🥐 Keto Sausage Rolls
Crispy, savory, and only 2g Net Carbs per roll.
Ingredients
The Keto Dough
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1 ½ cups Almond flour
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½ cup Coconut flour
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1 cup Shredded mozzarella cheese
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2 tbsp Cream cheese
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2 Large eggs (1 for dough, 1 for egg wash)
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1 tbsp Psyllium husk powder (optional, for elasticity)
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Baking Powder: ½ tsp
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Seasoning: ¼ tsp salt, ¼ tsp black pepper
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Optional: 1 tbsp melted butter
The Sausage Filling
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1 lb Ground pork sausage (or turkey/chicken)
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½ Medium onion, finely diced
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1 Garlic clove, minced
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1 tbsp Fresh parsley, chopped
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Seasoning: 1 tsp dried sage, 1 tsp ground mustard, salt & pepper to taste
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1 tbsp Olive oil (for sautéing)
Instructions
1. Prepare the Filling
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Sauté: Heat olive oil in a skillet. Sauté onion and garlic for 3-4 minutes until translucent.
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Brown: Add the ground sausage. Break it apart with a spatula and cook until browned (5-7 mins).
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Season: Stir in sage, mustard powder, salt, and pepper. Remove from heat and let cool slightly.
2. Make the Dough
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Melt Cheese: Combine mozzarella and cream cheese in a microwave-safe bowl. Heat in 30-second bursts until fully melted and smooth.
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Mix Dry: In a separate bowl, whisk together almond flour, coconut flour, baking powder, salt, pepper, and psyllium husk.
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Combine: Add 1 egg (and butter if using) to the melted cheese. Gradually incorporate the dry ingredients. Knead by hand until a pliable dough forms. Tip: If too sticky, add 1 tbsp of almond flour at a time.
3. Assemble & Bake
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Roll: Place dough between two sheets of parchment paper. Roll into a rectangle about 1/4-inch thick.
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Cut: Cut into long strips (about 3 inches wide).
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Fill: Place 2-3 tbsp of the cooked sausage mixture down the center of each strip.
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Seal: Fold the dough over the meat and pinch the edges (use a fork for a decorative seal).
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Egg Wash: Brush the tops with the remaining beaten egg for a golden finish.
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Bake: Place on a parchment-lined tray at 375°F (190°C) for 20-25 minutes until golden brown.