I have had all sorts of rolls in my life, and made quite a few over the past 15 years. My favourite of all times was one filled with Turkish delight, but I don’t think I can find any sugar free Turkish delight to fit my low carb lifestyle. On the other hand my hubby’s favourite roll is the one made with poppy seeds filling and that one can be homemade with sweetener. I finally decided to give it a try and it turned up to be a tender, soft, sweet cake swirled with a sugar free, creamy, homemade poppy seed filling.
I’ve replaced all the non Keto ingredients, added a few extra to preserve its fluffiness and taste and I actually got one good low carb substitute for my famous poppy seed roll.
For the cake dough
- 1 scoop (38g) Whey Protein
- 1 tablespoon Xanthan gum (25g)
- 2 1/2 cups Ground Almond Flour (230 g)
- 6 tablespoons Erythritol (120g)
- 3 large Eggs (separated)
- 1/2 teaspoon salt
- 2 1/2 teaspoons Baking Powder
- 1 tablespoons Psyllium Husk powder or 1 tablespoon of Golden Flaxseeds (Linseed)
- 1/2 cup almond milk
- 50 grams unsalted butter – melted
- 1/4 tsp lemon zest
- 1 teaspoon vanilla extract
- 4 tablespoons Soured cream
- 4 tablespoons lukewarm water
- 1 teaspoon honey
- 1 tablespoon Nutritional Yeast
- 1 tablespoon coconut oil ( to brush the rolls)
For the filling
250 g poppy seeds (or walnuts)
80 ml almond milk ( 2/3 cup) (not required if walnuts are used)
1 teaspoon pure vanilla extract
1/2 cup Erythritol (5 tablespoons or 100 g)
1 tablespoon melted butter
Prepare the poppy seed filling
Place poppy seeds (or walnuts) into a food processor and process until seeds are finely ground.
Mix poppy seeds with 1/2 cup Erythritol or your sweetener of choice, melted butter, 1 teaspoon pure vanilla extract and almond milk in a microwavable bowl; stir to combine. Microwave for 2 minute. Cover poppy seed filling and let it cool until the roll dough is ready.
For the roll dough
1. Preheat oven to 175 degrees C ( 350 degrees F). Line with parchment paper a large baking tray. Set aside.
Prepare the working top for rolling your dough by covering it with parchment paper. Cut an additional parchment paper sheet to cover the dough. It will make the rolling much less messy or sticky.
2. Mix 4 tablespoons of sour cream, 3-4 tablespoons of lukewarm water and honey in a small bowl. Fill another pan with boiling water and place the bowl with the sour cream mixture inside the hot water pan making sure the hot water will not get into the sour cream bowl.
3. Add the dried yeast into the lightly warm sour cream mixture and mix well. Cover and leave it to rest for 10 minutes until the mixture becomes bubbly.
4. In a large bowl, add the almond flour, Psyllium Husk powder or linseed, whey protein powder, Xanthan gum , baking powder, salt, lemon extract and lemon zest. Mix until all ingredients are well combined.
5. Separate the eggs, add the egg yolks into the almond flour mixture. In another mixing bowl, beat the egg whites until form peaks.
6. Add 1/2 cup almond milk with 50 g of unsalted butter into a bowl and microwave it for 2 minutes until the butter melts.
7. Once the yeast is ready (all bubbly and risen), add it into the flour mixture and mix with an electric mixer until fully mixed.
8. Add the egg whites, and gently incorporate them into the mixture with a spatula.
9. Divide the dough in 3-4 parts and place one part on the working top. Cover it with the additional parchment paper and roll the dough with a rolling pin to form a large rectangle.
10. Spread half the poppy seed filling, leaving a 1-inch border.
Roll the dough and pinch ends together to prevent filling from leaking out.
Place the rolls on the baking sheet and allow to rise in a warm place for about 1 hour.
11. Brush the rolls with melted coconut oil or beaten egg.
12. Bake in preheated oven until dark golden brown on top. Set them aside to cool completely before slicing.
13. To make a few mini swirls, you can slice one of the the large rolls and place the swirls on a tray and bake separately.