Keto Flaky Puff Pastry Sausage Rolls 3 Ways

KETO FLAKY PUFF PASTRY SAUSAGE ROLLS 3 WAYS

Keto Flaky Puff Pastry Sausage Rolls 3 Ways. 0.6-1g net carbs each.

If you’re looking for a 5-minutes quick recipe, this is definitely not the one. Puff pastry wasn’t invented for the faint-hearted in mind, as I’m sure you’ve witnessed on The Great British Bake Off many times. It is the holy grail of the pastry world, and many chefs will indeed prefer not to bother with making it from scratch. However, you cannot buy ready-made low-carb puff pastry, so if you want it, you have to make it. It’s as simple as that. And I’ve created the real deal.


I kid you not. This isn’t ‘pretend’ puff pastry. It’s not a ‘look-alike’ made with bacon or zucchini. Neither does it attempt to imitate a golden crust by using crumbed pork rinds. And most definitely, there is NO FATHEAD DOUGH IN SIGHT. That would be sinful.

My amazing keto-friendly Keto Flaky Puff Pastry Sausage Rolls 3 Ways are made with AUTHENTIC puff pastry that literally melts in your mouth.

Keto Flaky Puff Pastry Sausage Rolls 3 Ways

I’m sure you can tell that I’m super happy about sharing my recipe with you. To get this keto puff pastry just right I spent what felt like an eternity mixing, testing and tweaking different flour combinations. Days and days in the kitchen. From morning to past-midnight. Oven permanently on. Never-ending washing up. Leaving the house just to walk the dog and for essential grocery shopping. Total neglect of ketohusband. It was one of those missions that turned into an obsession I couldn’t let go. No wonder I’m over the moon with my Keto Flaky Puff Pastry Sausage Rolls 3 Ways!

Keto Flaky Puff Pastry Sausage Rolls 3 Ways

Fathed or Keto Puff Pastry?

Try googling keto puff pastry… no joy! How about low carb puff pastry…Still zero results! Ok, what if you go for grain-free puff pastry… Nope! Nothing! Nada! Niente! Rien de rien! All you’ll get is fathead dough recipes. Whyyyyy???? Mozzarella and egg are NEVER going to be a good substitution for flour and butter.

Don’t get me wrong. I’m quite a fan of fathead. But only for certain uses, like a pizza base. When you try and add baking powder to make the ‘dough’ ‘rise’ it’s a laughable ‘fix’. Yes, the baking powder may inflate the dough a little, but it will still be heavy and stodgy in the end. Wake up call… fathead is mostly cheese!!!! Well, when it comes to the masterpiece that is puff pastry, it’s even more ludicrous to propose that a fathead based ‘dough’ might work. You need flour and butter. End of story.

Keto Flaky Puff Pastry Sausage Rolls 3 Ways

Difference Between Flaky Pastry and Puff Pastry

Flaky. Rough. Puff. It’s all about the dough puffing up during the baking process, thanks to alternating layers of fat and dough which create air pockets. The difference between them is in the level of lamination that you achieve by folding and turning, and whether you use the traditional French method or a cheat way. Flaky pastry (rough puff pastry) is the cheat’s option. Even my childhood favourite cook – the inimitable Delia Smith, is a fan. Keto Flaky Puff Pastry Sausage Rolls were actually inspired by her original Quick Flaky Pastry recipe from decades ago. Ultimately, the devil is in the detail, as they say. The longer you spend laminating, the more you’ll get delicious, feather-light pastry.

The three golden rules for Keto Flaky Puff Pastry Sausage Rolls

  • refrain from working the butter into the flour
  • keep the butter bits chilled at all times
  • bake at a high temperature

If you don’t follow these rules, as you bake my Keto Flaky Puff Pastry Sausage Rolls 3 Ways the fat will melt and you’ll end up with a puddle of grease and flat pastry. Don’t say I didn’t warn you!

How To Make my Keto Flaky Puff Pastry Sausage Rolls 3 Ways

When you scroll down to the recipe, you’ll see very lengthy instructions. Don’t be put off by them. Yes, you will need to make time for this one, but it’s not complicated. I have gone into a lot of detail here. There are 3 options for pastry, plus instructions for the actual sausage rolls filling.

I highly recommend that you read the recipe in its entirety before you begin. You should also prepare a work station, laying out mats, bowl, water vessel, and all the utensils you’ll need. And don’t forget your weighing scales – they’re essential. For puff pastry success you must work quickly, so having everything to hand will be both convenient and stress-free. It is also best if you use food-grade disposable gloves, as they help keep the butter cool.

