These low carb sausage rolls are my version of the classic British snack! Keto, gluten free and LCHF recipe with less than 1g net carb per sausage roll!
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Ah... the sausage roll. It's a staple of British snacking and a convenient picnic food. Never heard of them? Here's the Wikipedia definition:
A sausage roll is a British savory pastry snack, popular in Commonwealth nations and beyond. A miniature version can be served as buffet or party food. The basic composition of a sausage roll is sheets of puff pastry formed into tubes around sausage meat and glazed with egg or milk before being baked. They can be served either hot or cold. In the 19th century, they were made using shortcrust pastry instead of puff pastry."
The "pastry" in my version is actually adapted from the low carb classic, FatHead dough. I mentioned this dough before when I made my yummy Low Carb Pigs in Blankets, and you can You can read more about it in my Ultimate Guide to FatHead Dough - now with video tutorial! It's essentially a mix of melted mozzarella cheese with cream cheese, almond flour, and egg. It really works! I'll admit it's not the same as the flaky pasty of the high carb original version, but the mild cheese flavor is a very welcome addition!
So try it out! These keto sausage rolls make great snacks as well as being great for lunch boxes and parties. And they freeze well, too!
How to Make Low Carb Sausage Rolls
To make the dough, place shredded mozzarella and cream cheese in a bowl. Microwave for 1 minute, stir, then cook for another 30 seconds. Add some almond flour, a beaten egg, salt and pepper, and stir well.
Here's my video on how to make Fathead dough!
When everything is fully combined, leave to cool slightly, then knead it with your hands to form a smooth (although rather sticky!) dough. Roll it out onto a rectangle - I confess I used a non stick silicone mat as a surface, and sprayed my non-stick rolling pin with olive oil spray to get it rolled out well! Slice it into two sections horizontally.
Season some raw ground pork sausage meat generously with salt and pepper, and divide the mixture between the two lengths of dough, placing the meat in the middle.
Roll the dough around the meat, pinching the join of the dough together with your fingers. Turn it over and cut each log into 8 pieces. Slash the top of each one twice.
Place the sausage rolls on a baking sheet (I used another silicone mat!) and bake in a preheated oven for around 15 minutes, or until the center of the pork has reached at least 160F - use a probe thermometer to check this!
Let cool for 5 minutes, and drain on paper towels if necessary. Serve them warm to your salivating guests! 🙂
📖 Recipe
Low Carb Sausage Rolls
Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 375F.
- To make the dough, place the mozzarella and cream cheese in a bowl. Microwave for 1 minute, stir, then cook for another 30 seconds. Add the almond flour, beaten egg, salt and pepper, and stir well.
- When everything is fully combined, leave to cool slightly, then knead it with your hands to form a smooth dough. Roll it out into a rectangle and slice it into two sections horizontally.
- Season the ground pork generously with salt and pepper, and divide the mixture between the two lengths of dough, placing the meat in the middle.
- Roll the dough around the meat, pinching the join of the dough together with your fingers. Turn it over and cut each log into 8 pieces. Slash the top of each one twice.
- Place the sausage rolls on a baking sheet and roast for around 15 minutes, or until the center of the pork has reached at least 160F.
- Let cool for 5 minutes, and drain on paper towels if necessary. Serve warm.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
Gini says
My regular sausage roll recipe gives 162 cals per roll - and 1.7g sugar! Must definitely try these next time, maybe adding a pinch or two of thyme leaves. 🙂
Melanie Strevy says
I just tried your recipe for Sausage Rolls. I used Sweet Italian Turkey Sausage for the meat. They were absolutely wonderful! I would like to know if you can prepare these one day, place in the refrigerator overnight, and then cook them the next day?
I would like to take them to share with friends, but don't have time to make them the same day I take them, but would like to bake them just before leaving the house.
Thanks much,
Melly
Georgina says
Hi Melly! I'm glad you liked them! I'll be honest and say I haven't tried preparing them in advance - but knowing the recipe I can't see any reason why it wouldn't work!
Carla says
I love this recipe! It has made its way to the weekly menu. Thank you!
Georgina says
I'm so glad you like it! Thanks for letting me know!
Dionne says
Is it possible to make these with a different cheese?
Georgina says
You mean instead of the mozzarella? It's the cheese that's always used for this particular dough due to its moisture content. I haven't tried it with another cheese, I'm afraid!
Linda Teixeira says
Made these today. Sooooooo tasty and filling. Big success. Thank you
Georgina says
I'm so glad that you liked them. Thanks for letting me know!
Karina says
I have tried ++ keto sausage roll recipes without success until now! First time the pastry looks and tastes like pastry- thank you!!
Georgina says
I'm so glad you like the recipe!
Harriet says
Hello I’m fairly new to keto. Is the carbs 5g right or do you have to take the fiber off that to make it 3 net carbs? These look delicious cannot wait to try these!!
Georgina says
Hi! Most (but not all) people who follow a low carb diet only count net carbs, so it depends which version of the diet you are doing. But yes, to get the net carbs you subtract the fiber from the total carbs. You might find this helpful: https://stepawayfromthecarbs.com/net-carbohydrates-mean/
anne mclennan says
These are amazing have tried low carb sausage rolls before but they were not nice but you would think you are eating real pastry with these one. Just wondering do you think they would freeze ok?
Georgina says
I haven't tried freezing them I'm afraid - there never seems to be leftovers!!! If you try it, let me know - I can't see why it wouldn't work!
Joy Palmer says
I think I have gone wrong, my pastry was very wet and just checked them in the oven and the pastry is sliding of the meat lol, should I have used more almond flour, in in UK so dont use cups often as measurements
Please let me where I have gone wrong so I can try and make them look as they should, I'm sure they will taste delicious.....from Joy
Georgina says
Oh no! Can I ask what cheese you used? This isn't the first time that I've heard of issues from someone in the UK so I'd love to figure it out!
Joy Palmer says
Firstly must say, they taste amazing so well done you. ????????
Supermarket own mozzarella and Philadelphia soft cheese.
I might add in a bit of cheddar next time to give them a bit more of a cheesy taste.
Victoria says
Wasn’t convinced these were going to work. Was a little lazy and used ready seasoned gluten free sausage meat. Was very happy when I opened the oven and they looked amazing. Got the family to taste and everyone (including my sceptical daughter) throughly enjoyed them. Will definitely make these again. On a side note, I’m going to take them on a picnic tomorrow so I’m hoping they stay delish until then.
Georgina says
Yay! I'm so pleased!
Lesley says
Thank you for this recipe. I want to make it for Christmas Eve and thought I would prepare them a few days in advance and freeze them. Then on the day cook from frozen and add 10 minutes to the cooking time. What do you think?
Georgina says
Yes I'm pretty sure that work! In the past I have frozen them when fully cooked (but obviously cooled down!) and then reheated in the microwave - they taste just the same.
John says
Very nice indeed, just made some!