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.
October 26 2016 recipe by , photo by , nutritional review by in Recipes, Appetizer, Bread, Snack

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 (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)
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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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77 comments

  1. 1
    Bonnie
    October 26 2016
    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. 2
    lizguini
    October 26 2016
    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. 3
    Bonnie
    October 26 2016
    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. 4
    Kez
    November 5 2016
    How do you get the dough to hold together whilst wrapping the sausages? Mine just crumbled and fell off!
  5. 5
    Kathy
    November 9 2016
    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. 6
    John
    November 12 2016
    Mine just crumbled apart too. I omitted the cheese as I can't have it
  7. 7
    Linda
    December 30 2016
    These worked great for me. The dough does fall off a little but it worked. I substituted brats for the sausage.
  8. 8
    Sue
    January 2 2017
    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. 9
    Tammy
    January 8 2017
    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. 10
    Wishn4fishn
    January 16 2017
    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. 11
    Rita
    January 29 2017
    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. 12
    Joshua
    January 31 2017
    Anyone know if these re-heat well?
  13. 13
    Kayla
    February 5 2017
    Did anyone else's dough fall apart when you go to pick it up
  14. 14
    Lucie
    February 8 2017
    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. 15
    Sherrie
    March 22 2017
    Does anyone have a recipe with a Brand of psyllium that does NOT turn your bread purple
    Reply: #52
  16. 16
    Tina
    March 29 2017
    Bulk barn , I use it for my bread recipe on this site it's awesome
  17. 17
    Mélanie
    April 3 2017
    The instructions for the receipe are not very clear.
    https://strongmetabolism.fit/recipes/mummy-dogs/servings/4%3C/a%3E%3C/div%3E
    Reply: #19
  18. 18
    Lizzy
    April 4 2017
    Step 1 and 2 are the same???? Does anyone know exactly what step 2 is??
  19. 19
    Reply to comment #17 by Mélanie
    Kristin Berglund Team Diet Doctor
    April 5 2017

    The instructions for the receipe are not very clear.
    https://strongmetabolism.fit/recipes/mummy-dogs/servings/4%3C/a%3E

    Hi Mélanie and Lizzy!

    You're absolutely right. We're so sorry about that. One step got lost during an update, it's back now. Thank you for making us aware of the problem.

