Preheat oven to 325 degrees.
Separate egg yolks and egg whites.
Beat egg yolks until they are light, then gradually beat in the almonds or almond meal and about a teaspoon of stevia.
Beat the egg whites until they are stiff, but not dry, and fold in vanilla.
Fold the yolk mixture into the egg whites.
Grease a baking pan, and line with tinfoil so that the foil extends over the edge of the pan; grease the foil well.
Pour the batter into the pan, spread evenly, and bake for 15 minutes.
As soon as the cake comes from the oven, reverse the pan onto wax paper, or a clean towel which has been dusted with almond powder.
Loosen the edges of the foil, and very carefully peel off the foil, being cautious not to tear the surface of the roll.
Spread even with a filling of choice; our preferred is the moscarpone/ricotta mix, very slightly flavored with stevia (about 1/4 teaspoon) and some other flavoring (vanilla, lemon juice, a flavored extract)
Gently roll the cake, and serve when slightly cooled.
Variations on the filling: plain marscarpone (1 cup) is okay but too dense. Whipped cream is good but does not keep well. Some berries chopped into the filling are good. So are lavender flowers.