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? 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 Meyer wieners and onto uncured hot dogs. The fewer 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.
How Do I Make the Dough?
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.
Ingredients
- 6 all-beef hot dogs
- 1 cup almond flour
- 1.5 cups shredded mozzarella cheese
- 1.5 tsp baking powder
- 1 egg
- Trader Joe’s EBTB seasoning (optional)
Instructions
- Preheat oven to 425 degrees. Line baking sheet with parchment paper.
- Microwave mozzarella in 30-second intervals until melted and stretchy.
- Add almond flour and baking powder. Mix with wooden spoon until combined.
- Add egg and incorporate into mixture.; using wet hands, knead dough together until it’s uniform in color. There should not be white or yellow parts.
- Turn dough out onto baking sheet and knead into a ball. The more you knead the dough, the easier it will be to roll out.
- Cut into 6 equal pieces. Roll each piece out and wrap around 1 hot dog.
- Transfer to baking sheet. Dab with water and top with EBTB seasoning, if desired.
- Bake 10-15 minutes, until golden brown.
Recipe Notes
- Use a kitchen scale to measure/portion out your dough evenly. You should be able to get 6 piglets out of this dough.
- Getting your hands a little damp with help with keeping your hands from getting sticky when kneading the dough.
- Lot of folks LOVE Trader Joe’s Everything But the Bagel Seasoning on these. It’s definitely not necessary though!
- Dab a teeny bit of water on top of the prepared piglets before adding the EBTB seasoning. It will stick to the dough better and not slide off onto the baking sheet.
- Turn these into a keto party appetizer by using little smokies and smaller portions of dough.
FAQs
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.
Yes, I think you could freeze them baked or uncooked. I would just bake or microwave them like you would any regular frozen food.
Yes, you can read this post to see why I don’t use cream cheese.
How To Store Keto Pigs In A Blanket
These re-heat REALLY well. You can make these ahead of time for an on-the-go dinner or lunch box option. To store, place the pigs in a blanket in an airtight container or wrap them in plastic wrap or aluminum foil. Store the pigs in a blanket in the refrigerator for up to a week. Alternatively, you can freeze the pigs in a blanket for up to 3 months. To do so, wrap the pigs in a blanket in aluminum foil or place them in a plastic bag and seal it before placing it in the freezer.
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 optional
Instructions
- Preheat oven to 425 degrees. Line baking sheet with parchment paper.
- Microwave mozzarella in 30 second intervals until very melted and stretchy.
- Add almond flour and baking powder. Mix with wooden spoon until completely combined.
- Add egg and incorporate completely into mixture.;Using wet hands, knead dough together until it’s uniform in color. There should not be white or yellow parts.
- 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.
- Cut into 6 equal pieces. Roll each piece out and wrap around 1 hot dog.
- Transfer to baking sheet. Dab with water and top with EBTH seasoning if desired.
- Bake 10-15 minutes, until golden brown.
