These Keto Pigs in a Blanket are the perfect low-carb, kid-friendly dinner! Bonus: they’re under 4 net carbs each!
If you guys follow me on Instagram, you might have seen these keto pigs in a blanket a couple times. I have been working on making the PERFECT keto pigs in a blanket recipe because sometimes we just need to eat like a kid, right?
While Air Fryer Corn Dogs might technically be easier, these low-carb pigs in a blanket aren’t too difficult AND you stay gluten free + keto! I modified my favorite keto fat head dough to create a dough that is awfully similar to crescent roll dough. It is light, fluffy and pairs perfect with your favorite hot dog or smoked sausage links! They also make absolutely amazing Keto Chili Cheese Dogs!
Ingredients in Keto Pigs in a Blanket
This is a 100% homemade pigs in a blanket recipe that uses my go-to keto dough to wrap the hot dogs. Here’s what you’ll need to make them:
- Mozzarella Cheese
- Cream Cheese
- Almond Flour
- Baking Powder
- Egg White
- Hot Dogs or Smoked Sausage Links
- Optional: Egg wash and seasonings for the top
How to Make Keto Pigs in a Blanket
It’s so easy to make these naturally gluten-free pigs in a blanket! First, you’ll make the keto fathead dough and then you’ll assemble the pigs in a blanket.
How to Make Dough for Pigs in a Blanket
- In a large microwave-safe bowl, combine the mozzarella cheese and cream cheese.
- Heat in 30-second increments until cheese is completely melted. Stir to combine.
- In a second smaller bowl, combine the almond flour and baking powder. Mix in the melted cheeses.
- When the almond flour and cheese are nearly combined, add in a beaten egg white and stir well
How to Assemble Pigs in a Blanket
- 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.
How Long to Cook Pigs in a Blanket?
These keto and gluten-free pigs in a blanket need to bake at 350F for about 18-20 minutes, or until golden brown.
How Many Carbs are in Keto Pigs in a Blanket?
This can vary depending on the variety of meat that you use. For this recipe, I used Johnsonville Smoked Sausage links, which has 2 net carbs per link. That is on the higher end of most of the brands I checked. Generally hot dogs are 2-1 net carbs per link.
The low-carb dough in this recipe has 2.1 net carbs if you divide it into 6 sections to make 6 pigs in a blanket. So my version using Johnsonville Smoked Sausage were about 4 net carbs each. However, if you use a lower carb meat yours may come in closer to 3 net carbs each.
What to Serve with Pigs in a Blanket
I love that this is a 30-minute meal that even picky eaters will love! You can serve with a quick garden salad to keep things nice and easy, but if you want a few options for other side dishes these are some of my favorites!
- Crispy Green Bean Fries (air fryer and oven option)
- Keto Chili Cheese Chips (about ONE net carb per serving!)
- Air Fryer Broccoli (drizzled with garlic butter and parmesan)
- Crispy Zucchini Fries (seriously my favorite low-carb side dish ever)
Tips for Making Homemade Pigs in a Blanket
- I’ve only made this recipe as written, so I can’t suggest an alternative to the almond flour.
- I highly suggest investing in a set of silicone baking mats. They make this recipe much easier and it is also the key to making amazing keto taquitos!
- If you don’t have a silicone baking mat, use parchment paper or foil to line your baking tray. You should also spray it with a nonstick spray!
More Keto-Friendly Dinner Recipes:
- Keto Chili Cheese Dogs
- Keto Taco Cups
- Keto Pizza Bites
- Keto Broccoli Cheddar Chicken
- Keto Steak Rolls
Keto Pigs in a Blanket
These Keto Pigs in a Blanket are the perfect low-carb, kid-friendly dinner! Bonus: they're under 4 net carbs each!
Ingredients
Dough:
- 1 egg white, beaten
- 1 1/2 cup mozzarella cheese
- 1 ounce cream cheese
- 1/2 cup almond flour
- 1/2 teaspoon baking powder
Pigs in a Blanket:
- 1 package (6 count) hot dogs or smoked sausage links
- 1 egg white, beaten (for egg wash to brush on top)
- Optional: Everything But the Bagel Seasoning or Flake Salt
Instructions
Make the dough:
- 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.
Assemble the pigs in a blanket:
- 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.
Notes
In the nutrition information below please note I have calculated the nutrition of the dough PER each pig in a blanket. You must add the nutrtion from the specific brand of hot dog or smoked sausage you use to know your exact net carb count.
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Nutrition Information:
Serving Size: 1 pig in a blanket( calculated WITHOUT MEAT) so add the net carbs of the hot dog you useAmount Per Serving: Calories: 110Total Fat: 3.3gCholesterol: 9.9mgSodium: 224mgCarbohydrates: 2.9gFiber: 0.8gSugar: 0.9gProtein: 10.6g
Debbie says
I love your recipes; have made several and got rave reviews on them all. I do have a problem with see all the info because of the lightness of the background and info is in light colors that my 78 year old eyes have problems seeing. Could you make the print darker so none of us will have problems seeing the instructions. Thank you and have a sparkling day. Debbie
Annie Holmes says
Hi Debbie, thanks so much for your kind words! I am glad you are enjoying the recipes!
