Keto Meringue Roulade

flokiSeptember 19, 2023

2 minutes read

Keto Meringue Roulade is a delightful low-carb dessert that combines the delicate sweetness of meringue with a luscious keto-friendly filling. It’s an elegant and impressive dessert that’s perfect for special occasions or as a treat when you’re following a ketogenic diet. The crispy, melt-in-your-mouth meringue exterior pairs beautifully with the rich and creamy filling, creating a dessert that’s both visually appealing and a delight for your taste buds. Let’s dive into the recipe for Keto Meringue Roulade.

Recipe: Keto Meringue Roulade

Ingredients:

For the Meringue:

4 large egg whites, at room temperature
1/2 cup granulated erythritol or your preferred keto-friendly sweetener
1 teaspoon white vinegar
1 teaspoon vanilla extract
1 teaspoon cornstarch or arrowroot powder (for dusting)

For the Filling:

1 cup heavy whipping cream
2 tablespoons unsweetened cocoa powder
2 tablespoons granulated erythritol or your preferred keto-friendly sweetener
1 teaspoon vanilla extract

Instructions:

Making the Meringue:

Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper and lightly grease it with non-stick spray.
In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium-high speed until soft peaks form.
Gradually add the granulated erythritol (or your chosen keto-friendly sweetener) while continuing to beat the egg whites. Beat until stiff, glossy peaks form. This should take about 5-7 minutes.
Gently fold in the white vinegar and vanilla extract until well incorporated.
Spread the meringue mixture evenly onto the prepared baking sheet, forming a rectangle. Use a spatula to shape it as needed.
Bake in the preheated oven for about 25-30 minutes, or until the meringue is firm to the touch and slightly golden.
Remove the meringue from the oven and let it cool for a few minutes.

Preparing the Filling:

While the meringue is cooling, prepare the filling. In a mixing bowl, combine the heavy whipping cream, unsweetened cocoa powder, granulated erythritol (or your chosen sweetener), and vanilla extract. Beat until the mixture becomes thick and creamy.

Assembling the Roulade:

Lay a clean kitchen towel flat on your work surface and dust it with the teaspoon of cornstarch or arrowroot powder.
Carefully invert the warm meringue onto the prepared kitchen towel. Gently peel off the parchment paper.
Spread the cocoa whipped cream filling evenly over the meringue.
Using the kitchen towel to help, carefully roll up the meringue from the long side, creating a log or roulade.
Place the roulade on a serving platter, seam side down.

Serving:

Slice into servings and serve immediately. You can also chill it in the refrigerator for a couple of hours before serving for a slightly firmer texture.