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Keto Mummy Dogs

Annie Lampella, Pharm.D. Recipe developer and pharmacist

Published Updated

26 ratings

Juicy hot dogs wrapped in chewy mozzarella dough and baked into golden little mummies. These keto mummy dogs have an estimated 4g net carbs each before decorative extras. Add mustard-dot eyes for a Halloween finish.
  • 4gnet carbs
  • 26.3gprotein
  • 27minutes
  • 8servings
four creepy keto mummy dogs in a black calderon with twigs behind it
halloween lunch of keto bagel dogs wrapped like a mummy on a wooden board
a bunch of mummy hot dogs in a witches calderon with a pumpkin nearby
four mummies on a rusty grate with fall leaves
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A few uneven wraps of dough turn an ordinary hot dog into a Halloween mummy. That's the fun of this recipe: the bandages can cross over one another, and a small gap near the top leaves room for the eyes. The mozzarella dough bakes into a chewy golden wrap around the juicy hot dog.

I use fathead dough made with mozzarella, almond flour and an egg. Melt the cheese fully before mixing so it can stretch through the dough. A food processor brings it together; then divide it into eight pieces, one for each hot dog.

The dough should feel warm and pliable. If it is hot and sticky, give it a brief pause to cool enough to handle. If it has become cold and stiff, warm it gently and knead before rolling. When my dough keeps breaking, I warm it and knead it again before rolling.

Roll each piece into a long, thin rope, roughly 1/4 inch thick, and wrap with a little slack. Cross the rope in different directions and press down loose ends. The overlaps give you the mummy look, but bulky clumps take longer to bake through.

Add the eyes after the dogs have cooled slightly so the dots stay in place. Mustard, a little ketchup or small pieces of black olive work; choose no-added-sugar condiments if that matters for your meal. Candy eyes contain sugar and count as an extra if eaten.

For another hot dog recipe, try my keto corn dogs or keto Chicago hot dog.

four keto mummy dogs in a cauldron with an orange pumpkin next to it

Mummy dogs are bagel dogs wrapped in fathead dough to look like a mummy, ready for Halloween night.

How to Wrap the Mummy Dogs

wrapping hot dogs with keto fathead dough to look like a mummy

Divide the dough into eight equal portions and roll each into a thin rope while warm and pliable. Wrap in different directions, crossing some sections for the bandage effect, and leave a small space near the top for the eyes.

If the rope tears, press it back together before continuing. Gently rewarm stiff dough; let overly hot, sticky dough cool briefly. Keep the wraps thin enough to bake through where they overlap.

Make ahead, leftovers and the eyes

three hot dogs wrapped like a mummy with candy eyeballs

Assemble up to a day ahead and keep covered in the refrigerator until baking. A chilled tray may need longer than the 17-minute estimate; check for cooked dough and hot dog centers at 165°F.

Refrigerate cooked leftovers within 2 hours, or 1 hour above 90°F, and use within 3–4 days. Reheat to 165°F before adding fresh eyes. For freezing, follow the FAQ above.

Add mustard dots, olive pieces or a little ketchup after the dogs cool slightly. Candy eyes contain sugar; they are optional, and their carbs are not included in the recipe estimate.

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The recipe

Keto Mummy Dogs

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Prep 10 min Cook 17 min Total 27 min Serves 8

Ingredients

Servings 8

Keto Mummy Dogs Ingredients

Step by Step Instructions

  1. Heat it up

    Pre-heat oven to 350 degrees.

    red 350 on a black background

  2. Melt the cheese

    Melt the shredded mozzarella in a microwave-safe glass bowl at 60-second intervals, stirring and checking between intervals, until fully melted. Alternatively, melt it in a nonstick skillet over medium heat. Let bubbling-hot cheese settle briefly before combining it with the egg; keep it warm and stretchy.

    melted mozzarella cheese in a bowl

  3. Add to the food processor

    Add melted cheese, almond flour, egg, baking powder, xanthan gum and salt to a food processor. Pulse until dough comes together.

    dough ball in a food processor

  4. Work the dough

    Divide the dough into 8 equal balls. While warm and pliable, roll each into a long rope about 1/4 inch thick. If too hot and sticky, let it cool briefly. If cold and cracking, warm gently in short microwave bursts, then knead before rolling. Lightly oiled hands can help with sticking.

