Ingredients

1.

Raw egg
2 large
2.

Cream of tartar
0.25 tsp
3.

Cream cheese
2 oz
4.

Erythritol Granulated
1 tbsp
5.

Mascarpone
2 oz
6.

Butter, unsalted
2 tbsp
7.

Cinnamon
0.13 tsp
8.

Liquid stevia
5 Drop
9.

Vanilla extract
0.25 tsp
10.

Brown Sugar Replacement
0.5 tsp
11.

Whipping cream, not whipped
0.13 tsp

Instructions

1.
Separate your eggs, and keep the yolks somewhere safe. Place the egg whites in a stand mixer with a whip attachment. Whip the egg whites at a high speed until they ’re frothy. Add cream of tartar to the whites, then continue whipping on high speed until your eggs whites are opaque and have stiff peaks. You can leave your eggs at room temperature for 5 minutes before you make the recipe, which will help the egg whites whip up much faster than if they ’re cold. Transfer the whipped egg whites to a clean bowl, and set them in your refrigerator for now.
2.
Wipe your whip attachment and mixing bowl clean, briefly, and return them to your mixer. Put the egg yolks in the mixer, and begin whipping them at high speed. The yolks will need to whip for several minutes until they begin to turn pale in color and a little frothy. Once the yolks have reached this stage, you can add cream cheese and erythritol to the mixer. Continue mixing the egg yolks at high speed until you have a lump-free, pale yellow batter that has doubled in size. *It may help you to leave your cream cheese at room temperature to soften before adding it to the egg yolks. You can soften the cream cheese, but don ’t melt it by overheating.
3.
Now, turn on your oven to preheat to 300 degrees. Line a standard 13X9 sheet tray with parchment paper and include a light spray of pan spray. Remove the whipped egg whites from your refrigerator, and use a spatula to fold about c of the whites into the egg yolks. It ’s important you add the whites to the yolks, and not vice versa, for the batter to be successful. Once the whites are mostly mixed in, add another c to the batter. Continue folding the egg whites gently until they ’re all mixed into the batter and there are no white or yellow streaks.
4.
Pour the prepared batter onto your lined sheet tray. Use your spatula to gently spread the batter to fill the tray, being careful not to deflate all the tiny air bubbles. The batter will be spread thin in the sheet tray, so make sure there isn ’t any space where you can see the sheet tray through the batter, either. Immediately place the tray in your oven and bake for 30 minutes. The finished cake roll should have a golden brown top and edges with a spongey texture. The entire cake should be flexible without breaking apart.
5.
Allow the cake to cool for 5 minutes in the tray. Then, lift the corners of parchment paper under one of the longer sides of the cake and roll it up into a loose roll. Roll carefully to keep the cake intact, and leave the paper on. Leave the cake roll alone to cool for a little while longer. Meanwhile, clean out your stand mixer and set it up with a paddle attachment. Add cold mascarpone cheese and butter to the bowl, and mix on high speed until the two are blended. Add cinnamon, liquid stevia, vanilla extract, brown sugar replacement, and cream to the mixer and blend again.
6.
Transfer the mixture to a heat-safe dish, and microwave it for 20-30 seconds. Stir the glaze together until it is lump-free. Then, place the glaze in your refrigerator to cool and set. Return your focus to the cake. Gently unroll the cake so it ’s open and mostly flat, again without breaking it. Bring your set glaze to the still-warm cake, and use a spatula to spread the glaze across the cake. The heat should naturally melt the glaze into a spreadable icing.
7.
Once the icing is spread, pull the parchment away from the cake, starting at the same side from Step 5. Gently roll the cake as you continue pulling the parchment away into a tight roll. Once you have a long roll, tuck the edge under the bottom and place it on a cutting board. You may trim the edges of the roll for a cleaner cut, then slice the roll into 8 pieces. Enjoy warm or chilled.