Quick Keto Strawberry Rolls
This recipe is designed to teach everyone how to make quick keto strawberry rolls
Servings 8 rolls
Ingredients
Filling
- 106 grams (3/4 cup) strawberries, chopped
- 160 grams (1/2 cup) keto strawberry jam or keto strawberry sauce (see video)
Dough
- 56 grams (1/2 cup) coconut flour
- 27 grams (1/4 cup) oat fiber or coconut flour
- 50 grams (1/4 cup) granulated sugar substitute I used granulated monkfruit sweetener
- 21 grams (3 TBS) fine flaxseed meal I use golden flaxseed meal
- 10 grams (2 tsp) baking powder
- 3 grams (1 tsp) xanthan gum or 2 tsp psyllium husk powder
- 1/4 tsp salt
- 1/2 cup room temperature butter, softened
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees. Line a 7-inch round cake pan with parchment paper. Stir the filling ingredients together in a medium bowl until fully combined. Set aside. Sift the dry dough ingredients together in a medium mixing bowl until there are no lumps. Set aside.
- Beat the butter in a large mixing bowl on medium speed until smooth. Scrape down the sides of the bowl and push the butter to the center of the bowl. Beat in the eggs and vanilla until fully combined. Turn the mixer onto low. Gradually add the dry ingredients to the wet ingredients until fully combined.
- Once fully added increase the speed to medium. Beat on medium-low another 30 seconds until a smooth dough forms. . Form the dough into a ball and wrap the dough ball in plastic wrap. Knead the dough in the wrap for 2 minutes until smooth and flexible.
- Line a worksurface with parchment paper. Unwrap the dough and place it on the lined worksurface. Roll the dough out to a long rectangle that is about 1/4 inch thick. Spread the filling evenly over the rolled dough. Leave a 1/2-inch empty border around the edges of the dough.
- Start and the widest edge of the dough closest to you. Roll the dough in a tight spiral over the filling. Use the parchment paper under the dough to help guide the dough over the filling. Keep the dough tight and smooth. (see video for hints) Cut the spiral roll into 8 portions.
- Place the dough portions cut side up and side by side into the prepared cake pan. Bake at 350 degrees 30 to 40 minutes or until golden and a tester comes out clean. Remove from the oven. Allow to cool in the pan for 5 minutes then add desired glaze/toppings (if desired) (I topped mine with melted white chocolate.) Allow rolls to cool in the pan for 1 hour or until firm. Remove from the pan. Seve warm or at room temperature.
