Mummy Dogs

Mummy Dogs

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Beware of these frightfully delicious hot dogs wrapped in a cheese dough. It may be Halloween's funniest snack, and it's low carb too. Ketogenic low carbKetogenic low carb79% Fat16% Protein4% Carbs4 g carbs / serving( 2 pieces per serving ) Easy 25 + 20 m25 minutes preparation20 minutes cooking time
Ketogenic low carbKetogenic low carb79% Fat16% Protein4% Carbs4 g carbs / serving( 2 pieces per serving ) Easy 25 + 20 m25 minutes preparation20 minutes cooking time

Beware of these frightfully delicious hot dogs wrapped in a cheese dough. It may be Halloween’s funniest snack, and it’s low carb too.


4 servingservings
  • 8 tablespoons 120 ml almond flour
  • 4 tablespoons 4 tablespoons coconut flour
  • ½ teaspoon ½ teaspoon salt
  • 1 teaspoon 1 teaspoon baking powder
  • 223 oz. 75 g butter
  • 1½ cups 360 ml shredded cheese
  • 1 1 eggeggs
  • 8 8 sausage, of good quality (preferably shaped like hot dogs)sausages, of good quality (preferably shaped like hot dogs)
  • 1 1 egg, for brushing the dougheggs, for brushing the dough
  • 16 16 cloves, for the mummies eyes (optional)

Print recipe
NutritionKetogenic low carb79% Fat16% Protein4% Carbs4 g carbs / serving( 2 pieces per serving )


Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C). Mix almond flour, coconut flour and baking powder in a bowl.
  2. Melt the butter and cheese in a pan on low heat.
  3. Stir thoroughly with a wooden fork for a smooth and flexible batter. It will take a few minutes.
  4. Remove from the heat. Crack the egg and stir. Add the flour mix and mix together into 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 has turned a nice color. The hot dog will be done too by then.
  9. Push two cloves into each hot dog to make them look like eyes – but only for decoration. Don’t eat the cloves!


If you have chosen a little bigger hot dogs you can pre-fry them for a couple of minutes before wrapping the cheese dough around them and bake in the oven.

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  1. Bonnie
    Is there a reason for using a wooden fork to stir the cheese/butter mixture? Or is it just what the recipe writer had? I don't own one.

    Back in my high carb days I would make hot dogs wrapped in biscuit dough. This looks like a great substitute. Thanks!

  2. lizguini
    Bonnie my guess is they meant to write wooden spoon. I'm sure if it's mixed very well it really doesn't matter what implement you use. Sounds good I'm going to make these today!
  3. Bonnie
    Thanks! I always wonder about recipes that say to use a particular utensil - usually one I don't have. When I write a recipe, I just state stir, mix, or whatever & let the reader figure out what to use. :)
  4. Kez
    How do you get the dough to hold together whilst wrapping the sausages? Mine just crumbled and fell off!
  5. Kathy
    My dough also was very soft/ crumbly and couldn't get it to hold together. It would be helpful if there were weight measurements for the flours and cheese. It was probably a combination of the weights and type of cheese that probably greatly influence have the dough work or not. I just ended up rolling small rounds of dough and them pressing them out flat to make small biscuits/ crackers. They worked well to dip in guacamole. :-)
  6. John
    Mine just crumbled apart too. I omitted the cheese as I can't have it
  7. Linda
    These worked great for me. The dough does fall off a little but it worked. I substituted brats for the sausage.
  8. Sue
    Just wanted to mention, I think it would be more straightforward to measure dry ingredients using grams rather than decilitres (dl) in the recipe, but overall it's a great snack idea !
  9. Tammy
    The dough came apart when I tried to wrap the strips around the sausages. I formed the dough around the sausage, squishing the pieces of dough together as I went; they looked a little strange, but that didn't stop me from enjoying them. I baked them on aluminum foil, and they browned nicely. I ate them with a little mustard, and they were delicious. They reminded me of the high-carb version I used to love.
  10. Wishn4fishn
    I have found with all keto dough, add the flours in slowly until its a dough. If you just add 1 cup because it says too they will usually be really dry and flaky.
  11. Rita
    I've used Oopsie bread to wrap hotdogs in. I make a batch, then put them in a container. When I want a 'hot dog', I toast the oopsie in the toaster oven till just a little crispy then quickly wrap them around the hot dog, then dip in the condiment of your choice. Not bad.
    I wish the nutrients would print with the recipe.
  12. Joshua
    Anyone know if these re-heat well?
  13. Kayla
    Did anyone else's dough fall apart when you go to pick it up
  14. Lucie
    I really wanted to like these but they were incredibly salty and almost inedible as a result. Maybe that was because of the type of cheese I used (cheddar). I think adding salt to the dough was a bad idea. Like others, the dough wouldnt roll and cut without flaking so I simlly squished a bit around each sausage. I also cooked for longer than recommended, maybe 30 minutes, as the dough didnt seem cooked before then.
  15. Sherrie
    Does anyone have a recipe with a Brand of psyllium that does NOT turn your bread purple

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