Low-Carb Keto Strawberry Roll Recipe for Sweet Breakfast

Filling

• 106 grams (3/4 cup) strawberries, chopped
• 160 grams (1/2 cup) keto strawberry jam or keto strawberry sauce

Dough

• 56 grams (1/2 cup) coconut flour
• 27 grams (1/4 cup) oat fiber or additional coconut flour
• 50 grams (1/4 cup) granulated sugar substitute such as monkfruit sweetener
• 21 grams (3 TBS) fine flaxseed meal golden flaxseed meal works well
• 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

• Preheat the oven to 350°F (175°C). Line a 7-inch round cake pan with parchment paper. In a medium bowl, combine the chopped strawberries and keto strawberry jam until evenly mixed, then set the filling aside. Sift the coconut flour, oat fiber (or additional coconut flour), sugar substitute, flaxseed meal, baking powder, xanthan gum (or psyllium), and salt into a separate bowl to remove lumps.
• In a large mixing bowl, beat the softened butter on medium speed until smooth. Scrape the bowl down, then add the eggs and vanilla and beat until fully incorporated. With the mixer on low, gradually add the dry ingredients to the wet mixture until combined.
• Once the dry ingredients are incorporated, increase the mixer speed to medium-low and beat for about 30 seconds more, until the dough is smooth. Form the dough into a ball, wrap it in plastic wrap, and knead it gently through the wrap for about 2 minutes until it feels smooth and pliable.
• Line your work surface with parchment paper. Unwrap the dough and place it on the parchment. Roll the dough into a long rectangle about 1/4 inch thick. Spread the prepared strawberry filling evenly over the dough, leaving a 1/2-inch border around the edges.
• Starting at the long edge nearest you, roll the dough into a tight spiral, using the parchment to help guide it and keep the roll smooth. Cut the spiral into 8 equal portions.
• Arrange the rolls cut-side up and snugly side-by-side in the prepared pan. Bake at 350°F for 30 to 40 minutes, until golden and a tester inserted into the center comes out clean. Remove from the oven and let cool in the pan for 5 minutes. Add any glaze or toppings you like (melted white chocolate is one option). Allow the rolls to cool in the pan for about 1 hour or until they firm up, then remove and serve warm or at room temperature.