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These low-carb Sausage Halloween Mummies are such a fun thing to make, especially if you have children.
Super simple and only four ingredients; good quality sausages, our simplified Fat Head dough made from mozzarella and almond flour, and a little mustard. It's not just simple but it's also egg-free which is great for those who can't eat eggs on keto.
The mustard is used to make the mustard eyes… well what sausage would be complete without a little mustard?! Feel free to add more when you’re serving them as the eyes don’t give much of the flavour, but they are cute!
These Sausage Halloween Mummies are a quick and easy keto snack the whole family can enjoy. Of course, they can be enjoyed at any time of the year though, not just Halloween. Just don’t add the eyes and you have a keto sausage roll — simple!
Can't Eat Nuts? Use Our Super Simple Nut-Free Dough!
You can easily convert this recipe by adding 2 oz (57 g) of full-fat cream cheese in the shredded mozzarella before microwaving it, and then swapping the almond flour for either 6 tablespoons (48 g/1.7 oz) of coconut flour or 8 tablespoons (57 g/2 oz) of flax meal. Tried and tested!
For more Halloween keto recipes, click here.
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Hands-on Overall
Serving size sausage mummy
Nutritional values (per sausage mummy)
Net carbs1.3 grams
Protein9.2 grams
Fat10.6 grams
Calories138 kcal
Calories from carbs 4%, protein 27%, fat 69%
Total carbs1.9 gramsFiber0.6 gramsSugars0.6 gramsSaturated fat3.7 gramsSodium207 mg(9% RDA)Magnesium21 mg(5% RDA)Potassium135 mg(7% EMR)
Ingredients (makes 14 sausage mummies)
- 14 gluten-free sausages (450 g/ 1 lb) - we used small chipolatas
- 1 1/2 cups shredded low-moisture mozzarella (170 g/ 6 oz)
- 2/3 cup almond flour (66 g/ 2.3 oz)
- 1/4 tsp Dijon mustard for the eyes, plus more to serve
Instructions
- Preheat the oven to 200 °C/ 400 °F (conventional), or 180 °C/ 355 °F (fan assisted). Make the dough by warming the mozzarella in a microwave for 70 - 80 seconds until melted.
Note: If you don't have a microwave, you can also melt the mozzarella in the oven. It should be just softened, not crisped up or browned. This should take no more than 1 - 2 minutes.
- Add the almond flour and mix to combine to make a dough. You may need to get your hands involved here!
- Roll the fathead dough between 2 sheets of greaseproof paper or one sheet and a silicone mat.
- Cut the fathead dough into diagonal strips about 1 cm/ 0.4" thick.
- Wrap each sausage with dough. Place the Low-carb Sausage Halloween Mummies on a greaseproof lined baking tray and bake in the oven for about 15 - 20 minutes until the dough is golden and the sausages are cooked through.
Note: If you like your sausages well done, option to part pre-bake them before you wrap them in dough for about 5 - 10 minutes, or to your preferred crispness.
- Remove the Halloween mummies from the oven and allow to cool slightly for a few minutes to allow the dough to firm up.
- Take a cocktail stick and dip it in the mustard then onto the sausages to add the ‘eyes’.
- Enjoy warm or store in the fridge, once fully cooled, for up to 3 days. Serve with more mustard (you can make your own sugar-free mustard), or ketchup (you can make your own sugar-free ketchup).
Halloween Sausage Mummies
Step by Step
Ingredients
- 14 gluten-free sausages (450 g/ 1 lb) - we used small chipolatas
- 1 1/2 cups shredded low-moisture mozzarella (170 g/ 6 oz)
- 2/3 cup almond flour (66 g/ 2.3 oz)
- 1/4 tsp Dijon mustard for the eyes, plus more to serve
Instructions
- Preheat the oven to 200 °C/ 400 °F (conventional), or 180 °C/ 355 °F (fan assisted). Make the dough by warming the mozzarella in a microwave for 70 - 80 seconds until melted.
Note: If you don't have a microwave, you can also melt the mozzarella in the oven. It should be just softened, not crisped up or browned. This should take no more than 1 - 2 minutes. - Add the almond flour and mix to combine to make a dough. You may need to get your hands involved here!
- Roll the fathead dough between 2 sheets of greaseproof paper or one sheet and a silicone mat.
- Cut the fathead dough into diagonal strips about 1 cm/ 0.4" thick.
- Wrap each sausage with dough. Place the Low-carb Sausage Halloween Mummies on a greaseproof lined baking tray and bake in the oven for about 15 - 20 minutes until the dough is golden and the sausages are cooked through.
Note: If you like your sausages well done, option to part pre-bake them before you wrap them in dough for about 5 - 10 minutes, or to your preferred crispness.
- Remove the Halloween mummies from the oven and allow to cool slightly for a few minutes to allow the dough to firm up.
- Take a cocktail stick and dip it in the mustard then onto the sausages to add the ‘eyes’.
- Enjoy warm or store in the fridge, once fully cooled, for up to 3 days. Serve with more mustard (you can make your own sugar-free mustard), or ketchup (you can make your own sugar-free ketchup).
Nutrition (per sausage mummy)
Calories138kcal
Net Carbs1.3g
Carbohydrates1.9g
Protein9.2g
Fat10.6g
Saturated Fat3.7g
Fiber0.6g
Sugar0.6g
Sodium207mg
Magnesium21mg
Potassium135mg
Detailed nutritional breakdown (per sausage mummy)
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