Easy Keto Pigs in a Blanket
Ingredients
- 6 small hot dog sausages or 12 cocktail weiners (250 g/ 8.8 oz)
- 1 1/2 cups shredded low-moisture mozzarella (170 g/ 6 oz)
- 2/3 cup almond flour (66 g/ 2.3 oz)
- 2 tbsp melted butter (30 ml)
- 1/2 tsp dried Italian herbs
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- mustard, sugar-free ketchup or Marinara Sauce to serve
Instructions
Cut the sausages in half. You can also use whole cocktail weiners.Easy Keto Pigs in a Blanket
Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Make the dough by melting the mozzarella in a microwave for 60 - 80 seconds. (If you don't have a microwave, you can also melt the mozzarella in the oven. It should be just softened, not crisped up or browned, for 1 to 2 minutes.)
Add the almond flour and mix to combine to make a dough. You may need to get your hands involved here!Easy Keto Pigs in a Blanket
Roll the dough between 2 sheets of greaseproof paper or one sheet and a silicone mat. Fold it over to create a long 45 to 50 cm (18 to 20 inch) stripe of thinly rolled out dough.Easy Keto Pigs in a Blanket
Using a sharp knife, cut the dough in quarters, and then cut each quarter into 3 equal slices.
In a small bowl, mix the melted butter with Italian herbs, garlic powder and onion powder. Brush each slice with the flavored butter and then add the sausage. Wrap the dough around tightly and pinch to close. Brush any leftover butter on top.
Note: If the dough gets too stiff, microwave the strips for 5 to 10 seconds. This will make them pliable and easy to work with.Easy Keto Pigs in a Blanket
Place on a balking tray, seam side down. Bake for 15 to 20 minutes.Easy Keto Pigs in a Blanket
Remove from the oven and set aside to cool down slightly.Easy Keto Pigs in a Blanket
Enjoy warm or store in the fridge, once fully cooled, for up to 3 days.
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