This keto vegetarian Christmas nut roast recipe has 3 different layers baked in a bundt tin for a festive ring. Each slice reveals a layer of nut roast, cauliflower nut roast filled with a cranberry walnut sauce.
This nut roast recipe is low carb, vegetarian and gluten free. Traditional nut roasts use bread crumbs, lentils or beans to bind the nut mixture but we omit this to keep it keto.
How to make a keto Christmas Nut Roast
The three different layers are based on 3 of our existing recipes. The outer layer is a mushroom walnut nut roast, the middle layer is a cauliflower cheese nut roast and the centre is our cranberry walnut sauce.
One slice is like a complete keto vegetarian roast dinner in a bite! Add some green vegetables and you are set! I swear this tastes better the next day too!
It may look a lot of work but making this recipe is fairly straightforward. The cranberry walnut sauce we already had made. If you have cauliflower rice already cooked that helps towards making the middle layer. To save time, cook the onions and garlic for both layers together.
What tin do you need?
We baked this in a 7 inch bundt tin for a festive ring. Although it looks more like a festive pudding! My first attempt at this recipe used a large 9 inch ring but that was an utter disaster with a too dry nut loaf.
If you don't have a bundt tin, a 1lb loaf tin will work. You could have fun layering the loaf too. Make sure the loaf tin is lined with parchment paper before assembly.
Make this ahead
This festive nut roast can be made ahead, then reheated the next day. Keep it stored in the fridge in a sealed container. Any leftovers should keep for 3-4 days.
What to serve with nut roast
As tasty as this festive nut roast is, it's great served with side vegetables, sauces and vegetarian stuffing balls. We have a few suggestions for you.
Can you freeze nut roast?
If you want to freeze this, cut it into slices, then wrap in parchment paper. Store in a ziplock bag and freeze for up to 3 months. Defrost in the fridge and reheat in the oven or air fryer. Using a microwave would make it a bit soggy.
Can this be made vegan?
The only ingredient that needs to be substituted to make this a keto vegan loaf is the Cheddar cheese in the inner layer. Nutritional yeast could work.
The walnuts in the outer layer can be swapped with other low carb nuts such as hazelnuts or brazil nuts.
The mushrooms in the outer layer can be a mix of chestnut mushrooms and chanterelle or use just white or brown mushrooms.
Try other herbs in the cauliflower layer. Fresh sage or thyme would work.
The foil on the top when baking stops the nut roast from drying out. Take it off for the last 15 minutes to firm the bottom of the roast up. If it looks like it's becoming too try, replace the foil.
The cranberry walnut sauce can be replace by any other cranberry sauce you have made. Just ensure that is fairly thick.
Nut roast recipes for Christmas
These nut roasts can also be served for a vegetarian Thanksgiving dinner, not just for Christmas. Or part of a Sunday roast dinner.
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Christmas Nut Roast
- 7 inch bundt tin
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 ½ cup walnuts
- 1 cup mushrooms chopped
- ½ cup almond flour
- 1 tablespoon thyme
- 1 tablespoon tamari sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 ½ cups cauliflower rice cooked
- 2 cloves garlic minced
- 1 medium onion finely chopped
- ½ cup Cheddar cheese grated
- ½ cup almond flour
- 2 tablespoons chives chopped
- 5 tablespoons cranberry walnut sauce
- Heat the olive oil in a large pan and fry the onion and garlic for outer and inner layers together for 5 minutes until soft.
- Halve the mixture and place in two separate medium bowls.
- Cook the mushrooms in the pan on a medium heat for 5-7 minutes until cooked. Add more oil if needed.
- Place the cooked onion, garlic, mushrooms and walnuts in a food processor. Add the thyme, tamari, parsley, salt and pepper. Pulse until combined
- Spoon the mixture into a bowl and add the almond flour to bind the mixture. You want a thick yet moist mixture that will hold well.
- Add the cooked cauliflower rice to onions and garlic and stir well.
- Add the chives, Cheddar cheese, and almond flour and mix until combined.
- Preheat the oven to 190C/375F degrees.
- Grease a 7 inch bundt tin thoroughly. (Or a 1lb loaf tin)
- Spoon the outer layer into the tin and press down on both sides, creating the outer layer.
- Next, spoon the cauliflower mixture into the tin, pressing down firmly. Leave a small indention in the middle for the filling.
- Finally, spoon the cranberry sauce into the middle of the cauliflower mixture.
- Place the bundt tin on a baking tray, cover with foil and bake for 1 hour 15 minutes. Remove the foil after an hour to firm the bottom of the nut roast.
- Cool for 5 minutes in the bundt tin.
- To remove the nut roast from the tin, place a plate on top firmly. Holding the plate and tin together, turn the tin upside down. Give it a tap and a shake and slowly remove the tin upwards to reveal the nut roast.
YOUR OWN NOTES