Almond Roll with Pumpkin Cream Cheese Filling

ruled.me

Cris

subheading: For the Cake:

125 grams egg whites

112 grams powdered erythritol/stevia blend, divided

112 grams almond flour

3 grams pure almond extract **

subheading: For the Pumpkin Filling:

260 grams cream cheese, softened but cool

60 grams salted butter, softened

50 grams powdered erythritol/stevia blend

1 teaspoon pure vanilla bean paste

2 teaspoons pumpkin spice

170 grams pumpkin puree

If you love to make hollandaise sauce (the best thing about keto!), save your egg whites in a mason jar in the refrigerator to use for sponge cakes like this.

note: May be found online.

Directions at ruled.me

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