Strawberry keto roll

Strawberry Keto Roll is a creamy mascarpone cheese and fresh berries combined with an airy crust. The crust for the roll is prepared without any flour, so it turns out to be light and airy.

Ingredients

• Dough
• 6 pcs. chicken egg whites
• 1 cup sweetener (Swerve powdered sweetener or a combination of erythritol and stevia powders or xylitol powders)
• 1 table. spoon. Apple vinegar
• 1 pinch salt
• Filling
• 500 ml cream 30%
• ½ cup Swerve or erythritol
• 1 table. spoon. vanilla extract
• 300 gr strawberries

Directions

1. Whisk egg whites with sweetener, a pinch of salt and vinegar until stiff peaks form.
2. Line a baking sheet with baking paper. Spread the protein mixture on baking paper. The layer should be 4-5 cm high.
3. Bake at 165 C for 20 minutes, until the surface is golden brown. Do not bake the protein seven for a long time, otherwise the roll will crack when rolling. It should be light golden brown on the surface, soft on the inside and firm to the touch. Remove from oven and cool.
4. While the roll is cooling, prepare the cream filling. Whisk the mascarpone cheese and cream in a mixer. Add sweetener and vanilla essence, whisk.
5. Spread half of the cream over the surface of the crust that has cooled to room temperature. Do not place it on a warm crust as the cream will become runny. Place strawberry slices on top of the cream and roll into a roll. You can use a tea towel or parchment to make it easier to roll the roll. Put the remaining cream on top of the roll, garnish with strawberries.
6. Place the roll in the refrigerator for 15 minutes and then serve.