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.
Assembly
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.
NUTRITIONAL VALUES
Calories 179.5
Fats 16.24 g
Net Carbs 3.54 g
Protein 4.76 g