Keto Meringue Roll: Recipe + 15 Step-by-Step Photos

Most people imagine meringue as a mega-sweet, and therefore mega-calorie, dessert. Classic meringue is, indeed, not the healthiest dessert, as it contains a lot of sugar. But the healthy eating trend has spawned a plethora of keto-friendly Swiss meringue recipes that are just as tasty and texture-forward. These meringues, made with a sugar substitute and almond flour, create an airy, tender, and flavorful roll with a creamy berry filling.

Nutritional value per serving

236.7 kcal

Proteins: 5.4 g
Fats: 22.2 g
Carbohydrates: 3.2 g

*Nutritional value is calculated per 100g of ingredients

Total time: 45 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 1

Recipe with step-by-step photos

Keto Meringue Roll

Ingredients

Servings

For the meringue

Egg white

4 pcs
Almond flour

50 G
Sweetener

to taste
Lemon juice

1 tbsp

For the cream

Cream 33%

250 ml
Cream cheese

100 G
Berries

100 G
Sweetener

to taste

Preparation

Step 1

Separate the yolks from the whites. Refrigerate the eggs for half an hour before cooking.

Step 2

Pour the egg whites into a deep bowl. Add lemon juice, which will help the mixture hold its shape and prevent it from spreading during baking.

Step 3

Sweetener to taste. Freeze-dried fruit extracts can be used as a healthy and delicious sweetener.

Step 4

Beat the egg whites until stiff peaks form.

Step 5

Adding Almond or coconut flour. It will give the mixture density, as well as the sweetness and aroma characteristic of almonds. Gently fold the meringue with a spatula.

Step 6

Line a baking sheet with parchment paper and grease it with coconut oil. You can substitute unflavored vegetable oil for the coconut oil. Spread the meringue to a thickness of 1 cm and smooth the surface of the cake.

Step 7

Bake in a preheated oven at 120°C for 20 minutes. Baking time will depend on your oven, so be careful not to burn the meringue.

Step 8

Prepare the cream. Whip 33% heavy cream with sweetener in a bowl. Cream with less than 30% fat will not whip.

Step 9

When the mixture thickens well, add cream cheese.

Step 10

Continue whipping the cream until smooth.

Step 11

Remove the meringue base from the oven. Let the cake cool. Spread the cream on top. Spread the berry filling on top.

Step 12

Carefully roll the roll.

Step 13

Cover it with parchment paper and refrigerate for several hours.

Step 14

Decorate the roll with the remaining cream and fruit pieces. Done!

Answers to frequently asked questions

What is the difference between meringue and meringue?

Essentially, meringue serves as the base for meringue. It's a thick cream made from whipped egg whites and sugar that, when baked, turns into a dry, cake-like substance called meringue.

What temperature should eggs be?

To make meringue, use room-temperature egg whites. Many cooks use refrigerated eggs, but this is incorrect. These eggs are easier to separate from the yolks, and they rise faster when whipped, but they also fall just as quickly.

How to thicken meringue?

If the meringue does not reach the desired consistency, gently stir the mixture with a spatula or spoon, and then continue beating at medium speed.

5 Common Meringue Mistakes

Have you been whipping meringue for half an hour and still haven't achieved the desired consistency? Has the meringue flattened and become sticky inside while baking? These are just a few of the problems home cooks face when making meringue.

Here are the main mistakes:

Incorrectly prepared utensils. It's best to beat egg whites in metal bowls; all utensils should be clean and dry.
Old eggs. Old eggs contain less albumin, the component responsible for their plumpness.
Low-quality sugar. Sugar is the "skeleton" of the meringue. It must be pure, dry, and smooth.
Whisk speed. The optimal mixer speed to prevent the foam from settling or spreading is medium or low.
Temperature conditions. Meringue is not baked, but dried. The temperature at which the product becomes crisp and brittle, both inside and out, is 90–120°C.

Be sure to follow the recipe and adhere to these simple rules to make a delicious meringue.

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