Another yummy treat that I grew up on, being of Eastern European heritage, poppy seed rolls are a definite must for me. They are pretty easy to keto-fy, using a sweet fathead dough!

Ingredients

Poppy seed filling
1 cup poppy seeds
1/2 cup unsweetened almond milk
1/3 cup monkfruit sweetener, powdered
2 Tbsp butter, melted
1 Tbsp chia seeds, ground
2 tsp coconut oil, melted
1 tsp vanilla extract
1/2 tsp ground cinnamon

Dough
1 cup mozzarella, grated
3/4 cup almond flour
1 ounce cream cheese
1 large egg
2 Tbsp monkfruit sweetener
2 tsp baking powder
1/2 tsp vanilla extract

Yields: 10 servings / slices
Per serving*:
Calories: 224
Net carbs: 3
Protein (grams): 8
Fat (grams): 18

Prep time: 15 min
Cook time: 30 min
Total time: 2 hours 15 min

* Net carbs and other nutritional information may vary based on brand used

Directions

To make the fatheat dough, place the mozzarella and cream cheese in a heatsafe bowl. Microwave 60 sec and mix to combine.

Stir in the egg, almond flour, monkfruit, baking powder and vanilla extract.

Knead the dough quickly by hand and form it into a ball. Refrigerate 60 min.

While the fathead dough is in the fridge, prepare the poppy seed filling. Pour the almond milk into a small saucepan and bring to a simmering boil over medium-high heat.

As the almond milk is warming, grind the poppy seeds to a coarse powder, using a spice or coffee grinder.

Transfer the ground poppy seeds to a heatsafe bowl, then pour the boiled almond milk over them and stir. Allow to rest 15 min.

Stir in the coconut oil, butter, powdered monkfruit, cinnamon, vanilla extract and ground chia seeds. Refrigerate 30 min.

Preheat oven to 375F.

Pull out the dough and place it between 2 sheets of parchment. Roll it out into a large rectangle, working quickly, as it will get sticky as it starts to warm.

Remove the top sheet of parchment, then spread the poppy seed mixture over the dough.

Using the bottom parchment, work the dough into a roll, folding it over itself. If the dough gets sticky, you can use a small knife to help loosen it from the parchment.

Leave the poppy seed roll on the sheet of parchment and transfer it to a baking sheet. Bake for 20-25 min, until the dough is nice and golden.

Remove from the oven and allow the roll to cool 15 min before slicing.

Store the poppy seed rolls in the fridge or freeze in an airtight container.