Low Carb Jelly Roll with Meyer Lemon Curd and Sweet Vanilla Cream
*can be made Paleo substituting coconut cream for whipping cream and coconut oil for butter
Needed: Jellyroll pan, unbleached parchment sheet (to line pan), large mixer (I use a Kitchen Aid)
Preheat Oven to 350 degrees
Prep Time: 30 minutes
Bake Time: 12-15 minutes
Jelly Roll Ingredients:
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5 eggs, room temperature, separated 1 tsp. ground vanilla bean
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1/2 tsp. sea salt, finely ground
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1 tsp. baking powder
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1/4 cup granulated monk fruit with erythritol (I prefer Lakanto or Swerve)
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1/4 cup local honey
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2/3 cup Paleo flour (I prefer Bobʼs Redmill)
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Powdered erythritol (Lakanto or Swerve) for sprinkling (approx. 1 Tbsp)
Sweet Vanilla Cream Ingredients
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16 ozs raw (if available) heavy whipping cream
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3 tablespoons grade B maple syrup
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1/2 teaspoon ground vanilla bean
Directions:
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Beat egg yolks and vanilla until pale yellow and set aside
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Beat egg whites until soft peaks form
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Add sweeteners and continue beating until stiff but not dry
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Fold yolk mixture into whites
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Sift remaining ingredients (flour, salt and baking powder) over egg mixture
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Fold ingredients together until incorporated, but still fluffy. Do not overmix
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Place parchment sheet onto jelly roll pan (or lightly grease sheet using butter, ghee or coconut oil) *
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Pour batter onto jelly roll pan
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Bake for 12-15 minutes
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Allow to sit for 5 minutes
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Cool for 15 minutes on baking rack (keep parchment on bottom of cake)
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Roll up using rolling pin
13. Prepare remaining ingredients for filling
Directions for Sweet Cream:
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Combine ingredients in Vita mix or other high-speed blender.
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Blend on high until whipped, approximately 10 seconds
Directions for Lemon Curd:
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see recipe
14. unroll when fillings are ready
15. Spread filling one at a time (lemon curd, then sweet cream) spread the entire width (short side of
jellyroll).
16. Spread filling lengthwise and stop 1-2 inches from end (see photo)
17. Roll tightly but gently
18. Place on a platter, using large spatula
19. Sprinkle with powdered erythritol ~Swerve or Lakanto
20. Top with remaining lemon zest
21. Slice into 1 inch slices and serve
