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. 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? 


  • 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.
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
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.
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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  1. 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.

  2. 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).

  3. 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!

  4. 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.

  5. JoAnn Jauregui

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

  6. 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.

  7. 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.

      • 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.

  8. 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.

  9. 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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