Low Carb Nut Roast

  • 12g of carbs
  • 80 mins
  • Serves 6


  • Oil or butter for greasing
  • 100g fresh spinach
  • 250g of mixed nuts (almonds, brazil nuts and hazelnuts)
  • 20g cashew nuts
  • 1 carrot
  • 70g sundried tomatoes or paste
  • 1 egg, beaten
  • 100g cheddar cheese, grated
  • 1/2 tsp sage
  • 1 1/2 tbsp parsley
  • 3 garlic cloves
  • 1 tsp basil pesto
  • Sea salt & pepper


  1. Preheat the oven to 180℃/350℉/gas mark 4.
  2. Grease a loaf tin with oil or butter and line with greaseproof paper. This will prevent the nut roast from sticking, and make it a whole load easier to wash up!
  3. Add the nuts and spinach to a food processor or blender and grind until the nuts are finely chopped. Be careful not to over blend as this will turn it into a nut flour.
  4. If you have sundried tomatoes as opposed to sundried tomato paste, you will need to blend or process into a paste.
  5. Pour all ingredients, including the sundried tomato paste, chopped nuts, and spinach, into a bowl and mix until well combined.
  6. Scoop the mixture into the loaf tin and press down on it with the back of a spoon. Mould it to the shape of the tin, making sure the top is even. You can place a piece of baking or greaseproof paper over the top of the loaf tin to prevent burning.
  7. Bake in the oven for 1 hour. The nut roast should be cooked through and crisp at the top. Remove the nut roast from the loaf tin and the greaseproof paper.
  8. Slice the nut roast into 6 slices. Serve with low carb vegetables for a delicious roast.
Nutrition Facts
Servings 6.0
Amount Per Serving
calories 414
% Daily Value *
Total Fat 35 g 54 %
Saturated Fat 4 g 21 %
Monounsaturated Fat 12 g
Polyunsaturated Fat 5 g
Trans Fat 0 g
Cholesterol 31 mg 10 %
Sodium 104 mg 4 %
Potassium 240 mg 7 %
Total Carbohydrate 12 g 4 %
Dietary Fiber 5 g 19 %
Sugars 3 g
Protein 16 g 32 %
Vitamin A 74 %
Vitamin C 8 %
Calcium 5 %
Iron 7 %

* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.

** The values here may not be 100% accurate and should be used as a guide only.

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I am trying to cut my intake of meat down, so I decided to try some meat alternatives. I was apprehensive about this dish as I’m not a huge fan of nuts. I use nut flours, but I won’t eat nuts whole. However, this savoury dish is mind-blowing. Packed with intensely rich flavours from the sundried tomatoes and the pesto, it pairs beautifully with the nutty taste and makes a great companion to a roast dinner.

If you are concerned about the amount of fat, you can use reduced fat cheese and pesto but be mindful of the carb amount of the reduced fat options. You could also reduce the amount of sundried tomatoes used in the recipe.

This recipe is low carb, gluten-free and meat-free. I had this dish with lots of vegetables and celeriac chips. A super tasty and nutritious meal that did not spike my blood glucose levels.

Inspired by Lucy Bee