    long strip of keto dough on parchment paper

  5. Wrap the dog

    Wrap one dough rope around each hot dog, crossing it in different directions like mummy bandages. Leave a small gap near the top for the eyes, avoid thick clumps of dough, and press the ends into place.

    wrapped mummy hot dogs on a baking tray

  6. Bake it

    Bake at 350°F for about 17 minutes, until the dough is golden and cooked through and the hot dogs are steaming hot (165°F in the center). Thicker wraps or colder hot dogs may need longer. Cool slightly, then add mustard or ketchup dots, olive pieces or edible candy eyes.

    putting eyes on the mummy hot dogs

Nutrition

Per serving: 1 wrapped hot dog

Calories
419
Fat
32.6g
Protein
26.3g
Total carbs
6.8g
Net carbs
4g

Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.

Frequently Asked Questions

How do I keep the dough from cracking when I roll it?

This is the most common issue I hear about, and it's almost always because the mozzarella wasn't fully melted. I put the whole dough ball back in the microwave for 30-45 seconds, knead it out, and then roll. Warm dough is pliable, cold dough cracks. Work fast once it comes together because it stiffens as it cools. If you're in a humid kitchen or the dough is really fighting you, lightly oil your hands.

Are hot dogs keto-friendly?

Most all-beef hot dogs are, yes. I use grass-fed, 100% beef franks with no fillers. The ones to watch out for are the cheap brands that add corn syrup, modified food starch, or maltodextrin as binders. Check the label for under 2g carbs per dog. I've found that if it says "uncured" and "no added nitrates" on the front, the ingredient list is usually clean. A standard low carb beef hot dog runs about 1g net carbs.

Can I freeze keto mummy dogs?

I freeze these all the time. Bake them fully, let them cool, then lay them flat on a sheet pan and freeze until solid (about an hour). Transfer to a freezer bag and they'll keep for a month. Reheat from frozen at 350 for about 10 minutes. The dough holds up well because the mozzarella re-melts and stays chewy. I keep a batch in the freezer through October.

How thin should I roll the dough?

I aim for about 1/4 inch thickness . Any thicker and you get too much dough per bite. Any thinner and it tears when you try to wrap. I agree with her. You want the dog to be the star, not buried under cheese bread.

Can I use sunflower seed flour instead of almond flour?

I've confirmed that sunflower seed flour works here. The mozzarella does most of the structural work in fathead dough, so the flour swap holds up well. One thing to know: sunflower seed flour can turn your dough greenish from a chemical reaction with baking powder. It's completely harmless and doesn't affect taste. If you're making these for a party, the green tint actually works for a spooky Halloween look.

Can I make the dough ahead of time?

I've done this when I'm prepping for a party. Make the dough, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours. When you're ready to use it, let it sit at room temperature for about 10 minutes, then microwave for 20-30 seconds to soften it up. Cold dough straight from the fridge will crack on you. It needs to be warm and pliable to roll into snakes.

Can I use pork rinds instead of fathead dough for a crunchier version?

I haven't personally tried a full pork rind wrap on these, but I've seen it done. You'd crush the pork rinds fine, mix with egg and parmesan to make a coating, and press it around the hot dog. It gives you a crunchy shell instead of the chewy bread-like texture of fathead dough. If you want something closer to my keto chicken taquitos texture, that's the direction pork rinds take you.

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Reviews

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4.8 from 26 ratings, 17 written

Made this recipe?

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Janet Anderson

Annie, your recipes are the ones I actually come back to! I baked a tray of these on Sunday and packed them for lunches all week. They reheat great in the toaster oven, the dough crisps right back up!

Reply

Joanna

Every version I’d tried before split and pulled away once the hot dogs expanded. This dough actually stretches without cracking.

Reply

Annie Lampella

Thank you Joanna! That split is exactly what sent me down the rabbit hole with this dough. I used to cut the sheet into strips with a pizza cutter, and they would tear right at the seams every time the dogs plumped up in the oven. Rolling each ball into one long snake fixed it for me, and I wrap it with a little slack so there’s room to expand. So glad it held up for you!

