Keto Sausage Roll – A Low-Carb Take on a Classic Favorite

If you miss bakery-style sausage rolls but want to keep carbs low, this recipe is a game-changer. It’s savory, satisfying, and easy enough for weeknights. You’ll use a simple almond flour dough that bakes up golden and tender, wrapped around juicy, seasoned sausage.

No weird ingredients, no complicated techniques—just familiar flavors made keto-friendly. Make a batch for breakfast, snacks, or game-day bites and watch them disappear.

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Keto Sausage Roll – A Low-Carb Take on a Classic Favorite

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• Ground sausage: Pork sausage or turkey sausage, preferably uncased and no added sugar.
• Almond flour: Finely ground, blanched for the best texture.
• Mozzarella cheese: Low-moisture, shredded.
• Cream cheese: Softened.
• Eggs: For the dough and egg wash.
• Baking powder: Helps the dough puff slightly.
• Seasonings: Salt, black pepper, garlic powder, onion powder.
• Optional add-ins: Dried Italian herbs, smoked paprika, fennel seeds, red pepper flakes.
• For finishing: Sesame seeds or everything bagel seasoning (optional).

Method

 

1. Preheat the oven: Set to 375°F (190°C). Line a baking sheet with parchment paper.
2. Season the sausage: In a bowl, mix ground sausage with salt, pepper, garlic powder, onion powder, and any optional herbs or spices. Form into 2 long logs or 8 smaller mini logs. Set aside.
3. Make the keto dough (fathead dough): In a microwave-safe bowl, combine shredded mozzarella and cream cheese. Microwave in 20–30 second bursts, stirring between each, until melted and smooth.
4. Add dry ingredients: Stir in almond flour, baking powder, and one beaten egg. Mix until a soft dough forms. If sticky, knead briefly with lightly oiled hands or between two sheets of parchment.
5. Roll out the dough: Place dough between two pieces of parchment. Roll into a rectangle about 1/4 inch thick. Trim edges for clean sides if you like.
6. Assemble: Place the sausage logs along one long edge of the dough. Use the parchment to help roll the dough over the sausage, creating a tight seal. Pinch seams to close and place seam-side down on the prepared sheet.
7. Portion: For minis, slice the long roll into 8–12 pieces. For larger rolls, keep whole or cut into 4 pieces. Space them out on the sheet.
8. Egg wash: Beat the remaining egg with a splash of water. Brush over the tops. Sprinkle with sesame seeds or everything seasoning if using.
9. Bake: Bake 18–22 minutes for minis or 22–28 minutes for larger rolls, until the dough is golden and the sausage reaches an internal temperature of 160°F (71°C).
10. Rest and serve: Let cool for 5 minutes to set. Serve warm with sugar-free mustard or a keto-friendly dipping sauce.

What Makes This Recipe So Good

• Low-carb and high flavor: Almond flour “pastry” delivers that bakery feel without the carbs.
• Simple ingredients: Everything is easy to find at most grocery stores.
• Meal prep friendly: Freezes well and reheats beautifully.
• Customizable: Use your favorite sausage and spices to match your taste.
• Hearty and filling: Protein and healthy fats keep you satisfied for hours.

Shopping List

• Ground sausage: Pork sausage or turkey sausage, preferably uncased and no added sugar.
• Almond flour: Finely ground, blanched for the best texture.
• Mozzarella cheese: Low-moisture, shredded.
• Cream cheese: Softened.
• Eggs: For the dough and egg wash.
• Baking powder: Helps the dough puff slightly.
• Seasonings: Salt, black pepper, garlic powder, onion powder.
• Optional add-ins: Dried Italian herbs, smoked paprika, fennel seeds, red pepper flakes.
• For finishing: Sesame seeds or everything bagel seasoning (optional).

Instructions

1. Preheat the oven: Set to 375°F (190°C). Line a baking sheet with parchment paper.
2. Season the sausage: In a bowl, mix ground sausage with salt, pepper, garlic powder, onion powder, and any optional herbs or spices.
   

   Form into 2 long logs or 8 smaller mini logs. Set aside.

3. Make the keto dough (fathead dough): In a microwave-safe bowl, combine shredded mozzarella and cream cheese. Microwave in 20–30 second bursts, stirring between each, until melted and smooth.
4. Add dry ingredients: Stir in almond flour, baking powder, and one beaten egg.
   

   Mix until a soft dough forms. If sticky, knead briefly with lightly oiled hands or between two sheets of parchment.

