“I don’t know about you, but we ploughed through our fair share of gin this summer over lock-down. A refreshing G-and-sugar-free-T is my go-to tipple around the braai. We came up with this idea one night when there was very little left in the bottle. I had never used alcohol before in an ‘ice-cream’, but I actually think it improves the consistency (since alcohol cannot freeze), so the lollies retained their creaminess. As for the flavour, I did have to add sweetener because no one wants to EAT a bitter G&T as a dessert. However, the quintessential flavours of gin, tonic and the all-important Aromatic Angostura Bitters is evident. Subtle, but lovely.” – Monya
“If you have fresh fish available, I would highly recommend whipping up a quick keto ceviche! I tried ceviche for the first time in Costa Rica and loved it so much. I ordered it every time we went out to eat just to compare which local restaurant made it the best. Well, they were all fabulous – and they all added their own little twists. We enjoyed this with my Keto Mixed Seed Crackers for a delicious, fresh summer lunch. I also stirred through diced Pickled Avocado (in place of regular avocado), and it adds a lovely flavour dimension. NOTE: If you prefer not to use limes, lemon juice will work equally well, but I love the classic combo of lime, coriander and chilli. Enjoy!” – Monya
“The people that pack rock-hard, under-ripe avocados into “ripe and ready” packaging are the first people I will come back and haunt one day! However, I discovered a great way to use up unripe avocados that you have already sliced open. Simply pickle them in a clean jar along with vinegar, water and other bits! I used mustard seeds, black peppercorns, coriander and chillies. You can play around with other herbs and whole spices that will add a little flavour to your pickling liquid. I used one large avocado for this recipe and based the macros on this serving two people as a snack or condiment. You could also dice up the pickled slices and use them in salads or my Ceviche, like we did.” – Monya
“This is a simple coleslaw made using Easy Homemade Mayonnaise. I also ‘quick-pickled’ red onions (which add even more crunch) before stirring through freshly chopped parsley for additional fresh flavour! Hello low carb summer BBQs!” – Monya
“Grilled lamb is a thing of great beauty, but its the show-topping dressing in this recipe will make your BBQ lamb skewers shine this summer! Serve the dipping sauce at room temperature, so make it the same time as you marinate the lamb. Then, kick your feet up for a bit while your other half prepares the BBQ.” – Monya
“Funnyman loves my keto yorkshire puddings and I love pork sausages, so a keto toad in the hole seemed inevitable. Traditionally, toad in the hole is served with some form of gravy, but we enjoyed this as a summer meal. I therefore scattered over my fresh tomato relish because it cuts through the richness beautifully. My fresh Tomato and Garlic relish adds the perfect amount of sweetness, flavour and juiciness to every mouthful.” – Monya
“In case you didn’t already know, ‘Boerewors’ is a beloved South African sausage that boasts a very unique flavour. I have a Boerewors recipe on this site if you are up for the challenge of making your own sausages. However, if you aren’t, but still long for the flavour, I have made an easy version for you to sample. This was easy, I simply took the flavours present in boerewors and used them in meatballs! And, to keep things slightly authentic, the tomato sauce very loosely mimics a ‘smoor’. Smoor is a traditional lightly-spiced tomato sauce that often accompanies our beloved ‘Boerie Rolls’. I recommend you serve this dish with Creamy Cauliflower Rice. I have included the macro-breakdown for the inclusion of that as well below the recipe. Geniet!” – Monya
“Like most of you, I have made cauliflower rice, cauliflower mash and cauliflower couscous (just run a search on this site if you want to see those recipes). I love them all and make all three regularly. Here, I wanted to play around with the flavours of the mash I make, but include a little texture. So I pretty much used the best cooking methods to achieve exactly that – and now this version is my favourite! I had no idea what to title it, but “creamy cauliflower rice” seemed to be the most accurate description.” – Monya
“Who doesn’t love a simple egg mayo salad? Here I simply added finely chopped gherkins (or cornichons) which add a little texture and acidity. I topped the whole lot with crispy bacon and enjoyed this as a side salad at our BBQ. I used my own homemade mayonnaise recipe.” – Monya
