Zero-Carb Carnivore Coffee Swiss Roll


Zero-Carb Carnivore | Coffee Swiss Roll. Easy to create and easy on the palate. It’s perfect on its own, but you could give it extra pzazz with some Chantilly cream.

Not keen on coffee? Check out alternatives in the recipe notes. Or use your favourite keto or ketovore filling.

A dessert with no carbs is a dream come true and a very rare find, unless you can’t get enough of meringues. So check it out, try it out, and be impressed!

How To Make Zero-Carb Carnivore | Coffee Swiss Roll

It’s a two-part operation. But effortless.

Make the coffee filling first. Make the sponge. Spread the filling. Roll. Chill. Slice. Eat.

And there is no long list of ingredients to consider.

Zero-Carb Carnivore Coffee Swiss Roll

Most of what you need to make this treat is easy to find in supermarkets. But two ingredients are likely to require an on-line order: Whey Protein Isolate and Egg White Powder.

If you  prefer to use your local health food store, make sure that the whey protein is ISOLATE and that the egg powder is free from any additives.

As for the sweetener, allulose is my top choice for the filling because it has no granularity – unlike erythritol, which crystallises over time, even in powdered form. For the sponge, you can use either erythritol or allulose – same method, same quantity.

Xanthan Gum works best in this recipe, but you can substitute it with baking powder (double the xanthan gum quantity).

The recipe contains links for purchasing these niche ingredients, which are exactly what I use.

Here are the steps:

Once the sponge has cooled, unroll, add filling and a dusting of cocoa powder (optional):

There really isn’t any difficulty. The Swiss Roll will remain fresh for 3-4 days – if you can make it last that long…

It’s delicious on its own, but if dairy isn’t an issue for you, Chantilly cream will make it even better.

Zero-Carb Carnivore Coffee Swiss Roll

Slice and enjoy!

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Zero-Carb Carnivore Coffee Swiss Roll

Zero-Carb Carnivore Coffee Swiss Roll

Zero-carb desserts are almost impossible to find unless you stick with meringues. This beautifully simple treat is delightful as is, and even better with Chantilly cream.
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Course: Desserts
Diet: Carnivore, Cheese Free, French, Gluten Free, Keto, Ketovore, Low Calorie, Low Carb, No Oil, Nut Free, Seed Free, Sugar Free, Zero Carb
Keywords: chantilly, coffee, sponge, swiss roll
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 10 slices


Coffee Filling

  • 70 g butter - unsalted, room temperature (very soft)
  • 30 g allulose (U.S. option HERE)
  • 20 g freshly brewed ristretto coffee





Make the Coffee Filling

  • brew 20ml ristretto coffee (see Notes) and leave to cool.
    20 g freshly brewed ristretto coffee
  • whip butter with sweetener.
    70 g butter, 30 g allulose
  • use a stick whisk to aerate while you add the cold coffee a little at a time, until you obtain a mousse-like, airy texture.
  • if you're not ready to use it immediately, store the whip in a sealed jar at room temperature in a dark location.

Make the Sponge

  • pre-heat oven to Static oven160 °C static.
  • crack open your eggs, placing whites into a large mixing bowl, and yolks into a small one with sweetener and vanilla.
    3 large eggs, 20 g erythritol, ¼ tsp vanilla extract
  • add salt and cream of tartar to the egg whites and whip, initially on low speed, then on high, until you obtain a very stiff meringue.
    1 pinch fine himalayan pink salt, ¼ tsp cream of tartar
  • weigh and mix whey protein, egg white powder and xanthan gum.
    10 g egg white powder, 10 g whey protein isolate, ⅛ tsp xanthan gum
  • sift the mix over the meringue and whip on minimal speed (to avoid powder flying everywhere), then on max speed, until you obtain a dense batter - if using a stick whisk, you'll feel resistance on the balloon blades.
  • now use the same whisk - including the blob of mixture that will have stuck to the blades - and whip the yolks until they become pale and creamy.
  • with the aid of a silicone spatula, pour the whipped yolks over the whipped egg whites; combine them well by whisking again.
  • line a 25x33cm (10x13”) baking tray with non-stick parchment paper and spread the mixture over it, edge to edge.
  • bake for 13-15 minutes, until golden brown.
  • remove from oven and allow it to cool for 5 minutes.
  • flip the sponge over your worktop, peel away the paper, then put the sponge back on the paper - bottom side up -and roll it carefully (together with the paper).
  • leave to cool completely.


  • unroll sponge and discard paper; spread coffee whip all over, sprinkle cocoa on top (optional) and roll again.
    1 sprinkle Cacao Barry Extra Brute
  • tightly wrap a fresh sheet of parchment paper around the Swiss Roll, and keep refrigerated.


If you don't have an espresso machine, you could brew a normal coffee - as long as it's strong, or even use instant coffee. Just make sure to use no more than 20 ml. I have not tested either of these alternatives.
You may substitute allulose with powdered erythritol in the Coffee Whip, but you'll experience a grainy texture, as erythritol tends to crystallise.
Consume the Coffee Whip within 5 days if kept at room temperature. It will last longer if refrigerated, but won't be spreadable.
For alternatives to the Coffee Whip, see Caramel Butter, or Nutella Butter Mousse.
Keep the Swiss Roll chilled, and (optional) only dust with icing 'sugar' when ready to serve.
If you decide to serve the Swiss Roll with Chantilly cream:
100g double cream/whipping cream
1 TBSP icing 'sugar'
1/8 tsp vanilla extract
whisk cream until it begins to thicken, add icing 'sugar' and vanilla, whisk until stiff peaks form.
Unless otherwise indicated, use Metric Kitchen Scales to measure ingredients accurately.
Metric Scales UK
Metric Scales U.S.


Serving: 1slice | Calories: 91kcal | Carbohydrates: 0g | Protein: 4g | Fat: 8.2g
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  1. Is there a sub for the egg white powder? I don’t want to purchase something that’s going to sit in the pantry.

    • Egg white powder and why protein isolate are essential because there are no ‘flours’ to bind the mixture together. If you google protein sparing bread, you’ll find that all the recipes use egg white powder. This recipe is a modification of those.
      I suggest, if possible, that you get 15g of egg white powder sachets in a local store (Dr Oetker in the UK), to test it out and avoid wasting anything in case you don’t like it.

  2. This looks fantastic. I do have one question, can I substitute the erythritol with allulose? Erythritol is the one ingredient I can’t use because of the weird cooling effect it gives me5 stars

    • Hi Teri, absolutely you can! Same method, same quantity. In fact I have tested it more than once and it works perfectly well – just darker in colour.

5 from 2 votes (1 rating without comment)

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