Recipe type: Desserts
Cuisine: Ketogenic. Low Carb. Sugar Free. Grain Free. Gluten free.
Prep time: 
Cook time: 
Total time: 
Yield: 12 slices
Beautiful to look at and delightful to eat. Light as a feather. An incomparable masterpiece of sugar-free and low-carb baking.
  • 150g fresh strawberries (net weight)
  • 1 tsp gelatine powder (U.S. option HERE)
  • 1.5 TBSP cold water
  • ½ lemon (juice only)
  • a handful of fresh basil leaves (chopped)
  • 75g mascarpone
  • 75g whipping cream
  • 50g (5 TBSP) icing 'sugar' (or Make your Own)
To make the Strawberry Mousse filling:
  1. cut strawberries into small pieces and put them in a small pan together with lemon juice and 30g (3 TBSP) icing sugar; simmer on medium/high heat for about 5 minutes, then turn off heat and add chopped basil leaves.
  2. mix gelatine with cold water and leave it to bloom for a minute, then manually whisk it into the hot berry compote.
  3. pour the mixture into a tall beaker and blitz using an immersion (stick) blender, with up/down motion until frothy, airy and smooth; leave aside to cool down completely, then transfer to the fridge while you continue with the recipe.
  4. beat mascarpone and 20g (2 TBSP) icing sugar with a fork to soften it.
  5. whip cream to stiff peaks, then softened mascarpone; whip again to stiff peaks, cover bowl with cling film and refrigerate.
  6. once the strawberry gel is set, loosen it with a fork, then gently combine it it with the whipped mascarpone cream to achieve a mousse-like consistency; keep chilled while you proceed with the sponge.
To make the Sponge:
  1. with an electric whisk (or in a food processor) whip egg whites to soft peaks, then add sweeteners bit by bit as you continue to whip to a stiff and glossy meringue-like consistency.
  2. pre-heat oven to 170°C static.
  3. using a manual baloon whisk, and working gently to avoid deflation, incorporate lemon zest, then egg yolks one-by-one, then oil, and sifted lupin flour, tapioca flour and turmeric - you want a light, airy mix.
  4. line a baking tray 28cm x 35cm (U.S. option HERE) with non-stick parchment paper; pour sponge mix over it and spread it out to even height; bake for 13 minutes, then remove from oven and let cool in situ for a couple of minutes.
  5. place a new sheet of parchment paper over the sponge and hold it as you flip the whole thing over your worktop.
  6. gently peel away the old parchment sheet, replace it with a fresh sheet and flip everything once again - you want the top-baked side facing up.
  7. leave it to cool down with the paper on top and covered with a clean dish cloth.
To assemble:
  1. when the sponge reaches room temperature, spread the strawberry mousse all over (2cm inwards from all edges) and roll the long side - use the parchment paper to help lift and roll, and re-centre the sponge as you roll, so as to stay in the middle of the paper.
  2. make sure the end seam is facing down, wrap the roll tightly, then wrap it again in aluminium foil.
  3. refrigerate for at least 2 hours - best left overnight for the flavours to infuse and the swiss roll to compact nicely.
  4. (optional) when ready to serve, sprinkle with sifted icing sugar before slicing.
If you don't have the right size baking tray, just use a standard-size oven tray: line it with a sheet of non-stick parchment paper and draw a rectangle with the measurements given in the recipe, then spread the sponge mix up to the mark lines.

This Swiss Roll will last several days, wrapped and kept in the coldest part of the fridge.

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: 118 Fat: 10.5g Net Carbs: 2.2g Protein: 3.5g
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