summer roulade with prosciutto (#ketofriendly)

After couple weeks of absence that was a mix of several different factors (including having way too much on my plate) I’m coming back, hopefully with more then only one recipe. This time it’s keto friendly Summer roulade made with lots of green stuff and prosciutto. Seems complicated but in fact is very easy to make. It’s fancy enough to be served on Summer garden party you might be having in near future or if you wish, you can make it for your lunch or breakfast. Or it may be a part of your weekend breakfast feast in the garden.

I planned to make it using plenty of rocket – more bitter and mustardy in flavour, but ended up getting a bag of spinach from my first this season veggie box, so used spinach instead. Next time though I will use rocket leaves that has spicy, peppery flavour that will perfectly contrast to gentle taste of prosciutto. So if you decide to make this roulade, feel free to try different kind of green leaves, although I believe that rocket will be delicious.

Also you can choose from various cream cheese flavours: with herbs, garlic or chives will work as good. Choose the one you like the most or stay with plain, non flavoured cream cheese. If you have fresh herbs you love, do not hasitate and also add them to the green layer.

The same with cheddar – stronger one you choose more flavour you will add to your final roulade.

I like this kind of recipes – they give you variety of choices, depending what’s available for you. You can prepare lots of different options based on one basic recipe and experiment with colours and flavours. If you’re on a ketogenic diet that’s a great opportunity to add some variety to your meal options. You can choose from all the keto foods and try different combinations of ingredients, so you will never get bored with what you eat.

To make your job easier you can simply buy a box of egg whites if they are available where you live. Egg whites can be easily freeze, so if you buy a box of 15 egg whites and use half of it, just pop it into the freezer and keep for another time.

Experiment with fresh seasonal veggies and green leaves, don’t be afraid to add different spices or fresh herbs. Start with simple recipe and have fun with using other ingredients that you really like.

summer roulade with prosciutto


  • 6 egg whites
  • pinch of salt
  • 1 medium courgette
  • 2 handfuls finely grated cheddar of your choice
  • spinach or rocket
  • about 10 slices of prosciutto
  • about 200 g cream cheese of your choice


Start from grating courgette, do it quite finely. Leave it for couple minutes and then squeeze the juice. Do it thoroughly – more juice will remain more wet become after baking, so try to squeeze all the liquid.

Heat the oven to 160-170°C. Prepare large baking tray (I’ve used size 34x40cm) and place a large piece of baking paper, smear it with coconut oil or oil spray to make sure that roulade won’t stick.

In the meantime beat the egg whites with a pinch of salt until stiff peaks. I use handheld mixer. Start with lower speed and tilt the bowl slightly, to make sure that nothing will remain on the bottom. Then I switch the speed higher and beat until I get nice, white foam and stiff peaks.

When egg whites are ready, start adding grated courgette, combine with egg whites using a spatula and folding motion. Add finely grated cheddar. Place the whites on the baking tray and using spatula form into rectangular shape. Try to maker nice and even surface. Place in the oven and bake for about 20 minutes. It should become slightly golden on top. Don’t bake it for too long, when it get dry it will be breaking and you won’t be able to roll it. Although courgette has lots of juice even though squeezed so it will remain quite soft and kind of wet. It’s going to rise and then deflate after taking out of the oven, that’s completely normal, so don’t worry if it happens to you.

After baking immediately take it out of the oven, leave to cool down completely. Next step is to spread all over an even layer of cream cheese. Place all of your prosciutto on top and finish with spinach leaves.

Now roll it gently into roulade, quite tightly with attention not to make holes in it while removing baking paper. Cover it with baking paper or cling film and let it set in the fridge ideally for couple hours.

Cut in thick slices and serve.

dark forest fruit meringue roulade

I hope that your Christmas days passed in a warm and cheerful atmosphere, despite all this year’s confusion. I have to admit that this year I allowed myself to eat everything I wanted during the holidays, and I ate much too much. But because we spent these Christmas among a group of friends who cook and bake gloriously, the table was full of delicious home-made food. All of this not only looked beautiful, it tasted wonderful, so it was hard to resist and not to try. So we barely could roll back to our flat with our bellies full of goodness. I think I never ate so many cakes like this year 🙂
So I decided to share with you my first meringue roulade I made couple years ago. Meringue Is one of my favorite desserts, together with mascarpone, whipped cream and forest fruits it tastes like heaven. It will be a great new year recipe. If you’re also a fan of meringue but you have problems baking traditional pavlova, you should definitely try this roulade. It’s not as difficult as I thought it will be, and I’m quite impatient, and more complicated recipes are stressing me out.

But this one looks pretty cool and even if it’s not perfect you can easily decorate it with some fresh fruits and it will immediately look great!

One thing I regret is that I didn’t figure out how to make a keto meringue yet. Once I tried to bake it with xylitol, but it didn’t came out as expected, and I got discouraged.

Well I give myself permission to eat some more cakes and other goodies until New Year, and I’m coming back to my usual food rituals. I have to say I miss a little bit my morning fried eggs with bunch of salad or my bulletproof turmeric latte. But until then lets try one more delicious, naughty meringue.

dark forest fruit meringue roulade


  •  4 small eggs or 3 large ones
  • 120 g of fine baking sugar
  • pinch of salt
  • 1 tsp of potato starch for meringue and 1 tsp for fruit compot
  • 250g mascarpone
  • 284ml whipping cream
  • powdered sugar – for whipped cream and for decoration
  • 450 g of frozen forest fruit
  • 2 tsp of lemon juice


Separate the yolks from the whites very carefully, placing the whites in a clean bowl. Add a pinch of salt and start mixing from low speed (then you will be sure that all the whites willbeat and nothing will remain on the bottom), after a minute or two, go to the higher speed. Beat until you get nice stiff peaks. Then add bit by bit fine baking sugar and a teaspoon of potato flour. The whites should become thick, white as fresh snow and shiny.

Heat the oven to 180ºC.

Spread the baking paper on a large baking tray. It is best to use a spatula to spread the whites in the form of a rectangle over the entire surface of the sheet. Place it in the oven and bake for about 15 minutes. After this time, I turned off the oven and left the meringue inside for an additional 10 minutes.

Sprinkle a clean kitchen cloth evenly with powdered sugar. Take the meringue out of the oven and turn it upside down (don’t worry, it sticks to the paper quite well) and put it on a cloth. Then gently remove the paper on which the meringue was baked. In my opinion, this is the most difficult part – remove the paper so as not to tear the meringue (it is soft and sticky). Set aside the meringue to cool and start preparing the filling.

Boil the frozen fruit with a little bit of powdered sugar and lemon juice. The fruits should be sour. Then mix a teaspoon of potato starch in a little water and pour it into the fruit, mix it quickly and remove it from the heat when it thickens. Set aside to cool.

Whip the cream with powdered sugar until stiff. Add as much sugar as you like. I added about 2 tbsp. If you prefer more or less sweet, add more or less sugar. Add the mascarpone to the whipped cream and beat it briefly. If necessary, add a little more sugar.

Spread the cooled down frużelina on the surface of the meringue, leaving a margin on the shorter sides. Then spread the cream, also leaving a little margin. Now it only remains to roll up the roulade. Using the cloth, slowly roll it along its long side (the roulade will be shorter, but thicker).

Put the roulade in the fridge for at least two hours to let it set. It will be much easier to portion. Before serving, sprinkle with powdered sugar. Keep it in the fridge for up to 2 days.