Keto pigs in a blanket! Ready in less than 30 minutes and only 5 net carbs per serving! The best kid friendly keto recipe!
Do pigs in a blanket bring back childhood memories? Or maybe a wild wedding you attended? I think it’s safe to say no matter the age, everyone loves a hot dog wrapped in a warm, soft bread.
Hot dogs, believe it or not, are an excellent choice on the keto diet! They’re full of fat and protein which make them very macro friendly. And let’s be honest, they’re just GOOD!
The key to hot dogs is to buy QUALITY ones. 100% beef or bust! Think past the old Oscar Meier weiners and onto uncured hot dogs. The less fillers your dogs have, the better. Remember, it’s just as important to eat clean as it is to eat low carb.
With that said, I know uncured hot dogs can be pricey and/or harder to find. In fact, my local grocer doesn’t always have uncured hot dogs.
Personally, I buy Kirkland 100% beef hotdogs (from Costco). A pack of 3 is only $10! They’re not 100% clean but they’re wayyyyy better than the cheap stuff!
Let’s talk about what makes the dough, for a minute! Crescent rolls are a thing of the past now. Making a little tweak to my Fat Head Dough turns a pizza crust into a chewy, fluffy, bread-like roll!
The key to a good fat head dough is to knead it, knead it, knead it. The more you work with it, the easier it gets to roll out and the less sticky it becomes. It should always be uniform in color/texture, meaning there aren’t specks of yellow or white throughout.
See…down below…all the same color and it looks like regular dough.
A Few Notes For This Recipe:
1. Use a kitchen scale to measure/portion out your dough evenly. You should be able to get 6 piglets out of this dough.
2. Getting your hands a little damp will help with keeping your hands from getting sticky when kneading the dough.
3. Lot of folks LOVE Trader Joe’s Everything But the Bagel Seasoning on these. It’s definitely not necessary though!
4. Dab a teeny bit of water on top of the prepared piglets before adding the EBTH seasoning. It will stick to the dough better instead of sliding off onto the baking sheet.
5. These re-heat REALLY well. You can make these ahead of time for an on-the-go dinner or lunch box option.
6. Turn these into a keto party appetizer by using little smokies and smaller portions of dough!
Keto Pigs In A Blanket
Ingredients
- 6 all beef hotdogs
- 1 cup almond flour
- 1.5 cups shredded mozzarella cheese
- 1.5 tsp baking powder
- 1 egg
- Trader Joe's EBTB seasoning
Directions
- 1 Preheat oven to 425 degrees. Line baking sheet with parchment paper.
- 2 Microwave mozzarella in 30 second intervals until very melted and stretchy.
- 3 Add almond flour and baking powder. Mix with wooden spoon until completely combined.
- 4 Add egg and incorporate completely into mixture.
- 5 Using wet hands, knead dough together until it’s uniform in color. There should not be white or yellow parts.
- 6 Turn dough out on to baking sheet and knead into a ball. The more you knead the dough, the easier it will be to roll out.
- 7 Cut into 6 equal pieces. Roll each piece out and wrap around 1 hot dog.
- 8 Transfer to baking sheet. Dab with water and top with EBTH seasoning if desired.
- 9 Bake 10-15 minutes, until golden brown.
All text and images Copyright Anna Hunley for Keto In Pearls. Shares are encouraged and appreciated. Please share this recipe by sharing a link, not a screenshot.Copy/pasting full recipe text to websites or social media is prohibited. You may share an excerpt and/or single photo, provided that full and clear credit is given to Keto In Pearls with a link back.
Thanks for stopping by! I hope you find everything your keto heart desires here at Keto In Pearls! Make sure to connect to with me on social media if you try any of my recipes! 
These hot dogs are DELICIOUS! It has been over a year and a half since I have had a “bun” with my hot dogs and it was marvelous! Even my teenage son who isn’t low carb liked them. BTW, we didn’t have the Trader Joe seasoning and still fantastic!
I’m so happy to hear that!
Sooooo excited! I thought these would be difficult, and I’ve never made Fathead, but they were SO DANG EASY and delicious. These will be on the regular around here. Thanks!
These were delicious! The only bad part (which wasn’t that bad) I could really taste the almond flour. Did I do something wrong or is there something else I can do so it’s not so “almondy”??
It probably depends on the brand and type of almond flour you used. Also, I think some people’s palates are more sensitive to it. If you use a superfine blanched almond flour, it shouldn’t be nutty. I use Kirkland (Costco) brand in all of my recipes.