Keto Pigs In A Blanket Recipes

ALMOND FLOUR PIGS IN A BLANKET | KETO, LOW-CARB

Steps:

• Preheat over to 350°
• In a glass bowl, add the mozzarella and microwave for two minutes, or until creamy and smooth. Allow to cook for about one minute.
• To the cheese, add the almond flour, egg, butter, garlic, herbs, and any other desired seasonings. Mix well, allowing the ingredients to blend and form one cohesive dough.
• A little at a time, take portions of the dough and wrap around each individual sausage.
• Bake for 20-25 minutes, or until golden brown.
• Top with additional melted butter, garlic, or seasonings (optional)

KETO PIGS IN A BLANKET

Steps:

• Preheat oven to 350 degrees F.
• In a large microwave-safe bowl, combine the mozzarella cheese and cream cheese. Heat in 30-second increments until cheese is completely melted.
• Stir the cheeses so they are combined.
• In a second smaller bowl, combine the almond flour and baking powder. Mix the almond flour with the the melted cheeses.
• When the almond flour and cheese are nearly combined, add in a beaten egg white and stir well
• Using your hands work the dough to make sure the egg white is completely worked into the dough (no streaks of egg whites visible). If the dough seems too wet, just add 1 tablespoon of almond flour at a time until it feels right.
• Lay the dough on a silicone baking sheet. Place a second silicone baking sheet on top and spread the dough into a thin rectangle.
• Slice the dough into 6 strips.
• Wrap the dough around the hot dogs, overlapping slightly.
• Lastly, brush with an egg white and sprinkle with salt or Everything But the Bagel Seasoning if you wish.
• Bake 18-20 minutes until golden brown.

KETO PIGS IN A BLANKET

Steps:

• In a large bowl combine cream cheese and mozzarella, microwaving in increments of 30 seconds until well combined.
• Add in almond flour while the mixture is still warm and mix well.
• Add in eggs and mix until a dough forms - adding more almond flour if needed. (may vary depending on the size of eggs)
• Pour dough ontop parchment paper and cover with a second piece of parchment paper. Roll out to approximately 1/4 inch thick.
• Refrigerate dough for about 30 minutes or freeze for 10. Remove and slice into thin strips.
• Wrap each strip around a sausage and place on a parchment paper-lined cookie sheet at least 1/2 inch apart.
• Bake at 350* for 15-18 minutes or until tops are beginning to brown.
• Let cool before removing from the cookie sheet.

KETO PIGS IN A BLANKET RECIPE

Steps:

• Cut each hot dog into 3 equal sized pieces and set aside.
• Melt mozzarella in microwave and add almond flour and egg. Combine well.
• Add baking powder, garlic and salt. Combine well.
• Form dough in hands and split into 12 equal sized pieces and roll into dough.
• Place dough balls onto a parchment lined baking sheet. Press each ball into oval shape.
• Place each hot dog piece into the dough and wrap like a blanket.
• Sprinkle with sesame seeds (press down so they stick to dough).
• Place pigs in 350 degree oven for 17-20 minutes.
• Serve warm and enjoy!

KETO GLUTEN FREE PIGS IN A BLANKET

Steps:

• Preheat the oven to 180C/350F.
• In a large bowl, add the dry ingredients and mix well with a whisk.
• Add the 3 eggs to the bowl and mix with a spatula. The dough will be a little hard to mix so use some muscle!Pour in the boiling water in 4 steps and mix between each pour. You'll notice the psyllium and coconut flour absorb the water as your pour it in.Mix the dough with your spatula until all of the water has been added. Once added, start kneading the dough with your hands until a big ball is formed.
• Separate the dough into 12 equal balls.
• Place a piece of parchment paper on top of the table, put 1 ball in the middle and cover with another piece of parchment paper. Press the ball with the palm of you hand just to flatten it a bit, and then using a rolling pin, roll it out to about 15cm/6" long and 10cm/4" wide (preferable a tad bigger than your sausage size).
• Place the sausage on the rolled out dough, and roll it up into a roll. The sausage should be completely covered but the tip and end should be seen.Repeat with the remaining dough and sausages. Transfer the pigs in a blanket onto a baking tray.
• In a small bowl, mix the 1 egg with the 1 tbsp of water together. This is the egg wash. Brush it on top of all the pigs in a blanket.Sprinkle the everything but the bagel seasoning on top.
• Place in the oven and bake for 25-30 minutes. The dough is softer at 25 minutes and crisper at 30 minutes.
• Take out of the oven and enjoy with your favorite low carb dipping sauces!

