📍 Where this dish comes from: French Quarter, New Orleans, Louisiana · Café du Monde & Jackson Square
Discover the history of this region →
Discover the history of this region →
A Cajun spin on the classic party favorite — spicy andouille sausage links wrapped in a low-carb dough that bakes up just as flaky as the puff pastry version, with none of the sugar spike that comes after eating a plateful.
What You’ll Need
Servings: 6 servings
Calories: 270kcal
Ingredients
- 12 andouille sausage links (cocktail-size) or 3 full links cut into thirds
- 2 cups almond flour
- 2 cups shredded mozzarella
- 2 tbsp cream cheese
- 1 large egg
- 1 tsp garlic powder
- Creole mustard, for serving
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Melt mozzarella and cream cheese together in the microwave in 30-second bursts, stirring between, until smooth.
- Stir in almond flour, egg, and garlic powder until a dough forms. Let cool slightly, then chill 10 minutes.
- Roll dough between two sheets of parchment and cut into strips large enough to wrap each sausage piece.
- Wrap dough around each sausage piece, pinching seams to seal. Arrange on the baking sheet.
- Bake 15–18 minutes, until golden brown. Serve warm with Creole mustard.
Nutrition
Serving: 1serving | Calories: 270kcal | Protein: 14g | Fat: 22g | Fiber: 2g
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Health Benefits
- Almond flour dough provides more protein and fiber than a traditional pastry wrap.
- Andouille sausage adds bold flavor without needing extra added fat or sauce.
- A finger-food favorite that fits easily into a keto-friendly spread.