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.
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 carbs1 cup fresh blueberries = 21g total carbs1 cup fresh raspberries = 14.7g total carbs1 cup fresh strawberries = 12g total carbsRead more: The Ultimate Guide To Carbs in fruit.