I don’t often do impulse bakes but today, I felt compelled to do so to redeem keto/low carb bakes. I was working from home today and coping with a bunch of online meetings when kid#1 started to ask for lunch. And so being too busy to prepare lunch, I suggested trying to order from a keto cafe that I had heard about. The whole bill came up to about $90, and the food didn’t only come late (such a comedy of errors – they missed the order, then found it when I called up, then claimed I didn’t ask for delivery, then apologised when they discovered that I did choose the delivery option, then called my place saying that I didn’t give my apartment number which I did…); I was sorely disappointed because the food was so disappointing. The pizza was skimpy and small, the pasta portion was also tiny and the curry puff dough was what made me really upset because it was dry and tasteless. I really appreciate this restaurant for its attempt to provide keto options for diners but it really got my goat that I paid good money for something that didn’t taste good.
So I felt I needed to redeem this experience by making something tasty and easy just to prove that we have so many great keto options; it’s just a pity when people don’t take the effort to perfect textures and flavours before selling their stuff. Also a friend was messaging me today for snack ideas because her diabetic dad was getting frustrated with just being given meat and veggies for meals. Poor man was having cravings! So I decided to make super easy and quick sausage rolls just to show her how to fix some quick snacks for him.
I first started making homemade sausage rolls when my kids were toddlers and I needed to put something quick and easy into their lunch boxes for school. When I was staying in the US, I used to buy the Pillsbury crescent roll dough which came out of a tube and just needed to rolled out and wrapped around mini sausages. The kids adored this and I used to have to make large batches of these for their friends as well. The low carb hack here is to use fathead dough, which is one of the best dough recipes in the low carb world. It contains mozzarella cheese, cream cheese, almond flour and egg, and is disgustingly good to eat! The dough just needs to be mixed up (see recipe below) and rolled out between 2 pieces of baking paper, and cut into long triangles (see diagram below).
The family was raving over the sausage rolls! Even kid#2 who hates spicy (and I inadvertantly used seriously spicy Italian sausages). The cheesy dough worked so well with the sausages – it was a medley of juicy and tasty goodness and far redeemed my experience of dry and tasteless pastry dough earlier in the day.
Low Carb Sausage Rolls
- 1 packet of Italian sausages
- 1.5 cups (175g) shredded mozzarella cheese
- 2 tbsp (30g) cream cheese
- 1 cup almond flour
- 1 egg, beaten
- 1/2 tsp paprika
- Preheat the oven to 180 deg C.
- In a microwave-proof container, cut the cream cheese into cubes and mix in with the mozzarella. Cover the container and microwave for 1 to 1 1/2 minutes, pausing to stir every 30 seconds or so.
- Stir in the almond flour into the cheese mixture, then add the egg and mix well. The dough will be sticky.
- Roll out the dough between 2 pieces of baking paper. Trim the sides of the dough to form a rectangle, then cut the dough into triangular strips.
- Cut the sausages into 3 pieces each. Roll the triangle of dough over the sausage pieces with the wider base of the triangle at the bottom. Place the sausage roll on a lined baking tray.
- Sprinkle paprika over the top of the rolls. Bake for 20 minutes, then remove from oven. Serve hot.