Keto Halloween Sausage Mummies


Step 1Preheat 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.

Step 2Add the almond flour and mix to combine to make a dough. You may need to get your hands involved here!

Step 3Roll the fathead dough between 2 sheets of greaseproof paper or one sheet and a silicone mat.

Step 4Cut the fathead dough into diagonal strips about 1 cm/ 0.4" thick.

Step 5Wrap 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.

Step 6Remove the Halloween mummies from the oven and allow to cool slightly for a few minutes to allow the dough to firm up.

Step 7Take a cocktail stick and dip it in the mustard then onto the sausages to add the ‘eyes’.

Step 8Enjoy 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).