How to make
If using frozen peppers, strain the liquid well.
Put the peppers, egg yolks, cream cheese and salt in a chopper or blender. Everything is blended at once.
Beat the egg whites well. Then the blended peppers are added to them and everything is mixed with a spatula.
The mixture is poured into a tray covered with baking paper and spread evenly.
I don't grease the paper because nothing sticks to mine. If you are not sure about the quality of the paper, coat it.
Bake the base in a preheated oven at 360°F (180°C) for 15-20 minutes. Baking depends on the oven. Mine is gas and it cooks differently.
The savory roll base is removed. I turn it over while it's warm and remove the paper. But you can let it cool like that.
I turn it over because I want the nicer side to be on the outside when I roll it up.
How is the base turned?
I cover the tray with a new sheet of baking paper. I grab both sides of the tray and turn it quickly.
The cream cheese is mixed with the garlic. Cream cheese is best at room temperature. The base is smeared when it has completely cooled.
The keto roll is rolled up carefully using the paper and it is placed in the fridge for at least an hour.
