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Sugar-Free Meringue Roulade

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My sugar-free meringue roulade came about by accident. I have been trying for weeks to make a sugar-free pavlova that will stay crispy and not collapse, well it has been an epic fail on both counts.

But what I did discover, is that a failed sugar-free pavlova makes and amazing soft rollable sugar-free meringue roulade.

Beautiful and simple sugar-free meringue roulade. A great way to use up egg whites and a warm oven. | ditchthecarbs.com

Sugar-Free Meringue Roulade – with cream and berries

Traditional pavlova recipes are incredibly high in sugar. The sugar gives pavlova it’s structure and the sugar caramelises and gives the crispy texture.

The meringue mixture is sugar free, so puffs up like crazy, but deflates as soon as you remove it form the oven, this is actually a good thing.

Because it doesn’t go crispy (due to the lack of sugar) it is pliable and easily rolled up.

Beautiful and simple sugar-free meringue roulade. A great way to use up egg whites and a warm oven. | ditchthecarbs.com
Spread whipped cream all over the meringue
Beautiful and simple sugar-free meringue roulade. A great way to use up egg whites and a warm oven. | ditchthecarbs.com
Use baking paper or silicon sheet

Beautiful and simple sugar-free meringue roulade. A great way to use up egg whites and a warm oven. | ditchthecarbs.com
Rollup the meringue gently
Beautiful and simple sugar-free meringue roulade. A great way to use up egg whites and a warm oven. | ditchthecarbs.com
Roulade ready to cut

Sugar-free meringue roulade can be filled with whipped cream, sweetened cream cheese, whipped coconut cream and any berries that you like.

Beautiful and simple sugar-free meringue roulade. Zero carbs. Click To Tweet

Sprinkle some berries, cream and sweetener on top, for an easy sugar-free dessert. Why not drizzle 90% chocolate over it too, for a decadent dinner part dessert.

Beautiful and simple sugar-free meringue roulade. A great way to use up egg whites and a warm oven. | ditchthecarbs.com

The trick to rolling up the sugar-free meringue roulade, is to use a silicon baking sheet or baking parchment. Start at one end, and slowly roll using the silicon sheet, similar to how sushi is made.

Sugar-Free Meringue Roulade – the recipe

Beautiful and simple sugar-free meringue roulade. A great way to use up egg whites and a warm oven. | ditchthecarbs.com
4.2 from 15 votes
Print

Sugar-Free Meringue Roulade

Sugar-free meringue roulade can be filled with your favourite flavoured whipped cream. How about mocha, brandy, or chocolate?

Course Cakes and desserts
Cuisine Dairy Free, Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Paleo, Wheat Free
Keyword Sugar-free meringue roulade
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8
Calories 15 kcal

Ingredients

  • 8 egg whites
  • 1/4 tsp cream of tartar
  • 3 tbsp granulated sweetener of choice or more, to your taste
Metric grams - US measurements

Instructions

  1. Using an electric beater, whisk the egg whites and the cream of tartar until it begins to thicken.

  2. Slowly add the granulated sweetener whilst continuing to whisk to form stiff peaks.

  3. Once the sugar-free meringue is thick enough to not fall from the whisk when lifted, spread over the silicon baking sheet or baking parchment in a rectangular shape. 

  4. Bake at 100C/210F for 1.5 hours. 

  5. Remove form the heat and allow the meringue to cool before filling with whipped cream and berries.

  6. Roll the meringue into a roulade gently.

  7. Place on a serving tray and decorate with cream, berries and a little sweetener sprinkle all over.

Recipe Notes

Nutrition is not given as the carbs in the sugar-free meringue roulade is almost zero. The carbs will come from what you choose to serve it with. Cream, berries, 90% chocolate. So choose your decorations according to how many carbs fit in with your lifestyle and requirements.

1 cup whipped heavy cream = 4g total carbs

1 cup fresh blueberries = 21g total carbs

1 cup fresh raspberries = 14.7g total carbs

1 cup fresh strawberries = 12g total carbs

See here for the full list of carbs in fruit.

Nutrition Facts
Sugar-Free Meringue Roulade
Amount Per Serving (1 serve (serves 8))
Calories 15
% Daily Value*
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  1. Cara says

    October 26, 2018 at 8:24 pm

    I’m confused is cook the temperature for this recipe correct? 100 degrees is like keep warm temp.
    I made this the other day and it wasn’t cooked properly tasted super weird too but that may have been my choice of sweetener (Monkfruit Erythritol blend) we couldnt eat it sadly such a waste

    Reply
    • Libby www.ditchthecarbs.com says

      October 29, 2018 at 9:50 am

      Yes, you cook the meringue at a very low temperature for a very long time. For a pavlova, you cook at a high temperature for a very short time, then you actually turn the oven off and it remains in the warm oven for hours (I’m a kiwi so I was hooked on cooking the perfect pavlova). And yes, the strange taste is possibly the sweetener perhaps? You can add a small dash of vanilla to the egg whites. That always tastes amazing.

      Reply
  2. Eva says

    July 31, 2018 at 3:30 pm

    I tried it now 3 times and it always gets crispy and breaks up. I can’t roll it at all. Any ideas what I am doing wrong? Grateful for any hints, ideas,… because my family loves the taste but it looks like a mess (broken pieces stacked on each other). Thanks!