I will make some changes to the colors so things are easier to see, thanks for letting me know! 🙂
Karen Misner says
Can this dough be frozen? Thanks!
Karen
Whitney Otstott says
Do you have a substitution for almond flour? My daughter is allergic to nuts.
Annie Holmes says
No, I’m sorry I’ve only made this as written
Lynda says
You might want to try sunflower seed flour. I read that in some recipes it is a good replacement for almond flour for those who are allergic to almonds. I haven’t tried it myself.
Nicole Hornback says
I LOVE pigs in a blanket. I have missed them. My oldest son was diagnosed with celiac 3 years ago so I haven’t had one for three years. When I saw your recipe I was SO excited. My son was diagnosed at the age of 3. So he hasn’t ever had one so I was especially excited to share this recipe with him.
However, my dough somewhat melted in the oven. I used every ingredient called for and followed the instructions. I did realize my dough was falling apart as I tried to roll it on the hotdog.
Any advice to help me create these would be greatly appreciated.
Annie Holmes says
Hi Nicole, we love pigs in a blanket too. The dough definitely doesn’t melt as it cooks. The only thing I can imagine is that you need to add a little more almond flour if your dough seems a little too moist. Since the egg whites can be different volumes based on the egg I think that your dough might have had a little too much egg white, making it need a bit more flour. If you watch the video I think it should help give you an idea of just how the dough should look.
Sonya says
My family and I really enjoy this recipe. I have made it several times and it is consistently a winner. Thank you.
Christine says
Hello! Can you make this ahead of time and refrigerate? Thinking for camping prep! Thanks!!
Meghann says
These were so delicious!! I did have an issue with them sticking to the foil after baking though. Do you use foil? Or just grease a baking pan and place directly on there? Thanks!
Annie Holmes says
Hi Meghann, I’m so glad you enjoyed them! I do not use foil, I always bake on a silicone baking sheet and nothing ever sticks. If you don’t use a silicone baking sheet I would spray a baking sheet and place them directly on there. I hope that helps!
Food Sage says
Could this dough be used to make a free form galette/tart crust? Seems like the right consistency!
Carolyn Marshall says
Oh my goodness…these were so delicious! Thank you for sharing the recipe.
Lynda says
These are very good nut mine don’t get that nice golden color yours does. I have made them a few times.
Annie Holmes says
Lynda, the egg wash provides the nice golden color.
Judy says
Is the mozzarella cheese used fresh or shredded?
Thanks!
Annie Holmes says
Just basic bagged, shredded mozzarella cheese
Claudia says
I love all your recipes, THANKS! Why do you add the beaten egg white to the almond flour and cheese?
Annie Holmes says
Hi Claudia, thank you for your kind words. The beaten egg white adds volume and helps produce a light, fluffy crust that mimics regular crescent roll dough. I hope that helps!
Fi says
Yum yum! Made a few substitutions for convenience:
1. Didn’t have shredded mozzarella, so used 5 oz mozzarella balls (5 one ounce individual packages). It looked really watery once melted, but it came together after some stirring
2. Used a whole egg, I was very lazy
3. Used lil smokies, not sure how many, maybe 20?Just took a glob of dough and sort of wrapped around each link
4. I did use everything bagel seasoning, which was great, but they did end up pretty salty between the cheese in the dough, the actual sausage, and the salt in the seasoning. Not sure there’s a good way around this, but they definitely benefits from some mustard and a cold drink 🙂
Gloria Walters says
How do you measure out `1 oz. of cream cheese?
Annie Holmes says
A standard brick of cream cheese is 8 ounces and the ounces are marked on the foil.
Sian Whitfield says
I used oat flour and they came out great!
Steven McQueen says
Awesome recipe – can you cook the dough a little before wrapping the hotdog – my dough is gooey? Thanks!
Annie Holmes says
Hi Steven, no I do not believe that would work. If the dough feels too sticky you can add an additional 1-2 tablespoons of almond flour as needed.
Anna says
I made this only once so far but was amazed that it was so delish , soft and fluffy. So glad for this recipe! Thank you!
Megan says
Any ideas on an alternative method if you don’t have a microwave? These look amazing but I’ve always avoided recipes like this with melting the cheese in the microwave – not sure how to recreate the process on the stove top. Anyone tried it?
Annie Holmes says
Hi Megan, you can use a double broiler on the stove top like you would melt chocolate. Just be sure to keep stirring the cheese as it melts so it doesn’t stick. Enjoy!
Ronalyn Hurley says
How can I save the left over dough for another day?
Annie Holmes says
Hi Ronalyn, this dough is only pliable when it is fresh and te mozzarella is warm. Once the mozzarella cools it is very difficult to work with.