This low-carb berry Swiss roll put me via my paces. It’s really actually difficult to create a keto cake that’s versatile sufficient to roll with out breaking.
The secret is the psyllium husk powder. This is why it’s tremendous vital to make use of the powder as a substitute of the entire husks. If you solely have the husks, put them in your spice grinder or bullet blender and blitz them to powder.
The freeze-dried raspberries have an exquisite tang that’s the excellent foil for the candy mascarpone filling. Don’t fear when you can’t discover any, simply use one of many berry chia jam recipes right here on the weblog as a substitute. You may additionally use recent complete raspberries (not frozen as they’d launch extra juices).
Also, just be sure you use floor psyllium husks (psyllium husk powder) and never the entire psyllium husks. Although there are ready-made merchandise you should buy, they’re usually too dense to make use of in low-carb baking. It’s finest when you make psyllium husk powder at residence just by powdering the entire husks in a meals processor or a espresso grinder. Trust me, it makes an enormous distinction!
Patience and persistence is the important thing for this cake. And if it cracks? Just cowl it with whipped cream, ha ha. Enjoy!
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1 hours, zero minutes
Hands-on 30 minutes Overall 1 hour 30 minutes
Nutritional values (per serving, 1 slice)
Net carbsThree.2 grams
Calories from carbs 6%, protein 13%, fats 81%
Total carbs6.eight gramsFiberThree.6 gramsSugars2.four gramsSaturated fats7.four gramsSodium62 mg(Three% RDA)Magnesium39 mg(10% RDA)Potassium148 mg(7% EMR)
Ingredients (makes 12 servings)
Pre-heat oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (typical) fan pressured.
Beat the eggs and Swerve with a stand mixer till doubled in quantity (approx. 5 minutes).
Gently fold within the dry substances.
Pour right into a greased and lined lamington tin (25×38 cm/ 10×15 inches). Bake for 12-15 minutes. Keep checking from about 10 minutes onwards. You need the centre to be simply set, however not moist. Do not overcook the sponge or it can break if you roll it.
Remove from the oven and let stand for Three minutes.
Turn out onto baking paper and really gently roll up alongside the lengthy aspect.
Wrap the roll in a clear tea towel and go away to chill down for 2-Three minutes whilst you put together the filling.
Prepare the filling by whipping the cream, mascarpone and powdered Swerve collectively till thick. Fold the crumbled raspberries via (or use any berry chia jam recipe right here on the weblog or recent berries as a substitute).
Once the sponge has cooled down, gently unroll it. Spread the mascarpone and raspberry filling inside. Do not go too shut on the perimeters or the filling will ooze out as you roll it.
Roll the cake by pulling the paper in direction of you and use your different hand to form the sponge right into a roll.
Place within the fridge for half an hour. Optionally, mud with powdered Erythritol or Swerve and high with extra crushed raspberries.
Tip: For equal serving sizes, minimize the roll in half after which minimize every of the 2 items in half. You’ll find yourself with 4 equal items, every of which you’ll then minimize into three components to get a complete of 12 slices.
Keep refrigerated for as much as 5 days.
Tip: Convert this berry Swiss roll right into a scrumptious frozen dessert! Simply slice into desired servings and freeze for two hours.
Ingredient dietary breakdown (per serving, 1 slice)
BlogRecipesDessertsLow-Carb Raspberry Swiss RollBlogRecipesVegetarianLow-Carb Raspberry Swiss RollBlogRecipesLow-Carb Raspberry Swiss RollBlogNaomi ShermanLow-Carb Raspberry Swiss Roll
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