Low Carb Keto & Sugar Free Hazelnut Meringue Roulade. 1.2g net carb per slice. A real KETO showstopper that looks incredibly difficult but is actually incredibly easy.
Bored of cheesecake and sponge cakes? Tired of muffins and cupcakes? Fudge and brownies not cutting it? Looking for something that looks stunning, tastes amazing and doesn’t require a lot of time and effort? This roulade delivers on all counts.
This Low Carb Keto & Sugar Free Hazelnut Meringue Roulade is light, moist, crunchy, super flavourful and simply delicious.
If meringue intimidates you, don’t worry — this recipe is foolproof. Even if your meringue loses some height before baking, the finished roulade still turns out impressive. Follow the steps and you’ll have a beautiful dessert with minimal fuss.
How to Make Low Carb Keto & Sugar Free Hazelnut Meringue Roulade
A handful of simple ingredients creates this elegant dessert. With egg whites, cream, hazelnuts and hazelnut paste you’re almost there. The process is straightforward: whip the egg whites, fold in the nuts, bake, then spread the hazelnut cream and roll.
A couple of tips: don’t use salted nuts, and ensure the hazelnuts are roasted (or buy pre-roasted nuts with no added oils). Roasting enhances the flavour and gives the meringue its characteristic aroma.
High-quality hazelnuts make a noticeable difference. The famous Piedmont hazelnuts from Italy — often labelled Nocciole Piemonte, Trilobata or Tonda Gentile — are prized for their sweet, intense flavour. If you can source good roasted hazelnuts, your roulade will benefit greatly.
Choose the best nuts you can afford: better nuts equal better flavour and texture. Once you try superior hazelnuts, the improvement is unmistakable.
If you want a luxurious, yet easy and light dessert, make this Low Carb Keto & Sugar Free Hazelnut Meringue Roulade. It’s indulgent without being heavy, and it’s perfect for special occasions or when you want something a little different.
Enjoy!
- 3 large egg whites (110g)
- 100g Sukrin icing ‘sugar’, plus 1 tsp for dusting
- 1/4 tsp cream of tartar (or 1/4 tsp apple cider vinegar)
- 1/4 tsp vanilla extract
- 40g roasted and chopped Piedmont hazelnuts (or a good quality roasted hazelnut)
- 220g double cream
- 60g unsweetened hazelnut paste (butter)
- 1 tsp unsweetened cocoa powder
- Preheat oven to 170°C fan (190°C static).
- Whisk room-temperature egg whites until foamy. Gradually add 70g Sukrin icing ‘sugar’ in two additions, then add the cream of tartar and vanilla. Whip until glossy stiff peaks form.
- Gently fold in the chopped roasted hazelnuts, taking care not to deflate the meringue.
- Spread the mixture onto a baking tray lined with non-stick paper or a silicone baking mat, forming an approximate 23cm x 34cm rectangle.
- Bake for 8 minutes, then reduce the oven to 140°C fan (160°C static) and bake another 8–10 minutes until lightly golden.
- Remove from the oven, invert the meringue onto a sheet of parchment paper, and leave to cool while you prepare the filling.
- Chill a mixing bowl, then whip the very cold double cream until firm peaks form.
- Mix the hazelnut paste with 30g Sukrin icing ‘sugar’, then fold it into the whipped cream until evenly combined.
- Spread the hazelnut cream over the cooled meringue and, using the parchment paper to help, roll from the short side to form a log.
- Combine 1 tsp Sukrin icing ‘sugar’ with 1 tsp cocoa powder and dust over the roulade through a small sieve.
- Refrigerate until ready to serve. Slice gently and serve chilled.
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