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.
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Serving size 1 slice
Allergy information for Low-Carb Raspberry Swiss Roll
✔ Gluten free
✔ Dairy free
✔ Nightshade free
✔ Pork free
✔ Avocado free
✔ Coconut free
✔ Fish free
✔ Shellfish free
- Recipe can be made dairy-free or coconut-free.
Nutritional values (per serving, 1 slice)
Net carbs3.2 grams
Calories from carbs 6%, protein 13%, fat 81%
Total carbs6.8 gramsFiber3.6 gramsSugars2.4 gramsSaturated fat7.4 gramsSodium62 mg(3% RDA)Magnesium39 mg(10% RDA)Potassium148 mg(7% EMR)
Ingredients (makes 12 servings)
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