Poppy seed roll (low-carb)

Some desserts bring back childhood memories. In my case, the poppy seed roll is just that—a cherished childhood memory. While searching for keto diet recipes, I had the idea to create a low-carb poppy seed roll.

Poppy seeds are commonly used in many world cuisines as a seasoning; in spices, and especially in baking. Sometimes they are simply sprinkled on finished products. In other recipes, poppy seeds serve as the main ingredient. For example, in a poppy seed roll, where the vibrant filling blends with a delicate dough. In French cuisine, there’s a sauce made with olive oil and poppy seeds. Italians toast the seeds in oil and then sprinkle them over dishes for a spicy aroma. Lemon poppy seed cake is a popular recipe in North American cuisine. However, it’s important to remember that this ingredient is quite calorie-dense, which is important to consider for those watching their caloric intake.

For the filling, you’ll need:

• 60g poppy seeds
• 75g xylitol (or erythritol)
• 2 tsp psyllium husk
• 1 tsp vanilla extract

For the dough:

• 2 eggs
• 20g xylitol (or erythritol)
• 20g psyllium husk
• 55g almond flour
• 30g coconut flour
• 90ml milk
• ½ tsp baking powder
• 30g melted coconut oil

The low-carb poppy seed roll I offer you is a great alternative for those on a keto diet, offering a nostalgic taste without the extra carbs. Mix all dough ingredients until smooth. Spread the dough on a sheet of parchment paper, cover with another sheet, and roll into a rectangle. Spread the filling, then roll it up slightly from one edge and transfer it to a loaf pan to maintain its shape during baking. Brush with oil on top. Bake in a preheated oven (350°F) for 35 minutes. Keep an eye on it as baking time may vary depending on the oven. When a smooth crust forms, remove the roll and cool it on a rack.