When you cut the sausage rolls, make sure to use a very sharp knife, such as THIS ONE from Chef’s Foundry (UK link HERE).

Keto Flaky Puff Pastry Sausage Rolls 3 Ways

Once you’ve tried my Keto Flaky Puff Pastry, the world will be your oyster. Think about all the delicious bakes you will be able to create besides sausage rolls. Croissants… palmiers… savoury parcels…the list is endless! 

Keto Flaky Puff Pastry Sausage Rolls 3 Ways

And if you want convenience, why not prepare batches of puff pastry to keep in the freezer, ready to use whenever you fancy. The baked sausage rolls can also be frozen for later.

Ready to bake Keto Flaky Puff Pastry Sausage Rolls 3 Ways? 

Enjoy!

KETO FLAKY PUFF PASTRY SAUSAGE ROLLS 3 WAYS
 
Author: 
Nutrition
  • Yield: 12 sausage rolls
  • Serving: 1 sausage roll
  • Calories: 116
  • Fat: 10g
  • Net Carbs: 0.5g
  • Protein: 6g
Recipe type: Savoury Snacks
Cuisine: Ketogenic. Low Carb. LCHF. Grain Free*. Gluten Free*
Prep time: 
Cook time: 
Total time: 
Low-carb puff pastry sausage rolls that taste incredibly good. With not one, but two *Grain-Free and *Gluten-Free options.
Ingredients
1. The FLAKIEST and BEST pastry (still very low carb, but contains a little gluten and wheat)
2. Nut-free, gluten-free, grain-free pastry
3. Nut & Seed gluten-free, grain-free Pastry
Sausage Meat Filling
  • 200g minced pork and beef meat
  • a few fresh sage leaves
  • a few sprigs of fresh thyme
  • ½ garlic clove
  • ½ tsp fine Himalayan pink salt (U.S. option HERE)
  • a generous sprinkle of freshly ground black pepper
  • 1 egg yolk
Instructions
The method is the same for all 3 pastry options. I highly recommend reading all instructions and notes before you start, as you'll need to work quickly.
  1. weigh the butter as one lump (cut generously to start with and shave off bit by bit if too much); wrap it in foil and freeze it for 30 minutes.
  2. meanwhile, weigh and mix dry ingredients for your chosen pastry option in a medium-large bowl.
  3. prepare a glass of ice cold water (best if you have 2-3 ice cubes that you can use, but if not, make sure you use refrigerated water).
  4. take the butter out of the freezer, unwrap it, dip it in the flour mix, then grate it using a large-hole cheese grater. N.B. so as not to warm up the butter as you hold it, this step is best done using food-grade disposable gloves (U.S. option HERE), and turning the butter in your hand often, then dipping it in flour again and again as you grate.
  5. tip all the grated butter into the flour and mix with a metal spatula or fork, until all butter crumbs are well coated.
  6. now add 2 TBSP of icy water and mix again using the same metal utensil.
  7. take a little of the mix in your hand and test to see if it's pliable - it should be moist, not wet; if too dry, add more icy water, 1 TBSP at a time, mix and test again.
  8. finally, shape the dough into a ball, working it as little as possible - you don't want a smooth dough at this stage, just a ball of rough pastry with visible lumps of butter.
  9. wrap it in cling film and place it in the freezer.
  10. after 15 minutes, unwrap the dough and place it over a wooden board or silicone pastry mat dusted with flour (I use THIS one), shape it into a rough rectangle and dust a little Fiberflour, sesame flour or coconut flour (depending on which version you've chosen) on both sides.
  11. use a dusted rolling pin to flatten it into a 20x30cm rectangle, tapping the sides to keep them as straight as possible, then fold it into thirds (like an envelope - see photos for guidance).
  12. dust a little more flour on the mat and both sides of dough and turn it 45° (quarter turn); repeat previous step.
  13. wrap the 'envelope' in cling film and place it in the freezer for 10 minutes.
  14. repeat steps 12 - 13 two more times (optional but will yield better lamination).
  15. meanwhile, prepare your sausage filling by mixing the meat with chopped herbs, minced garlic and seasoning.
  16. in a small bowl, beta the egg yolk lightly.
  17. divide the meat mix into 2 equal portions and roll each one into a 30cm long sausage; set aside over non-stick paper.
  18. pre-heat oven to 200°C fan (220°C static).
  19. once the dough is nicely chilled (but not frozen solid), roll it out into a 20x30cm rectangle once more and cut it in half, so you have two long strips of pastry.
  20. place the sausage meat over the middle of each strip of dough and brush some beaten egg yolk along one of the long edges.
  21. wrap the dough over the meat and roll, starting from the side without egg wash; make sure to form a nice seal that should be at the bottom of your roll.
  22. using a very sharp knife (THIS is my favourite knives set - UK option HERE), cut each roll in half and then each half into 3 segments, so as to have 12 sausage rolls in total.
  23. shape them a little, then place them on an oven rack lined with a silicone baking mat (I use THIS one - U.S. option HERE) or non-stick paper.
  24. make 3 scissor snips along the top of each one to allow steam to escape, then brush a little egg yolk over them.
  25. bake on the highest shelf (position 3 of European ovens) for 20-25 minutes until caramelised on top and cooked through.
Notes
Prep time does not includes waiting time for butter and dough to chill.

