¾ cup almond flour
2 tbsp coconut flour
1 tsp xanthan gum
¼ tsp salt
1 tsp baking soda
2 tsp pumpkin pie spice
½ cup + 1 tbsp canned pumpkin purée
¾ cup granulated monk fruit sweetener
2 tsp vanilla extract
pumpkin cake Ingredients
Unroll the warm cake gently (it is prone to cracking!) and spread the filling in an even layer. Roll it back up and wrap in plastic wrap.
Chill for 2-3 hours, preferably overnight.