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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:

  • 5 eggs, room temperature, separated 1 tsp. ground vanilla bean

  • 1/2 tsp. sea salt, finely ground

  • 1 tsp. baking powder

  • 1/4 cup granulated monk fruit with erythritol (I prefer Lakanto or Swerve)

  • 1/4 cup local honey

  • 2/3 cup Paleo flour (I prefer Bobʼs Redmill)

  • Powdered erythritol (Lakanto or Swerve) for sprinkling (approx. 1 Tbsp)

Sweet Vanilla Cream Ingredients


  • 16 ozs raw (if available) heavy whipping cream

  • 3 tablespoons grade B maple syrup

  • 1/2 teaspoon ground vanilla bean



  1. Beat egg yolks and vanilla until pale yellow and set aside

  2. Beat egg whites until soft peaks form

  3. Add sweeteners and continue beating until stiff but not dry

  4. Fold yolk mixture into whites

  5. Sift remaining ingredients (flour, salt and baking powder) over egg mixture

  6. Fold ingredients together until incorporated, but still fluffy. Do not overmix

  7. Place parchment sheet onto jelly roll pan (or lightly grease sheet using butter, ghee or coconut oil) *

  8. Pour batter onto jelly roll pan

  9. Bake for 12-15 minutes

  10. Allow to sit for 5 minutes

  11. Cool for 15 minutes on baking rack (keep parchment on bottom of cake)

  12. Roll up using rolling pin

13. Prepare remaining ingredients for filling

Directions for Sweet Cream:

  • Combine ingredients in Vita mix or other high-speed blender. 

  • Blend on high until whipped, approximately 10 seconds

Directions for Lemon Curd:

  • 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


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

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