  20. 20
    Karen
    April 8 2017
    What kind of cheese should be used? I could not get a "smooth and flexible batter" of cheese and butter. I used colbyjack. It never mixed well at all. Maybe it would work better to add the shredded cheese to the dough last (not melt it)?
    Reply: #22
  21. 21
    April
    April 18 2017
    I am counting my calories so to speak since I have metabolic syndrome. These were delicious but each one has just over 300 kcal. While low in carb the put a huge dent in my counts without much protein. I'd recommend these for people who have no issue losing weight on an unrestricted keto diet. I'd also say these are excellent for kids as they need all the calories they can get if they eat a keto diet. I melted the butter and cheese in the microwave for 35 seconds or so. I also made this in the food processor which went very quickly, dry ingred, pulse, added melted cheese/butter, mixed till chunky, then added egg, mixed again and dough ball formed, wonderfully smooth.
  22. 22
    Reply to comment #20 by Karen
    April
    April 18 2017
    Karen,
    Mix butter and cheese and heat on stove or in microwave then mix it in the food processor or blender like I posted in my post above this
  23. 23
    Matt
    May 1 2017
    These are awesome! Thank you so much for the recipe. They proved to be challenging to make and mine don't look nearly as good as the picture, but they taste great. A couple tips: When I heated the butter & cheese, it never became homogeneous. The oil came out of the cheese, and i ended up with a melted cheese glob swimming in butter/oil. It's ok, it still came out great. Also, the "dough" is super oily and fairly crumbly. I used a couple sheets of parchment paper and a rolling pin to spread it. It seemed to help it stick together and be less crumbly. These make easy lunches for the week.
  24. 24
    Dan
    May 7 2017
    I have made these maybe 10 times. I had a lot of trouble with crumbling in the early tries but I think I've gotten past most of that. I regularly get the dough to hold together now and I think it's procedural. I melt the butter to liquid in the microwave. I use mild cheddar. I add the still hot butter to the cheddar shreds in a big microwavable bowel and microwave 30 seconds, stir and do another 30 seconds. There's always separation of oils. Stir it back in, add the egg, stir and if there is even a hint of the shreds still holding their form microwave some more 10-30 seconds. Stir thoroughly, Add the dry ingredients. Stir thoroughly and then stir more. I dump it out on parchment paper, fold ihe paper generously over the top and rolling pin the whole thing til its pretty thin. It should seem kind of wet/oily. I use a pizza cutter to get a rectangle of about the size suggested. I cut the strips with that cutter and thinner seems better. less than an inch wide. I dry the hotdogs from the package in paper towels before wrapping with a strip. The dough doesn't adhere well to the hotdog so I overlap the first turns of the wrapping. In experimentation , I determined that overlapping all the way up works fine too. I generally have a fair amount of dough left over at the end. I flatten it very thin with the parchment paper and rolling pin. I cut them to 1 inch squares and cook them in the same oven Also on parchment paper. I seldom cook less than 25 minutes. The dogs come out great and the tiny squares are amazing snack foods once cooled - think Cheez-its . Hope this helps.
    In summary: Wetter is better, Keep the dough warm, Mix really thoroughly. Use a microwave.
  25. 25
    Kevin
    November 11 2017
    If you add the egg to hot cheese and butter, how do you keep it from cooking?
    I would assume using a wooden spoon is so that it does not scratch your pan. Also a wooden spoon tends to have a porous texture that seems to grab the food a little better when stirring.
  26. 26
    Sunset
    February 3 2018
    I did not have this issue. The butter conversion was a little hard but figured it to be a 6 tbsp of stick butter and melted with cheese added to flour mixture and whala.. stuck together perfect we flipped ours after 15 for another 10and was perfect.
  27. 27
    Margaret
    February 5 2018
    This recipe was a hot mess! Don't know why it's so highly rated. The cheese didn't form a dough and even so, I tried to put it together in a bun-like shape and it was horribly salty. I ended up using some oopsie bread instead.
  28. 1 comment removed
  29. 29
    Michelle
    June 4 2018
    This worked out perfectly for us; the whole family loved it. I would guess that there's not much room for error with the cheese dough, so if it didn't work out for you, give it a second try, maybe with a different kind of cheese...? I used marble cheese, and I didn't bother rolling out the dough, I just squished it around the hot dogs and they came out looking like keto pogos. Super good!
  30. 30
    Adila
    June 23 2018
    Was disappointed like the rest of the comments EVERYTHING fell apart ended up molding the dough or clay rather to the sausage and then it didn’t bake right. Had to throw it away. Not very impressed
  31. 31
    Camie
    August 18 2018
    Same as the others, picking it up and trying to form it around the hot dogs was a joke. I ended up baking mine flat in the oven. The instructions never actually say where to add the salt, so I added it to the dry ingredients. It’s probably not necessary. Also, why are some of the measurements in weight and others by volume.
  32. 32
    Sue
    August 24 2018
    is there a substitute for the Cocunut flour, I'm allergic
  33. 33
    Michel Belanger
    August 26 2018
    Had no issues, the dough was easy to role around the hot dog. Did not have the issue that everyone described. Now just need to taste them
  34. 34
    Jasmine Johnston
    August 26 2018
    I couldn't find coconut flour and the dough was like with most other people crumbling. When I did use the coconut flour now it was like a dough and really easy to put around the sausages. I put the cheese (mozzarella and cheddar) and the butter in the microwave till the cheese was bubbly. Dont take it out to soon. Then I added the egg, mixed it with a mixer, then half of the dry ingredients first, mixed that with a mixer and then added the rest and stirred it my hand. Dont let the dough cool. As soon as it cooles it gets crumbly again. I'm glad it worked on my 3rd try.
  35. 35
    Katen
    August 27 2018
    Are you using a regular hot dog or sausage and form it like a hot dog?
  36. 36
    June
    August 28 2018
    No dough. Just crumbs. I highly doubt that photo was a result of this recipe. It’s probably real bread and not Keto.
  37. 37
    Linda
    August 31 2018
    Mine turned out exactly as on the recipe picture with no difficulties described in some of the comments above. I am an experienced keto chef by now, though! Over one whole year strictly on keto!!!
  38. 38
    Jennifer
    September 13 2018
    I omitted the salt, and used mozzarella (I have made this type of dough before, and mozzarella works beautifully). It turned out absolutely perfect. I was afraid the egg would scramble with the hot cheese, so I dumped the dry ingredients on top, then my egg, then mixed it all at once. What a great idea for this versatile dough.
  39. 39
    Dawn
    September 13 2018
    Love this recipe and have made it many times. Even is good as leftovers. I also have used the dough part of the recipe to top chicken pot pies and that turns out good too.

