Egg Fast Mascarpone Roll

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3.50 from 137 votes

Egg Fast Mascarpone Roll

45 minutes
Calories 150kcal


  • 2 large eggs
  • 2 ounces cream cheese
  • 1/4 teaspoon cream of tartar
  • 1 tablespoon erythritol (powdered)
  • 1 ounce mascarpone
  • 2 tablespoons butter (powdered)
  • 1/8 teaspoon ceylon cinnamon
  • 1/8 teaspoon stevia extract (powdered)
  • 1/2 tablespoon caramel syrup (powdered)


  • Preheat the oven to 300°F (150°C).
  • Prepare a baking sheet, covered with parchment paper and greased a little.
  • Separate the egg whites from the yolks.
  • Beat the whites until fluffy.
  • Add cream of tartar and beat until stiff.
  • Using an electric hand mixer, mix together egg yolks, erythritol, and cream cheese, until pale yellow and doubled in size.
  • Fold the whites into the yolk cream cheese mixture.
  • Use a spatula and do this gently.
  • Pour the batter onto the baking sheet, forming a rectangle shape.
  • Flatten out the batter, using a spatula.
  • Bake for approx.
  • 35 minutes.
  • Don't over bake or the roll will break.
  • Take the baked batter out of the oven and fold it into a roll, together with the parchment paper.
  • Let it sit like that until it cools down.


Calories: 150kcal

Originally posted 2019-02-20 18:29:18.

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