PIGS IN A BLANKET

Steps:

• Combine pancake mix, mozzarella, coconut flour and baking powder in a food processor. Pulse 6-8 times or until ingredients look like breadcrumbs.
• Add eggs and "maple" syrup and process until batter is smooth (roughly 10 seconds).
• Transfer batter to a piping bag or sandwich bag with a tip cut off (see video for method).
• Pipe batter into corn dog maker, filling each cavity 1/2-2/3rds full.
• Press a sausage link into each cavity until batter comes up the sides of the sausage. Top with a bead of batter and close corn dog maker.
• Cook until steam is barely coming out of the corn dog maker (roughly 7 minutes) then remove the pigs in a blanket to a cooling rack for 2 minutes before serving.

KETO PIGS IN A BLANKET RECIPE

Steps:

• Preheat the oven to 420 degrees F.
• Microwave mozzarella cheese and cream cheese until melted and stretchy.
• Combine melted cheese with almond flour, baking powder, garlic powder, and onion powder.
• Add egg and mix well. Knead dough into a ball.
• Take small pieces of the dough, roll out flat and wrap around each mini sausage.
• Place on a baking sheet and bake for approximately 8-10 minutes, or until golden brown.
• Remove and let cool.

KETO PIGS IN A BLANKET

Steps:

• Preheat oven to 425 degrees. Line baking sheet with parchment paper.
• Microwave mozzarella in 30 second intervals until very melted and stretchy.
• Add almond flour and baking powder. Mix with wooden spoon until completely combined.
• Add egg and incorporate completely into mixture.;Using wet hands, knead dough together until it's uniform in color. There should not be white or yellow parts.
• Turn dough out on to baking sheet and knead into a ball. The more you knead the dough, the easier it will be to roll out.
• Cut into 6 equal pieces. Roll each piece out and wrap around 1 hot dog.
• Transfer to baking sheet. Dab with water and top with EBTH seasoning if desired.
• Bake 10-15 minutes, until golden brown.

KETO PIGS IN A BLANKET

Steps:

• Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
• Add the mozzarella cheese and cream cheese to a mixing bowl and microwave for 1 minute. Stir and microwave for 30 more seconds or until cheese has melted.
• Add the egg, almond flour, and baking powder to the cheese and mix well to form a dough.
• Separate the dough into 4 equal sized balls.
• Press each piece of dough out between two pieces of parchment paper to form a rectangle about 3 inches wide by 4 inches tall.
• Wrap the hot dogs in the dough.
• Place the wrapped hot dogs on the prepared baking sheet and bake for 10 minutes, or until golden brown.
• Serve hot.

KETO PIGS IN A BLANKET USING FATHEAD DOUGH

Steps:

• Preheat oven to 425 degrees F.
• To make Fathead dough: Combine almond flour and mozzarella cheese in a microwave-safe bowl. Add in cream cheese and cook in the microwave for one minute. Stir and then cook for an additional 30 seconds in the microwave. Then, mix in egg, salt, and Italian seasoning, and stir.
• Separate dough into 8 sections and roll into balls.
• Using your hand, flatten and roll each piece of dough around a hot dog.
• Place on a parchment covered baking pan seam side down. Sprinkle sesame seeds over top, if desired.
• Bake in the oven at 425 degrees for about 14-17 minutes until dough is cooked and slightly brown.
• Enjoy!

KETO PIGS IN A BLANKET

Steps:

• Preheat oven to 425°F.
• Line a cookie sheet with parchment paper, set aside.
• Put cream cheese and cheddar cheese in a microwave-safe bowl.
• Microwave for 30-second bursts.
• Stir after every 30 seconds until the cheddar and cream cheese are well incorporated and pull away from the walls of the bowl and incorporates well.
• Add flours to cheese mixture and mix in.
• Whisk egg and put into the bowl with cheese mixture.
• Stir well until dough forms.
• Put dough on hot dogs by getting a small ball of dough and rolling it between your hands to form a snakelike shape.
• Then, wrap around the hot dog in a spiral starting from one end and ending at the other.
• Put the hot dog on the parchment paper-lined cookie sheet.
• Repeat until all hot dogs have dough spiraled around them.
• Make sure you leave a little bit of space between each hot dog because the dough will spread a bit.
• Cook for 7-8 minutes or until golden brown on the bottom of the dough.
• Serve with mustard or no sugar added ketchup and enjoy.
• NOTE:You can also do this with veggie hot dogs for those of you that are vegetarians. I do both meat and veggie hot dogs when I make these for the family on two separate cookie sheets. I double the recipe to make 1 meat package and one veggie package of hot dogs.

