Low-Carb Raspberry Swiss Roll

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

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

Step 3Gently fold in the dry ingredients.

Step 4Pour 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.

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

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

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

Step 8Prepare 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).

Step 9Once 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.

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

Step 11Place 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.

Step 12Keep 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.