Experience the perfect harmony of tender vanilla sponge cake wrapped around creamy raspberry ice cream in this revolutionary keto-friendly Swiss roll. This isn't just another dessert recipe—it's your ticket to creating bakery-quality elegance in your own kitchen, proving that following a ketogenic lifestyle never means compromising on the indulgent treats you love.
What Makes This Recipe Special
- • No-Machine Ice Cream Magic: Creates perfectly smooth, creamy ice cream without any special equipment - just your mixer and some patience
- • Foolproof Rolling Technique: The tea towel method ensures your cake rolls perfectly every time, even for beginners
- • Make-Ahead Friendly: Actually improves overnight as flavors meld and textures set to perfection
- • Triple Dietary Win: Simultaneously keto, gluten-free, and sugar-free without compromising on taste or texture
Ingredients
For the Vanilla Sponge Cake
- 6 large eggs, separated into 2 bowls (room temperature for best results)
- 100g almond flour, very fine grind, sifted
- 6g (1 tsp) pure vanilla extract
- 3g (1/2 tsp) salt, very fine grind
- 1 tsp baking powder
- 1 tsp fresh lemon juice
- 60g monk fruit sweetener, ground to confectionery powder
For the Raspberry Ice Cream Filling
- 500g (2 cups) heavy whipping cream, cold
- 240g sugar-free sweetened condensed milk (room temperature)
- 240g (1 cup) seedless raspberry jam, room temperature
- Optional: 2-3 drops red gel food coloring
Detailed Instructions
Preparation Phase
- Prepare your sugar-free sweetened condensed milk and seedless raspberry jam 1-2 days ahead, allowing them to come to room temperature before assembly day.
- Preheat your oven to 180°C (360°F) and line a 30cm x 42cm (12" x 17") baking sheet with parchment paper, ensuring corners are well-fitted.
Creating the Perfect Sponge
- Combine room temperature egg yolks, vanilla extract, salt, and lemon zest in a large mixing bowl. Whisk vigorously until the mixture becomes pale and slightly thickened - this creates the foundation for your tender cake.
- Position a fine mesh sieve over your egg yolk mixture. Add almond flour and baking powder to the sieve, then gently whisk through to sift directly into the bowl. This prevents lumps and ensures even distribution. Fold gently to combine, then set aside.
- Whip egg whites and lemon juice in your stand mixer bowl. Begin on low speed until frothy and doubled in volume - you'll see the transformation from clear liquid to white foam.
- Add the powdered monk fruit sweetener gradually, one tablespoon at a time, while continuing to whip. Increase speed to medium-high and whip until stiff, glossy peaks form.
- Fold one generous scoop of whipped whites vigorously into the yolk mixture to lighten the base. Pour this lightened mixture back into the bowl with remaining whites.
- Combine gently using a balloon whisk or rubber spatula, folding from bottom to top while rotating the bowl. Stop as soon as no white streaks remain.
Baking and Rolling
- Pour batter onto prepared baking sheet, using an offset spatula to spread evenly to all corners. Give the pan several sharp taps to release air bubbles.
- Bake in the center rack for exactly 10 minutes. The cake should spring back lightly when touched and just begin to pull away from edges.
- Flip the hot cake immediately onto a clean tea towel placed over a cooling rack. Carefully peel away parchment paper.
- Roll the warm cake starting from one short end, using the tea towel to guide into a loose roll. Cool completely to room temperature.
Crafting No-Churn Ice Cream
- Whip cold heavy cream and vanilla to soft peaks in a spotlessly clean bowl - just until it holds its shape when lifted.
- Add room temperature sweetened condensed milk and raspberry jam to the whipped cream. Add food coloring if desired.
- Combine on low speed just until mixed and mixture holds soft peaks. Stop immediately when ingredients are incorporated.
- Refrigerate while your cake finishes cooling, allowing flavors to meld.
Final Assembly
- Unroll the cooled cake gently, using forks or a bench scraper to hold edges open.
- Spread chilled ice cream mixture evenly over entire surface, leaving a 1/2-inch border.
- Re-roll carefully using the tea towel for guidance, applying gentle, even pressure.
- Wrap first in parchment paper, then plastic wrap, sealing completely. Refrigerate minimum 4 hours, preferably overnight.
Chef's Tips for Success
- • Room temperature eggs separate more easily and create better volume when whipped. Take eggs out 1-2 hours before baking.
- • Sift almond flour twice if it seems coarse - lumps will create an uneven cake texture that's difficult to roll.
- • The tea towel rolling method is foolproof - the fabric prevents sticking while guiding the cake into perfect spirals without cracking.
- • Don't skip the overnight chill - this allows the ice cream to set properly and prevents filling from oozing when sliced.
- • Slice with a sharp, thin knife dipped in warm water between cuts for clean, professional-looking portions.
