Low-Carb Raspberry Swiss Roll

This low-carb berry Swiss roll put me through my paces. It’s actually really tricky to create a keto cake that is flexible enough to roll without breaking.

The secret is the psyllium husk powder. This is why it is super important to use the powder instead of the whole husks. If you only have the husks, put them in your spice grinder or bullet blender and blitz them to powder.

The freeze-dried raspberries have a wonderful tang that is the perfect foil for the sweet mascarpone filling. Don’t worry if you can’t find any, just use one of the berry chia jam recipes here on the blog instead. You could also use fresh whole raspberries (not frozen as they would release excess juices).

Also, make sure that you use ground psyllium husks (psyllium husk powder) and not the whole psyllium husks. Although there are ready-made products you can buy, they are often too dense to use in low-carb baking. It's best if you make psyllium husk powder at home simply by powdering the whole husks in a food processor or a coffee grinder. Trust me, it makes a huge difference!

Patience and persistence is the key for this cake. And if it cracks? Just cover it with whipped cream, ha ha. Enjoy!

Love Nutella? Try our Keto Nutella Cake Roll! Just keep in mind the dough in our Nutella Cake Roll recipe is more dense so you may want to swap it for the dough in our Berry Swiss Roll recipe (below) for fluffier results.

Step-by-step

1. Pre-heat oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional) fan forced.

   

2. Beat the eggs and Swerve with a stand mixer until doubled in volume (approx. 5 minutes).

   

3. Gently fold in the dry ingredients.

   

4. Pour into a greased and lined lamington tin (25x38 cm/ 10x15 inches). Bake for 12-15 minutes. Keep checking from about 10 minutes onwards. You want the centre to be just set, but not wet. Do not overcook the sponge or it will break when you roll it.

5. Remove from the oven and let stand for 3 minutes.

   

6. Turn out onto baking paper and very gently roll up along the long side.

7. Wrap the roll in a clean tea towel and leave to cool down for 2-3 minutes while you prepare the filling.

   

8. Prepare the filling by whipping the cream, mascarpone and powdered Swerve together until thick. Fold the crumbled raspberries through (or use any berry chia jam recipe here on the blog or fresh berries instead).

   

9. Once the sponge has cooled down, gently unroll it. Spread the mascarpone and raspberry filling inside. Do not go too close on the edges or the filling will ooze out as you roll it.

   

10. Roll the cake by pulling the paper towards you and use your other hand to shape the sponge into a roll.

    

11. Place in the fridge for half an hour. Optionally, dust with powdered Erythritol or Swerve and top with more crushed raspberries.
    Tip: For equal serving sizes, cut the roll in half and then cut each of the two pieces in half. You'll end up with four equal pieces, each of which you can then cut into three parts to get a total of 12 slices.

    

12. Keep refrigerated for up to 5 days.
    Tip: Convert this berry Swiss roll into a delicious frozen dessert! Simply slice into desired servings and freeze for 2 hours.

    

Recipe

Low-Carb Raspberry Swiss Roll

★★★★★4.6 (51 ratings)

A classic summer dessert made low-carb! This berry Swiss roll is made with our flexible grain-free sponge and ...

Hands on

30m

Overall

1h 30m

Servings

12

3.2 g

Net carbs

6.7 g

Protein

18.3 g

Fat

207

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings24 servings36 servings48 servings

US + metricMetricUS

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Ingredients makes 12 servings

• Cake:
• 6 large eggs
• pinch of sea salt
• ¹/₄ cup psyllium husk powder (32 g/ 1.1 oz)
• ³/₄ cup powdered Erythritol or Swerve (120 g/ 4.2 oz)
• 1 ¹/₂ cup almond flour (150 g/ 5.3 oz)
• ¹/₂ tsp vanilla bean powder or 1-2 tsp sugar-free vanilla extract
• Filling:
• 1 cup heavy whipping cream or coconut cream (240 ml/ 8 fl oz)
• 4 tbsp powdered Erythritol or Swerve (40 g/ 1.4 oz)
• ¹/₄ cup mascarpone cheese or coconut cream (60 g/ 2.1 oz)
• ³/₄ cup whole freeze-dried raspberries, crumbled (15 g/ 0.5 oz) or ¹/₄ - ¹/₃ cup of any sugar-free berry jam or ³/₄ - 1 cup fresh raspberries

Instructions

1. Pre-heat oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional) fan forced.

2. Beat the eggs and Swerve with a stand mixer until doubled in volume (approx. 5 minutes).

3. Gently fold in the dry ingredients.

4. Pour into a greased and lined lamington tin (25x38 cm/ 10x15 inches). Bake for 12-15 minutes. Keep checking from about 10 minutes onwards. You want the centre to be just set, but not wet. Do not overcook the sponge or it will break when you roll it.

5. Remove from the oven and let stand for 3 minutes.

6. Turn out onto baking paper and very gently roll up along the long side.

7. Wrap the roll in a clean tea towel and leave to cool down for 2-3 minutes while you prepare the filling.

8. Prepare the filling by whipping the cream, mascarpone and powdered Swerve together until thick. Fold the crumbled raspberries through (or use any berry chia jam recipe here on the blog or fresh berries instead).

9. Once the sponge has cooled down, gently unroll it. Spread the mascarpone and raspberry filling inside. Do not go too close on the edges or the filling will ooze out as you roll it.

10. Roll the cake by pulling the paper towards you and use your other hand to shape the sponge into a roll.

11. Place in the fridge for half an hour. Optionally, dust with powdered Erythritol or Swerve and top with more crushed raspberries.
    Tip: For equal serving sizes, cut the roll in half and then cut each of the two pieces in half. You'll end up with four equal pieces, each of which you can then cut into three parts to get a total of 12 slices.

12. Keep refrigerated for up to 5 days.
    Tip: Convert this berry Swiss roll into a delicious frozen dessert! Simply slice into desired servings and freeze for 2 hours.

Nutrition per serving, 1 slice

Carbs 6%Protein 13%Fat 81% of calories

Net carbs

3.2 g

Total carbs

19.4 g

Fiber

3.6 g

Sugars

2.4 g

Protein

6.7 g

Fat

18.3 g

Saturated fat

7.4 g

Calories

207 kcal

Sodium

62 mg · 2.68% RDA

Magnesium

39 mg · 9.86% RDA

Potassium

148 mg · 7.41% EMR

Nutrition by ingredient

Per 1 slice	Net carbs	Protein	Fat	kcal
Egg, whole, fresh, raw (free-range or organic eggs)	0.2 g	3.1 g	2.4 g	36
Salt, sea salt	0 g	0 g	0 g	0
Psyllium husk powder	0.2 g	0.1 g	0 g	1
Erythritol (natural low-carb sweetener)	0.5 g	0 g	0 g	2
Almond flour (blanched ground almonds, almond meal)	1.1 g	2.7 g	6.6 g	74
Vanilla powder, dried (from vanilla beans, vanilla pods)	0 g	0 g	0 g	1
Cream, heavy whipping, pouring, full-fat (30-40% fat)	0.5 g	0.4 g	7.6 g	73
Erythritol (natural low-carb sweetener)	0.2 g	0 g	0 g	1
Mascarpone cheese	0.1 g	0.3 g	1.8 g	18
Raspberries, freeze-dried	0.4 g	0.1 g	0 g	2
Total	3.2 g	6.7 g	18.3 g	207

Serving size 1 slice

• Gluten free
• Dairy free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian

• Recipe can be made dairy-free or coconut-free.