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 LCHF 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 nicely they smell!
So, what else to do but adapt the original nut roll recipe to become ketogenic 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.
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!
|Nutritional and medical disclaimer|
|Please note that I am not a nutritional or medical professional. I do not give out any medical advice. I only share my own experience on this blog and encourage you to consult with your doctor before starting any diet or exercise program. The nutritional information provided for my recipes is an estimate. Please calculate nutritional information on your own before relying on them. None of the recipes I post are meant to be used by any specific clinical population. The ingredients in my recipes do not affect my glucose levels or cause any allergic reactions to me. You should use my recipes and shared experience at your discretion. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained on this website.|