Nut Roll is a holiday classic! You’ll love this low carb, sugar-free version in this Keto Nut Roll recipe that delights with layer upon layer of sweet cinnamon walnut filling.
Nut roll goes by many names, kolache, Pittsburgh nut roll as well as many others! It seems to originate in Eastern Europe but it has certainly spread across the world. To many, it just wouldn’t be Christmas without this special treat.
In my family, we would make a day of making loaves and loaves of these for friends and family. All the women would gather and we would bring out my great grandmother’s old metal grinder (which for some reason was laying in wait all year, stored in a shoe box!) and grind mountains of walnuts for this bread.
The smell of the cinnamon walnut filling as it bakes conjures up memories of baking, family and Christmas.
The original version is made with flour and sugar so we’ll have to rework the recipe to make this Keto Nut Roll a low carb recipe.
KEY INGREDIENTS KETO NUT ROLL
Vital Wheat Gluten
Wheat gluten is a low carb ingredient that comes from the protein in wheat. Gluten is responsible for a chewy texture that is familiar in many baked goods. Kneading it helps the gluten develop into strands that makes the Keto Nut Roll so close to the one from holidays past!
Check out more keto recipes with vital wheat gluten.
This high protein, low carb flour from the lupin bean is a key ingredient in my keto pantry. It makes an amazing baked good with a texture similar to what you’d expect from wheat flour. This is a main ingredient in the Keto Nut Roll recipe.
Check out more keto recipes with lupin flour.
This is one of my favorite keto ingredients. It is light and fluffy and perfect in breads, cakes and muffins. This zero calorie fiber from oats helps give the Keto Nut Roll its light texture. One note – please be sure to buy LifeSource brand, others I have tried have caused my breads to collapse.
Check out more keto recipes with oat fiber.
This sweetener tastes and behaves so similarly to sugar; it’s by far my favorite keto discovery. This is on auto delivery because I go through a ton with baking. It’s something I never want to run out of! HIGHLY recommended!
Check out more keto recipes with allulose.
There are a couple of techniques used to make this Keto Nut Roll.
For a soft texture and longer shelf life, I like to use a water roux method for making the dough. This involves taking a portion of the flour, combining it with water and microwaving it until the mixture thickens. Although it’s a little different, this technique will help this nut roll stay deliciously fresh and soft.
This dough does require a bit of time to knead it. I usually knead for 7-10 minutes until the bread has a nice stretch. This stage is called weak windowpane – where the dough stretches to form a “window” rather than just ripping. At this stage, I add the softened butter one tablespoon at a time and continue kneading until the dough is soft and supple. It can take a little time and some close watching at the end!
Walnut Cinnamon Filling
In a nonstick pan, combine the filling ingredients and cook on medium low heat. The allulose should melt and the whole mixture should thicken and darken. This step helps to ensure that the rolls stay together nicely!
Why is my dough not rising?
This dough is enriched with butter, cream and allulose. Enriched dough can take a a bit longer to rise. Make sure that the dough is in a warm spot – you can place it inside the oven with light on or in a warm microwave (Tip: warm up some water so the microwave is warm and steamy, leave the hot water in the microwave with your dough). To judge when it is readly, go more on the size and feel of the dough than the clock. If you have waited and it still seems like the dough is going nowhere, it’s possible your yeast is dead. Sorry, that’s the worst case scenario and means you’ll need to start again.
These would be perfect to serve in many ways!
How to serve Keto Nut Roll:
- Perfect for a holiday party or brunch
- Great for Christmas morning breakfast (so overboard but my family eats it buttered!)
- Amazing for a holiday gift basket, who wouldn’t love to receive these? 🎁
What should I drink with a Keto Nut Roll?
These are amazing with coffee☕️ or how about some nice bubbly? 🥂
These are good for a couple of days in an airtight container… if they last that long!
❤️ MORE RECIPES YOU’LL LOVE
- You’ll love these Keto Kabocha Latkes
- Yule love this Keto Yule Log 🌲
- Keto Peppermint Marshmallows
- Try these Keto Chocolate Babka Buns 🍫
- Try this amazing Keto Bacon Cheddar Cheese Ball – pine cone shaped for the holidays!
Keto Nut Roll
- Stand Mixer
- Baking Dish
- nonstick pan
- Wire Rack
- 6 tablespoons water for Water Roux (see note below)
- 1/4 cup heavy whipping cream
- 1 tablespoon water
- 1/2 teaspoon honey for feeding the yeast
- 1/2 tablespoon instant yeast
- 1/2 egg scramble and use half
- 2 tablespoons butter softened and cut into cubes
- 3 tablespoons allulose
- 75 grams vital wheat gluten
- 40 grams lupin flour
- 20 grams oat fiber
- 1/2 teaspoon salt
- 1/4 cup heavy whipping cream
- 1 tablespoon butter
- 1/2 cup allulose
- 1/2 cup walnuts ground
- 1 tablespoon cinnamon
- salt just a pinch
- 1/2 egg
- 1 teaspoon water
- Weigh out all the flours and mix thoroughly.
- Make Water Roux by mixing 25 g of flour and 6 tablespoons of water. Microwave in 30 second intervals until mixture thickens. Approximately 1.5-2 minutes. Allow to cool slightly.
- Add warm water roux (make sure it is not hot!), heavy whipping cream, 1 tablespoon of water, honey, egg, allulose and yeast and mix well.
- Slowly add flour mixture and salt to the mixer as it runs on low.
- Once combined, use the dough hook to mix for 8-10 minutes. Touch the dough to check for stickiness. The dough should stretch when pulled and not rip.
- Add one tablespoon of butter and begin to knead again on low. When it is absorbed, add the second tablespoon of butter. Continue to mix until dough is supple and stretches easily.
- Cover and place in a warm spot. Allow to rise until doubled in size. Be patient!
- While the dough is rising. we'll prepare the filling.
- Chop 1/2 cup of walnuts into small pieces. A spice grilder or blender can be used
- In a nonstick pan, add all filling ingredients Cook on medium low heat until the mixture thickens and turns a rich golden color.
- After the dough has risen. Punch down and divide in two. (you can make one large loaf but I prefer two smaller loaves)
- Roll out until a rectangle. Ensure that the thickness is even.
- Spread the filling evenly over the dough, leaving a small area to close up the roll.
- Roll the dough into a tight roll. Place on a baking dish, cover and allow to rise again. Usually 30-60 minutes.
- Preheat the oven to 325 degrees F.
- Apply the egg wash and bake 20-25 minutes. Rotate part way during baking to ensure even browning. The bread is done when the thermometer reads 200 degrees F.