Keto mummy dogs

Keto mummy dogs

Succulent? Check. Savory? Check. A little scary? Check. Wrapping these dogs up in cheesy goodness makes dinner tasty and whimsical. Bonus: These bundles of frightening fun are keto too.

Keto mummy dogs

Succulent? Check. Savory? Check. A little scary? Check. Wrapping these dogs up in cheesy goodness makes dinner tasty and whimsical. Bonus: These bundles of frightening fun are keto too.
USMetric
4 servingservings

Ingredients

  • ½ cup 125 ml (60 g) almond flour
  • 4 tbsp 4 tbsp (30 g) coconut flour
  • ½ tsp ½ tsp salt
  • 1 tsp 1 tsp (5 g) baking powder
  • 2½ oz. 75 g butter
  • 6 oz. 175 g (375 ml) shredded cheese
  • 1 1 eggeggs
  • 1 lb 450 g sausage in links, or uncured hot dogssausages in links, or uncured hot dogs
  • 1 1 egg, for brushing the dougheggs, for brushing the dough
  • 16 16 cloves, for the mummies eyes (optional)

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C).
  2. Mix almond flour, coconut flour and baking powder in a large bowl.
  3. Melt the butter and cheese in a pan on low heat. Stir thoroughly with a wooden spoon, for a smooth and flexible batter. After a few minutes, remove from heat.
  4. Stir the egg into to the flour mixture, and then add the cheese mixture, combining all until it becomes a firm dough.
  5. Flatten into a rectangle, about 8×14 inches (20×35 cm).
  6. Cut into 8 long strips, less than an inch wide (1.5–2 cm).
  7. Wrap the dough strips around the hot dog and brush with a whisked egg.
  8. Place on a baking sheet lined with parchment paper and bake for 15–20 minutes until the dough is golden brown. The hot dog will be done by then too.
  9. Push two cloves into each hot dog to make them look like eyes – but only for decoration. Don’t eat the cloves!

Tip!

Using larger hot dogs? Pre-fry them for a couple of minutes before wrapping them up in the cheese dough and baking.

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59 comments

  1. Lesley
    The recipe does have weight measurements on all the ingredients, I made them earlier today and they were fab x
  2. Kathy
    Yes, GNC Psyllium husk.
  3. Ron
    The first time I made these I used pepperoni sticks and I had a little trouble making the dough wrap like in the picture so just wrapped them like sausage rolls - worked out well. Used old Cheddar and I also added hot pepper flakes to the dough for some kick.

    The second time I just diced up cured Chorizo and chives and mixed it into the finished dough then made it into thin savory biscuits; delicious and didn't have to fight with wrapping.

    Is 2 2⁄3 oz. butter a liquid or weight measurement?

    Reply: #54
  4. Kristin Parker Team Diet Doctor

    The first time I made these I used pepperoni sticks and I had a little trouble making the dough wrap like in the picture so just wrapped them like sausage rolls - worked out well. Used old Cheddar and I also added hot pepper flakes to the dough for some kick.
    The second time I just diced up cured Chorizo and chives and mixed it into the finished dough then made it into thin savory biscuits; delicious and didn't have to fight with wrapping.
    Is 2 2⁄3 oz. butter a liquid or weight measurement?

    The butter is a weighted measurement.

  5. James
    Like many other commenters, I could not get my dough to wrap around the hot dogs. Some suggestions to improve this recipe: make clear whether the butter is a liquid or weight measurement. Please suggest a type of cheese: I used cheddar and that did not seem to be the right choice. Split step 4 into multiple steps. Does "crack the egg" mean into the cheese and melted butter? This is what I assumed, but it's unclear in the recipe. For step 6: if my rectangle is 8" x 14" and I cut it into 8 strips, why is each strip "less than" 1 inch thick. Wouldn't each be 1" thick? I think that these clarifications would make this recipe much easier to follow.
  6. Ingrid
    I rolled the dough out to about 1mm thick and made cheese crunchie biscuits! Baked in the oven for 20 mins! Result! Wished I’d made half with Coleman’s mustard! Very tasty snack!
  7. Texas2
    I'm not sure why this recipe is even on a respectable site like this. Never has a 1 star review been so well earned. Crumbly "dough" that barely adheres to the term. This recipe claims the test kitchen tag at the top. So it is theoretically possible to make these, with so many of the comments suggesting otherwise something is amiss... it's great that people are using this for other recipes like crackers but that shouldn't excuse this mess.
  8. Fred
    The picture for this recipe clearly shows Puff pastry, not the pastry for this recipe. Once the butter and cheese have melted it takes quite a while to get them to bind together. Dough, even though still warm, was much too crumbly to roll and wrap around (I used sausage meat). I squashed it around the meat. They didn't look the best, but tasted OK and baked quite firm.
  9. Petal
    These are great! I made with mozzarella cheese and it made a nice dough which I could roll out, cut and wrap around each dog. The dough puffed up nicely in the oven, similar to what you'd see with crescent roll dough.

    I think the key is to use mozzarella cheese. other cheeses may not work. I melted the butter and cheese together *just* until the cheese was all melted, mixed it with until the butter was incorporated and then added the mix to the egg/dry ingredient mix. I omitted the salt from the recipe, with all the salt already in the ingredients it's unnecessary to add more.

    Reply: #60
  10. Petal
    Also: I weighed the butter, but it comes out to 5 tablespoons of butter if you're slicing on the paper guide.
  11. Susan Heys
    I made these this evening to take out for lunch time tomorrow- but I won’t be - I used mozzarella instead of cheddar and they are incredibly greasy - so much so I’m wondering if my scales are faulty - I’ve eaten one and I actually feel sick !!! - and I love cheese. Although it’s a waste the rest are going in the bin! I will try again sometime and meanwhile be checking my scales or possibly have to reduce the mozzarella and butter.
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