Low Carb Sausage Rolls

  • Prep time:90 mins
  • Cook time:35 mins
  • Servings:16

A low carb, gluten free version of a party favourite. With more protein and healthy fats, these low carb sausage rolls will help you to actually feel satisfied – meaning less snacking and better balanced blood sugars.

These rolls don’t contain any of the preservatives or fillers of store-bought variety and can be made ahead of time and stored in the freezer to bake later (just like store-bought!).

The Fast 800 low carb sausage rolls are very different to store-bought alternatives, here’s why:

  • Low carb – so no sugar crashes and helps to keep blood sugar balanced.
  • Higher protein per serve – a store-bought party size sausage roll only has about 3-4g of protein per serve, whereas The Fast 800 Sausage Rolls (including Spinach & Rolls on the Online Programme) have almost 10g per serve. This means they’ll help you to feel fuller for longer and you’ll be less likely to snack.
  • High in healthy fats – healthy fats from nuts help you to feel fuller for longer! 
  • Made from real food – no additives, preservatives or fillers means you’re getting nutritious food with every bite, unlike store-bought!

Tip: serve 2-3 rolls with a side salad to make it a complete, balanced meal.

Nutrition facts(per serving)


  • Pastry: 2 large free range eggs
  • 170g almond meal 
  • 200g mozzarella cheese, grated 
  • 40g butter, melted
  • Filling: 1 onion, diced 
  • 1 tbsp olive oil
  • 1 celery stalk 
  • ½ zucchini, grated 
  • 300g pork mince 
  • 2 tsp fennel seeds 
  • salt and pepper


  1. Make the pastry: separate one egg - reserving the egg yolk for later in a small bowl.
  2. Place the egg white, remaining whole egg, almond flour, mozzarella and butter into a large bowl and mix well.
  3. Bring the dough together to form a ball and cover with cling film - place in the fridge for an hour to rest.
  4. While that’s resting, preheat the oven to fan forced 200°C/220°C/450°F/Gas mark 7.
  5. Make the filling: Gently sauté onion in a fry pan with olive oil, celery and zucchini - until softened. Put into a large bowl to cool and add the mince, fennel seeds, salt and pepper. Mix well.
  6. Take a small portion of the mince (like a mini meatball) and fry in a little olive oil in a frypan until cooked through. Taste it and adjust the seasoning of the mix to your liking. 
  7. Place the mince into the fridge until ready to make your rolls.
  8. Once the pastry has rested for at least an hour, pull it out and portion into quarters. Between two sheets of baking paper, roll the pastry into rectangles about 3-5mm thick, approximately 16cm long and 12cm wide. 
  9. Spoon a quarter of the pork mince lengthways along the middle of the pastry. Roll the pastry over (like sushi), with the seam on the bottom. Transfer to a lined baking tray. Repeat with the remaining pastry and mince. 
  10. Brush the sausage rolls with the remaining egg yolk and sprinkle over some sesame seeds. Bake for 20-25 minutes, until golden brown. 
  11. Cut the rolls into four and serve warm!

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