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This gorgeous Keto Swiss Roll is filled with a light raspberry yogurt filling. It makes the perfect summer dessert!
Spring is here and I’m ready for summer desserts! I’ve been experimenting on ice creams and fruity desserts and noticed that I don’t have a low-carb Swiss roll recipe yet. So, here we go! I wanted to come up with an airy sponge cake and a light, refreshing filling. Basically, a cake that’s just right for your summer afternoon tea. Mission accomplished!
What’s a Swiss Roll?
Swiss roll, sometimes referred to as jelly roll or cake roll, is a rolled sponge cake with a filling like jam, whipped cream, or buttercream. It probably originated somewhere in Central Europe (probably not Switzerland, despite its name). Many variations exist, but they are usually all made with wheat, sugar, and definitively not keto-friendly.
Well, until now! This Raspberry Yogurt Swiss Roll will fit right into your low-carb way of eating! I made the pound cake solely with eggs, almond flour, psyllium husk, and erythritol. No added sugar! The filling, too, is keto-friendly, as we will rely on the sweetness of raspberries, some sweetener, and full-fat Greek yogurt. No grains, no added sugar, no nonsense.
Tips for making a beautiful Keto Swiss Roll!
Sponge cake. To make an airy and light pound cake, separate the eggs and beat the egg whites until stiff. Then fold the whites into the yolk mixture. This is what will give the cake its rise and fluffiness.
Baking. Line a baking sheet with parchment paper and spray or brush with oil or butter (so that the cake won’t stick to it). Pour the batter over the sheet and spread into a rectangle (about 10×14 inches). Bake at 350 F for about 15-18 minutes until golden brown. Let slightly cool down and roll up (with the parchment paper still attached), starting at the short side. Work slowly to prevent the cake from breaking. Unroll again and now let sponge cake cool down completely.
Filling. In the meantime, prepare the filling. Whisk together raspberries and FULL FAT Greek yogurt. My raspberries were on the sour side, so I added 1/2 cup of Swerve confectioners. Depending on the sweetness of your berries, you may want to use less sweetener. I recommend fresh berries, but if you use frozen berries, make sure to thaw them before mixing.
Assembly. Once the sponge cake is completely cool, spread the filling all over, and carefully roll it up again (starting with the short side again). Chill for about an hour before serving with powdered erythritol (if desired). Yum!
Celebrate the warm weather with this “berry” good Swiss Roll!
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MORE KETO SUMMER DESSERTS
Keto Raspberry Yogurt Swiss Roll
- baking sheet
- ¾ cup Greek yogurt full-fat
- ¾ cup raspberries
- ½ cup Swerve Sweetener confectioners or less if raspberries are sweet
- Preheat oven to 350 °F. Line baking sheet with parchment paper and spray or grease with oil or butter (to prevent cake from sticking)
- In a large, grease-free bowl, beat egg whites with salt until peak form.
- With same mixing attachments, whisk yolks, vanilla, almond flour, sweetener, and psyllium husk in a separate bowl. Add 1/3 cup of the egg white and fold vigorously. Then carefully fold in remaining beaten egg whites until well combined.
- Spread batter into a rectangle (about 10×14 inches). Bake for 15-18 minutes (until golden brown).
- Remove from oven and let slightly cool down. Roll up (with the parchment paper still attached), starting at the short side. Work slowly to prevent the cake from breaking. Unroll again and now let cool down completely.
Filling and Assembly
- In a medium bowl, whisk together yogurt, raspberries, and sweetener.
- Once sponge cake is completely cooled down, spread filling all over. Roll up cake, starting at the short side. Chill for about an hour before serving. Cover with powdered erythritol if desired, slice, and serve.