Place the mozzarella and cream cheese in a bowl. Cook in the microwave for 60 seconds. Stir and zap for another 30 seconds. If the mixture has not melted give it another blast in the microwave.
Stir well, and add the egg, almond flour, baking powder and garlic powder.
Mix until you have a dough mixture. Don’t be shy about using your hands to mix the dough. If it feels too sticky, add more almond flour. Ensure that the dough is even in colour and there are no streaks of white.
Place in the fridge for 30 minutes to chill the mixture. This helps it to firm before rolling it out.
Make the Filling
Grill the sausages, turning over until they are an even colour for about 6-10 minutes. You could also fry them in a pan
Roll out the Fathead dough in between two layers of parchment paper. Try to keep the shape an even square.
With a sharp knife cut out a large rectangle that would cover one of the sausages. Place the sausage on the cut dough and roll until the sausage is evenly covered. Cut in half and place on a parchment lined baking tray.
Repeat for all the sausages.
Brush the savoury rolls with the egg wash
Bake for 20 minutes at 190C/370F degrees until the dough is golden and firm.
Coconut flour can be used in place of almond flour. Use 2 teaspoons.Other sausages can be used, chicken, pork, hot dog but the nutritional information may vary.The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols. Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.