Remember the raspberry jam for the cookies? Well, needed to use it up (had to make a bit more for this recipe too, but did use up what was left from cookies too). So, what came to mind was a jelly roll. During the holidays, I often make a pumpkin roll, so that is where I started. I converted my old gluten-free recipe to be more keto friendly. It was a success, and on top of that, if you roll up your left-over jelly roll in plastic wrap, it keeps pretty well, in the fridge, on drying out ever so slightly over the 3 days it lasted (had to invite people over to help hubby and eat it up). Also it freezes well.
This dessert is super yummy, but it is also a bit higher in carbs than some of the others, so be sure to build it into your daily count. Also, it is a bit more complex, requiring more steps than most. Feel free to short-cut if you have a great keto-friendly pre-made jam, as I mentioned before, this recipe came about because I made some for the thumbprint cookies.
This brings up a really good point. I recently talked with someone who was of the idea that if it is keto friendly you can eat all you want. While keto is all about eating until you feel satisfied, it isn’t about eating anything keto friendly until you are satisfied. Remember, fat makes us feel satisfied, and while all of the carb-junkie replacement recipes are pretty high in fat, the sweet ones still have some carbs in them. So, don’t sabotage yourself by eating only these foods. My recipes are meant to be eaten as part of your balanced keto lifestyle. The desserts should be a treat, but remember to count the carbs in your daily totals.
Disclaimers asside I hope you enjoy this recipe. I would love to hear from you in the comments below, if you have been trying my recipes. Also, would love any suggestions and tips you want to share from your keto experience.
It has come to my attention (getting lots of Facebook, text, and email responses) that the website makes it difficult to comment, especially from a smart phone, unless you are a Google+ member. I will be having my resident tech expert (yeah married me a software developer) take a look and see if he can figure out why some people are having this issue. So, hopefully in the next few days, we can get that resolved.
Remember you can click on the recipe name to be taken to a printer friendly version:
3/4 cup nut or seed flour
Preheat oven to 350° F. Prepare a sheet pan with well oiled parchment paper.
Separate eggs adding yolks to a medium bowl and whites into mixer with whisk attachment.
Set aside yolks and add cream of tartar to the egg whites (you get better structure to the whites if your eggs are at room temperature) and beat until stiff peaks form.
While cake is baking add water for the raspberry jam filling into a small saucepan. Heat on medium high until water is hot. Add berries and sweetener and mix well. Sprinkle gelatin and xanthan gum on top and heat and mix until dissolved and mixture thickens. Set aside to cool a little.
Meanwhile, in a small bowl add cream filling ingredients and mix well with a hand blender or mixer. Once cake and raspberry filling are cool to touch, spread the cream filling layer over the raspberry jam filling.