Low-Carb Raspberry Swiss Roll

4.7 stars, average of 15 ratings

Low-Carb Raspberry Swiss RollPin recipeFollow us 124.9k

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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Hands-on Overall

Nutritional values (per serving, 1 slice)

Net carbs3.2 grams
Protein6.7 grams
Fat18.3 grams
Calories207 kcal

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)

Cake:
Filling:

Instructions

  1. Pre-heat oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional) fan forced.
    Low-Carb Raspberry Swiss Roll
  2. Beat the eggs and Swerve with a stand mixer until doubled in volume (approx. 5 minutes).
    Low-Carb Raspberry Swiss Roll
  3. Gently fold in the dry ingredients.
    Low-Carb Raspberry Swiss Roll
  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.
    Low-Carb Raspberry Swiss Roll
  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.
    Low-Carb Raspberry Swiss Roll
  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).
    Low-Carb Raspberry Swiss Roll
  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.
    Low-Carb Raspberry Swiss Roll
  10. Roll the cake by pulling the paper towards you and use your other hand to shape the sponge into a roll.
    Low-Carb Raspberry Swiss 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. Low-Carb Raspberry Swiss Roll
  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. Low-Carb Raspberry Swiss Roll

Ingredient nutritional breakdown (per serving, 1 slice)

Net carbsProteinFatCalories
Eggs, free-range or organic
0.2 g3.1 g2.4 g36 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Psyllium husk powder
0.2 g0.1 g0 g1 kcal
Erythritol (natural low-carb sweetener)
0.5 g0 g0 g2 kcal
Almond flour (blanched ground almonds, almond meal)
1.1 g2.7 g6.6 g74 kcal
Vanilla extract, powder (vanilla bean)
0 g0 g0 g1 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.5 g0.4 g7.6 g73 kcal
Erythritol (natural low-carb sweetener)
0.2 g0 g0 g1 kcal
Mascarpone cheese
0.1 g0.3 g1.8 g18 kcal
Raspberries, freeze-dried
0.4 g0.1 g0 g2 kcal
Total per serving, 1 slice
3.2 g6.7 g18.3 g207 kcal
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Naomi Sherman
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Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (11)

What is ratio for coconut flour instead of almond flour? Nut allergy.

Reply

Hi Roxanne, using the rule of thumb I'd use 1/2 cup (60 g/ 2.1 oz) coconut flour and add one more large egg. I can't say for sure though as I haven't tried it in this recipe. I hope this helps!

Reply

Hi Martina....I intend to use this as fatless sponge cake( something like a Genoese). Will it work.? Also for the cake which of the two is recommended...psyllium powder or  gelatin?
I will be making it in a 9x13 pan. I intend to cut the cake in half to use the two halves as layers filled and topped with cream and berries. Do I need to adjust the ingredients or will it be too thick as layers? Thanks

Reply

Hi Sonia, let me ask Naomi to be absolutely sure. I've tried both psyllium and gelatin in a Swiss roll and the results were very similar - although not specifically in this recipe. It really depends how thick you want the sponge to be. You could always fine tune it by adding more cream in the middle layer so the cake is not too dry. It's definitely the easier way to go. Actually you just gave me an idea - to make Genoese sponge cake low-carb!

Reply

Hi Sonia
I used psyllium husk powder, but Martina is right, you could use gelatin if you are more accustomed to using it in sponges.
As it is designed to roll an be filled, the cake isn't really thick so I think it will work beautifully as a layer cake.
Let us know how it goes.
Thanks, Naomi

Reply

How thick is the cake when baked in a 10x15 pan? 9x13x2 is the biggest my OTG takes.  It’s almost 20% smaller so cake will definitely be thicker.

Reply

I'd be guessing but it looks like about 3/4 inch.

Reply

I wonder if I could use gelatin instead? I've made cookies with it before and it helped them get nice and chewy. Or how about konjak powder? I've seen it in some of your other recipes 😊

Reply

Yes you could use a tablespoon of gelatin instead. It's great for making Swiss roll! Konjak powder is also an alternative but I'd need to test it to see if I have to adjust the ingredients. It may need more liquid ingredients.

Reply

How can I use gelatin if I want to use it instead of Physilium Husk? Thanks

Reply

For the amounts listed I'd use 1.5 to 2 tablespoons of gelatine instead of the 1/4 cup psyllium. I hope this helps!

Reply