Keto Lemon Meringue Roulade served on platter.

Keto Lemon Meringue Roulade

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This stunning Keto Lemon Meringue Roulade deserves to be the dessert of any feast! Marshmallow-like meringue filled with a light whipped cream and rich, sugar-free lemon curd.

This dessert is for the ages. A low-carb show-stopper. Make it for any holiday feast and you won’t regret it. This cake is made with a sugar-free meringue that is filled with homemade whipped cream and a sugar-free lemon curd. For the extra crunch, top it with pistachios or almonds. Everything is made from scratch, and you can tell!

CHECK OUT ALL MY KETO HOLIDAY RECIPES HERE

What is a meringue roulade?

Lemon Meringue Roulade served on platter.

A meringue roulade is basically a Swiss roll version of a Pavlova. Instead of simply filling a meringue shell with whipped cream, the meringue is shaped into a rectangle, then the filling is spread all over it, and finally the meringue is rolled up into a Swiss roll. The result is stunning! Filling the meringue with homemade lemon curd not only complements the sweetness of the meringue, but also takes care of all the leftover yolks you will have from making the meringue.

While the roulade consists of several steps, don’t feel overwhelmed. Each preparation step is actually quite simply (watch video below). First, you will make the lemon curd with yolks and lemon juice. Then beat the whites for the meringue. Spread out the meringue on the prepared baking sheet, sprinkle with nuts, and bake. Meanwhile, beat the heavy cream to make the whipped cream. Now all that is left, is the assembly! Spread the whipped cream over the baked meringue, followed by the lemon curd, and carefully roll it up into a roulade. You just did it!

You can garnish the cake as you desire. With only 2 grams of net carbs per slice, everyone can enjoy this heavenly roulade! Serve it with fresh berries and cup of tea, and savor each bite.

Tips for making the perfect Keto Meringue Roulade!

Lemon Curd. Whisk together ingredients in a saucepan and cook over a LOW flame. Keep whisking until the mixture begins to simmer and covers the back of spoon. Then remove saucepan from heat. I know many recipes call for cooking the curd over a double boiler, but I never had issues making it directly on the stove top. Since we just use yolks and not the whole egg, it’s unlikely that you will end up with bits of cooked egg. Just make sure to keep the heat low. (For more details on how to make lemon curd ready my entry here.)

Whites for meringue. Use fresh egg whites for the meringue (not the carton ones!). Make sure not a drop of yolk finds its way into the whites! The whites need to be completely fat-free to be whipped. This also means that your bowl cannot be greasy. Use a glass or metal bowl.

Whipping. The easiest way to beat the whites is with a stand mixer, as it takes about 10 minutes for the meringue to be stiff and glossy. However, a hand mixer works, too (it is just tiring). Start at slow speed and gradually increase to medium. Once the whites look white and foamy, add sweeteners one tablespoon at a time. Make sure each tablespoon is well incorporated before you add more. Scrape down the sides of the bowl if necessary. Increase speed and whip until the meringue looks glossy and stiff. Add the arrowroot-vinegar mixture, beat for 30 more seconds and done.

Arrowroot + vinegar. The vinegar helps with the stiffing process. That’s especially important since we don’t use sugar. Arrowroot powder is responsible for the nice marshmallowy interior. You will combine both ingredients in a small bowl, whisk well, and then add to the beating meringue mixture.

Assembly. Remove meringue from oven and flip pan upside down onto a piece of parchment paper. Carefully, peel off top layer of parchment. Let cool down for about 5 minutes. Spread whipped cream all over the cooled meringue. Then spread ½ of the lemon curd over the cream. (Store the leftover lemon curd in a glass jar in fridge for 2 weeks or freeze for 6 months.)

With a knife, carefully score a line that’s parallel to the short side, about 1 inch away from the edge (this will help with rolling up the meringue). Start rolling up meringue tightly from short side. Use the parchment paper for help. Place seam down on a serving plate. Decorate as desired.

Savor each bite of this Lemon Meringue Roulade!

Slice of Lemon Meringue Roulade.

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Keto Lemon Meringue Roulade served on platter.

Keto Lemon Meringue Roulade

This stunning Keto Lemon Meringue Roulade deserves to be the dessert of any feast! Marshmallow-like meringue filled with a light whipped cream and rich, sugar-free lemon curd.
5 from 2 votes
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Course Dessert
Cuisine Australian, British, French
Servings 8 slices
Calories 251 kcal

Ingredients
  

Lemon Curd

  • 5 large egg yolks
  • cup lemon juice fresh, from 2 large lemons
  • 1 tbsp lemon zest from 2 large lemons
  • ½ cup allulose
  • ¼ cup granular erythritol
  • 6 tbsp butter

Meringue

Whipped Cream

Instructions
 

Lemon Curd

  • In a small saucepan, whisk together yolks, lemon juice, zest, and sweeteners until smooth. Over small flame, heat mixture while constantly whisking until simmering and thickened (can cover the back of a spoon).
  • Take away from flame, add butter and whisk until smooth. Set aside and let curd go down to room temperature.

Meringue

  • Grease a 13×9-inch baking pan. Line with parchment paper and then grease parchment paper (including the sides). Don't skip the greasing step. Preheat oven to 350 °F.
  • In the bowl of a stand mixer (or a large glass/metal bowl if using hand mixer), beat egg whites with salt on slow speed. Increase speed to medium and whip until egg whites look frothy.
  • Add sweeteners, one tablespoon at a time. Increase speed to high and beat until whites look stiff and glossy.
  • In a small bowl, whisk together vinegar and arrowroot. Pour mixture and vanilla extract into eggs whites while still beating. Beat for 30 more seconds on high and then turn of mixer.
  • Pour meringue into prepared pan and evenly spready out with a spatula. Sprinkle top with chopped pistachios.
  • Bake for 8 minutes. Then turn down heat to 275 °F and bake for 10-12 more minutes until golden brown.

Whipped Cream

  • While meringue is baking, prepare whipped cream. In a large bowl, combine heavy cream, sweetener, and vanilla extract. Beat until soft peaks form. Keep in refrigerator until needed.

Assembly

  • Remove meringue from oven and flip pan upside down onto a piece of parchment paper. Carefully, peel off top layer of parchment. Let cool down for about 5 minutes.
  • Spread whipped cream all over the cooled meringue. Then spread ½ of the lemon curd over the cream. (Store the leftover lemon curd in a glass jar in fridge for 2 weeks or freeze for 6 months.)
  • With a knife, carefully score a line that's parallel to the short side, about 1 inch away from the edge (this will help with rolling up the meringue). Start rolling up meringue tightly from short side. Use the parchment paper for help. Place seam down on a serving plate.
  • If desired, decorate the lemon roulade with powdered erythritol, drizzles of lemon curd, and/or fresh berries. Keep in refrigerator until ready to serve.

Video

Notes

Store roulade in refrigerator for about 1 week. 
For more details on making lemon curd, read my curd recipe here

Nutrition

Serving: 1sliceCalories: 251kcalCarbohydrates: 4gProtein: 6gFat: 24gFiber: 1gSugar: 2g
Keyword keto dessert, keto holiday dessert, keto holiday recipe
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