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What else to do but adapt the original nut roll recipe to become keto diet friendly? I’ve prepared walnut, hazelnut and coconut rolls. #keto #nutroll #ketogenic #recipe #ketodessert

Keto Nut Roll

4 min read

As a child, I wouldn’t always understand everyone’s obsession with nut rolls during certain holidays (Christmas and Easter, for example). Where I come from, walnut roll is a traditional dessert, and it usually contains raisins, which I’ve never really liked. What’s more, it would often come dry and kind of chewy. I actually liked it only on rare occasions when someone baked a roll, rich with nutty filling and without all those nasty raisins.

As I grew older, I discovered poppy-seed and cheese-tarragon rolls. Oh, how yummy these could be! Now, after a certain period living a keto/low-carb lifestyle, I’ve started missing these specific treats, especially during holidays. Religious or not, in this part of Europe everyone is either baking or buying these around Easter and Christmas (or just pretty much most of the time in rural areas). And how nice they smell!

So, what else to do but adapt the original nut roll recipe to become keto diet friendly? For starters, I’ve prepared walnut, hazelnut, and coconut rolls. The recipe that follows contains only walnuts, but you can always use any other nuts.

What else to do but adapt the original nut roll recipe to become keto diet friendly? I’ve prepared walnut, hazelnut and coconut rolls. #keto #nutroll #ketogenic #recipe #ketodessert

Related: What nuts to choose on Keto?

I’ll sure try making the poppy-seed and cheese-tarragon rolls in the future, that’s how much I like how the walnut recipe turned out. And, of course, a macadamia roll that should become a keto “best-seller” roll in no time.

The recipe is not the most simple one out there, mostly because the dough is not simple to roll out and kept together before placed in the baking pan. But when done, and especially the next day, all the possible dough frustration is long forgotten, and “I want more!” is all that’s left.

I definitely suggest you try going nuts with this one!

Keto LCHF Nut Roll

Keto Nut Roll

One piece comes out to be 160 Calories,

Fat: 12.6 g (of which Saturated: 2.6 g),
Total carbs: 6.1 g,
Fiber: 4.1 g,
Net Carbs: 2 g,
Protein: 6.2 g
4.6 from 5 votes
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 2 hours 15 minutes
Course: Dessert
Cuisine: Keto
Keyword: Keto, Low-Carb
Servings: 24 pieces
Calories: 160kcal



Walnut filling




  • Using a stand mixer, mix together all the wet ingredients: Eggs, softened butter, and creamed cheese.
    Keto LCHF Nut Roll
  • Next, start mixing in the dry ingredients, one by one. Make sure everything is well incorporated before adding psyllium husks at the very end.
    Keto LCHF Nut Roll
  • In the end, the dough should be willing to knead and not too sticky.
    Keto LCHF Nut Roll
  • Let the dough rest in a fridge for an hour.


  • Separate the egg white from the yolk. Beat the egg white with half of the erythritol until stiff peaks form.
  • Ground the walnuts in a food processor, but not too finely.
    Keto LCHF Nut Roll
  • Mix the ground walnuts with the rest of the erythritol.
    Keto LCHF Nut Roll
  • Bring the water to boil. Mix in lemon juice, rum, and vanilla extract.
    Keto LCHF Nut Roll
  • While the water mixture is still hot, pour it over the ground walnuts and mix well with a rubber spatula.
    Keto LCHF Nut Roll
  • Using a spatula, fold the egg white into the walnut mixture.


  • Preheat the oven to 360 °F.
  • Here comes the tricky part. When the dough has been sitting in the fridge for an hour, take it out and prepare it for rolling out. Prepare a large baking dish (or two smaller ones, approximately 11 x 3 inch).
    Keto LCHF Nut Roll
  • I split the dough in halves; It seems easier to form two smaller nut rolls.
  • Prepare two sheets of parchment paper, wide enough to fit the baking dishes (approx. 11 x 3 inch).
  • For each of the dough pieces, prepare two sheets of transparent kitchen nonstick foil. Line the first sheet on the parchment paper, place the dough on it, and cover it with the other sheet of foil.
    Note: I did this because I didn’t own a silicone roller at the time. And the dough does stick to the wooden one as well as to the parchment paper!
    Keto LCHF Nut Roll
  • Roll out the dough, placed in between the foil sheets. Make it kind of square and as wide as the baking dish.
    Keto LCHF Nut Roll
  • Take the upper foil off, and flip the rolled out dough onto prepared parchment paper. Now pull the other sheet of foil off.
    Keto LCHF Nut Roll
  • Spread half of the filling, covering 4/5 of the rolled out dough. Don’t press down too hard, for the dough might stick to the parchment paper.
    Keto LCHF Nut Roll
  • Lifting up the parchment paper, start making a roll (kind of like making maki sushi. 😉
    Keto LCHF Nut Roll
  • When done, lift the nut roll together with the parchment paper, and place it into the baking pan. Be careful, as the roll may break quite easily.
    Keto LCHF Nut Roll
  • Repeat with the other half of the dough and the rest of the filling.
    Keto LCHF Nut Roll
  • Bake for 40 - 45 minutes altogether. After 20 minutes, take the rolls out and gently cover them with egg yolk. Return them to the oven.
    Keto LCHF Nut Roll
  • When done baking, leave the rolls inside the oven to cool down. The texture and the taste will be best the next day, so prepare in advance. Enjoy!
    Keto LCHF Nut Roll
  • If you wish, use any other type of nuts instead of walnuts. You can see three different rolls in this picture, some with double amount of filling to suit the taste of a family member. 🙂
    Keto LCHF Nut Roll


Calories: 160kcal
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What else to do but adapt the original nut roll recipe to become keto diet friendly? I’ve prepared walnut, hazelnut and coconut rolls. #keto #nutroll #ketogenic #recipe #ketodessert

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  1. I made a similar nut roll based on my husbands heritage from Hungary. I’m trying a poppy seed version for him. I enjoy raisins but too high carbs :(. I’m trying SF dried cranberries and a drizzle of chocolate glaze. Happy holidays!

