Keto-Friendly Strawberry Roll With Cream Cheese
This strawberry roll literally melts in your mouth, leaves no heaviness in your stomach, and (the best part) it's 100% keto-friendly. It cannot get any better than that, can it?
Ingredients
Dough for the roll
- 4 eggs
- 4 tablespoon monk fruit sweetener
- 4.5 tablespoon almond flour
- 2 teaspoon vanilla extract
Cream
- 9 oz (250 g) Mascarpone cream cheese
- 5 oz (150 g) heavy cream
- 1 oz (30 g) monk fruit sweetener
- fresh strawberries (optional; you can add chopped fresh strawberries to the cream to make the cake even more juicy and delicious, we didn't add them this time)
Topping
- 1 cup fresh strawberries and blueberries
- 1 tablespoon almond flakes
Instructions
Preparing the Cake Batter
- Preheat your oven to 365°F (185°C). Line your baking sheet with parchment paper and grease it lightly with butter.
- Separate the eggs carefully, placing egg whites in a large bowl and egg yolks in a separate bowl.
- Whip the egg whites using an electric mixer or stand mixer with a whisk attachment. Add a pinch of salt to help stabilize the whites. Once the egg whites begin to foam, gradually add ⅓ of the monk fruit sweetener. Continue whipping until stiff peaks form.
- Prepare the egg yolk mixture in a separate bowl. Using an electric hand mixer, whisk the egg yolks with the remaining ⅔ of the monk fruit sweetener until the mixture becomes pale yellow and increases in volume significantly (about 3 times the original volume).
- Gently add the almond flour and vanilla extract to the egg yolk batter. Mix just until combined.
- Carefully fold the beaten egg whites into the egg yolk mixture with a large spoon or spatula.
Baking and Filling the Swiss Roll
- Spread the batter evenly on the prepared baking sheet using an offset spatula. The cake batter should be evenly thick and spread to all corners of the pan.
- Bake for 20-25 minutes in the preheated oven.
- Make the whipped cream filling by combining the mascarpone, heavy cream, and monk fruit sweetener in a medium bowl. Using an electric mixer on medium speed, whip until the mixture is smooth and holds soft peaks.
- Add fresh fruit if desired. Gently fold chopped strawberries into the cream cheese mixture for extra flavor and texture.
- While the cake is still warm, run a knife around the edges to loosen it, if needed. Quickly invert the cake onto a clean surface (like the kitchen countertop or a clean tea towel) and gently peel away the parchment paper.
- Roll the cake while it's still warm. Starting from one of the short ends, carefully roll the cake with the towel. This helps the cake "remember" its shape. Place on a wire rack or cooling rack and let it cool completely.
- Unroll the cake carefully once it's completely cool. The cake should unroll easily without cracking if properly cooled.
- Spread the filling evenly over the surface of the cake, leaving about ½ inch border around the edges.
- Roll the final cake starting from the same short end, rolling tightly but gently. The cream should just reach the edges without squeezing out.
- Chill and serve. Wrap the whole cake in plastic wrap and refrigerate for at least 2 hours or overnight.
- Before serving, remove plastic wrap and decorate the top of the cake with fresh berries and almond flakes.
Video
Notes
- Substitute monk fruit sweetener with erythritol, allulose, or stevia to taste.
- Ensure the cream cheese is at room temperature for easy mixing without lumps, and don't overship as Mascarpone can separate.
