Lemon Swiss Roll

This classic dessert is made with a handful of everyday ingredients and can be filled in many ways. Here, we’ve chosen a refreshing lemon cream for a bright, zesty twist.
📣This is a higher-calorie recipe due to its rich filling — enjoy a small portion for a balanced treat.

Prep Time

Cook Time

Servings

Difficulty

15 mins + 15 mins

25 mins

10-12 slices

Easy

Prep Time

15 mins + 15 mins

Cook Time

25 mins

Servings

10-12 slices

Difficulty

Easy

Low-carb Low-sugar Keto ! High-calorie !

THINGS TO KEEP IN MIND

🔅 All ovens bake a bit differently, so keep an eye on your bake and adjust the time/temperature if needed.
🔅 Everyone’s taste is unique — feel free to tweak sweetener, salt, or spices to make it just right for you.
🔅 Different ingredient brands can absorb moisture differently, so your texture may vary slightly.
🔅 The base recipes yield smaller batches, as the high fibre content makes these bakes naturally more filling. A smaller portion is often enough to feel satisfied — balance is key for the best experience.
🔅 High-fibre flours behave differently from traditional or other gluten-free flours. They absorb much more liquid and usually require a longer baking time. Don’t worry if the dough or batter feels wet — that’s completely normal. It’s also important to let your bake - especially breads and rolls - cool for 2–3 hours after coming out of the oven, as high-fibre flours continue to absorb moisture while cooling. Cutting or serving too early can make the inside feel wet.

Ingredients

🔅Batter🔅
25 g CoreBake
3 tbsp (~30g) preferred sweetener - ADJUST TO TASTE (This version used 3 tbsp erythritol-stevia triple strength sweetener. Link to make your own sweetener: click here)
1/2 tsp crème of tartar – optional for beating egg whites
6 medium eggs - separated
20g butter
🔅Filling🔅
120g coconut cream
120g butter - room temperature
2 tbsp (~20g) preferred sweetener (this version used erythritol-stevia-triple strength sweetener)
10 g gelatine dissolved in 25 g water
1 tbsp lemon juice
½ lemon of zest (around 1 tsp)

Nutrition Facts

Nutritional values (total)*

Energy (Kcal): 1595
Fat: 142.5 g
Protein: 50.6 g
Carbohydrates: 17.1 g; of which sugars: 1.4 g
Fibre: 33.1 g**

Nutritional values per slice*

Energy (Kcal): 133 Kcal
Fat: 11.9 g
Protein: 4.2 g
Carbohydrates: 1.8 g; of which sugars: 0.15 g
Fibre: 2.8 g**

*For informational purposes only. Actual nutritional values may vary depending on the specific ingredients used.

**The recommended daily fibre intake: adults 30g, children (11-16 years): 25g, children (5-11 years): 20g, children (2-5 years): 15g.

Instructions

Line a roll pan (around 30 cm x 20 cm) with parchment paper.
Separate the egg whites and egg yolks.
In a large bowl beat the egg whites with 2 tsp sweetener and 1 tsp crème of tartare using a hand or stand mixer. Whip them until stiff peak. Set aside.
In a medium sized bowl beat the egg yolks with 1 tsp sweetener until pale and foamy.
Add the melted butter and vanilla extract to the egg yolks and mix them gently on low speed.
Add the egg yolk mixture to the beaten egg whites, and using a spatula gently fold together until just combined.
Add CoreBake to the eggs and mix with the hand or stand mixer on low speed until it is well combined and no lumps left.
Spread the batter evenly into the prepared pan using a spatula.
Bake for 25 minutes in a preheated oven at 175 C until lightly golden and it springs back when pressed gently.
Once baked, place the pan on a wire rack and allow it to cool for a minute so.
Carefully but swiftly turn over it onto a clean kitchen towel or another large piece of parchment paper. Peel off the parchment that the cake was baked in, then gently roll it into a reasonably tight log and incorporating the kitchen towel or parchment as you are rolling.
Let the cake cool completely in this rolled shape with the seam side facing down.
Make the filling: Beat the butter with the sweetener until creamy and fluffy.
In a separate bowl mix coconut cream, lemon juice and zest of lemon.
Mix in the dissolved gelatine.
Add the butter mixture and mix until creamy.
Unroll the cooled cake and spread the filling in a thin layer over the cake.
Gently but fairly tightly roll up the cake with the filling.
Transfer it to a serving plate and refrigerate for at least 2 hours before serving.