  2. Will definitely try this as I was used to making potica before Keto. I would say that some xanthan gum will help with the elasticity that gluten gives. Also to anyone reading this. Nut roll dough no matter gluten free or not is always delicate. Never fear the cracks, the beauty is inside beyond the cracks.

  3. What size baking pans did you use?

  4. This sounds delicious! While not something my Mom ever made in our French Irish Canadian household growing up, it is something I will definitely try. And it’s keto, bonus! Thanks so much for all of your amazing recipes!

    • My Sweet Keto

      Wow, now that sounds like an interestingly delicious household!
      Yeah, I think nut rolls are more eastern Europe thingy. Something grandmothers bake in wintertime, especially holidays. Time-consuming but delicious!

  5. Hi!!
    Is the temp supposed to be 360, or was that a slip of the fingers?

  6. Robyn Larson

    Thank you so much for this. Both my grandmother and Mom tight me how to make the original nut roll (potica). After they passed, I have made every year until I went KETO. Now I can start again. My suggestion to you is, try, strawberry cream cheese, raspberry cream cheese, blueberry, lemon, and chocolate. All are really great, especially for those who don’t all like the nuts. Have fun.

    • My Sweet Keto

      Hi, Robyn!
      I’m so happy if you’re going to find this recipe useful on your keto journey. Admittedly, it is one of the more “effortful” recipes on the site, especially when it comes to rolling the all gluten-free dough whose main desire is to fall apart. 😉 But when it comes out of the oven, I completely forget about the previous efforts and frustrations.

      And thank you for the suggestions! These all sound delicious and worth a try!
      All the best!

  7. I love it, taste so good!!!!

  8. Could Pecans be substituted for the walnuts. Allergic to walnuts!

  9. Thank you for solving a big problem – making a keto wallnut roll.
    We ahve a problem making the dough. It appears to be too soft and we cannot knead it.
    Is there something we can add to it to harden it some?

    • Hi, Frank.

      Thank you for the question. I hear you, this dough is very delicate to make and keep it together while making the roll, and I think that you’ve got to be a big walnut roll lover to have the patience for it! 😉 I certainly am, so I manage to make it every now and then despite the challenge. I do notice that sometimes even a slight change in the amount of dry or wet ingredients makes the dough more difficult to make. I suggest using a tiny bit less butter or/and adding more almond flour if it is too soft to knead. Hope this helps.
      Good luck! 🙂

      • Thank you for your reply.
        Before receiving your reply, we put the dough in the fridge and after an hour it was still too soft and sticky. We left the dough in the fridge overnight. In the morning it was much harder and usable. It is a fragile dough.
        We did have to make some changes though. We used a packet of cream cheese (250gm), a packet of almond meal (150gm) – not almond flour and not finely ground almonds. These amounts may have made a difference. But in the future, with your suggestion, we know what to do.
        We also placed the dough on baking paper to roll it out. It had to be done very carefully oiling the roller. Then we had to use the baking paper to lift the dough end and fold slowly until it was completely rolled. We had to lift the complete roll by the baking paper, otherwise it would have broken.
        Now that it has completed baking, it looks beautiful – better than any other roll we baked.
        Is there a special reason for leaving the roll in the oven to cool? Is the door left closed?

        • Dear Frank. I am happy it worked out well for you. Slight adjustments are sometimes necessary if only because various brands of supposedly the same ingredients have different properties. As for leaving the roll in the oven, it is not a necessary step. I found it OK to let some more cooking go on after baking. But since everybody’s oven cools in a different tempo, I’d say, I should probably edit that step.

          • Thank you so much for your help.
            Just one minor other point. When the roll finished baking, it has a large crack along the top about 10 cm long and 5mm wide. I do not see this on your photos.
            I notice that there is some baking powder in the recipe, could it be that the dough wants to rise some but due to the lack of elasticity it just cracks?
            This last bit of help would be greatly appreciated.

          • I agree with you. On the other hand, I see cracks as something that tells me the baked good is not an industrial, technically perfect product. I know that a lot of professional bakers will disagree. But cracky baked goods remind me of childhood. Mine sometimes crack as well. Might be due to differences in temperature that makes the roll rise too quickly at some point but not always. And I’d rather have gluten-free than crack-free nut roll. 🙂

  10. wow….. ahah. this thing is madness, i will try soon ,

    thanks a lot for your website in general. I’m in keto since aug. 2016 for medical reason (but i’m on fire since keto) and some days, i need an evil sweet keto dessert. your website is very useful for that, so thanks for real.

    and today i see that we can convert the recipies in metric format ???? great, i didn’t notice before !

    • My Sweet Keto

      Thanks, Jules! I’m glad you’ve found the recipes useful and helpful. 🙂
      Wish you all the best!

  11. The recipe reads fantastic, I’ll definitely give it a try.
    One information is missing though (or I’m just too stupid to read…): How much water do you need for the filling?

    Love the website btw!!

    • My Sweet Keto

      Oops! Thank you so much!
      It was obviously my mistake, no stupidity detected on your end. 😉

      Hope your roll turns out delicious! 🙂

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