Name: Keto Pigs In A Blanket
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: 8 medium hot dogs; 3/4 cup blanched almond flour; 1/2 tablespoon baking powder; 1/4 teaspoon xanthan gum (optional); 2 large eggs, divided; 1 1/2 cups mozzarella cheese, shredded; 2 tablespoons cream cheese, cut into chunks; 1 teaspoon sesame seeds

These Keto Pigs In A Blanket provide a rich, savory, and deeply comforting appetizer solution for your low-carb lifestyle.

These simple baked hot dog wraps will instantly satisfy your cravings for bakery and party-style finger foods without breaking your ketosis. First, you will love how the tender, juicy hot dogs pair with a golden, buttery “Fathead” cheese crust and toasted sesame seeds.

Because you utilize fine blanched almond flour, shredded mozzarella, and real cream cheese instead of wheat dough or puff pastry, you keep the carbohydrate count exceptionally low.

Consequently, you achieve a restaurant-quality, family-friendly centerpiece that delivers a true comfort food experience straight from your oven.

Ingredients & What You’ll Need

Gather these juicy frankfurters, low-carb flours, and meltable cheeses to build a classic, golden-baked party wrap.

Medium hot dogs: Form the juicy, savory meat centerpiece of each wrap.
Blanched almond flour: Serves as the tender, grain-free flour base for the dough.
Baking powder & xanthan gum: Provide structural lift and elasticity so the low-carb dough wraps smoothly without snapping.
Eggs: Divided—one binds the almond flour dough while the second creates a golden egg wash crust.
Shredded mozzarella & cream cheese: Melt together to create the pliable, stretchy “Fathead” dough texture.
Sesame seeds: Sprinkled over top to add a classic bakery appearance and toasted crunch.

How to Make Keto Pigs In A Blanket

This method focuses on making a quick almond-cheese Fathead dough, wrapping strips around hot dogs, brushing with an egg wash, and baking until golden brown.

1. Mix Dough and Melt Cheeses

First, preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper. In a large bowl, whisk together the blanched almond flour, baking powder, and optional xanthan gum. Stir in 1 egg until evenly distributed. In a separate microwave-safe bowl, combine the shredded mozzarella and cubed cream cheese. Microwave for 90 seconds, stirring halfway through, until completely melted and smooth.

2. Knead, Roll, and Wrap

Immediately add the hot melted cheese mixture to the almond flour bowl. Knead vigorously with clean hands until a uniform dough forms without any cheese streaks. (Tip: If the dough feels sticky or overly warm, chill in the refrigerator for 30 to 60 minutes until firm). Roll the dough out between two sheets of parchment paper into a 1/4-inch (.64 cm) thick rectangle. Cut into 8 long strips (1/2 to 1-inch wide) and wrap one strip spirally around each hot dog. Arrange on your prepared baking sheet.

3. Wash, Seed, and Bake

Whisk the remaining egg in a small bowl. Brush the tops of the wrapped hot dogs generously with the egg wash, then sprinkle with sesame seeds, pressing lightly so they stick. Bake at 375°F for about 15 minutes, or until the dough is puffed and deeply golden brown. Cool slightly before serving warm.

Tips and Notes

Knead Quickly While Warm: Fathead dough combines easiest when the melted mozzarella is hot. Work briskly when incorporating the cheese into the almond flour mixture to avoid streaky dough.
Reheating for Crispiness: For the best texture when eating leftovers, reheat in an oven or toaster oven at 350°F (176°C) for 5 to 7 minutes to re-crisp the crust. Microwaving works in a pinch but will soften the dough.
Make-Ahead Options: Assemble the raw wrapped hot dogs on a baking sheet up to 2 days in advance, cover tightly, and keep in the fridge until ready to bake.
Freezer Storage: Freeze unbaked or baked wraps on a baking sheet until solid, then transfer to a zip-top bag for up to 3 to 4 months. Thaw completely in the refrigerator before baking or reheating.

Yield: 8 wraps