No Carb Roulade with Bacon, Broccoli & Cream Cheese Filling

I’m trying a new dish, so I did something out of the ordinary and actually went shopping for ingredients.

I found a version of this recipe in a Fairlady magazine a while ago. Yes, I buy the Fairlady magazine; but only for the two crossword puzzles in the back. I’m altering their recipe by including bacon, substituting red pesto for basil pesto and generally disregarding their instructions. Following a recipe to a T has never been one of my strengths.

Who’s hungry? Vincent and I. This recipe serves two.

Ingredients:

For the roulade:

  • 3 eggs, separated
  • 150 g cream cheese
  • 2 tbsp almond flour
  • Salt & pepper

For the filling:

  • 1 tbsp coconut oil
  • 400 g broccoli, cut into small florets
  • 1 pack of bacon, sliced
  • 300 g cream cheese
  • 100 g basil pesto
  • Salt & pepper

Let’s bake

Preheat the oven to 170 degrees Celsius. Whisk together the egg yolks and cream cheese for the roulade.

Stir in the flour until smooth.

Whisk the egg whites until stiff peaks form.

Fold the egg whites into the cream cheese mixture and sprinkle some salt and pepper over.

“Spread the batter onto a 30 x 20cm swiss roll tin with baking paper.” At least that is what the Fairlady recipe said. I clearly just yolo’d with a large baking tray. Bake for 20 to 25 minutes.

That’s enough baking for the month. Grab a glass of wine. I’m having Van Loveren Colombar.

Make the filling

Heat the coconut oil in a pan over medium heat. Toss the bacon and broccoli into the pan and stir until cooked to your liking.

Take it off the heat, let it cool down a bit and then stir in the cream cheese and season.

Let’s roll

Put a damp dishcloth on the counter with a layer of baking paper on it. Then carefully place the roulade onto the baking paper to cool down. You are supposed to then roll it up and then let it cool like that for a while, or something. My roulade mix was spread a bit too thin because of the huge baking tray, so it ended up more like pancakes in the end.

When it has cooled off a bit, spread basil pesto onto the roulade. I separated my big, thin roulade to the best of my ability to make smaller ones for each of us. Fairlady told me to roll the whole thing and make one big roulade that you then slice. Oh well.

Add the filling.

Roll ’em up.

Let’s eat

It may not look anything like Fairlady’s picture, but it tastes fantastic! It is creamy yet light and a little smokey from the bacon. I’ll do this again, just better next time.


Get the printable recipe here:

No Carb Roulade with Bacon, Broccoli & Cream Cheese Filling

  • Servings: 2
  • Difficulty: some effort required
  • Print

A tasty alternative to wheaty wraps.

For the roulade:

  • 3 eggs, separated
  • 150g cream cheese
  • 2 tbsp almond flour
  • Salt & pepper

For the basting sauce:

  • 1 tbsp coconut oil
  • 400 g broccoli, cut into small florets
  • 1 pack of bacon, sliced
  • 300 g cream cheese
  • 100 g basil pesto
  • Salt & pepper

Directions

  1. Preheat the oven to 170 degrees Celsius. Whisk together the egg yolks and cream cheese for the roulade.
  2. Stir in the flour until smooth.
  3. Whisk the egg whites until stiff peaks form.
  4. Fold the egg whites into the cream cheese mixture and sprinkle some salt and pepper over.
  5. Spread the batter onto a 30 x 20cm swiss roll tin with baking paper. Bake for 20 – 25 minutes.
  6. For the filling, heat the coconut oil in a pan over medium heat. Toss the bacon and broccoli into the pan and stir until cooked to your liking.
  7. Take it off the heat, let it cool down a bit and then stir in the cream cheese and season.
  8. Put a damp dishcloth on the counter with a layer of baking paper on it. Then carefully place the roulade onto the baking paper to cool down. Spread basil pesto inside, add your filling, roll it up and then let it cool off a bit.
  9. Slice into smaller portions and enjoy.

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