My sugar-free meringue roulade came about by accident but what an amazing discovery AND it's only 0.5g net carbs (toppings are additional).
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 an amazing soft rollable sugar-free meringue roulade.
Sugar-Free 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 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.
-
- Spread whipped cream all over the meringue
-
- Use baking paper or silicon sheet
-
- Rollup the meringue gently
-
- Roulade ready to cut
How To Roll The Meringue?
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.
How To Serve This Healthy Sugar-Free Dessert?
I love to serve my low-carb desserts with whipped cream with sweetener and a sprinkle of berries on top.
This makes for an easy sugar-free dessert that my children love.
Sugar-free meringue roulade can also be filled with whipped cream, sweetened cream cheese, whipped coconut cream and any berries that you prefer.
Why not drizzle 90% cacao chocolate over the roulade for a decadent dinner party dessert?
What To Do With Leftover Egg Yolks?
Never ever throw anything away, and this especially goes for leftover egg yolks.
If I want something quick and easy, I 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.
Lemon Meringue Pies
Sugar-Free Meringue Roulade
Calculate ingredients
Ingredients
- 8 egg whites
- ¼ tsp (¼ tsp) cream of tartar
- 3 tbsp granulated sweetener of choice or more, to your taste
Instructions
- Using an electric whisk or food processor, whisk the egg whites and the cream of tartar until it begins to thicken.
- 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.
Notes
LOW-CARB SWEET TREATS: Want to enjoy parties AND stay on track? Delicious recipes to please a crowd - DON'T WAIT - BUY NOW
More recipes you may like:
Lemon Meringue Pies
How to give up sugar - FREE 5 day mini course
Join my FUN mini challenge. You will learn:
- The 30 ways sugar is damaging you
- How to snack smarter
- How to eat out AND stay sugar free
- How sugar is hiding from you
- See what's in my pantry
- How to live sugar free for life!
You are also agreeing to our Privacy policy.
Tim
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.
Estelle
Can I leave out the cream of tartar?
Libby www.ditchthecarbs.com
You can but it does produce wonderful light, fluffy and sturdy meringue.
Amy
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
Annie Laughton
Did mine just as the recipe said and it was hard as a board and I couldn't roll it at all.
Deb
Hi, in the oven, I used parchment, will this stick? 210 f. 1 1/2 hours?
Libby www.ditchthecarbs.com
It won't stick if it is good quality baking parchment, or you can use a silicon sheet too.
Cara
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
Libby www.ditchthecarbs.com
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.
Eva
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!
Libby www.ditchthecarbs.com
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 🙁
Miriam Snoyman
Can this be made ahead of time? Like the day before? How should I store it?
Thanks!
Lisa
Lemon curd! Definitely doing this.
KiwiPippi
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.
Libby www.ditchthecarbs.com
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.
Carolyn Follmer
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...;)
Libby www.ditchthecarbs.com
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.
Jenn
Can I use honey crystals as the sweetener?
Libby www.ditchthecarbs.com
Honey is still sugar, so it would no longer be low carb.
Joy
It looks really good! I don't have a sweet tooth, but the hubby will love this. Will try soon!
tracy
Oh, Joy, I wish I had your teeth. 🙂
Shannon
What is the texture of the meringue part like? I've had pavlova, but never even heard of roulade! I'm intrigued....
Libby www.ditchthecarbs.com
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.
Julie
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!!)
Libby www.ditchthecarbs.com
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'. 😉
Drachula
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!
Cat
Trying it as we speak
Jenn Graham
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 🙂
Snookums
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!!! 😀
Rene
Do you have a recipe for a low carb silky custard?
Michelle
I cannot wait to try this!!!!!!!! Thanks Libby u rock!