1 tablespoon powdered erythritol (or sweetener of choice)
1 teaspoon vanilla extract
Instructions:
For the Cake:
Preheat the oven to 350°F (175°C). Line a 9×13 inch baking sheet with parchment paper.
Separate the eggs: In a bowl, separate the egg whites from the yolks. Set the egg whites aside.
Mix the wet ingredients: In a large mixing bowl, whisk together the egg yolks, melted butter, heavy cream, vanilla extract, and erythritol.
Add dry ingredients: Stir in the almond flour, cocoa powder, baking powder, and salt. Mix until smooth.
Beat the egg whites: In a separate bowl, beat the egg whites until stiff peaks form (this will help the cake roll without cracking).
Fold together: Gently fold the egg whites into the wet mixture, being careful not to deflate the egg whites too much.
Bake the cake: Pour the batter into the prepared baking sheet and spread it evenly. Bake for 10-12 minutes, or until a toothpick comes out clean.
Cool the cake: Once done, remove from the oven and let it cool for 5-10 minutes. Then, carefully flip the cake onto a clean kitchen towel or parchment paper sprinkled with cocoa powder. Peel off the parchment paper from the cake.
For the Filling:
Whip the cream: In a medium bowl, beat the heavy cream until stiff peaks form.
Mix cream cheese and sweetener: In a separate bowl, beat the cream cheese, erythritol, and vanilla extract until smooth and creamy.
Combine: Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
Assembling the Cake:
Spread the filling: Once the cake has cooled completely, spread the cream filling evenly over the top of the cake.
Roll the cake: Carefully roll the cake up using the towel or parchment paper to guide it. Roll tightly but gently.
Chill: Place the rolled cake in the refrigerator for at least 30 minutes to allow it to set.
Serve: Slice the cake into pieces and serve. Optionally, dust with powdered erythritol or cocoa powder for garnish.
