Description
A soft and elegant sugar-free lemon cream roll with fluffy sponge cake, tangy homemade lemon curd, and light whipped cream filling. Refreshing, creamy, and perfect for spring or summer desserts.
Ingredients
4 large eggs
1/2 cup sugar-free sweetener
1 tbsp sugar-free maple syrup
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
Zest of 1 lemon
1/4 cup fresh lemon juice
2 egg yolks
2 tbsp butter
1/4 cup sugar-free sweetener
1 cup heavy cream
2 tbsp powdered sugar-free sweetener
1/2 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
2. Beat eggs and sugar-free sweetener until pale, fluffy, and tripled in volume.
3. Mix in maple syrup, vanilla extract, and lemon zest.
4. Fold in flour, baking powder, and salt gently until combined.
5. Spread batter evenly into prepared pan.
6. Bake for 10–12 minutes until lightly golden.
7. While warm, roll cake inside a clean towel and let cool completely.
8. For lemon curd, cook lemon juice, egg yolks, butter, and sweetener over low heat until thickened. Cool completely.
9. Whip heavy cream with powdered sweetener and vanilla until soft peaks form.
10. Unroll cooled cake, spread lemon curd and whipped cream evenly.
11. Roll cake tightly again and chill before slicing and serving.
Notes
Rolling the cake while warm helps prevent cracks.
Use fresh lemon juice for the brightest flavor.
Chill for at least 1 hour before slicing for cleaner cuts.
Dust with extra powdered sweetener before serving if desired.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 3g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 115mg