Nutritional Benefits
Lower carbs than traditional Swiss rolls - at just 3.6g net carbs per slice versus 25-30g in conventional versions. Healthy fats from almond flour and cream support sustained energy and satisfaction without blood sugar spikes. High-quality protein from eggs provides essential amino acids for muscle maintenance and satiety. No artificial preservatives or additives - every ingredient serves a purpose in creating exceptional taste and texture. Antioxidants from raspberries deliver vitamin C and anthocyanins for immune support and cellular protection.
Storage and Serving
Refrigerate wrapped Swiss roll for up to 5 days, though texture and flavor are best within 3 days. For longer storage, slice and freeze individual portions in airtight containers with parchment between slices - frozen slices keep for up to 3 months. Serve chilled, allowing frozen slices to thaw 10-15 minutes at room temperature for optimal texture. The ice cream filling maintains its creamy consistency even when cold, making this perfect for make-ahead entertaining.
Final Thoughts
This Raspberry Ice Cream Swiss Roll proves that following a ketogenic lifestyle doesn't mean sacrificing the desserts you love - it means discovering better versions. The combination of light, vanilla-scented sponge and creamy raspberry filling creates layers of flavor that develop beautifully over time. What I love most about this recipe is how it transforms your kitchen into a boutique bakery. The rolling technique, once mastered, becomes second nature, and you'll find yourself making variations throughout the seasons. Every slice delivers the satisfaction of traditional Swiss roll with the clean energy that comes from quality, whole food ingredients.
FAQ Section
Coconut flour absorbs much more liquid than almond flour. If substituting, use only 1/3 the amount (about 33g) and add an extra egg to maintain proper texture. The cake will have a slightly different flavor profile but will still roll beautifully.
Cracks usually indicate the cake was overbaked or cooled too quickly. If this happens, brush the surface lightly with warm water and roll very gently. Minor cracks often disappear overnight as moisture redistributes.
Absolutely! Use a hand mixer for whipping egg whites - it just takes a few minutes longer. The key is achieving stiff peaks that hold their shape when the beaters are lifted.
Stop when the mixture holds soft peaks and looks smooth. Overwhipped cream becomes grainy and buttery. If you accidentally overwhip, fold in a tablespoon of cold cream to smooth it out.
Yes, but thaw completely and drain excess liquid first. The jam consistency should be thick enough to spread without running off the cake. If too thin, simmer briefly to reduce moisture.
Use a sharp, thin knife dipped in warm water between each cut. Wipe the blade clean between slices. This prevents the ice cream from sticking and creates professional-looking portions.
The filling firms significantly during the overnight chill. If it seems very soft after mixing, refrigerate for 30 minutes before spreading on the cake. The cold helps it hold its shape better.
Definitely! Replace raspberry jam with any sugar-free preserve or add extracts like lemon, almond, or mint. Keep the total liquid volume similar to maintain proper consistency.
Glossary of Key Terms
Sweetener ground to a fine, powdery consistency similar to powdered sugar, essential for achieving smooth meringue without grittiness.
A gentle mixing method using a spatula to combine ingredients by cutting down through the mixture and lifting up, preserving air bubbles in delicate batters.
Acts as an acid stabilizer, helping proteins coagulate more effectively and creating more stable, longer-lasting peaks in meringue.
A method creating frozen dessert without an ice cream machine by incorporating air through whipping and using condensed milk for smooth texture.
Allows for better emulsification and volume in batters, particularly important for eggs which whip to greater heights when not cold.
Removes lumps and aerates the flour, preventing dense spots in the finished cake and ensuring smooth, even texture.
Soft peaks droop slightly when whisk is lifted; stiff peaks stand straight up, indicating proper protein structure for stable meringue.
A method of rolling sponge cakes while warm to prevent cracking, using a tea towel to guide the shape and maintain flexibility.
Using a clean kitchen towel to support and guide cake rolling, preventing tears while the cake maintains flexibility from residual heat.
Adding a small amount of whipped whites to heavier mixture first, lightening it before folding in remaining whites to prevent deflation.
Signs like springy texture when touched, edges pulling slightly from pan sides, and golden color indicating proper baking without overbaking.
Let's Connect!
I'm absolutely thrilled when I see your beautiful Swiss roll creations! There's something so satisfying about mastering this technique and watching it become effortless with practice. Have you tried any flavor variations, or do you have questions about perfecting your rolling technique?
I'd love to see your gorgeous pink spirals and hear about your family's reactions when you serve this show-stopping dessert. Please share your photos and stories over on my Pinterest channel - seeing your success stories truly makes my day and inspires other home bakers to try new techniques.
Keep rolling, keep creating, and remember that every expert baker started with their first attempt. Your perfect Swiss roll is just one batch away!