Refrigerate the pastry for up to 7 days or freeze it for future use (defrost in the fridge overnight, and use chilled).

You can refrigerate the baked sausage rolls for up to 3 days, or you can freeze them (simply let them thaw at room temperature and warm them up in the oven for 5 minutes).

Keep flaky/puff pastry CHILLED at all times. If you let it get warm, you'll end up with a puddle of fat during baking and the result will be edible but a million miles away from what it should be.

Macros reported in box above are for 1 complete sausage roll using pastry option 3 (sesame and almond flour).

Macros for all pastry options plus meat filling are as follows (whole batch - divide by how many rolls you make):

Pastry 1 (Fiberflour) Kcal 885; F 74g; TC 54g; f 42g; NC 12g; P 17g.
Pastry 2 (lupin and coconut) Kcal 964; F 73g; TC 46g; f 34g; NC 12g; P 31g.
Pastry 3 (sesame and almond) Kcal 958; F 87g; TC 18g; f 11g; NC 7g; P 34g.
Sausage Meat Filling Kcal 433; F 32g; TC 0g; f 0g; NC 0g; P 36g.

Metric kitchen scales ensure accurate measurement of ingredients. They're cheap, easy to use, and only take up a tiny bit of space. Click HERE for the ones I use. For U.S. option click HERE.

Your feedback matters to me! Please leave a comment below. If you try this recipe, you can make my day by sharing a photo on social media with the hashtag #queenketo. Thank you! 🙂

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Average rating 4.3 / 5. Votes: 96

71 Comments

  1. I’m so excited to try this! I’m in the US, and won’t be able to get the Fiberflour, but nothing made with lupin has ever disappointed me, so I’m sure this won’t be the exception. By the way, you are the one Keto recipe developer that I come to for ideas with lupin, and I’m really thankful for you paving the way with this alternative. TY!

    • Thanks, Mariana! There are bloggers stealing my lupin recipes almost entirely now, so I’m grateful for your loyalty.
      Puff pastry is my most difficult recipe (as is the high-carb equivalent – even Michelin starred chefs hate it), so my advice is to read the recipe instructions several times, prepare everything and then start. Speed is of the essence here. I hope you’ll succeed and love it.

  2. Hi can I use sesame seed flour in the 2nd recipe instead of Lupin flour and do you have other alternatives to Lupin flour because it isnt available here in Spain, thanks

    • Hi, you can choose a different flour combination, but you’ll need to adjust the water you add, and you might not achieve the same flaky result.

  3. Hello! I’m a fairly inexperienced baker and was thinking about trying out puff pastry on keto for various recipes (I’m a sucker for puff pastry anything). Currently, I have find almond flour and coconut flour. Would a blend of these two work in one of the pastry options?

    • Hi Anny, that combination didn’t yield a good result when I was experimenting. The pastry was too dense and more like shortcrust. Still edible, though, so if you’re keen to try, why not?

  4. Shelley Parker

    Can you use carbalose flour instead of the Fiber Flour Ultrafine? I tried your US links & it doesn’t look like it’s available.

    • Hi Shelley, I know…the suppliers have been having problems in the U.S. and can’t tell me when it will be available there. Unfortunately, carbalose isn’t a product I’ve tried, as it’s not available in the U.K. Sorry.

  5. Susan Gosby-Worley

    I’m so bummed that I can’t get the ultra-fine flour here in the U.S. Only the original is available. I so want to make these!
    Do you know if it’s available in Canada?

    • I know, right?!?! The supplier says Amazon is blocking the Ultra-fine but won’t give a reason. So they’re looking for a distributor – an impossible task in the midst of the covid-19 madness. And no, Canada has no distribution either. So sorry.

