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This low-carb berry Swiss roll put me through my paces. It’s actually really tricky to create a keto cake that is flexible enough to roll without breaking.

The secret is the psyllium husk powder. This is why it is super important to use the powder instead of the whole husks. If you only have the husks, put them in your spice grinder or bullet blender and blitz them to powder.

The freeze-dried raspberries have a wonderful tang that is the perfect foil for the sweet mascarpone filling. Don’t worry if you can’t find any, just use one of the berry chia jam recipes here on the blog instead. You could also use fresh whole raspberries (not frozen as they would release excess juices).

Also, make sure that you use ground psyllium husks (psyllium husk powder) and not the whole psyllium husks. Although there are ready-made products you can buy, they are often too dense to use in low-carb baking. It's best if you make psyllium husk powder at home simply by powdering the whole husks in a food processor or a coffee grinder. Trust me, it makes a huge difference!

Patience and persistence is the key for this cake. And if it cracks? Just cover it with whipped cream, ha ha. Enjoy!

Love Nutella? Try our Keto Nutella Cake Roll! Just keep in mind the dough in our Nutella Cake Roll recipe is more dense so you may want to swap it for the dough in our Berry Swiss Roll recipe (below) for fluffier results.

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0 days, 1 hours, 0 minutes Hands-on 30 minutes Overall 1 hour 30 minutes Serving size 1 slice Allergy information for Low-Carb Raspberry Swiss Roll ✔ Gluten free ✔ Dairy free ✔ Nightshade free ✔ Pork free ✔ Avocado free ✔ Coconut free ✔ Fish free ✔ Shellfish free Pescatarian Vegetarian Notes Recipe can be made dairy-free or coconut-free. Print Recipe Download Recipe

Nutritional values (per serving, 1 slice)

Net carbs 3.2 grams Protein 6.7 grams Fat 18.3 grams Calories 207 kcal Calories from carbs 6%, protein 13%, fat 81% Total carbs 6.8 grams Fiber 3.6 grams Sugars 2.4 grams Saturated fat 7.4 grams Sodium 62 mg ( 3 % RDA ) Magnesium 39 mg ( 10 % RDA ) Potassium 148 mg ( 7 % EMR )

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Naomi Sherman Creator of NaomiShermanFoodCreative.com Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling. An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born. More posts by Naomi Sherman