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.
- ½ cup (2 oz.) 120 ml (55 g) almond flour
- 4 tbsp 4 tbsp coconut flour
- ½ tsp ½ tsp salt
- 1 tsp 1 tsp baking powder
- 2½ oz. 70 g butter
- 6 oz. (1½ cups) 170 g (350 ml) mozzarella cheese, shredded
- 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)
This recipe has been added to the shopping list.
Making low carb simple
- Preheat the oven to 350°F (175°C).
- Mix almond flour, coconut flour and baking powder in a large bowl.
- 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.
- Stir the egg into to the flour mixture, and then add the cheese mixture, combining all until it becomes a firm dough.
- Flatten into a rectangle, about 8×14 inches (20×35 cm).
- Cut into 8 long strips, less than an inch wide (1.5–2 cm).
- Wrap the dough strips around the hot dog and brush with a whisked egg.
- 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.
- Push two cloves into each hot dog to make them look like eyes – but only for decoration. Don’t eat the cloves!
Using larger hot dogs? Pre-fry them for a couple of minutes before wrapping them up in the cheese dough and baking.
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.
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.
1. Always use mozzarella. Not any other cheese. I think the recipe should be updated as other cheese do crumble but mozz doesn't.
2. I make traditional looking sausage rolls with hot dogs, rather than the twisted ones as pictured. This is easier, quicker and my kids like them.
3. I have melted the butter and mozzarella in the microwave but find the stove top works better, with regular stirring so that both combine as they're melting.
4. Once I have my dough, I make one long rectangle the same width as my hot dogs. I place one at the end, roll it up so that the dough overlaps about 1cm/.5in then cut. I finish rolling to smooth out the 'seam' on the baking paper/parchment that I've used to line the baking tray. Then I go back and do the next one and repeat until all are rolled up.
5. The real trick is to work quickly, while the dough is still warm. When it's warm, it's never crumbled on me.
6. Do an egg/milk wash and sprinkle with sesame seeds.
7. They're ready in about 14 minutes, maybe even less.
Try these tips if you're having trouble!
There are clean sausages available in most areas of the world though you will need to carefully read labels.
Yes, mozzarella would be fine!
I'm not aware of any non-dairy shredded cheese options, but be sure to check ingredients on anything you find.
I get "mandelmål" when I use a translator. I'm not sure if that will help, but best of luck to you!
So sorry these didn't work out for you, Courtney!
The 7 in the colored circle on the recipe picture indicates that this is 7g net carbs per serving. You can also click the Nutrition+ tab under the list of ingredients.