Gata with Walnuts and Almond Flour

Combine yolks (54 g) with softened butter (100 g), erythritol (10 g), Himalayan salt (1 g), baking soda (2.5 g), apple cider vinegar (5 g), xanthan gum (1 g), and almond flour (225 g). Knead and spread into a rectangle about 25×35 cm.

Beat egg whites (90 g) with erythritol (20 g) and vanilla (1.5 g) until firm. Grind walnuts (100 g), fold them into the meringue, and spread over the dough. Roll up, cut into pieces, and brush with the remaining yolk (18 g).

Place on a tray and bake at 160 °C for about 30 minutes until golden.