Every now and then a good homemade cake, brings cheer to the table, and if they are made with ingredients calibrated and good, the party is assured.
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For the Cake

125 g egg whites

112 g powdered erythritol/stevia blend, divided

 112 g almond flour

 3 g pure almond extract       

For the Pumpkin Filling

260 g cream cheese softened but cool

 60 g salted butter, softened

50 g powdered erythritol/stevia blend

1 tsp pure vanilla bean paste

 2 tsp pumpkin spice

170 g pumpkin puree

For the Cake

Preheat oven to 400F. In a mixing bowl, add egg whites and 56 g sweetener.

Using a whisk attachment, whip to medium stiff peaks.Stop when the            meringue holds its shape.

In a  separate bowl, combine the remaining 56 g sweetener, almond flour, and flavoring.

Whisk to combine until homogenous.

 In three additions, gently fold in the dry mixture into the egg whites. Use the biggest  rubber spatula you have, this ensures less frequent folding thus keeping the air in the sponge intact.

Evenly spread the batter  on a grease and parchment (or baking foil) lined quarter sheet tray, approx 9” X 13” jelly roll pan.

Bake for 10-12 minutes. Invert onto a parchment lined wire rack to cool.

For the Pumpkin Filling

In a medium bowl, beat the cream cheese until smooth.

Add the sweetener. Continue until fluffy  and light.

Add vanilla  paste and pumpkin spice. Beat until well incorporated.

In two intervals, add the pumpkin puree, scraping the bowl in between addition.

Add the butter and beat until the mixture comes together. Your filling should be smooth and light. Adjust the sweetness with more some liquid stevia, to taste.

Refrigerate until ready to use. Make sure to re-whip (by hand is fine) until fluffy before using.


Evenly spread the filling over the sponge.

Gently roll to form into a log, using the parchment to lift the cake. I find that rolling the cake from the shorter side yields a thicker roll and less cracking. Refrigerate until   ready to serve.


Calories 179.5

Fats 16.24 g

 Net Carbs 3.54 g

Protein 4.76 g