These Easy Keto Low Carb Pigs in a Blanket are perfect for a quick meal and always a hit with the kids!
Some might call these bagel dogs, but whatever you call these, they are a fun easy meal for the kids.
My Fathead Magic Dough is perfect for savory and sweet recipes. Many of the recipes for this dough use almond flour, but for a family who has tree nut allergies like us, that won’t work. I adapted it using coconut flour and have made so many wonderful “magical” recipes that have impressed not only my family, but friends who aren’t low carb as well.
The Keto Pizza Rolls I recently shared are incredible, even my picky hubby loved them. From Rolls, to Danish, to Cinnamon Rolls, this dough really is fabulous!
This recipe I’m sharing today was a win for my kids and hubby. I’m sure you’ve seen or tried “pigs in a blanket” with the traditional crescent roll from a can right? This version is just as tasty, a bit more work than popping open a can of dough, but still, a perfect quick lunch or dinner or kids party.
Sometimes simple recipes are the best and this one is no exception. It makes a fun, party friendly appetizer as well!
Enjoy!
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Low Carb Pigs in a Blanket
Ingredients
- 2 cups mozzarella cheese shredded
- 2 oz cream cheese
- 1/2 cup coconut flour
- 1 tsp Italian seasoning
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp baking powder
- 2 eggs beaten
- 12 hot dogs uncured, nitrate free, I used Applegate
Instructions
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Preheat oven to 400 degrees F.
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Melt the mozzarella cheese and cream cheese together in the microwave or on the stove until smooth in texture. Set aside.
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Whisk the coconut flour, seasonings and eggs together then wet hands and mix together with the melted cheese until a dough like texture forms. Keep wetting hands as it is sticky.
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Separate the dough into 12 balls about 1-1.2 ounces each. Roll each ball between two pieces of parchment to about 8 inches in length.
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Wrap the hotdog with the dough starting at one end to the other. Place on a parchment lined baking sheet. Continue with the rest.
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Top with toasted sesame seeds and black pepper if desired.
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Bake for 15-20 minutes until golden brown.
Anyone try just making these into “crescent “ rolls?
Does this dough have a coconut flavor? I like the fact that you use less flour when using coconut flour,
but I don’t like the flavor that often accompanies it. Thank you.
You can’t taste it at all, my youngest hates coconut and can’t detect it.
can you sub cheddar for the mozzarella?
I’ve not tried it that but cheddar isn’t as pliable and gooey when melted. Please let me know if you try it.
I have successfully made fathead with a blend of mozzarella and cheddar. It was an almond flour recipe though.
Can you use almond flour in place of the coconut flour?
No unfortunately coconut and almond just cant be easily swapped without changing the ratio of the other ingredients. Best to just look for a fathead dough using almond flour specifically.
Made this last night with Italian Sausage. FANTASTIC! I had Par-boiled the sausage for 15 minutes to cook it first, then followed the recipe exactly.
I have been wanting to try making the Fathead Dough, but was afraid – it seemed intimidating. It was soooo easy. If you haven’t tried it yet, do so. We have been eating this way (No grains, no sugar, no legumes) for 5 years. My husband just loved the “Bagel Dogs” and said it tasted “bready”, something he had been missing. Thanks for the great recipe. I can’t wait to try some other recipes using it!
I had the same problem. It was really dry. I think I will use the original “Fat Head” recipe next time. I think it was the coconut flour.
These were delicious! Great recipe!
thank you!
I might have missed it but do you know the net carb count per serving?
Total Carbs are 3g minus the 1 gram of fiber= 2grams for Net Carbs
Hmm… is there a way to get the crust more crunchier and less doughy?
Maybe broil for a minute or two at the end.
Are the macros including the hot dogs?
Yes