A light gingerbread Swiss roll that is full of flavour and easy to make. This healthier holiday cake — or any-time treat — is fluffy, spiced and delicious.
Baked with coconut flour and naturally gluten free, each slice has just 2g net carbs. The sponge is so light and tender that even friends who eat regular carbs won’t notice they’re enjoying a lower-carb dessert.
After a year of experimenting with roulades and rolled cakes, this gingerbread Swiss roll felt like the perfect recipe to share now.
The recipe uses whipped cream for the filling, but you can adapt it to your taste. A mix of cream cheese and whipped cream works well and holds its shape. Add any complementary flavour you like — lemon would be lovely, or a subtle chocolate addition if you prefer a richer roll.
While I photographed this cake, my cat Muffin popped by the window to investigate, so there’s a shot with her in the background. Don’t worry — she stayed well away from the cake.
This gingerbread sponge is light but firm, packed with warming spices that make it perfect for the holidays. If a cake could feel like a cosy, jumper-wrapped hug, this would be it.
Other holiday desserts
Yule Log
Cranberry Curd Tart
Cranberry Cake
Keto Christmas Cake
Gingerbread Swiss Roll Cake
Angela Coleby
Pin Recipe
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Ingredients
- 6 eggs, separated
- 1/3 cup coconut flour
- 1/2 cup monk fruit sweetener (low carb)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1/2 teaspoon allspice
Filling
- 1/2 cup whipped cream
- Cranberries to decorate (optional)
Instructions
- Preheat the oven to 180°C / 350°F.
- Grease and line a rectangular baking tin with parchment paper.
- Beat the egg whites until stiff peaks form.
- In another bowl, beat the egg yolks and sweetener together.
- Add the coconut flour, baking powder, salt, vanilla and all the spices. Mix well.
- Gently fold the beaten egg whites into the yolk mixture until combined.
- Pour the batter into the prepared tin and smooth the surface evenly.
- Bake for about 20 minutes, until the sponge is set and lightly golden.
- Remove from the oven and place the baked sponge on a clean piece of parchment paper.
- Using the top parchment (the one used for baking), gently roll the cake into a log. Allow it to cool slightly to help hold its shape before adding the filling.
- Allow the rolled sponge to cool completely.
- Whip the cream until stiff peaks form.
- Carefully unroll the cooled cake, remove the top parchment and spread the whipped cream evenly over the sponge.
- Re-roll the sponge using the outer parchment paper to guide it.
- Trim any excess and decorate as you wish. Slice and enjoy!
Notes
Nutritional info per slice (estimate): 86 Calories, 6g Fat, 4g Protein, 4g Total Carbs, 2g Fibre, 2g Net Carbs.
Net carbs = total carbs minus fibre. Carb totals exclude sugar alcohols.
Nutritional analysis is an estimate based on ingredient data and may vary with product brands and preparation methods.
Nutrition
Calories: 86kcal
Carbohydrates: 4 g
Protein: 4 g
Fat: 6 g
Fiber: 2 g
Net Carbohydrates: 2 g
The nutrition information shown is an estimate provided by an online nutrition calculator.