Keto Hatch Chile, Sausage, and Cheese Klobasniky

By Chef Geri

This recipe uses our bread mix. We no longer make it, so the seven ingredients are listed in the recipe below, or grab them all in one go.

Get the mix ingredients

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Yeast
Fleischmann’s Rapid Rise Instant Yeast (4 oz, 3-pack)

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Ketonia
Ketonia Bread Mix — Shop Amazon for Keto Baking Supplies

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Butter
Kerrygold Pure Irish Butter Unsalted (8 oz, 4-pack)

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Swerve
Swerve Granular Sugar Replacement (12 oz, 2-pack)

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Hatch Chile Sausage and Cheese Klobasniky

A Tex-Mex twist on the classic klobasniky with Hatch green chile, sausage, and cheese. The chile adds a smoky heat that pairs perfectly with the lightly sweetened Ketonia dough.

Print Recipe

Prep Time 1 30

Cook Time 20

Servings: 12 klobasniky

Ingredients Equipment Method Notes

Ingredients

Dough
157 g vital wheat gluten
84 g flax meal
38 g oat fiber
35 g almond flour
6 g salt
1 g xanthan gum
0.5 g citric acid
2 eggs
2 tbsp butter, room temperature
50 g erythritol 1/4 cup
1 tsp honey
1 tbsp instant yeast
Filling
12 breakfast sausage links
6 roasted Hatch green chiles, seeded and halved 1/2 chile per klobasniky
6 slices pepper jack or American cheese, halved
1 egg whisked with 1 tbsp water egg wash

Equipment

1 Sheet pan
1 Parchment paper

Method

Combine dough ingredients and knead per directions. Cover and rest 60 minutes.
Preheat oven to 375°F. Roll dough into a 12×12 rectangle. Cut into 12 equal squares.
Place one sausage link, half a roasted Hatch chile, and half a slice of cheese on each square. Fold dough around filling and pinch firmly to seal. Place seam-side down on parchment-lined sheet pan. Let rise 1 hour.
Brush with egg wash. Bake 15 to 20 minutes until golden brown.