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.
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!
- 1 large egg yolk
- Using a stand mixer, mix together all the wet ingredients: Eggs, softened butter, and creamed cheese.
- Next, start mixing in the dry ingredients, one by one. Make sure everything is well incorporated before adding psyllium husks at the very end.
- In the end, the dough should be willing to knead and not too sticky.
- 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.
- Mix the ground walnuts with the rest of the erythritol.
- Bring the water to boil. Mix in lemon juice, rum, and vanilla extract.
- While the water mixture is still hot, pour it over the ground walnuts and mix well with a rubber spatula.
- Using a spatula, fold the egg white into the walnut mixture.
MAKING THE ACTUAL ROLL
- 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).
- 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!
- Roll out the dough, placed in between the foil sheets. Make it kind of square and as wide as the baking dish.
- Take the upper foil off, and flip the rolled out dough onto prepared parchment paper. Now pull the other sheet of foil off.
- 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.
- Lifting up the parchment paper, start making a roll (kind of like making maki sushi. 😉
- 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.
- Repeat with the other half of the dough and the rest of the filling.
- 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.
- 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!
- 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. 🙂