  6. Hi, made these today and I’m so confused, they didn’t rise at all, were just very flat. Should they have some sort of leavening ingredient so they rise? Mine baked like a tortilla

    • Amy, I think you might indeed be confused.
      Sounds like you’ve never made classic flaky/puff/rough pastry, because if you had, you’d know there is no ‘rise’ and that raising agents are definitely not involved. The term ‘puff’ refers to the wheat gluten and cold butter creating pockets of air that stretch and ‘puff’ up the pastry. Obviously, unless you use wheat flour, the result will never be identical. You mention it turned out like a tortilla, which makes no sense, as the dough should be wrapped around meat.
      Did you weigh each ingredient using metric kitchen scales?

  7. Well, I spent all afternoon trying your sausage roll recipe. I made the seconds version and it was fiddley, frustrating and did not look anything like the pictures above. I assume that your pictures are of the one with wheat flour. I followed the instructions exactly & am a very experienced baker, but the results were very disappointing. Certainly not flaky, the pastry was grainy and tasteless. Sorry for the negative review, but I wish I had read an honest review before spending so much time on this.

    • Oh Aina, I’m sorry you didn’t like the result and I assure you all comments on my site are real (why would I pay for fake comments if I’m not selling a product???)
      To answer your points: Puff/rough pastry is indeed fiddly, even when made the traditional way, with wheat flour – and even professional chefs hate it! The overhead image is of all 3 types, hence the colour/browning difference. I’ve made these rolls many, many times, and all 3 variations have never once turned out disappointing, not grainy and certainly not tasteless.
      Did you use metric weighing scales for each ingredient, and tare in between? If you adopted volume measures (cups and spoons) that would likely be the reason for a disappointing result.

  8. I would like to make these but I’m not very fond of coconut flour and I’m unable to get the Fiberflour in Canada. Do you think the second recipe would work with almond flour and lupin flour. Or oat fiber flour with lupin flour?

    • Hi, I should think both of your suggestions would work. Just be aware of the flavour you’ll achieve. Oat fibre and lupin flour are both quite ‘earthy’ so together they wouldn’t be a good choice for my taste buds. I would probably opt for almond+lupin, or almond+iat fibre, to balance the taste. Also, do bear in mind that all these ‘flours’ absorb liquid differently, so I would recommend you incorporate less water to begin with and add a tiny bit at a time until you have the right consistency.

  9. I’ve just made these sausage rolls and whilst not as flaky as real puff pastry (I’ve always been a bit heavy handed with pastry though so it might just be me) these are by far the closest to the real thing I have ever made. Absolutely delicious. Thank you for an amazing recipe!

  10. Hi Antya…just discovered your phenomenal site with good and tasty looking recipes. Unfortunately do not leave either in UK nor in US, in this recipe, could I substitute fiber flour with potato fiber? Have no idea, how to search (the translated name) your fiber flour instead of buy it on Amazon, who does not deliver it to Czech republic 😉

    • Hi Olga, and welcome to my blog. Glad you like what you see!Potato fibre would not work, unfortunately. If Amazon isn’t an option for you, perhaps you could get FiberFlour directly from the supplier – HERE is the link to their site. If not, what about the lupin and coconut flour version? Are those available to you? There’s a link in the recipe for a world-wide supplier that actually sells very good quality and inexpensive lupin flour – I’m sure they would deliver to you. You could also look at THIS site for other products – they have coconut flour, although I don’t know how fine it is as I’ve never tried it.

      • Hello Antya…thanks for reply. Was checking the supplier…shipping cost goes twice as much as a product, same as Amazon, but Lupin flour of coconut flour are available here even though I do not like cocoflour because of it´s taste. I wanted to try the first type of dough because it seems to be as close as puff pastry…pity 😉 But again, thank you for creating and sharing all these delicious recipes with us

  11. Sally Jones

    I LOVE YOU!
    We’ve been low carb for 4 years now and whilst I love a lot of the food, I really missed a decent sausage roll. I have never been able to make pastry. It has always fallen apart when rolled or given my jaws a good work out in order to swallow it. For some ridiculous reason I decided my Jan 1st shall we call it, ‘slight tiredness from a late night and massive cheese and fizzy consumption’? needed more than the healing power of bacon. I girded my loins, read the instructions 2 million times (exaggerate? Me? Never) and set about making the pastry. Bottom line, bleddy fabulous. Proper lamination and all. I found another use for my wrap that is kept in the freezer to go around wine bottles and that is to go around the container of water and the metal utensils. Kept everything nicely cold.

    As I had some sausage meat left over (Tesco Finest, already seasoned, very nice), I made the shortcrust pastry on the Lonjevity foods website. Back to normal there then! Wouldn’t hold together, wouldn’t roll, looks a bleddy mess! I think the dogs might be getting a bit on their dinners later.

