Ingredients

1.

Raw egg
3 large
2.

Organic Pumpkin Puree
7 tbsp
3.

Avocado oil
3 tbsp
4.

Vanilla extract
2 tsp
5.

Almond flour
0.75 cup
6.

Psyllium husks
1 tbsp
7.

Baking powder
0.5 tsp
8.

Cinnamon
2 tsp
9.

Ginger, ground
0.25 tsp
10.

Cloves, ground
0.13 tsp
11.

Nutmeg Ground
0.25 tsp
12.

Salt, sea salt
0.13 tsp
13.

Lemon juice, fresh
2 tsp
14.

Erythritol Granulated
0.33 cup
15.

Cream of tartar
0.5 tsp
16.

Whipping cream, not whipped
1 cup
17.

Powdered Erythritol (Icing Sugar)
0.25 cup
18.

Pecans, raw
0.5 cup
19.

Erythritol Granulated
0.33 cup

Instructions

1.
Preheat the oven to 350°F/180°C. Line a shallow 10x15-inch baking tray with baking paper. Separate the eggs. Put the yolks into a large bowl and the whites into a small bowl and set aside. Add 5 tablespoons/ 1/3 cup pumpkin puree and avocado oil in with the egg yolks. Whisk to a smooth consistency, then add in the almond flour, psyllium husk, baking powder, cinnamon, nutmeg, ginger, cloves and salt. Whisk to combine, the mixture will be relatively thick.
2.
Add the egg whites to the bowl of a stand mixer with the whisk attachment. Whisk on high speed for 1 minute until the eggs start to froth. Add in 1 teaspoon lemon juice, 1 teaspoon vanilla extract, baking powder, cream of tartar, and 1/3 cup granulated erythritol, keep whisking until stiff peaks form, about 5-8 minutes.
3.
Fold the egg whites into the egg yolk mixture in small batches until a smooth consistency is achieved. It will initially be a little lumpy, but as you gradually add the rest of the egg whites in, the mixture will ease up. Folding over stirring is important to keep the air in the mixture.
4.
Pour the batter into the lined baking tray. Use a spatula to evenly spread the mixture across the tray. Bake in the middle of the oven for 12-15 minutes or until evenly golden brown.
5.
While the sponge is baking, prepare a sheet of baking paper over a chopping board. Add the pecans and 2 tablespoons of erythritol to a frying pan over medium heat. Toast the pecans for a few minutes on each side until caramelized. Carefully pour the pecans onto the baking paper and allow to cool and the erythritol to crystalize. Roughly chop the pecans into small pieces.
6.
Remove the sponge from the oven and leave to cool for 15-20 minutes. In the bowl of a stand mixer with the whisk attachment, add the cream, 2 tablespoons of pumpkin puree (optional, as some people may find the taste too strong), vanilla extract, 1 teaspoon lemon juice, and 1/4 cup powdered erythritol. Whisk until the cream thickens to a silky but firm consistency, take care not to overwhip the cream.
7.
Spread the cream evenly over the sponge. Reserve ¼ cup of cream for the top decoration. Sprinkle half of the chopped pecans over the cream.
8.
Use the baking paper as a guide to roll the sponge over itself starting from the short edge. Carefully and slowly, peel the baking paper away as you roll.
9.
Top with the remaining cream and chopped pecans. Slice and cozy cup with a hot cup of tea or chai latte.