5. Roll out the dough: Place dough between two pieces of parchment. Roll into a rectangle about 1/4 inch thick.
   

   Trim edges for clean sides if you like.

6. Assemble: Place the sausage logs along one long edge of the dough. Use the parchment to help roll the dough over the sausage, creating a tight seal. Pinch seams to close and place seam-side down on the prepared sheet.
7. Portion: For minis, slice the long roll into 8–12 pieces.
   

   For larger rolls, keep whole or cut into 4 pieces. Space them out on the sheet.

8. Egg wash: Beat the remaining egg with a splash of water. Brush over the tops.
   

   Sprinkle with sesame seeds or everything seasoning if using.

9. Bake: Bake 18–22 minutes for minis or 22–28 minutes for larger rolls, until the dough is golden and the sausage reaches an internal temperature of 160°F (71°C).
10. Rest and serve: Let cool for 5 minutes to set. Serve warm with sugar-free mustard or a keto-friendly dipping sauce.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Wrap individually and freeze for up to 2 months. Thaw overnight in the fridge.
• Reheating: Air fryer at 350°F for 5–7 minutes, oven at 350°F for 8–10 minutes, or microwave in short bursts (oven yields the best texture).

Health Benefits

• Low in net carbs: Almond flour and cheese keep carbs in check, supporting ketosis.
• Higher protein: Sausage provides protein to help maintain lean mass and curb hunger.
• Healthy fats: Cheese and almond flour offer fats that help stabilize energy levels.
• Gluten-free: Naturally avoids wheat-based pastry, a plus for those avoiding gluten.

What Not to Do

• Don’t use sweetened or carb-heavy sausage: Check labels for added sugar, starches, or fillers.
• Don’t skip the egg wash: It helps color and seals any small cracks.
• Don’t roll the dough too thin: Ultra-thin dough can tear and leak fat.
• Don’t underseason: Keto dough is mild; the sausage needs good seasoning.
• Don’t slice while piping hot: Letting them rest prevents crumbling and keeps juices inside.

Alternatives

• Protein swaps: Use turkey sausage, chicken sausage, or a mix of sausage and ground beef.
  

  Just keep fat content moderate for moisture.

• Dairy-free direction: Use a dairy-free mozzarella and cream cheese alternative that melts well. Texture may vary slightly.
• Nut-free dough: Replace almond flour with finely ground sunflower seed flour (1:1 by volume) if you avoid nuts.
• Spice profiles: Try Italian (fennel + oregano), breakfast style (sage + black pepper), or spicy (paprika + red pepper flakes).
• Topping ideas: Poppy seeds, black sesame, or grated Parmesan for extra savory crunch.

FAQ

How many carbs are in a keto sausage roll?

The exact count depends on your ingredients and portion size. As a ballpark, a mini roll typically lands around 2–4g net carbs.

Check your sausage label and almond flour brand to confirm.

Can I make the dough without a microwave?

Yes. Melt the mozzarella and cream cheese in a small saucepan over low heat, stirring constantly until smooth. Work quickly so the mixture doesn’t firm up before you add the almond flour and egg.

Why is my dough sticky?

Fathead dough can be tacky when warm.

Oil your hands lightly, or roll the dough between parchment sheets. If needed, add 1–2 teaspoons more almond flour, but avoid too much or it may turn dense.

Can I cook the sausage first?

You don’t need to. The sausage cooks inside the dough.

If you prefer precooked, brown lightly and cool before wrapping to avoid overcooking or leaking grease.

What dip goes well with these?

Sugar-free Dijon or yellow mustard, a keto ranch, garlic aioli, or a no-sugar sriracha mayo are all great. Keep dips low-carb by checking labels.

How do I prevent greasy bottoms?

Use parchment paper, avoid overly fatty sausage, and don’t overcrowd the pan. A wire rack set over the baking sheet can help excess fat drip away.

Can I make them ahead?

Absolutely.

Assemble and refrigerate unbaked rolls for up to 24 hours, then bake fresh. Or bake fully and reheat as needed.

Wrapping Up

Keto sausage rolls bring classic comfort food to your low-carb kitchen with minimal fuss. With a few pantry staples and a quick dough, you’ll have golden, savory rolls ready for breakfast, snacks, or party plates. Keep a batch in the freezer, switch up the spices, and make the recipe your own. Simple, satisfying, and reliably delicious—these are bound to be a repeat.