Preheat the oven to 375°F and line a large rimmed baking sheet with parchment paper.

Heat a large skillet over medium heat. Add the ground turkey sausage and cook for 6–8 minutes, breaking it apart as it cooks, until completely cooked through and nicely browned. Drain any excess moisture or fat.

Reduce the heat to low and stir in the Dijon mustard, smoked paprika, garlic powder, dried sage, black pepper, and sea salt. Cook for about 1 minute, then remove the skillet from the heat.

Transfer the cooked sausage to a large mixing bowl. Add the softened cream cheese, shredded cheddar, and sugar-free maple syrup. Stir until the cream cheese is melted into the warm sausage and the filling is creamy and evenly combined. Allow it to cool for several minutes.

To prepare the keto dough, place the shredded mozzarella and 2 ounces of cream cheese in a microwave-safe bowl. Microwave in 20–30 second intervals, stirring after each interval, until the cheese is melted and smooth.

Add the almond flour, coconut flour, baking powder, and garlic powder to the melted cheese mixture. Add the egg and mix until a soft dough forms. Allow the dough to cool slightly so it is comfortable to handle.

Place the dough between two sheets of parchment paper and roll it into an approximately 10 × 14-inch rectangle. Keep the dough evenly thick and avoid rolling it too thin.

Remove the top sheet of parchment and spoon the cooled sausage filling along one long edge of the dough, leaving about 1 inch of dough around the edges for sealing.

Use the bottom sheet of parchment to help roll the dough over the sausage filling. Continue rolling until the sausage is completely enclosed, then gently pinch the seam closed.

Refrigerate the assembled sausage roll for 10–15 minutes to firm the dough and make slicing easier.

Using a sharp knife, cut the roll into 10–12 evenly sized pieces. Arrange them seam-side down on the prepared baking sheet, leaving a little space between each piece.

Whisk the remaining egg with 1 teaspoon of water. Brush a thin, even coating over the tops of the sausage rolls.

Bake for approximately 20–25 minutes, or until the pastry is golden brown and cooked through. Begin checking around 20 minutes to prevent overbrowning.

Remove the sausage rolls from the oven and allow them to rest for 5–10 minutes before serving. This gives the filling time to settle and the pastry time to firm slightly.

Serve warm with sugar-free maple mustard, a creamy herb dip, scrambled eggs, avocado, or your favorite keto-friendly side.

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days or freeze individual rolls for up to 3 months.