KETO / LOW-CARB

PIGS IN A BLANKET

MACROS

                      Makes 16 servings



INGREDIENTS NEEDED:

Dough:

  • 10 grams --oat fiber
  • Pinch of salt
  • 42 grams --almond flour
  • 125 grams --shredded mozzarella cheese
  • 16 grams --heavy cream 
  • 27 grams --egg scrambled (set the rest aside for the wash)


Stuffing:

  • 8 Pack of hot dogs


INSTRUCTIONS:

  1. In a small microwaveable bowl melt the cheese in 30-second intervals until it is melted and sizzling.
  2. Add the heavy whipping cream and stir until combined.
  3. Now add the oat fiber, almond flour, and salt. Stir until combined.
  4. Lastly, add only 27g of the egg and save the rest for an egg wash towards the end.
  5. Now, roll your dough into a ball and divide as evenly as possible into quarters.
  6. Taking one quarter at a time-- flatten the dough out using parchment paper. Not too thin.
  7. Using a pizza cutter slice dough into 4 slices.
  8. Slice the hot dogs in half.
  9. Roll the hot dog halves on the dough until the hot dog is covered (one time around).
  10. Place on baking sheet with seam side down.
  11. Cut two slits into the top. Not too deep.
  12. Once all are on the baking sheet with slits cut into them, brush on the egg wash. (I like to add a pinch of parsley to my egg wash).
  13. Bake at 350*F for 20 minutes or until golden brown.


Great with yellow mustard and Sugar-Free Ketchup!

Kid approved.




***Please note: These Macros are estimates according to the ingredients I used.***  


EASY TO MAKE & KID APPROVED!