Web1 pound ground sausage any style or other ground meat 14 ounce bag coleslaw mix see note 2 tablespoons olive oil 1 teaspoon minced garlic 1 teaspoon …
Preview
See Also: Egg Recipes, Low Carb RecipesShow details
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! 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.
Press or roll the keto dough into an 8 by 14 inch rectangle. Roll one strip of dough around each sausage log about 2 to 3 times, and press down firmly onto a parchment lined baking sheet. Brush the tops of the rolls with the beaten egg, and then sprinkle with sesame seeds and coarse salt.
Meanwhile, preheat the oven to 180°C/Gas mark 4. Using a serrated knife, cut the sausage roll into 8 lengths and place on a baking tray lined with baking parchment. Bake in the oven for 35–45 minutes, until golden brown. Remove the sausage rolls from the tray to a wire rack to cool. Eat warm or leave to cool before serving.
Store leftover Keto Sausage Rolls in the fridge for up to 3 days, or freeze for up to 3 months. For best results, reheat in the oven. To make a larger batch of this Keto Sausage Rolls recipe adjust the servings above.