    Thanks for this recipe and also for your Yorkshire puddings which is how I found you in the first place. You truly are Queen Keto!

    • Oh Sally! What can I say? Thank YOU for making me laugh on an otherwise grey, drizzly, boring New Year’s Day. Loved your story and all its details, including the bleddy bits:D. In fact, your comment is probably the best I’ve had in a loooong time. And for that I’m very grateful indeed. Bestest wishes for a fabulous 2020!x

      • Sally Jones

        Prego 😉. Next mission is to find a pasta (spaghetti/fettuccine) substitute with which to make a proper Roman carbonara. I’ve used the various bean ones from Lidl/Aldi and they’re okay with a more bulky sauce but a little intrusive with the subtlety of a carbonara. I’ve tried wheat gluten and soy flour stuff made with my pasta machine – not easy to handle and soy is too strong. The baked cream cheese ones are a bit too soft and as it’s the heat from the pasta that ‘cooks’ the egg and melts the cheese, this has proved problematic too. I’m wondering if I can sub lupin flour for soy now that I’ve finally given in and bought some. This experimenting is somewhat expensive which is why I love people like you who do all that stuff for us mere mortals!

        • Hi Sally, have you tried my baked lupin fettuccine? They are a bit softer than ‘normal’ pasta, but you could perhaps add extra lupin flour, plus maybe a 1/4 tsp xanthan gum to the mix to create a more sturdy texture. They’re only 1g net carbs per 100g baked, so even with double the amount of lupin flour they’ll remain perfectly keto-friendly. For carbonara, you will need to compromise a little by adding cream + water, as this lupin-based pasta is quite absorbent. I’ve not used my old pasta machine since my high-carb days, because no gluten means no stretch, so the machine would simply shred it and ruin it. Wheat gluten isn’t something I’m prepared to use, because it’s the antithesis of clean keto and highly inflammatory.

          • Hi,
            No, I haven’t tried your lupin pasta – yet! However today the weather turned wet so I dug the pasta machine out and used ultra fine fiber-flour to make pasta. Normal recipe, 100g to one egg but I added a tablespoon of olive oil as it seemed to need it. Oh my word, it was the easiest pasta dough I’ve ever worked with! I used the finest cutter on my machine which is virtually Capelli d’Angelo and it didn’t break. We’ve just had it with a ragu and it was really good. Next time I’ll use the wider cut and see if I can make a proper carbonara. That may be next year as it’s a bit time-consuming but when you’re trying to avoid another job it’s a lovely thing to do 🙂
            Cheers
            Sally

          • Hi Sally, I’ve made pasta made with FiberFlour, and it sure is nice. Unfortunately, FiberFlour is a bit too high carb and high gluten for me to use in such large quantities… the last time I did I was gassy and crampy for 2 whole days. Do try my pasta when you get a chance – you may just feel that the ease, cost saving, and minimal mess are worth a slight compromise.

  12. Is it possible to double the pastry recipe but roll it out as separate batches? Ie, could you grate 120 g of butter into twice the amount of flour mixture, then separate the dough into two balls for rolling out, or is it more advisable to make two separate batches?

    • Hi Lisa, there’s no difference, but it’s easier to work with less dough, because it needs to remain cold. If you want to double or even triple the recipe, it’s not a problem at all, just work with small sections and keep the others chilled.

  13. I made these sausage rolls today and did an experiment. I used the second recipe with the lupin flour and a made a second batch exactly the same with cricket flour. I’m in Australia and Woolworths have cricket flour. They were great. Brown in colour and taste a bit like whole meal flour but they rolled out really well. By the way the lupin ones were great too.

  14. Rachel Crawford

    Hi Antya. I was wondering if you think this puff pastry would work for beef wellingtons. I’ve made wellingtons before with a regular puff pastry, but I would like to try them using your low-carb version. Thoughts?

    • Hello Rachel, I’ve made Beef Wellington with this pastry and it turned out fine, although with a more crumbly crust than if I had used the shop-bought, ready-to-roll one. If you’ve already tried my recipe, you’ll be aware that it is more ‘flaky’ than ‘puff’. Still delicious, but you may not be 100% happy about the consistency of this keto alternative for Beef Wellington. My favourite recipe is this, in case you want to try it: https://www.bbcgoodfood.com/recipes/beef-wellington

