Roll

1 28oz can pumpkin
1/4 cup truvia
4 eggs
1/4 cup coconut oil
1 tsp vanilla
1/4 cup coconut flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 tsp salt
1-2 tbsp pumpkin spice (I use 2)
1/2 tsp xanthum gum or glucammanon
1 clean dish towel
 Filling: 16 oz cream cheese. Stevia to taste 2 tbsp vanilla

Mix wet then mix on dry ingredients. Heat oven to 325. Line a 15 inch rectangle cookie sheet with parchment paper leaving a little to hang over the edge. Spread mix on evenly. Bake for 30 minutes. Take out of the oven. Flip roll carefully onto your dish towel. Immediately Roll up in the towel carefully. Let cool completely. Then unroll. For filling mix all ingredients together and spread evenly on your cooled cake. Next carefully roll your cake up then either store in freezer or refrigerator.
**this is not my recipe I did get it off pinterest but I did modify it some so enjoy**

THM Pumpkin Roll

Ingredients:
**optional powdered (ground up) stevia or xylitol for sprinkling
3/4 cup oat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoons pumpkin pie spice
3 large eggs, room temperature
1/4 cup truvia or 3 donks stevia
2/3 cup pure pumpkin 

For the cream cheese filling:
8 oz. cream cheese, room temperature
6 tablespoons unsalted butter, room temperature
optional 1 cup powder stevia, grinded
2 tablespoons vanilla

Directions:Preheat oven to 375 degrees F. oil a jelly roll pan or cookie sheet with coconut oil, line with parchment paper leaving some hanging over the edge, then generously oil the paper again. On a flat surface, lay down a thin, clean kitchen towel (sprinkle with powered stevia or xylitol Optional ) set aside.

In a medium sized bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
In another bowl, using an electric hand mixer, beat together eggs and truvia on medium speed. Add pumpkin and beat until combined. Using a spoon, slowly stir in flour mixture until blended and no streaks remain. 

*if using a cookie sheet I make 2 batches
Pour batter into prepared pan and spread evenly to the edges. Bake for 12-15 minutes, or until center is done and edges start to pull away from the sides of the pan.
Upon removal from the oven, immediately run a knife around the edges of the pan to loosen the cake. Swiftly invert the cake onto the kitchen towel. Gently peel off the parchment paper and discard. Then, slowly roll up the cake and the towel together. Set aside on a wire rack to cool.
In the meantime, prepare the cream cheese filling. In a medium sized bowl, using an electric hand mixer, beat together cream cheese, butter, (and powdered stevia optional) until smooth and creamy. Add vanilla and beat until incorporated.
Once cake roll is completely cooled, carefully unroll. Evenly spread cream cheese filling over the surface of the roll. Then, roll the cake up again, wrap in plastic wrap and refrigerate or freeze for at least one hour before serving. 

*Tip: For clean slices, use a piece of dental floss or string: place the string underneath the roll, then, bring up the sides and criss-cross to make the cut.
**Note: If you don't have a jelly roll pan, a 10x15 inch rimmed cookie sheet works just fine.