Zero-Carb Carnivore | Coffee Swiss Roll. A simple, elegant zero‑carb dessert that’s surprisingly easy to make. It’s delicious on its own, and even more indulgent with a spoonful of Chantilly cream.
Not a coffee fan? See the recipe notes for suggested alternatives, or swap in your favourite keto or ketovore filling.
A truly zero‑carb dessert is rare outside of meringues, so this chewy, creamy coffee Swiss roll is a welcome find. Read the notes and follow the steps below — the result is worth the small effort.
How to Make Zero‑Carb Carnivore | Coffee Swiss Roll
The process breaks down into two straightforward parts: the coffee filling and the sponge. Make the filling, bake the sponge, spread, roll, chill, slice and enjoy.
Most ingredients are easy to find at a supermarket. Two items you may need to source from a specialty store are whey protein isolate and egg white powder. If you buy them locally, choose a pure isolate whey and an egg white powder without additives.
For the filling I prefer allulose because it stays smooth and does not crystallise the way erythritol can. For the sponge you can use either erythritol or allulose with the same quantities and method. Xanthan gum gives the best texture here; if you prefer, you can use baking powder in an amount double the xanthan gum quantity mentioned.
Here’s an overview of the steps: whip the coffee butter into an airy mousse, whisk egg whites to a very stiff meringue, fold in the dry powders, bake the sponge, roll once to set shape, cool, unroll, fill and roll again. Chill before slicing.
Once the sponge has cooled, unroll, spread the filling and dust with a little cocoa if you like. Roll tightly, wrap and chill until firm — slices cut neatly once the roll has chilled.
The Swiss roll will stay fresh in the fridge for 3–4 days. Serve chilled. If dairy is acceptable, a lightly sweetened Chantilly cream makes an excellent accompaniment.
Slice and enjoy!
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Zero‑Carb Carnivore Coffee Swiss Roll
Zero‑carb desserts are rare, but this coffee Swiss roll delivers a soft sponge and an airy coffee butter filling without added carbs. It’s simple, elegant and perfect for special occasions or a low‑carb treat.
Equipment
- Glass mixing bowls
- Stick blender or electric whisk
- Flexible spatula
- 25 x 33 cm (10 x 13 in) baking tray lined with non‑stick parchment
Ingredients
Coffee Filling
- 70 g unsalted butter, room temperature (very soft)
- 30 g allulose
- 20 g freshly brewed ristretto coffee (cooled)
Optional
- Light dusting of dark cocoa powder (optional)
Sponge
- 3 large eggs (about 180 g in shell)
- 10 g egg white powder
- 10 g whey protein isolate
- 1/4 tsp cream of tartar
- 1/8 tsp xanthan gum
- 20 g erythritol (or equivalent sweetener)
- Pinch of fine Himalayan pink salt
- 1/4 tsp vanilla extract
Optional Finish
- Light dusting of powdered sweetener (icing ‘sugar’) just before serving
Instructions
Make the Coffee Filling
- Brew 20 ml ristretto coffee and allow it to cool completely.
- Beat the softened butter with the allulose until pale and smooth.
- Using a stick whisk or electric whisk, aerate the butter while gradually adding the cold coffee a little at a time. Continue whisking until the mixture becomes light and mousse‑like. If you need to store it briefly, keep it in a sealed jar in a cool, dark place.
Make the Sponge
- Preheat your oven to 160°C (320°F) static.
- Separate the eggs. Put the whites into a large bowl. Combine the yolks with the sweetener and vanilla in a smaller bowl.
- Add the pinch of salt and cream of tartar to the egg whites and whip, starting on low speed and increasing to high, until you have a very stiff meringue.
- Weigh and mix the egg white powder, whey protein isolate and xanthan gum. Sift or sprinkle this powder over the meringue, then whip briefly on low to incorporate the powder without a cloud of dust, then whip on high until the mixture forms a dense batter.
- Use the whisk to whip the yolks until pale and creamy, then fold the yolks into the meringue mixture using a silicone spatula until well combined.
- Spread the batter evenly in the prepared 25 x 33 cm tray, edge to edge.
- Bake for 13–15 minutes, until the sponge is golden. Remove from the oven and rest for 5 minutes.
- Flip the sponge onto your work surface, peel away the paper, then place the sponge back on the paper bottom side up and roll it carefully (with the paper) to form the initial shape. Leave it rolled while it cools completely.
Assemble
- Unroll the cooled sponge and discard the paper. Spread the coffee butter evenly over the sponge. Optionally sprinkle a little cocoa powder on the filling.
- Roll the sponge tightly, wrap in fresh parchment and refrigerate until firm.
- Slice into 10 even portions to serve.
Notes
- If you don’t have an espresso machine, use a very strong brewed coffee or a concentrated instant coffee, keeping the liquid volume to no more than 20 ml. These alternatives have not been extensively tested.
- You can substitute powdered erythritol for allulose in the filling, but expect a slightly grainy texture because erythritol can crystalise.
- The coffee butter is best consumed within five days at room temperature. Refrigeration extends shelf life but may make the butter firmer and less spreadable.
- For alternatives to the coffee filling, try a caramel butter or a chocolate butter mousse.
- To serve with Chantilly cream: whisk 100 g double cream with 1 tablespoon icing sweetener and 1/8 tsp vanilla until stiff peaks form; serve alongside slices.
- Use metric kitchen scales for accurate measurements.
Nutrition (per slice)
Serving: 1 slice | Calories: 91 kcal | Carbohydrates: 0 g | Protein: 4 g | Fat: 8.2 g
If you make this recipe and share it on social media, tag @queenketo — it’s always lovely to see your results.