A keto-friendly take on a bakery classic.

Recipe: Extracted from The Keto Chef’s Kitchen II by Nerys Whelan

Makes: 10 scrolls

INGREDIENTS

180g ground almonds
30g coconut flour
1 tsp xanthan gum
1 tsp baking powder, gluten-free
220g cheese, grated
1⁄4 tsp salt
150ml almond milk, unsweetened
200g sliced ham
50g parmesan, grated
1 tsp cracked black pepper
1 Tbsp butter, melted

METHOD

Preheat your oven to 170°C fan bake and line a baking tray with baking paper.

Combine the ground almonds, coconut flour, xanthan gum and baking powder in a bowl and whisk to remove any lumps. Add the grated cheese, salt and almond milk and mix until a dough forms.

Roll the dough out between two sheets of baking paper to about a 20cm x 30cm rectangle.

Leaving about 5cm down the long side to seal the end, spread the ham out over the dough and sprinkle over the Parmesan and pepper. Brush a little melted butter down the seam and roll the dough up.

Cut the log into 10 scrolls and place them on your baking tray.

Brush the tops with the remaining melted butter and bake for 15–20 minutes until golden brown and cooked through.

Allow the scrolls to cool on the tray for 10 minutes before transferring onto a wire rack to cool completely.

Once completely cooled, store in an airtight container in the fridge and warm before eating. You can freeze the uncooked dough, ready to thaw and cook at a later date.

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Extracted from The Keto Chef’s Kitchen II by Nerys Whelan, Mary Egan Publishing, RRP $69.95.