Festive Firecracker Low-Carb Bagel Dogs
A low-carb, keto-friendly twist on classic pigs in a blanket, perfect for patriotic celebrations.
Equipment
- Baking Sheet
- Parchment Paper
- Food Processor
- Pastry Brush
- Microwave-safe Bowl
- Plastic Wrap
- Paper Towels
Ingredients
Hot Dogs
- 1 pound hot dogs 8 count
Bagel Dog Dough
- 1 1/2 cups mozzarella cheese shredded
- 2 oz cream cheese softened
- 1 large egg for dough
- 1 1/4 cups almond flour
- 2 tablespoons unflavored whey protein powder or 2 tbsp extra almond flour
- 1/4 teaspoon baking soda
Egg Wash and Topping
- 1 large egg for egg wash
- 2 teaspoons water
- sesame seeds optional, for topping
Instructions
- Preheat your oven to 400°F (200°C) with the rack in the middle. Line a baking sheet with parchment paper. Gently pat your hot dogs dry with paper towels to ensure the dough sticks well. In a small bowl, whisk one egg with 2 teaspoons of water for your egg wash.
- In a microwave-safe bowl, combine the mozzarella cheese and cream cheese. Microwave on high for 1 ½ minutes. Stir, and if needed, microwave for another 20-30 seconds until the cheese is fully melted and smooth. Transfer the melted cheese mixture to a food processor. Add the remaining large egg (for the dough) and blend until smooth.
- Add the almond flour, whey protein powder (or your chosen substitute), and baking soda to the food processor. Process until a sticky, uniform dough forms. Scrape the dough onto a piece of plastic wrap, cover it, and pop it into the freezer while your oven finishes preheating – this makes it easier to handle!
- Lightly oil your hands to prevent sticking. Divide the dough into 8 equal portions and roll each into a small ball. Take one ball and roll it into a thin "snake" about 1 foot long. Starting about ¾ inch from one end of a hot dog, carefully wind the dough snake around it.
- Place the wrapped hot dog on your work surface and gently roll it back and forth to smooth out the dough, ensuring it's evenly distributed. You'll want about ½ inch of the hot dog visible at each end. Place it on your prepared baking sheet. Repeat for the remaining hot dogs.
- Dip your pastry brush into the egg wash and brush each bagel dog, making sure to get the sides. If you like, sprinkle with sesame seeds for that classic look and extra crunch.
- Bake for 10-15 minutes, or until they're beautifully golden brown. Serve hot and enjoy your easy, healthy Fourth of July treat!
Notes
Nutrition per serving: Calories: 317kcal, Total Carbs: 5.34g, Net Carbs: 3.74g, Fat: 27g, Protein: 14.8g
