‼️EASY CARNIVORE Flat BREAD‼️ Makes Incredible Sausage Roll Sandwiches!

Ingredients

• 0.5 cup Whole Milk Mozzarella (shredded)
• 5 large Egg Yolks (separated from whites)
• 4 oz Cream Cheese (softened, block)
• 2 tbsp Chicken Flour (homemade dehydrated chicken meat, ground to a fine powder)
• 2 tsp Beef Gelatin (unflavored)
• 0.25 tsp Baking Soda (optional, adds puffiness)
• 2 tbsp Egg White Powder (helps stabilize the foam)
• 1 tbsp Butter (melted)
• 5 large Egg Whites (separated from yolks)
• 1 tsp White Vinegar (reacts with baking soda)
• 1 piece Large Pork Sausage (about 8‑10 oz, split lengthwise)
• 4 slices Cheddar Cheese (full‑fat, sliced)
• 0.5 cup Red Bell Pepper (fire‑roasted, diced)
• 0.5 cup Onion (diced, cooked with butter)
• 1 tbsp Butter (for relish) (for sautéing peppers and onion)

Instructions

1. Combine Dry Ingredients with Cheese

   Place shredded mozzarella in a large mixing bowl. Sprinkle the chicken flour, beef gelatin, baking soda (if using), and egg white powder over the cheese and stir until evenly coated to avoid lumps.

   Time: PT5M

2. Add Cream Cheese and Egg Yolks

   Add the softened cream cheese and the five egg yolks to the bowl. Mix on low speed until fully incorporated.

   Time: PT3M

3. Whip the Batter Light

   Increase the mixer to high speed and whip the mixture for about 2 minutes until it lightens in color and looks airy.

   Time: PT2M

4. Incorporate Melted Butter

   Melt 1 tbsp butter and pour it into the batter, mixing on low until fully blended.

   Time: PT1M

5. Whip Egg Whites with Powder

   Separate the five egg whites. Add 1 tsp egg white powder to the whites and whip with a clean beaters to stiff peaks, scraping the bowl sides as needed.

   Time: PT5M

6. Preheat Oven

   Preheat the oven to 325°F (163°C). Line a cookie sheet with parchment paper.

   Time: PT5M

   Temperature: 325°F

7. Fold First Third of Egg Whites

   Transfer one‑third of the whipped egg whites into the yolk mixture. Fold aggressively until just combined.

   Time: PT2M

8. Add Vinegar and Fold Remaining Egg Whites

   Stir in 1 tsp white vinegar (only if baking soda was used). Gently fold the remaining two‑thirds of egg whites into the batter, preserving as much air as possible.

   Time: PT3M

9. Spread Batter on Sheet

   Using an angled spatula, spread the batter evenly over the parchment‑lined sheet, aiming for a uniform thickness (about ¼‑inch). Give the sheet a quick shake to release any trapped air bubbles.

   Time: PT2M

10. Bake and Increase Temperature

    Place the sheet in the oven, close the door, and immediately raise the temperature to 425°F (218°C). Bake for 15 minutes, then check color; bake an additional 2 minutes if needed (total ~17 minutes) until golden brown and firm.

    Time: PT17M

    Temperature: 425°F

11. Cool Flatbread Slightly

    Remove the sheet and let the flatbread cool on a cutting board until it can be handled without burning (about 5 minutes).

    Time: PT5M

12. Prepare Sausage

    Slice the sausage lengthwise to create two long pieces. Place them in the air‑fryer basket and cook at 390°F (199°C) for 10 minutes, turning halfway through.

    Time: PT10M

    Temperature: 390°F

13. Assemble the Rolls

    Unroll each flatbread piece. Lay cheddar slices on the surface, add the cooked sausage, and (optional) spoon the pepper‑onion relish over the top. Roll tightly, trimming the tapered ends if desired.

    Time: PT5M

14. Final Crisp in Air Fryer

    Place the assembled rolls back into the air‑fryer basket and heat at 400°F (204°C) for 4 minutes to warm through and lightly crisp the exterior.

    Time: PT4M

    Temperature: 400°F

15. Serve

    Remove the rolls, slice if desired, and serve immediately with extra pepper‑roasted relish or a keto‑friendly dip.

    Time: PT0M

Nutrition Facts

Calories

520

Protein

32 g

Carbohydrates

5 g

Fat

42 g

Fiber

0 g