When I did my own little experiment with a 5-Day Egg Fast, I improvised with recipes a bit, and came up with this Egg Fast Mascarpone Roll on Day 2. It’s basically 4 oopsie rolls gone wrong (that is gone flat) – getting stuck or blended with one another even before baking, so I quickly thought I would make a roll, and instantly powdered the oopsies (that have turned into one single rectangle) with powdered erythritol.
When the roll was done, I had to take a couple of pictures with my phone, and posted them online. I got a few people on IG, FB and elsewhere, asking me for the recipe.
I warn you that this is a delicious Egg Fast treat. Even when you’re not egg fasting, you might come up with an ingredient that would upgrade the fill, and would otherwise mess with the Egg Fast Egg/Fat/Cheese ratio. Notice that this recipe is not perfectly balanced out for the Egg Fast, as we use 1 “extra” ounce of mascarpone cheese. Try to get in an additional egg and a Tbsp of fat in another meal.
BTW, this is not a zero carb recipe. I’ve seen recipes for oopsie rolls that claim to be 0 carb, but every egg has carbs, and I haven’t seen a 0 carb cream cheese yet, either. Have you?
Egg Fast Mascarpone Roll
The whole roll comes out to be 610 Calories,
Fat: 56.5 g (of which Saturated: 35.3 g), Total carbs: 4.3 g, Fiber: 0.2 g, Net Carbs: 4.1 g, Protein: 16.8 g