High Protein Pumpkin Sheet Cake with Yogurt Cream

Set oven to 350°. Blend pumpkin, almond flour and egg. Add pumpkin batter to a small baking sheet lined with parchment paper and sprayed with oil. Spread into an even layer and Bake for 25 minutes. In a bowl, add the greek yogurt, vanilla and stevia to taste. When the pumpkin sheet “cake” is done, cooled and set. Spread with your yogurt cream and sprinkle with cinnamon. Slice down the center and roll or cut into 8 equal pieces and enjoy!