Dessert
Raspberry cream sponge roll
A rolled sponge is the one cake shape that does not need flour to hold together — it is held by whipped egg and by being rolled while hot, which is why this works when a keto layer cake usually does not.
4gnet carbs
22gfat
7gprotein
240kcal
Per serving45 minServes 8
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Ingredients
For the whole dish · serves 8
- Eggs4
- Heavy cream9½ fl oz
- Raspberries7 oz
- Almond flour3½ oz
- Powdered erythritol3 oz
- Cream of tartara quarter teaspoon
- Vanilla extracta teaspoon
- Sea salta pinch
Method
6 steps · 45 minutes
- Whip the whites with the cream of tartar to stiff peaks, and beat the yolks separately with most of the erythritol until pale.
- Fold the almond flour into the yolks, then a third of the whites to loosen it, then the rest in two goes.
- Spread it thin and even on a parchment-lined sheet pan and bake at 350F for 12 minutes, no more.
- Turn it straight out onto a clean towel and roll it up warm, towel and all. Rolled hot it learns the shape; rolled cold it cracks across the back every time.
- Whip the cream with the rest of the erythritol and the vanilla, and crush half the raspberries into it.
- Unroll the cooled sponge, spread the cream to within an inch of the edges, scatter the whole raspberries, and roll it back up.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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