Egg Fast Banana Buttercream Roulade

Egg Fast Banana Buttercream Roulade

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Egg Fast Banana Buttercream Roulade is my little twist on having something sweet while on an egg fast!

It is amazing how many things you make with a bit of cream cheese and eggs!  Just add a few different spices for sweet or savoury, cook higher or lower in temperature brings off a different result.

I used some banana extract in this purely because I had some in the cupboard and it was the first thing I looked at.  My first idea was to use a concentrate of apple tea and cinnamon and make like a tea cake roulade.  There is an idea for another day, another egg fast.

Mad Creations Fried Eggs EGg Fast

I am on another Egg Fast and I have lost 600g in Day 1, so lets hope the roulade and waffles today have helped me lose a little more.  I am getting close to hitting a new milestone so I am super keen for this fast to get me there.

Tomorrow I think it is going to be a more eggy and less cheesy day!  Let’s see!  Stay tuned for another post tomorrow and Pin or Yum below and drop me what you think of this little mix!

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Egg Fast Banana Buttercream Roulade

Simple and a little bit tasty while on the Egg Fast
Prep Time: 8 minutes
Cook Time: 20 minutes
Resting Time: 30 minutes
Total Time: 28 minutes
Course: Breakfast Lunch or Dinner
Cuisine: Egg Fast, Ketogenic
Keyword: eggfast, keto diet
Recipe Category: Low Carb
Servings: 4 serves
Calories: 358kcal
Author: Megan



Banana Buttercream

  • 75 g butter
  • 65 g mascarpone
  • 10 g sweetener
  • 1/2 tsp banana extract you could change this for coffee, cinnamon, lemon or any extract you wish



  • Preheat oven to 160℃.  Prepare a 35 x 25cm glass or silicone baking tray with olive oil spray.
  • Add all ingredients to bowl and mix 15 seconds / speed 5 or until smooth (sometimes cream cheese is a bit hard)
  • Pour mix into prepares baking tray and cook for 20 minutes or until lightly firm and cooked through.
  • While the roulade is cooking prepare the buttercream.
  • Place all Buttercream ingredients into bowl and mix 15 seconds/speed 4.  Scrape bowl and repeat until you have a light fluffy blend.
  • Remove roulade from oven when cooked through with a lightly golden speckles on the top.
  • Cover the roulad with a piece of baking paper the same size, and roll gently into a roll with baking paper inside roll.  Leave to cool on workbench or thermomat for 1/2 hour.  
  • Spread with banana filling and roll.
  • Refrigerate for minimum 2 hours
  • Serve


You could flavour this filling with any kind of extract you like.  Can be frozen.


Serving: 1serve | Calories: 358kcal | Carbohydrates: 2g | Protein: 8g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 247mg | Sodium: 286mg | Potassium: 158mg | Sugar: 1g | Vitamin A: 25.4% | Calcium: 10.7% | Iron: 5.1%
Tried this recipe?Mention @meganellam or tag #madcreations!

Mad Creations Egg Fast Banana Buttercream Roulade

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