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lemon swiss roll

Lemon Swiss Roll

Course: Dessert
Cuisine: Low Carb
Keyword: coconut flour recipes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 slices
Calories: 220kcal
Author: Angela Coleby
A light low carb lemon swiss roll with a lemon cheesecake filling is a perfect spring cake.
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Cake Sponge

  • 6 medium eggs separated
  • cup coconut flour
  • ½ cup allulose or other low carb sweetener
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest


  • 8 oz cream cheese softened
  • ¼ cup allulose
  • 1 tablespoon lemon juice
  • ½ cup cream heavy/whipping


Make the Sponge

  • Preheat the oven to 180C/350F degrees
  • Grease and line a rectangle baking tin ( 9 x 13 inch, 22.9cm x 33cm) with parchment paper.
  • In a medium bowl, whisk the egg whites until stiff peaks form.
  • In another medium bowl, beat the egg yolks, lemon juice,lemon zest, vanilla and allulose together.
  • Add the coconut flour, baking powder and salt. Mix well until smooth.
  • Gently fold in the egg whites until you have a light batter. Don’t overwork folding the egg whites in.
  • Pour the cake batter into the baking tin and smooth evenly.
  • Bake for 15-20 minutes until firm.
  • Remove the baking tin from the oven and allow to cool for 5 minutes.
  • Put a large piece of parchment paper on your countertop and place the baking tin on the parchment paper, sponge facing down. Remove the tin from the sponge.
  • Using the parchment paper on the top of the sponge, gently roll up the cake. This is to keep the sponge in the correct shape before adding the filling.
  • Set aside to cool.

Make the Filling

  • Whisk the cream cheese in a medium bowl until smooth.
  • Add the lemon juice, allulose and the cream. Continue to whisk until the mixture is smooth and thick enough to spread.


  • Gently unroll the cake, remove the top layer of parchment paper and spread the cream cheese filling over the sponge evenly.
  • Using the outer layer of parchment paper roll up the sponge again.
  • Trim the edges for a neater sponge.
  • Decorate as you wish with cream, blueberries and lemon slices (optional)
  • Slice, eat and enjoy!


Makes 8 slices at 3g net carbs per slice.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information


Serving: 1slice | Calories: 220kcal | Carbohydrates: 5g | Protein: 7g | Fat: 19g | Fiber: 2g