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    Home » Recipes » Low-Carb Keto Desserts, Cookies And Cake Recipes

    Sugar-Free Meringue Roulade (Keto-Friendly)

    Published: Apr 24, 2017· Modified: Jan 12, 2022· By Libby Jenkinson May contain affiliate links.

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    rolled sugar-free meringue roulade on a plate with fresh berries and whipped cream

    Soft and pillowy sugar-free meringue roulade is the perfect way to use up leftover egg whites and is only 0.3g net carbs.

    It's the perfect almost zero-carb dessert (until you add the toppings).

    rolled sugar-free meringue roulade on a plate with fresh berries and whipped cream
    Quick and easy sugar-free meringue roulade. Best served with fresh berries and whipped cream
    Jump to:
    • What is a roulade? What is a meringue?
    • Is a roulade keto?
    • How to roll up a roulade
    • Toppings for a roulade
    • How to use leftover egg yolks?
    • More sugar-free dessert recipe
    • 📖 Recipe
    • 💬 Comments

    What is a roulade? What is a meringue?

    A roulade, a meringue, and a pavlova are all sweet baked desserts made from sweetened whipped egg whites.

    A roulade is baked as a large rectangle on a baking tray until cooked but remains soft. It is then cooled and rolled filled with whipped cream and berries.

    A pavlova is baked as one large mound of whipped egg white mixture over a long period of time. It has a crunchy crust but is soft and pillowy inside.

    A meringue is a small individual dessert that has been baked until the whipped egg whites are entirely crunchy. The meringue nests are cooled then filled with whipped heavy cream and fresh berries.

    Is a roulade keto?

    Traditional roulade, meringue, and pavlova recipes are incredibly high in sugar. The sugar gives whipped egg whites their structure as they bake, and the sugar caramelizes and gives a crispy texture.

    This meringue roulade mixture is sugar-free, so it will puff up like crazy, as would a regular roulade, but without the sugar, it deflates as soon as you remove it from the oven. This is actually a good thing.

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

    How to roll up a roulade

    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

    The trick to rolling up the sugar-free meringue roulade is to use a silicone baking sheet liner, or baking parchment.

    Start at one end, and slowly roll using the silicon sheet, similar to how sushi is made.

    Toppings for a roulade

    I love to serve my low-carb desserts with whipped cream with sweetener and a sprinkle of fresh berries on top.

    This makes for an easy sugar-free dessert that my children love.

    Sugar-free meringue roulade can also be filled with plain whipped heavy cream, sweetened cream cheese, whipped coconut cream, and any low-sugar berries that you prefer.

    Why not drizzle 90% cacao chocolate over the roulade for a decadent dinner party dessert?

    rolled sugar-free meringue roulade on a plate with fresh berries and whipped cream
    The perfect zero carb, high-protein dessert.

    How to use leftover egg yolks?

    Never ever throw anything away, and this especially goes for leftover egg yolks.

    If I want something quick and easy, add them to my 2-minute scrambled eggs in the morning for breakfast.

    Alternatively, while the roulade is cooking, I will use the leftover egg yolks for sugar-free lemon curd to serve on my almond flour bread.

    • Collage showing the steps to making easy 2-Minute Scrambled Eggs
    • Single-serve lemon meringue pie in a glass jar
      Lemon Meringue Pies

    More sugar-free dessert recipe

    • Keto sugar-free pavlova recipe
    • Lemon meringue pies (mini)
    • Lemon meringue pie (large)
    sugar-free pavlova with cream and berries on a serving plate

    📖 Recipe

    rolled sugar-free meringue roulade on a plate with fresh berries and whipped cream

    Please rate this recipe.

    4.2 from 33 votes

    Sugar-Free Meringue Roulade Recipe

    Soft and pillowy sugar-free meringue roulade is the perfect way to use up leftover egg whites and is only 0.3g net carbs. A quick and easy family-friendly dessert recipe.
    Servings: 8 servings
    NET carbs: 0.3g
    Author: Libby Jenkinson
    Prep Time 15 minutes
    Cook Time 1 hour 30 minutes
    Total Time 1 hour 45 minutes
    Category: Cakes and desserts
    Diet: Diabetic. Gluten Free. Low Calorie. Low Lactose. Low Salt. Vegetarian
    Dairy Free. Gluten Free. Grain free. Keto. LCHF. Low Carb. No Sugars. Paleo. Wheat Free
    Review Recipe Print Pin Email

    Calculate ingredients

    Adjust servings: 8 servings
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    Ingredients

    • 8 egg whites
    • ¼ teaspoon cream of tartar
    • 3 tablespoon granulated sweetener of choice or more, to your taste

    Equipment

    • Measuring cups and spoons
    • Mixing bowls
    • Baking sheets - non stick
    • Food processor

    Instructions

    • Using an electric whisk or food processor, whisk the egg whites and the cream of tartar until it begins to thicken to stiff peaks.
    • Slowly add the granulated sweetener whilst continuing to whisk to form stiff peaks.
    • 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. 
    • Bake at 100C/210F for 1.5 hours. 
    • Remove form the heat and allow the meringue to cool before filling with whipped cream and berries.
    • Roll the meringue into a roulade gently.
    • Place on a serving tray and decorate with cream, berries and a little sweetener sprinkle all over.
    © Copyright Ditch The Carbs

    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
    Read more: The Ultimate Guide To Carbs in fruit.