KETO PIGS IN A BLANKET

Steps:

• Preheat the oven to 400 F and line a medium-sized baking sheet with parchment.
• In a large microwave-safe bowl, add the mozzarella and almond flour. Break the cream cheese into small pieces and add to the bowl. Microwave for 30 to 45 seconds, or until the cheese is melted.
• Stir the mixture with a fork until a soft ball of dough forms. Sprinkle the dough with baking soda and add the egg yolk. Break the yolk with a fork and stir it into the dough until a sooth ball forms.
• Lay a piece of parchment paper on a flat work surface. Wet your hands with a bit of water and flatten out the dough to about 3 x 4 inches and about 1/2 inch thick.
• Use a knife to cut the dough into four even pieces. Pat the hot dogs with a paper towel to remove surface moisture and gently wrap a piece of dough around each, leaving he ends exposed, pinching at the seam to close. The dough will expand a bit during baking, so try to wrap each as closely as possible without breaking the dough.
• Place all the wrapped hot dogs on the baking sheet and sprinkle with sesame seeds. Bake for 18-20 minutes. The dough will turn golden and firmer when cooked. Remove from the oven and allow to cool for at least 10 minutes; otherwise, the dough my fall apart.
• Serve with your favorite dipping sauces, such as mustard or ketchup.

KETO PIGS IN A BLANKET

Steps:

• Mix dry ingredients and set aside
• Melt Mozarella cheese and Cream cheese in the microwave at 30'secs intervals till fully melted. Usually takes 90 secs though this depends on your microwave.
• Fold in the dry ingredients into the melted cheese, then add the cold egg. Mix to form a dough.
• Let the dough cool down for about 5 mins it's easier to handle when it's not warm.
• Preheat oven to 400 F
• Line baking sheet with parchment paper or a Silicon mat.
• Beat second egg with about 2 tablespoons of water and set aside for egg wash.
• Measure out dough by Tablespoonfuls. Put the dough balls in a plate. You should get about 30 dough balls.
• Take each dough ball and roll it into a log between your palms, flatten it then wrap a cocktail sausage in it. Pinch edges to seal. Place it on the lined baking sheet.
• Repeat process till all the dough is used up.
• With a pastry brush, brush the egg wash on the pigs in the blanket.
• Bake in the preheated oven on the lower rack for 15 mins or until slightly golden brown
• It's ready but don't be tempted to pop it in your mouth it hot hot hot.
• Let it cool on baking sheet and enjoy with your choice of dipping sauce.

BACON WRAPPED CHIPOLATAS

Steps:

• Preheat oven to 200C/400F.
• Wrap the chipolata sausages in a slice of bacon and secure with a toothpick.
• Place in a roasting tray.
• Roast for 10 minutes then remove and brush with half of the barbecue sauce.
• Roast for another 10 minutes then baste with the remaining barbecue sauce. Cook for another 10-15 minutes until your sausages are cooked through.
• Remove from the oven and allow to cool for a few minutes before carefully removing the toothpicks.
• Serve immediately.

KETO MINI PIGS IN A BLANKET

Steps:

• 1. Preheat oven to 400° F.
• 2. In a microwavable-friendly bowl, add cheese, almond flour, and cream cheese.
• 3. Microwave on high for 60 seconds.
• 4. Stir until slightly combined. Place back into the microwave for another 60 seconds or until cheese is warm and melted.
• 5. Add egg and a large pinch of salt. Stir dough together until it forms a ball and egg is mixed in. Allow dough to sit for 10 minutes.
• 6. Separate dough and wrap over hot dog.
• 7. Place hot dogs on a parchment paper-lined baking sheet. Sprinkle EBB seasoning over and press into dough.
• 8. Bake for 12-15 minutes or until golden brown.
• 9. Enjoy!

KETO PIGS IN A BLANKET

Steps:

• In a large mixing bowl combine warm water, yeast, and honey. Let sit for 5 minutes. Add in your eggs and whisk slightly. Pour in your Ketonia mix and softened butter. Mix on medium speed for 5 minutes with a paddle attachment or 10-25 minutes by hand. Form into a smooth ball and let rise for 1 hour, covered.
• Preheat oven to 400*. Divide the dough into 28 equal portions, about 23 grams each. Cut the hot dogs into 4 equal portions so you end up with 28 hot dog pieces.
• Flatten out a piece of dough and lay a piece of hot dog into the middle. Wrap the dough around the hotdog, leaving the ends open. Pinch the seams closed. Lay the pig in a blanket, seam side down, onto a baking sheet lined with parchment paper. Repeat with the remaining hotdogs.
• Bake for 15 minutes. Serve with a side of ketchup & mustard if desired.