    Reply
    • Libby www.ditchthecarbs.com says

      July 31, 2018 at 4:19 pm

      Wow, I take my hat off to you. I have tried and tried to make mine crispy so I can make meringue shells with whipped cream inside and it always turned out soft, hence me using that to my advantage and developing this recipe instead. Try cooking it for a shorter period to stop it from drying out – something my oven never does 🙁

      Reply
  3. Miriam Snoyman says

    July 10, 2018 at 9:38 pm

    Can this be made ahead of time? Like the day before? How should I store it?
    Thanks!

    Reply
  4. Lisa says

    November 4, 2017 at 7:40 am

    Lemon curd! Definitely doing this.

    Reply
  5. KiwiPippi says

    September 26, 2017 at 11:10 pm

    Hey I tried this today and it came out great, nice and marshmellowy like a pav but without the outside crunch. I’ve been doing keto for 8 months and when my 6 year old saw this he told me I was naughty for breaking my diet, he couldn’t believe that something that tasted this good was actually ok to eat. My kids loved it, husband loved it and so did I. I regularly have left over egg whites and can see this making a regular appearance on our menu.
    Thanks for the great recipe.

    Reply
    • Libby www.ditchthecarbs.com says

      September 27, 2017 at 1:48 pm

      Hello another Kiwi buddy 🙂 This recipe was born because I just could not get a sugar free pavlova to go crispy, so thought how can I harness that soft quality? Voila!! A roulade was developed instead.

      Reply
  6. Carolyn Follmer says

    August 15, 2017 at 6:20 am

    So, it is not like a jelly roll when you bring up the bottom and fold over several times. It is folded only once, long side folded over, then you tucked in the ends..Is that right? Now in the photo of the serving pieces, how did you cut it to look like that? Thanks for your help…;)

    Reply
    • Libby www.ditchthecarbs.com says

      August 15, 2017 at 12:19 pm

      I fold it like a sushi roll, along the longest side and it was too long for my serving plate so I cut it in half. Then when it was time to serve, I cut individual slices.

      Reply
  7. Jenn says

    July 22, 2017 at 5:40 pm

    Can I use honey crystals as the sweetener?

    Reply
    • Libby www.ditchthecarbs.com says

      July 23, 2017 at 1:24 pm

      Honey is still sugar, so it would no longer be low carb.

      Reply
  8. Joy says

    May 12, 2017 at 5:57 am

    It looks really good! I don’t have a sweet tooth, but the hubby will love this. Will try soon!

    Reply
    • tracy says

      May 20, 2017 at 9:59 am

      Oh, Joy, I wish I had your teeth. 🙂

      Reply
  9. Shannon says

    May 6, 2017 at 4:34 am

    What is the texture of the meringue part like? I’ve had pavlova, but never even heard of roulade! I’m intrigued….

    Reply
    • Libby www.ditchthecarbs.com says

      May 8, 2017 at 11:36 am

      It is a soft velvety sponge texture. I was so disappointed when I was trying to make pavlova then I tried to roll it into this and voila – my moment of genius. Soft, airy and light. You can flavour the whipped cream filling with lemon zest, chocolate, crushed berries etc. The possibilities are endless.

      Reply
      • Julie says

        August 19, 2017 at 5:19 am

        I have just made this and the meringue came out really crispy (I would not be able to roll it)> Maybe the oven was running a bit hot? Or I spread it too thinly? Or it was in for too long? Any suggestions? Will make a kind of ‘Eton Mess’ for tonight!! (it tastes ok – I have tried a corner!!)

        Reply
        • Libby www.ditchthecarbs.com says

          August 20, 2017 at 10:56 am

          Wow, lucky you!! I have tried and tried to make mine crispy and failed completely, hence me developing this recipe from my failures. I wonder if you spread it too thin? I am going to try your failure and see if it is a success for me. I love it how we can all learn from each others ‘experimentation’. 😉

          Reply
  10. Drachula says

    May 1, 2017 at 7:34 am

    D’you know, I was just thinking about how to make a sugar free roulade. DD has just made a chocolate one, and I reckon I can do yours with cocoa in it. Like Jenn, I was wondering about adding the eggs back in somehow. DD’s recipe adds back in before cooking. I feel some experimenting coming on!
    Thank you Libby!

    Reply
  11. Cat says

    April 29, 2017 at 6:40 am

    Trying it as we speak

    Reply
  12. Jenn Graham says

    April 26, 2017 at 10:51 pm

    I’m thinking a silky custard made from those left over egg yolks would be the perfect filling! Add some sweetened rhubarb to that and oh my! Pinning 🙂

    Reply
    • Snookums says

      June 15, 2017 at 6:40 am

      Thank you for saying Rhubarb! I was just trying to figure out a good substitute for fruit that would be low carb and you just gave me the answer! THANK YOU!!! 😀

      Reply
    • Rene says

      November 5, 2017 at 3:44 am

      Do you have a recipe for a low carb silky custard?

      Reply
  13. Michelle says

    April 24, 2017 at 6:21 pm

    I cannot wait to try this!!!!!!!! Thanks Libby u rock!

    Reply

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