    5-INGREDIENTS COOKBOOK

    .

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    Nutrition Facts
    Sugar-Free Meringue Roulade Recipe
    Serving Size
     
    1 serve (serves 8)
    Amount per Serving
    NET carbs
     
    0.3
    g
    Total Carbohydrates
     
    0.3
    g
    0
    %
    Sugar
     
    0.2
    g
    0
    %
    Protein
     
    3.3
    g
    7
    %
    Fat
     
    0.1
    g
    0
    %
    Sodium
     
    49.8
    mg
    2
    %
    Potassium
     
    64.6
    mg
    2
    %
    Vitamin B1
     
    0.1
    mg
    7
    %
    Vitamin B6
     
    0.1
    mg
    5
    %
    Vitamin B12
     
    0.1
    µg
    2
    %
    Calcium
     
    2.1
    mg
    0
    %
    Folate
     
    1.2
    µg
    0
    %
    Iron
     
    0.1
    mg
    1
    %
    Magnesium
     
    3.3
    mg
    1
    %
    Selenium
     
    6
    µg
    9
    %
    Zinc
     
    0.1
    mg
    1
    %
    % Daily Value*
    -
    Calories
    15.8
    * Percent Daily Values are based on a 2000 calorie diet.

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    Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.

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    Libby Jenkinson in her garden

    I'm Libby Jenkinson MPS. A registered pharmacist, Health Coach, Cert.Adv Nutrition, mother of 3 and founder of Ditch The Carbs and Low-Carb Practitioners.

    Learn more about me →

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    Reader Interactions

    Comments

    1. Niki

      April 07, 2022 at 2:29 pm

      5 stars
      I made this today! Turned out perfect! The only error I made, is I made two cups of whipped cream. So my roulade turned out huge lol. But, nonetheless, delicious! It rolled just fine using parchment paper. Thank you!

      Reply
    2. Tim

      February 25, 2021 at 10:34 am

      No-Carb-Deserts is not what you have on this page. You and other sites with URLs and titles stating zero or no carbs are misleading. I no longer get excited when I see such sites until I read into them, because most sites recipes like this page have carbs, but the subtraction of items to get makes things zero net carbs. It is so misleading even for Atkins. Yeah, it's great for a zero net carb cookie for those who count on net carbs, but on a keto or diabetic diet I need zero carbs and deserts. It is not until I read the ingredients and such I find out you are talking about net carbs which is not the same.

      Reply
      • Joni

        March 28, 2022 at 7:07 am

        5 stars
        Well, ONLY things that are zero carbs are butter, unprocessed meats, and water. If you’re looking for low sugar, or diabetic recipe’s, sweets, even low carb, are to be used in moderation.

        Reply
    3. Estelle

      January 11, 2021 at 2:59 am

      Can I leave out the cream of tartar?

      Reply
      • Libby www.ditchthecarbs.com

        January 11, 2021 at 10:08 pm

        You can but it does produce wonderful light, fluffy and sturdy meringue.

        Reply
    4. Amy

      March 23, 2020 at 5:46 pm

      Hello! What kind of thickness should I aim for when spreading it out to bake? I'm thinking like, 1/2cm? To thin? 1cm? I can't really afford to waste 8 eggs finding out hahaha

      Reply
    5. Annie Laughton

      December 24, 2019 at 9:04 pm

      3 stars
      Did mine just as the recipe said and it was hard as a board and I couldn't roll it at all.

      Reply
    6. Deb

      March 05, 2019 at 8:58 am

      Hi, in the oven, I used parchment, will this stick? 210 f. 1 1/2 hours?

      Reply
      • Libby www.ditchthecarbs.com

        March 06, 2019 at 2:49 pm

        It won't stick if it is good quality baking parchment, or you can use a silicon sheet too.

        Reply
    7. Cara

      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

        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
    8. Eva

      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

        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
    9. Miriam Snoyman

      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
    10. Lisa

      November 04, 2017 at 7:40 am

      Lemon curd! Definitely doing this.

      Reply
    11. KiwiPippi

      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

        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
    12. Carolyn Follmer

      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

        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
    13. Jenn

      July 22, 2017 at 5:40 pm

      Can I use honey crystals as the sweetener?

      Reply
      • Libby www.ditchthecarbs.com

        July 23, 2017 at 1:24 pm

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

        Reply
    14. Joy

      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

        May 20, 2017 at 9:59 am

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

        Reply
    15. Shannon

      May 06, 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

        May 08, 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

          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

            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
    16. Drachula

      May 01, 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
    17. Cat

      April 29, 2017 at 6:40 am

      Trying it as we speak

      Reply
    18. Jenn Graham

      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

        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

        November 05, 2017 at 3:44 am

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

        Reply
    19. Michelle

      April 24, 2017 at 6:21 pm

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

      Reply

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