“This super simple salad boasts massive flavours all thanks to toasted sesame oil. With a little rice wine vinegar added for acidity and some sesame seeds for texture and aesthetics, you will love this crunchy slaw on the side of chicken, pork or fish. I stirred through finely chopped coriander and mint which brings another fresh dimension of flavour which I know you will love! Just in time for BBQs this weekend as a lovely salad on the side.” – Monya
“This is a delicious and interesting side dish using baked onions drizzled with a flavoured herb butter. The onions bake in a tightly-packed foil parcel resulting in a sweet and roasted flavour. And, the thyme butter lifts it to a sensational level!” – Monya
“Turkey would not be my first choice on keto because its so lean. However, I had a packet of mince in the freezer, so I thought they would make spicy little sausage rolls. I used the delicious Baharat Spice mix to flavour the mince, then flavoured my fathead dough with paprika. Since turkey is such a lean meat, the sweet and spicy mayonnaise is perfect with every bite. A lot of love and preparation goes into these 8 little rolls, but you will see that there is plenty of preparation that can be done simultaneously.” – 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 Bahārāt Turkey Sausage Rolls with Sweet and Spicy Mayo…
When it comes to enjoying delicious treats on keto, sausage rolls might not be the first thing that comes to mind. However, with a little creativity and the use of low-carb alternatives, you can indulge in a keto-friendly version.
Baharat Turkey Sausage Rolls with Sweet and Spicy Mayo by Monya Kilian Palmer
FOLLOW MONYA:
Here, I made sausage rolls made using fathead dough filled with a Baharat-spiced turkey mince. The best part is the accompanying spiced onion mayo which I infuse with cumin and cayenne.
The ‘dough’ is made with a popular low-carb substitute known as fathead dough. This dough uses mozzarella, almond flour, cream cheese, and eggs to create a bread-like texture. I roll it out and fill it with portions of Middle Eastern spices.
To elevate the flavour profile, a spiced caramelized onion mayo is the perfect accompaniment. By combining caramelized onions with mayonnaise and infusing it with cumin and cayenne pepper, a tangy and slightly spicy mayo is created. The earthiness of the cumin and the subtle heat from the cayenne complement the flavours of the sausage rolls.
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 these Bahārāt Turkey Sausage Rolls with Sweet and Spicy Mayo, as well as all the Poultry on Fats of Life®.
Bahārāt Turkey Sausage Rolls with Sweet & Spicy Mayo
A lot of effort is required with these Bahārāt turkey rolls, but the end result will be worth all your love and effort. Delicious with the accompanying sweet and spicy mayonnaise.
Start with the caramelised onion and garlic mixture. Finely dice the onions and garlic and melt the butter in a large non-stick pan or wok.
Over moderate heat, cook the onions until they completely soften. Add the garlic and leave the mixture to cook on this moderate heat until the mixture completely darkens and turns jammy as it caramelises. This can take up to 20 minutes. Be patient though, its worth the wait. Set the mixture aside as we will use it later in the turkey filling and the mayonnaise.
For the dough:
In the meantime, make the fathead dough. Combine the almond flour, baking powder, garlic powder, paprika and salt in a bowl. Whisk the eggs in a separate bowl. Place the mozzarella into a wide-bottomed, microwave-friendly bowl. Add the cream cheese. This is what you should have ready:
Place the bowl of cheese in the microwave for 1 min 30 seconds, until the cheese completely melts. (IMPORTANT: If using fresh mozzarella, tip out any excess liquid which separates from the melted cheese as this will make your mixture far too runny. You won't have this issue when using store-bought ready-grated mozzarella). In the meantime, tip the almond flour mixture into a food processor.
Once the cheese has melted, immediately add to the food processor and blitz until the mixture starts coming together. Don't worry if it seems like it doesn't - it will. You may need stop and 'detangle' the stringy mozzarella from the blades.Tip in the whisked egg mix and blitz until you have a thick, well-combined dough.
Place the ball of dough into a bowl in the fridge for 30 minutes.NOTE: My food processor is one of those really small ones, so I had to halve the mixtures indicated and make two separate balls of dough. If you have a large food processor, you can follow the recipe as indicated (although it must be noted that you MIGHT need a few more seconds in the microwave for the cheese to melt sufficiently).
