“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.
 

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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®.
 

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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.

Course Light Meals

Cuisine General, Middle-eastern

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8 mini rolls

Calories 629kcal

Author Monya Kilian Palmer

Equipment

• kitchen scale
• universal measuring spoons
• sharp knife
• large non-stick pan / wok
• mini food processor / chopper
• rolling pin
• pastry scraper
• baking parchment paper

Ingredients

For the caramelised onion garlic mixture

• 20 g unsalted butter
• 2 onions peeled and finely chopped
• 4 cloves garlic peeled and finely chopped

For the fathead dough

• 200 g almond flour
• 2 tsp baking powder
• 2 tsp garlic powder
• 2 tsp ground paprika
• generous pinch salt
• 2 eggs
• 200 g grated mozzarella
• 120 g full-fat cream cheese (soft cheese)
• 45 g sesame seeds

For the turkey sausage filling

• 500 g turkey mince
• 1/2 portion reserved caramelised onion garlic mixture
• 2 TB Bahārāt spice
• salt and freshly ground black pepper
• 30 g unsalted butter

For the sweet & spicy mayo

• Keto Mayonnaise (full batch) Fats of Life recipe
• remaining reserved caramelised onion garlic mixture
• pinch cayenne pepper
• pinch ground cumin

Metric - US Imperial

Instructions

For the caramelised onion garlic mixture:

• 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

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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.

Nutrition

Calories: 629kcal | Carbohydrates: 5.4g | Protein: 29g | Fat: 53g