Carrot roll

Whip the egg whites (5 pcs) at high speed with a mixer. When bubbles appear, reduce the speed to medium and add lemon juice (1 tsp), salt (a pinch), and erythritol or allulose (40 g).

In a separate bowl, whip the egg yolks. Add softened butter (40 g), lemon or orange zest (1 pc), grated carrot (40 g), and mix.

Instead of butter, you can use ghee, coconut oil, or coconut paste.

Add almond flour (40 g), mixed with baking powder (1/2 tsp) and xanthan gum (a pinch). Mix until smooth.

Gradually fold in the egg white mixture, carefully combining the two parts of the batter.

Add coconut flour (10 g), walnut crumbs (optional), unsweetened dried cranberries (optional), and ground cinnamon (1/8 tsp). Mix gently again.

Spread the batter onto parchment paper and level it out.

Bake at 175 °C for about 20 minutes. Adjust according to your oven.

Immediately after baking, roll the hot layer with the parchment into a roll and let it cool.

After 2 hours, unroll it, spread with cream to taste, and roll it up again. Cream options are attached to the recipe below.

Wrap in parchment and a towel, and refrigerate for 3 hours.

If you want to decorate with chocolate, place the roll in the freezer for 30 minutes beforehand. Then drizzle with melted chocolate.