For the dough: Mix all the ingredients and get a uniform dough.
Divide into 4 balls and cool for about an hour in the refrigerator.
Whip the egg whites with the sugar substitute to a stable foam and add vanilla extract.
Roll each ball into a rectangle (I do this between two sheets of plastic wrap).
Spread a quarter of the whipped cream, roll and slice slices in the form of snails.
On the baking paper, place the slices face up.
Bake in the oven for about 10 minutes. Do not move out of the oven. Cool well!
For the dough: 350 g almond flour
200 g of cold butter cut into small cubes
3 egg yolks
3 tablespoons Erythritol
A bag of baking powder
Bit of salt
For protein foam:
1 cup Swerve Confectioners
3 eggs whites
1/2 teaspoon of vanilla extract