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Egg Fast Mascarpone Roll
While egg fasting, I came up with this egg fast mascarpone roll recipe. I warn you that this is a delicious egg fast treat.
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Prep Time:
10
minutes
minutes
Cook Time:
35
minutes
minutes
Total Time:
45
minutes
minutes
Course:
Dessert, Egg Fast, Snack
Cuisine:
Keto
Keyword:
Egg Fast, Keto, Low-Carb
Servings:
1
roll
Calories:
610
kcal
Ingredients
The roll
2
large
eggs
2
oz
cream cheese
¼
teaspoon
cream of tartar
1
tablespoon
powdered erythritol
The filling
1
oz
mascarpone cheese
2
tablespoon
butter
(unsalted, softened)
⅛
teaspoon
Ceylon cinnamon
⅛
teaspoon
stevia extract
(or to taste)
½
tablespoon
Sugar free caramel syrup
(optional)
US Customary
-
Metric
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.
Nutrition
Calories:
610
kcal
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