Recipe type: Desserts
Cuisine: Ketogenic. Low Carb. Sugar Free. LCHF. Gluten Free. Grain Free.
Prep time: 
Cook time: 
Total time: 
Yield: 8 slices
A lush dessert that's easy to make and bursts with flavour at every mouthful. Creamy, indulgent, yet light as a feather.
  1. pre-heat oven to 170°C fan (190°C static)
  2. whisk room temperature egg whites until they start to foam, incorporate 70g Sukrin icing 'sugar' (1/2 at a time), cream of tartar and vanilla extract; stop whipping when glossy peaks form as you lift the whisk.
  3. gently fold in hazelnuts, being careful not to deflate the mixture.
  4. spread on a baking tray lined with non-stick paper or a baking mat such as THIS ONE (U.S. option HERE), forming a 23cm x 34cm (circa) rectangle - I used a heavy duty Masterclass Baking Tray.
  5. bake for 8 minutes, then lower the temperature to 140C fan (160C static) and continue to bake for another 8-10 minutes, until golden.
  6. remove meringue from oven, invert it over a sheet of parchment paper, and leave it while you prepare the filling.
  7. whip the very cold cream in a chilled mixing bowl until firm.
  8. mix hazelnut paste/butter with 30g Sukrin icing 'sugar', then combine it with the whipped cream.
  9. spread the hazelnut cream over the meringue, and roll the short side (use the parchment paper as an aid) to create a log.
  10. mix 1 tsp icing 'sugar' with 1 tsp cocoa powder and sprinkle all over the top using a small sieve.
  11. keep refrigerated until ready to serve.
Consume within 5 days.

The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. They are inexpensive and take up very little space. Click HERE for the ones I use. For U.S. option click HERE.
Serving: 1 slice Calories: 208 Fat: 21g Net Carbs: 1.2g Protein: 3.5g
Recipe by at https://queenketo.com/low-carb-keto-sugar-free-hazelnut-meringue-roulade/