      • I used your second puff pastry recipe (the one with lupin flour and coconut flour, as I don’t have fibre flour… yet!) for beef wellington this weekend (the same BBC one!) and although it was tasty, unfortunately it wasn’t as flaky as I hoped, it was rather stodgy and didn’t really hold together when I cut the wellington into portions. This is possibly because I nearly tripled your pastry recipe and worked with 1/3 and 2/3 of it together, but I did try my best to follow your instructions to the letter, I read them loads of times! I did find I had to add a lot more water than described in your recipe (even tripling it), could this perhaps be what was wrong? If I didn’t, I doubt I would’ve been able to gather the dough together, it was just too crumbly. It was also quite difficult to shape and was quite a workout to roll it out each time, so I suspect I got the consistency wrong. Do you have any suggestions on what I could do to make this better (without using fibre flour)? I would love to try this again but I’m afraid to until I have a better plan of action! Thanks in advance 🙂

        • Hi Anu, based on your accuracy, I assume that you used metric scales to weigh ingredients and that you tripled all ingredients, including xanthan gum. The xanthan addition is essential because it helps with the stretch in the absence of gluten. Granted, the 2nd option dough is a bit tricky, but it shouldn’t have been that difficult to roll out, and it definitely shouldn’t have been as crumbly as you’ve described. I wonder if your xanthan was out of date or had become inactive (a bit like what can happen with baking powder).
          Also, I’ve found through my personal experience that, unlike lupin flour, coconut flour isn’t always the same animal. It can be more or less fatty, more or less granular, more or less absorbent, depending on manufacturing process. So I reckon it could have been the culprit (if xanthan wasn’t).
          Lastly, the cut of meat you used may have leaked out too much moisture, making the outer pastry ‘stodgy.
          A bit difficult for me to be precise, really. May I suggest you do a mock run with the same ingredients/brands you used, before you do a full-on repeat. Halve the recipe ingredients and prepare the dough according to instructions, ensuring it stays chilled until the second it goes in the oven. Bake it on its own – no filling. If still too crumbly/unmanageable, and the result is still stodgy, you’ll know for sure that it’s down to ingredients.
          Do let me know, please, as I truly care about my recipes being a success. Even when they are more suited to professional bakers – such as this one!

          • Thank you so much for your quick response, truly appreciated! Yes, I did use scales and metric units (I always do, I hate using cups, they are so inaccurate and varied depending on country) and tripled the xanthan gum too, but you are right, it was probably the coconut flour, as I know they can vary widely across brands. My xanthan gum isn’t very old, so I don’t think that was the problem. Also the fact that I tripled the recipe may have been the problem. Next time I will try the original recipe halved, as you have suggested, and then see what happens, just to use the pastry as is, because I LOVE the idea of a flaky keto pastry, I have yet to find anything like it, and your recipe has so much potential 🙂 It also was a lot of fun to make, although not easy and not entirely a success, I don’t regret giving it a go, so thank you so much for sharing this. I love experiments in the kitchen and am always looking for ways to improve my skills. I am not a professional cook or baker but I love it and have been doing it for years, so I’m not totally rubbish.. haha.

          • Oh Anu, you sound totally clued up with your baking. Anyone using metric scales by default gets my full respect!
            It’s a shame that Fiberflour Ultrafine isn’t available in the U.S. right now. I’ve asked the suppliers numerous times for updates and the response is always the same: can’t get independent distribution arrangements, and Amazon (.com) won’t play nicely – which is odd because both standard FiberFlour and UltraFine are sold on Amazon here (.co.uk and other European countries) without problems and with great reviews. The only reason I don’t use it more is that it isn’t ‘clean’ keto, plus the gluten plays havoc with my gut.
            Oh well. I truly hope your naked test bake will work out better.
            Please remember, though, that recipe option 1 would give you the most ‘puff’ (hello, gluten!). Don’t expect as much from the other 2 options, but you should still get a nice, flaky, light, buttery pastry from either of them.
            I’m keeping my fingers crossed. Thank you for the lovely interlocution 🙂

          • Hi Antya, thank you again for your lovely comments! To clarify, I actually live in the UK but have never before cooked or baked with fibre flour/wheat gluten, and I try to stay clean keto as far as possible and avoid wheat, and that is why I haven’t gotten around to buying fibre flour yet. Anyway, I will definitely try the mock run soon with the same ingredients, halved, (hopefully this weekend) and let you know how it turns out.

          • So I finally made the pastry as per your latest suggestion (i.e. halving the recipe and baking it without any filling) and it turned out very well! Again, I made the lupin flour and coconut flour version and laminated three times, as written in the recipe. After baking for about 10 minutes in a small pie dish, I used half the the cheese filling in this recipe (https://www.myketokitchen.com/keto-recipes/low-carb-ketogenic-three-cheese-pie/) to make a delicious cheese pie with a flaky crust – it was wonderful! This gives me confidence to try your full sausage roll recipe, as my husband loves them and I think they sound delightful too! Thank you so much for your suggestions, they were extremely helpful and I have definitely learned a lot of new things thanks to your recipe. I’m guessing my original attempt of tripling the pastry amounts was far too ambitious, so I’ll temper my enthusiasm next time.. lol. Thanks again!

