“These fathead sausage rolls are low in carbs, high in fat and worth all the effort. I know its #dirtyketo, but this is due to the use of delicious (processed) smoked Polish sausage which contains a little wheat and soy. However, for this giant whopper, I think its worth being a little filthy every now and then. The macros here do not include the spicy tomato relish but I highly advise that you whip one up. The sweet acidity it brings is just lovely! THIS RECIPE IS ACCOMPANIED WITH A VIDEO to help you along.” – Monya
Fats of Life® is a keto and low carb recipe blog that I love to run as a hobby in my spare time. I am also the author of the best-selling Keto Kitchen Series of cookbooks. This includes my debut best-seller Keto Kitchen (2020). The fun and exciting Lazy Keto Kitchen (2021). And, the clever and inspiring Budget Keto Kitchen (2022). My 4th cookbook, Quick Keto Kitchen (2023) is as fantastic as the first three, and packed with spectacular, easy creations!
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More on Fathead Sausage Rolls…
Fathead dough is a popular low-carb and gluten-free alternative to traditional dough. It’s commonly used in keto cooking to make various dishes such as pizza, cinnamon rolls, and more. The primary ingredients in fathead dough are mozzarella cheese, almond flour, cream cheese and eggs.
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The ‘dough’ is relatively easy to make and I find it is much easier to work with once it has been completely chilled.
I make sausage rolls using smoked Kielbasa in this recipe. Kielbasa is a Polish sausage and renowned for its rich, savoury flavour. It’s delicious, distinctive taste is indescribable (and one of my guilty ‘dirty’ keto pleasures).
Smoked Kielbasa can be eaten without further cooking, although it’s often heated or grilled for added flavour. It can be found in UK supermarkets with all the refrigerated deli meats. Look out for thick, smoked sausages (often Polish-labelled) named things like ‘Masurian’ or ‘Krakus’.
It is important to note that to maintain ketosis, it’s essential to track carbohydrate intake and ensure it aligns with your daily macro goals. Consulting with a healthcare professional is advised before making significant dietary changes. Scroll to the bottom to see the full macros and allergens for Fathead Sausage Rolls, as well as all the Fathead Dough-inspired recipes on Fats of Life®.
Fathead Sausage Rolls
Per serving
Equipment
Ingredients
For the sausage rolls
- 100 g (3.5 oz) almond flour
- 1 tsp baking powder
- 1 tsp garlic powder
- generous pinch salt
- 1 egg
- 170 g (6 oz) full-fat strong Cheddar cheese, grated
- 60 g (2.1 oz) full-fat cream cheese (soft cheese)
- 2 Polish sausages (Kielbasa), (120g / 4.2oz) per sausage
- 2 tsp sesame seeds
For the tomatoes on the side (optional)
- 2 medium tomatoes
- 1 red chili
- 20 g (0.7 oz) No-added-sugar tomato ketchup
Instructions
- Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
- Combine the almond flour, baking powder, salt and garlic powder in a bowl. Whisk the egg well in a separate bowl.
- Place the grated Cheddar and cream cheese into a wide-bottomed microwave friendly bowl. Place the bowl of cheese in the microwave for 1 min 30 seconds, until the cheese completely melts.
- Immediately tip the melted cheese into the bowl of almond flour mix and use a wooden spoon to vigorously combine the mixture. Alternatively, you could combine this in a mini food processor which is much easier!
- Add the whisked egg and continue to mix until the mixture comes together as a sticky dough. It may seem like its not coming together - but it will.
- Allow to cool slightly (I highly advise keeping the 'dough' in the fridge for 20-30 minutes if you have the time to spare - it makes it easier to work with). Tip the ball of dough between two sheets of baking parchment paper. Use a rolling pin to roll out into a rectangular shape. Do not roll it too thin.
- Peel off the top layer of parchment. Do not be alarmed if some 'stringy' bits pull away. The 'dough' is easily manipulated and you can simply pinch pieces closed or press them back in.
- Use your pastry scraper to neaten up the edges as a rectangle, then 'divide' the mixture into two equal parts by simply scraping it down the centre and making a visible dividing line. Place the sausages onto each half.
- Cut the parchment paper into two, so you can work with each piece individually. Gently roll the piece over, folding the dough around the sausage. (The next part is tricky and a little messy, so before you get your hands messy, prepare a baking tray lined with a fresh piece of parchment paper. )
- Peel off the parchment from around the dough-wrapped sausage. Again, don't worry if some 'stringy' bits pull away. Now is where your pastry scraper comes in handy to nudge the dough from the parchment onto the dough-wrapped sausage.
- Don't worry if there are any holes. Place each one onto the baking tray lined with parchment you prepared - allowing enough space between the two. Use clean hands to shape the dough around the sausage, and now is where you can pinch closed any holes.
- Scatter over the sesame seeds and bake in the preheated oven for 20-25 minutes, rotating the tray halfway through.
- If you choose to have the fresh tomatoes on the side, chop the tomatoes and finely chop the red chili (while the sausage rolls are baking). Place in a bowl and mix in the reduced-sugar ketchup. Serve alongside the sausage rolls. (The tomato relish is not included in the macros.)
- Enjoy! *And be careful as they are piping hot inside!*
Watch the video (... with blooper reel!)
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.
Nutritional Information per servingCalories 1019Kcal / 4263kJ
Fat 87g
Carbohydrates 7.9g
Protein 51g
Allergens
Almonds
Eggs
Milk
Sesame
Celery (may be found in the Kielbasa)
Mustard (may be found in the Kielbasa)
Wheat (may be found in the Kielbasa)
Soya (may be found in the Kielbasa)
See all the Fathead Dough-inspired recipes on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
3 Comments
Hello. These look so good – I’m going to try it! Please tell me about the food processor you’re using. What is the brand and where do you get it? My food processor is a bigger one that is a pain in the arse to clean – you have to take it all apart and clean each part separately. I like yours. Thank you!
Mine was dirt-cheap and it was either from Argos or Amazon – I cannot recall. It was less than £20. They are also called “food choppers”. For me, they are the perfect size to make small yields of cauli rice, pesto etc. xxxxx
Drop me a line if you have any questions or comments about this recipe. I will do my best to reply as soon as possible! Monya xxx