Poppy Seed Roll

Name: Poppy Seed Roll
Total time: 35 min
Yield: 6 servings
Ingredients: 300 g Almond flour; 100 g light cream; 2 g Salt; 1 g stevia; 50 g Butter; 10 g Baking powder; 2 pcs Egg white; 1 pcs chicken egg yolk; 1 pcs chicken egg yolk; 100 g Poppy seeds; 2 g stevia; 150 g light cream; 10 g Butter; 1 g orange zest; 1 pcs Egg; 100 g Hazelnuts; 1.5 g vanillin

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A fragrant keto roll with poppy seeds, nuts, and almond flour that goes perfectly with tea without harming your waistline.

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Method

Preheat the oven to 170°C.

Prepare the dough. Melt the butter in the microwave. Add the butter, sweetener, salt, eggs, baking powder, and almond flour to the cream. Mix well.

Place the dough on parchment paper. Cover the dough on top with a second sheet of parchment. Roll out the dough. Shape it into a 33x25 cm rectangle.

Prepare the filling. Add the poppy seeds and sweetener to the milk. Transfer everything to a saucepan and place on the stove. Simmer the poppy seeds with the cream over low heat for 10 minutes. Don't forget to stir. Almost no liquid should be left in the poppy seeds. Remove the saucepan from the heat. Add butter, zest, and egg to the poppy seeds. Mix well.

Blend the nuts in a food processor. Combine the poppy seeds and nuts. Mix together.

Spread the filling evenly over the dough. Roll the dough up using the parchment paper it was resting on. Pinch the edges closed. Brush the roll with an egg yolk. Bake for 35 minutes.

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Poppy Seed Roll

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