          • That’s wonderful, Anu. And you’re most welcome!
            I’m grateful that you’ve taken the time to report back and let me, and readers, learn from your personal experience.
            Enjoy the sausage rolls!
            Tip: don’t use ultra fat mince, or the pastry will turn out unpleasantly greasy.

  15. Hi, do you think that full fat mayonnaise, greek yoghurt, and almond flour would make a good pastry? Mine was too tacky and didn’t turn out well, but I cooked it in my pie maker and it was very tasty! I’d love it if you could have a go developing it. I don’t have the patience or background, just the idea!

    • Hi Virginia, thanks for getting in touch. Interesting choice of ingredients. Did you add an egg, or psyllium or flaxseed meal to those 3? Because a binding ingredient would make a big difference. I’ll give it a try myself and keep you posted.

  16. Hi, sorry should clarify which recipe I’m looking at! Have you got the macros for option 1 on the keto flaky puff pastry sausage roll recipe?

    • Hi Colleen, I’ve added separate macros for all 3 options plus filling in the recipe notes. Note that the macros are for the whole pastry batch, so you can easily divide those numbers by how many rolls you obtain. Make sure you refresh the web page to see the new info added. Also, the FiberFlour you need for puff pastry is the ULTRA FINE, not the original version (too coarse).

  17. Has anyone tried to make cronuts with this dough? It would need to be deep fried – would it hold up? Option, of course, is to bake them, but not sure if it would work the same. Also, here in Canada I’m not sure what Fiberflour is…

    • Hi, sorry I have no idea what cronuts are. I rarely fry food, so haven’t tested what would happen if this dough was fried. Fiberflour is a British product with limited overseas distribution. You may wish to try one of the other two puff-pastry options that I have offered for those who cannot use Fiberflour (which contains gluten).

      • Thank you for the reply. I’ll definitely be trying this. May flop. May be a smashing success. LOL Cronuts are a NY creation by a French pastry chef. Basically puff pastry cut into donuts and fried. Our local version, Kelownuts, has a cream filling. So good but so bad… I’ve never had the opportunity to try the original being in western Canada but thot maybe the craze had found it’s way to Europe by now. Anyway thanks for the info regarding Fibre Flour.

        • Glad to assist, somewhat. I’d be very interested to know how this dough turns out for you if you fry it. Hope you’ll report back. Have a great day!

  18. Curious Question

    Are you sure about those Nutrition Facts you state?
    Your linked amazon FiberFlour states 30g = 5g Carb, 17g Fiber
    Longjevitys Fiber Flour website states 30g = 17g Carb, 12g Fiber
    So maybe one of these is wrong, and I’m going to guess it’s the amazon link?

    • I don’t publish nutrition for individual products sold by third parties on Amazon or elsewhere, I merely provide links to facilitate purchases. Besides that clarification, I suspect you may be confused: Fiberflour and Fiberflour Ultra Fine are different products. The one I use for puff pastry is the Ultra Fine, which contains 14.5g net carbs per 100g. The other one contains 16g net carbs per 100g. Lonjevity foods have probably printed different labels for their products, depending on whether they’re distributed to the UK or US market.
      The UK (European) standard requires food labels to show net carbs per 100g. The US standard is to show total carbs – from which fibre is subtracted to calculate net carbs, per serving (e.g. 30g). The result would be exactly the same, providing you’re comparing the same product and the same quantity.
      The macros reported in the recipe are correct.

    • Would you be able to make a video showing how you make the puff pastry dough? I guess what I would want to see the most is how you fold and laminate the dough, since I’m having a bit of a hard time visualizing it.

      • Hi Simone, I don’t have a read-made video, but this clip from YouTube is visually clear and should be helpful to you. Just skip forward to the part where the dough has been shaped to a rectangle and you’ll see how he folds and turns.

  19. JoAnn Jauregui

    If we can only find FiberFlour, is it possible to grind it into the same texture as Ultra Fine?

    • Hi, I did that on one occasion when I didn’t have enough Ultra Fine Fiberflour. It worked OK, but with a different flavour and texture, which I had expected, since Ultra Fine contains different ingredients.

