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.
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.
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- Spread whipped cream all over the meringue
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- Use baking paper or silicon sheet
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- Rollup the meringue gently
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- 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.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.
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
Sugar-Free Meringue Roulade
Ingredients
- 8 egg whites
- 1/4 tsp cream of tartar
- 3 tbsp granulated sweetener of choice or more, to your taste
Instructions
- Using an electric beater, 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
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Amy says
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 says
Did mine just as the recipe said and it was hard as a board and I couldn’t roll it at all.
Deb says
Hi, in the oven, I used parchment, will this stick? 210 f. 1 1/2 hours?
Libby www.ditchthecarbs.com says
It won’t stick if it is good quality baking parchment, or you can use a silicon sheet too.
Cara says
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 says
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 says
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 says
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 says
Can this be made ahead of time? Like the day before? How should I store it?
Thanks!
Lisa says
Lemon curd! Definitely doing this.
KiwiPippi says
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 says
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 says
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 says
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 says
Can I use honey crystals as the sweetener?
Libby www.ditchthecarbs.com says
Honey is still sugar, so it would no longer be low carb.
Joy says
It looks really good! I don’t have a sweet tooth, but the hubby will love this. Will try soon!
tracy says
Oh, Joy, I wish I had your teeth. 🙂
Shannon says
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 says
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 says
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 says
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 says
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 says
Trying it as we speak
Jenn Graham says
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 says
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 says
Do you have a recipe for a low carb silky custard?
Michelle says
I cannot wait to try this!!!!!!!! Thanks Libby u rock!