Our Lemon Twist Ketone Powder Sticks brightens this Swiss Roll cake adding the perfect amount of sweetness without added carbs and sugar. We love this in the afternoon with a spot of tea, or after dinner with a warm glass of almond milk.
Prep Time: 15 minutes
Cooking Time: 20 minutes
6 large eggs, separated
½ cup Keto-friendly sweetener (Any sugar free sweetener of your choice)
1 Real Ketones Lemon Twist Ketone Powder Stick
1 teaspoon baking powder
1 teaspoon pure vanilla extract
2 tablespoons fresh lemon juice
1 teaspoon fresh lemon zest
1/3 cup coconut flour
¼ teaspoon sea salt
8 ounces plain cream cheese
¼ cup Keto-friendly sweetener (Any sugar free sweetener of your choice)
1 Real Ketones Lemon Twist Powder Stick
Fresh lemon slices, seeds removed
Preheat your oven to 350 degrees Fahrenheit.
Grease a 9x13” baking dish and line with parchment paper.
Whisk egg whites in a bowl for a few minutes or until stiff peaks form.
In another bowl, beat the egg yolks, lemon juice, zest, vanilla extract, sweetener and Real Ketones Lemon Twist Ketone Powder Stick until well-combined.
Add in the coconut flour, baking powder and sea salt and mix until smooth.
Fold in the stiff egg whites until a batter has formed. Be careful not to overmix.
Pour into the baking dish and bake until firm, about 15-20 minutes.
Remove from the oven and allow to cool for at least 5 minutes before flipping the pan upside down onto a piece of parchment paper sprinkled with a bit of coconut flour. Peel off the top layer of parchment paper.
Whisk the filling ingredients together until very smooth. Spread ½ of it evenly on the sponge cake.
Carefully lift the edges of one end of the sponge cake and roll, peeling back the parchment paper as you roll, being careful not to break the cake.
Ice the roll with the remaining ½ of the filling and garnish with optional fresh lemon slices.
Serve between 8 and store any leftovers in the fridge for up to 1 week.
Net Carbs: 5