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 and FB 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
Ingredients
The roll
- 2 large eggs
- 2 oz cream cheese
- 1/4 tsp cream of tartar
- 1 Tbsp powdered erythritol
The filling
- 1 oz mascarpone cheese
- 2 Tbsp butter - (unsalted, softened)
- 1/8 tsp Ceylon cinnamon
- 1/8 tsp stevia extract - (or to taste)
- 1/2 Tbsp Sugar free caramel syrup - (optional)
Instructions
The roll
- Preheat the oven to 300°F (150°C). Prepare a baking sheet, covered with parchment paper and greased a little.
- Separate the egg whites from the yolks.
- Beat the whites until fluffy. Add cream of tartar and beat until stiff.
- Using an electric hand mixer, mix together egg yolks, erythritol, and cream cheese, until pale yellow and doubled in size.
- Fold the whites into the yolk cream cheese mixture. Use a spatula and do this gently.
- Pour the batter onto the baking sheet, forming a rectangle shape. Flatten out the batter, using a spatula.
- Bake for approx. 35 minutes. Don't over bake or the roll will break.
- Take the baked batter out of the oven and fold it into a roll, together with the parchment paper. Let it sit like that until it cools down.
The filling
- Using a hand electric mixer, mix together all of the ingredients. Taste and add more stevia or any other sweetener if you desire.
- Unfold the cooled roll. Using a spatula, top the roll with the filling. Roll it back again.
- Eat the whole thing immediately, or refrigerate and enjoy it later.
I am trying to make this according to the recipe but the amount of egg whites from two eggs is so minimal that my hand mixer is barely touching it. I even tried a smaller bowl and it’s still now going stiff. Not sure what I’m doing wrong unless you typically make this in larger batches?
Hi, Amanda.
Not sure whether your eggs are quite small or the bowl still too big? I usually have no problems using only two egg whites as I often whisk stuff for myself only and rarely use more than 2 eggs (or egg whites) at a time.
I’m sorry you’re going through difficulties with this recipe. Try doubling the batch is what I can suggest here.
Just made it. Such a light and fun new treat. I’m not egg fasting, just keto-ing! Thanks for posting!!
Great! Thank you for the comment, Nancy!
How many servings would this make?
I would say 2 servings. But a hungry person can have the whole roll.
you’re using a mixer and doing all that for 3 ounces of stuff? (1 oz cheese and 2 oz butter) Isn’t that such a tiny amount? or are you making a huge batch?
Really depends on how many people are going to eat it. I use either a small hand electric mixer, a medium size hand electric mixer, or a stand electric mixer if I make a huge batch.
…and 2 large eggs and almost 4 TBSP of misc items….