질문하기
Preheat the oven to 170°C (338°F).
Separate the egg whites and yolks.
Add a pinch of salt and erythritol to the egg whites and whisk until stiff peaks form.
Add erythritol to the egg yolks and mix well.
Mix almond flour and baking powder into the egg yolks, then gently fold in the meringue in 2-3 additions.
Spread the batter thinly on a cookie sheet.
Bake for 15 minutes at 170°C (338°F).
After cooling, spread the keto cream (a mixture of cream cheese, erythritol, and heavy cream) over the cake sheet.
Roll it up into a roll cake shape.
Cut into appropriate sizes and plate them.
