Low Carb Pigs in a Blanket

by Susan on March 13, 2017

I haven’t met too many kids who don’t like pigs in a blanket, and my two are definitely in that majority. I challenge you, however, to find ANY versions out there that are healthy. I spied some in-store ones at Whole Foods once, but they were exorbitantly expensive and the “blanket” was a bit decadent and unsurprisingly not gluten-free.

So naturally I was pretty excited when I bumped into a grain-free, low carb take on the dish on one of my favorite food blogs: Peace, Love and Low Carb. Kyndra dubbed hers bagel dogs, as she seasoned them with everything spice blend before baking. I happened to have some on hand from a friend’s Wildtree party, but I still wouldn’t go so far as to call these bagel dogs. The texture of the crust is a little more flaky than a bagel; I actually think that’s preferable as it wasn’t too heavy at all.

My kids were here while I was whipping these up and both told me they looked pretty impressive coming out of the oven. Better yet, they both gave them big thumbs up in the taste department. My teen’s only piece of constructive criticism was that she thought the dough could have been more seasoned. I’m adding a little salt and pepper into the instructions as that’s how I will prepare these next time.

Make sure you opt for nitrite-free hot dogs to keep this dish as clean as possible. Skip the starches for a side and serve them up with a salad and you’ve got a healthy, low carb version of a classic kid-friendly treat.

Low Carb Pigs in a Blanket
adapted from Peace, Love & Low Carb

1/4 cup almond flour
3 tbs. coconut flour
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. Italian seasoning
salt & pepper
1 1/2 cup shredded mozzarella cheese
4 tbs. butter or coconut oil
2 tbs. cream cheese
1 large pastured egg
6 grass-fed beef hot dogs

2 tbs. butter, melted
1/4 cup everything bagel seasoning (or coarse sea salt)

Preheat oven to 375°

In a small mixing bowl, combine almond flour, coconut flour, onion powder, garlic powder, and Italian seasoning. Add a little salt and pepper.

In a separate mixing bowl, combine mozzarella cheese, butter, and cream cheese. Microwave for 1 minute and 30 seconds to soften. Mix together until everything is well combined. If if gets stringy or is not quit melted enough, put it back in for another 30 seconds.

To the cheese mixture, add the dry ingredients and the egg. Mix until all ingredients are well incorporated. If you are having a hard time mixing it, put it back in the microwave for another 20-30 seconds. If it starts to get sticky, wet your hands a little bit to prevent it from sticking to them.

Divide the dough into 6 equal portions.

Line a rimmed baking sheet with parchment paper or a Silpat.

Roll each portion of the dough into a long thin piece, resembling a breadstick.

Starting at one end of the hot dog, wrap the dough around until you reach the other end. Continue with each hot dog.
Line the dough wrapped hotdogs on the baking sheet.

Brush each one generously with the melted butter. Top with bagel seasoning or sea salt.

Bake for 25 minutes or until golden brown.

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