For the turkey sausage filling:
While the dough is chilling in the fridge, continue with your turkey filling. Tip the mince into a large bowl. Add half the caramelised onion and garlic mixture you made - along with the Baharat spice. Season with salt and freshly ground black pepper and combine well.Divide the mixture into 8 equal portions. This isn't tricky if you followed my weights indicated above - each mince portion should be about 65g (2.3oz) each - and quick weigh of each portion on a plate placed on the scale will show you how you are fairing.Shape them into little logs or 'sausages', as shown below.
Melt the butter in a large non-stick pan over high heat and brown the turkey sausages in two batches. Be gentle as you turn them over (remember there is nothing like breadcrumbs binding them). They do not need to cook through, we just want the outside browned and caramelised which adds heaps of flavour (thanks to the Maillard reaction). Set them aside on a plate to cool.
Assembling the rolls:
By this time, your dough will have cooled in the fridge. First, preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).Prepare a large baking tray lined with baking parchment paper. Have another two smaller pieces of baking parchment paper ready.
Divide the dough into 8 equal-sized portions, approx. 75g (2.8oz) each. Taking one small ball at a time, flatten it between the two small sheets of baking parchment paper and use a rolling pin to gently flatten into pieces approx. 14 x 11cm (5.5 x 4.3"). Do not roll TOO thin.I advise using a rolling pin for this. While you could use your hands to manipulate this 'dough', remember we are working with cheese and the warmth of our hands may make the dough more difficult to work with. You want to keep the dough as chilled as possible throughout this process. (And, its not a bad idea to keep the batches in the fridge as you assemble each piece.)Use your pastry scraper to fashion it into a relatively decent shape large enough to completely encase the turkey.
Place a turkey sausage into the centre of the prepared dough and tuck in the sides. Again, your pastry scraper is an essential tool here to shift things along. Gently roll the piece over, folding the dough around the turkey. Don't worry if there are any holes - you can just pinch them closed. All holes must be closed, so use your hands now to shape them as you want.Repeat the process until all 8 sausage rolls are done.
Scatter over the sesame seeds and bake in the preheated oven for 23-25 minutes. (Out of habit, I always rotate my tray halfway through.)
For the sweet & spicy mayo:
While the sausage rolls are baking, continue with the mayonnaise. Its dead-easy: simply add the remaining half of caramelised onion garlic mixture into the mayonnaise and add a pinch of cayenne pepper and ground cumin. Mix well to combine.
THAT'S IT! Serve the delicious baked Bahārāt Turkey Rolls and allow everyone to have a generous spoonful of the mayonnaise to enjoy alongside.
Notes
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!* * *
“Beautifully-cooked salmon (with soft, moist flesh and crispy skin) doesn’t need much else to make it shine. Here, I played around making a delicious and interesting accompanying sauce. I blended char-grilled red peppers, yogurt and a little sour cream. The creamy and slightly acidic sauce complemented the salmon beautifully – without overpowering it. The second time I made this dish, I included finely chopped red chilli for a slightly fiery element, and I highly encourage you to do the same because its lush!” – Monya
“I have made several different kinds of cheesecake over the years (including a beautiful Lime Cheesecake which features in my first book. I also have a mouth-watering Blueberry Cheesecake which features in my second book. But, here I made a more classic one. I used a square dish and cut them into 9 portions to make little squares. However, you could follow the same recipe and use a round cake tin. (In which case, you will be slicing into 8 pieces @ 3.6g carbs per slice.) Enjoy these lovely little treats (which freeze well too!).” – Monya
“I just know you will love these maple and roasted hazelnut lollies! When I stumbled upon The Skinny Food Co’s various sugar free syrups, my head burst with all the opportunities! I could create sweet, low carb desserts which might have otherwise been quite tricky. Here, I simply used their Sugar-free Maple Syrup to create ANOTHER lolly flavour for Funnyman. Anyway, I also added toasted, chopped hazelnuts for additional crunch and texture. It certainly got the thumbs up from him!” – Monya
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