Easy Keto Sausage Rolls: Low Carb & Gluten-Free Recipe
Craving sausage rolls on keto? Try our easy, low-carb & gluten-free recipe! Perfect for breakfast, lunch, or dinner. Dairy & nut-free options. Get the recipe now!
Ingredients
- 1 lb ground pork sausage plain, unsweetened
- ¼ cup onion finely chopped (optional)
- 1 tsp dried sage
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper freshly ground
- 1 tbsp fresh parsley chopped (optional)
- 1.5 cups almond flour blanched, finely ground
- 2 tbsp psyllium husk powder
- 1 tsp baking powder
- ½ tsp salt
- 1 large egg
- 2 tbsp melted butter or olive oil/ghee for dairy-free
- ¼ cup warm water
- 1 large egg for egg wash
- 1 tsp water for egg wash
Instructions
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper, ensuring it covers the entire surface.
- In a large mixing bowl, combine the ground pork sausage, finely chopped onion (if using), dried sage, garlic powder, 1/4 tsp salt, 1/4 tsp black pepper, and fresh parsley (if using). Use your hands to mix everything thoroughly until the ingredients are evenly distributed.
- In a separate medium bowl, whisk together the almond flour, psyllium husk powder, baking powder, and 1/2 tsp salt until well combined.
- Add the large egg and melted butter (or olive oil/ghee) to the dry ingredients. Gradually add the warm water, mixing with a spoon initially, then switching to your hands to form a dough. The dough should be firm but pliable. If it's too sticky, add a little more almond flour (1 tbsp at a time). If it's too dry and crumbly, add a tiny bit more warm water (1 tsp at a time).
- Place the dough between two sheets of parchment paper. Using a rolling pin, roll the dough into a rectangle approximately 10x12 inches and about 1/4 inch thick. Remove the top sheet of parchment paper.
- Using a sharp knife or pizza cutter, carefully cut the dough into 8 equal rectangles (each roughly 5x3 inches). If the edges are uneven, you can trim them and gently re-form the dough for more uniform pieces.
- Divide the sausage mixture into 8 equal portions. Form each portion into a log shape, slightly shorter than the long edge of the dough rectangles. Place one sausage log along one long edge of each dough rectangle.
- Carefully roll up each dough rectangle, encasing the sausage filling. Press the seam gently with your fingers to seal it closed. Transfer the rolls, seam-side down, to the prepared baking sheet.
- Using a sharp knife, make 2-3 shallow diagonal scores across the top of each sausage roll (be careful not to cut all the way through the dough). In a small bowl, whisk the remaining large egg with 1 tsp of water to create an egg wash. Brush the top of each sausage roll generously with the egg wash for a golden finish.
- Bake for 25-30 minutes, or until the pastry is golden brown and the sausage is cooked through (internal temperature should reach 160°F / 71°C). If browning too quickly, you can tent loosely with foil.
- Let the keto sausage rolls cool on the baking sheet for a few minutes before serving. This allows them to set and makes them easier to handle.
Notes
Dairy-Free Option: To make this recipe dairy-free, simply substitute the melted butter in the dough with an equal amount of olive oil or ghee.
Nut-Free Option: For a nut-free version, replace the almond flour with a combination of 1 cup coconut flour and 1/4 cup psyllium husk powder. You may need to adjust the amount of warm water as coconut flour absorbs a lot more liquid; add it gradually until a pliable dough forms.
Storage: Leftover keto sausage rolls can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven at 300°F (150°C) for 10-15 minutes, or in a microwave for 1-2 minutes, until warmed through.
Freezing: Cooked sausage rolls can be frozen for up to 2 months. Arrange them in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe bag or container. Reheat from frozen in the oven at 350°F (175°C) for 20-25 minutes, or until heated through.
Serving Suggestion: These are fantastic on their own for a snack, but also pair well with a side of sugar-free ketchup, spicy brown mustard, or a simple green salad for a light meal.