    • Hi, I’ve just been reading through your threads and read that you wouldn’t use wheat gluten – but I read somewhere that Fiberflour contains wheat gluten. Is this correct?
      I live in Australia, so I can’t get it anyway – but I am really keen to try it one day …

      • You’re right. I don’t recommend gluten, as it’s highly inflammatory. But fiberflour is low carb, so it’s still an acceptable (albeit not ideal) choice for keto, if used occasionally. Some people, including myself, get very bad gut reactions from gluten, but many don’t and are happy to consume it. Hence why I’ve provided options. If gluten doesn’t bother you, and you can buy Fiberflour (especially ultra fine), you’ll discover how truly amazing and versatile it is.

  20. Hi, I have access to lupin very cheap where I live but, lupin flour only importing and is too expensive. do you know how I can make the flour from the dry lupin. thanks.

    • Hi Daniel, I don’t think you would be able to home-grind it to a flour consistency that is sufficiently fine, plus you would need to ensure that the bitter alkaloids are neutralised first – a process I would not personally undertake. You can buy cheap lupin flour from Santi-Shop and they have reasonable delivery rates, plus you can get a discount with your first order, using code CmV5vIU8 at check out.

      • Thanks for the reply. The problem is that I don’t live in the US. I live in Brazil and most sellers don’t ship here and when they do is to expensive and it would take weeks to deliver. I can get lupin in 2 ways here. One is raw and the other already cooked and ready to eat, in jar with water salt and preservatives (witch is not completely natural). even thought the already cooked one is twice the price of the raw one it is still really cheap. Can’t I make flour with the already cooked one?

        • Hi again, Daniel. As I said before, grinding whole lupins isn’t something I would attempt. I guess the process would be to wash off the brine, remove the outer inedible skin, grind to a fine pulp, dehydrate and hope for a usable product at the end. Santi-shop delivers to Brazil, by the way. Why don’t you start an order of a few packs and see what the delivery fees would be before completing your purchase. Or email the company and see what they suggest.

  21. Hello! I’ve made a few of your recipes and been very pleased with the results! Especially the tiramisu! I ate that for breakfast, lunch and dinner at one point! But this recipe has me stumped! It probably doesn’t help that I’d never made puff pastry before. I’ve made this recipe twice now and both times it turned out more like shortbread. What am I doing wrong?

    • Hi Annalise, the secret to successful puff pastry (even the high-carb version) is to keep the butter cold and not knead it too much. Bits of cold butter must remain visible as you fold, turn and roll out each time, working very quickly through every step. It can take a beginner several attempts to get it right. Even contestants on “Masterchef” and “The Great British Bake Off” fail with puff pastry, so keep trying… As long as you use the same ingredients and you weigh them accurately, you will succeed.

    • Sarah Clifton

      Hello! I’m so keen to try this flaky pastry but can’t find Fiberflour in Australia anywhere – longevity foods don’t ship to Australia either. Can you please suggest an alternative to try?

      Thanks so much for all your work, I absolutely love this site.
      X

      • Hi Sarah, thank you for the support. So sorry you can’t get Fiberflour. Why don’t you try one of the other two options in the recipe? They will turn out a little more dense and less flaky than if you were using Fiberflour, but certainly miles better than ‘fathead dough’.

    • Hi Annalise.
      Another option ( I’m Aussie too) is to find a USA site with it. If they won’t ship to Australia, I use a ship to address. That is a place in the USA my foods are shipped to, then I pay them to ship to me. You often getter a cheaper rate of postage too.

  22. Hi! I wanted to clarify and ask a few questions before I begin making this:
    1)when you turn the dough 45* are you now rolling in the opposit direct of the folds? Folding it tri-fold,freezing 10 min, turning 45* , and repeat?
    2) I am planning on using the second recipe- will it still yield light, pastry like results since I know you prefer your first recipe?
    3) do you think it’s possible to pre make unbaked pastries (lets say chocolate croissants), freeze them, and then bake them when I would like?

    Also, thank you for such detailed instructions and sharing your hard work!!

    Many thanks!

    • Hi Milena, thanks for visiting my site and for your lovely words.
      1) Yes, turn and roll in opposite direction, but you may have to roll it out a bit in the original direction too, if you want to be precise with your rectangle – it’s not going to impact on the texture, it’s more important that you work fast to keep the butter cold. And yes, tri-fold, freeze, turn, roll out.
      2) Yes, the pastry will be light, but a bit more dense than option 1, yet still lighter than option 3 (sesame flour).
      3) You can freeze this dough, and the complete sausage rolls, before baking, but I preferred the texture that I got from baking, freezing, defrosting and re-warming – this kept a lovely flaky outer shell.

  23. Shona Tildesley

    Wow! Can’t wait to try these . . . . I’m a big fan of fiberflour and have a huuuuuge bag to use up!

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