    As far as the crumbly dough thing- I think maybe it just takes a little practice or experimenting with ingredients. The first time I made it I liked the taste, but it was hard to keep it together. I found that pre-shredded cheese doesn't work as well as a plain block of cheese. Whatever they add to that stuff to make it not stick together also makes it not work very good in these types of recipes. Or maybe it was just that particular brand, I don't know. Had the same issue with the Fat Head Pizza Crust until I switched cheese. Also, I've made this with cheddar and mozzarella. Mozzarella seems easier to work with.

  40. 40
    Diana
    September 17 2018
    These were ok. I added the egg at the end and that seemed to help.
    Next time I will wrap the meat with less dough maybe they will be crispier and add alittle salt since I used unsalted butter. I added some garlic powdr for more taste.
  41. 41
    Rita
    September 17 2018
    How many carbs are they?
  42. 42
    Amanda
    September 20 2018
    Had same issue as many others, dough just crumbles and can't adhere it to the meat. I consider myself an expert at dough and breads traditionally, and I had trouble with this one. I might look for ways to tweak it, but as it is, it's very difficult to make it work. Nice idea though.
  43. 43
    Jennefer
    October 23 2018
    I'm not sure how everyone is having trouble with crumbly dough??? I freshly grated my cheese, mild cheddar. I eyeballed the 1.5 Cups so I probably got a bit more cheese than necessary. Also, for the butter, I used about 5 Tablespoons as that's all the butter I had left in the fridge, and upon further research that's about 2.5 Ounces which is close enough to me. I omitted the salt, as cheddar is already pretty salty and 1/2 Teapsoon is A LOT of salt. I usually use that much for a big roast. Mine rolled out just fine on the counter, without parchment paper. The dough should be very oily to touch. Also, coconut flour absorbs a ton of moisture. So if your dough is crumbly add more melted butter. Once you add the flour mixture to the cheese mixture it will become very elastic very quickly. The dough should be very warm to the touch as you roll it out. I had no problems getting the dough to stick to my dogs. I cooked mine for 30 minutes. Keep in mind the prep time from start to finish was less than 10 minutes. From the melting of the butter and cheese to the wrapping of the dogs. Keep moving, don't let your dough sit and make sure you take the mixture off the heat completely just before the butter is fully melted. Stir like crazy for about 30 seconds and then add your egg and stir again. It will separate, which is normal as you're working with oils. Combine your flour mixture to your cheese mixture (or vice versa, it doesn't matter) and stir for about 1 minute and it should be fully formed and stringy. Dump it onto your counter and start forming it into your rectangle. It will work like regular dough.
  44. 1 comment removed
  45. 45
    Nick
    January 14 2019
    Not sure why everyone is having so many problems.

    I followed the instructions, and mine turned out EXACTLY like the photo.

    I also used the leftovers to make crackers, and they are AMAZING! Highly recommend. I will probably make another batch just to do a bunch of crackers.

    Next plan - make this same dough pretty thin (like crackers) and use as a pizza crust! BOOM!

  46. 46
    Jessica
    January 31 2019
    Has anyone used Paleo Flour by Bob's Red Mill?
    Replies: #47, #48
  47. 47
    Reply to comment #46 by Jessica
    Jessica
    January 31 2019
    Here's the link to the prduct page.... https://www.bobsredmill.com/paleo-baking-flour..html
  48. 48
    Reply to comment #46 by Jessica
    Kristin Parker Team Diet Doctor
    February 1 2019

    Has anyone used Paleo Flour by Bob's Red Mill?

    That is much higher carb due to the added starches. It is better to use coconut flour and almond flour separately.

  49. 49
    Cheri Pienaar
    February 7 2019
    This was a biiiiig mess - the dough kept falling apart and eventually i was just patting pastry onto the sausages.
    Sorry but this did not taste nice either. Huge amount of effort for nothing.
  50. 50
    Breanna
    April 20 2019
    The recipe is a but difficult. The salt is not mentioned at all in the instructions I mixed it with the flour. The dough is very hard to work with it breaks when trying to wrap the dogs. I ended up just covering them completely as wrapping it around was near impossible. These need to cook much longer than 15-20 minutes. I cooked mine at 350 for 40 minutes before the outside was brown and crispy the way it should be.
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