Reply

April

Six batches in. Still working out snake thickness, go too thick and the dough bunches at the overlaps. Half the width of the hot dog. That wraps clean. Still get the odd gap.

Reply

Annie Lampella

Half the width is right. I kept going thicker thinking it meant better coverage, and it just bunches at the overlaps. You’re basically writing the troubleshooting notes for me, April.

Reply

Gina

4g net carbs for something this filling made me verify the macros twice. The almond flour dough actually crisps instead of just baking through, which I didn’t expect at all. Fathead dough stiffens fast once it cools, though, so have your hot dogs ready before you start the cheese. Rushed the first batch and two came apart in the oven. Would’ve saved me a do-over.

Reply

Annie Lampella

That’s the one thing I should put in bold. Hot dogs out, tray lined, everything staged before the cheese goes in the microwave. Cool dough tears instead of stretching.

Reply

Danielle

My sister called me while eating one to ask if I’d put cream cheese in the dough. I hadn’t. The mozzarella just does something in the oven that I can’t explain better than that. Fathead dough comes out dense and almost buttery and it doesn’t read as plain cheese at all, which I think is what threw her. She’s been keto for almost a year and she told me most almond flour things still feel like a compromise. These don’t, she said. Honestly one of the better compliments I’ve gotten on a recipe. Making a bigger batch this weekend because I sent her half of mine and now I’m annoyed at myself.

Reply

Annie Lampella

A phone call mid-bite is the best feedback. ‘Doesn’t feel like a compromise’ is exactly what I was going for. Double the batch this weekend, you know what happens to the first one.

Reply

Jen

I’ve been avoiding fathead dough for months because it sounded way too complicated, but I finally tried it and I’m kind of freaking out over how easy it actually was. Took maybe two minutes in the food processor. Wrapping the hot dogs was weirdly fun. Mine came out golden and the almond flour crust had this chewy pull I wasn’t expecting at all. Been doing basic keto for a while but this feels like I finally hit the real stuff.

Reply

Annie Lampella

That chewy pull hooked me too. I did fathead by hand the first few times before someone finally told me the food processor changes the whole thing.

Reply

Camila

I’ve never worked with fathead dough before so I was kind of nervous the whole way through, but they actually came out looking like the photos. The dough wrapped around the hot dogs easier than I expected and that almond flour crust gets this golden, slightly chewy bite. My one question is whether these freeze okay before baking? I want to make a big batch and have them ready to go.

Reply

Annie Lampella

For the cooked-freezing method, bake fully, then refrigerate within 2 hours (1 hour above 90°F). Once chilled, freeze in a single layer and bag. Use within about a month for best quality, thaw in the refrigerator and reheat to 165°F. Add the eyes after reheating.

Reply

Tanya

I really thought corn dogs were just over for me and I had accepted my fate. These snapped me out of it, and the dough wrapped around the hot dog gives you that soft outside bite you actually remember. Would do a thicker wrap next time but freaking emotional that this exists.

Reply

Annie Lampella

Thicker wrap totally works, just add 2-3 minutes to the bake so the center doesn’t stay doughy. That soft pull is exactly what I was going for with this one.

Reply

Beth

I’ve made fathead dough maybe a dozen times and it usually tears when I try to roll it thin. That was my hesitation here (I honestly didn’t think the wrapping would work). But I added the xanthan gum exactly as written and the dough behaved. Stretched without cracking, wrapped around the hot dogs cleanly. The edges came out golden with that slight crunch I’ve been chasing from other recipes and never quite got. Two other keto hot dog wrap recipes this past year, and both ended up bready and dense in the middle. These didn’t. Something about the ratio keeps them light while still holding together. My only regret is not doubling the batch.

Reply

Annie Lampella

The xanthan gum is what makes it stretch. Skip it and you’re just wrapping crumbly cheese around a hot dog. Double it next time – I keep a batch in the freezer.

Reply

Keisha Wilson

Was convinced the fathead dough would just unravel in the oven (mine always falls apart on homemade pizza rolls), but these held their shape at 350 the whole way through. The xanthan gum is actually earning its spot.

Reply

Annie Lampella

Pizza roll dough doesn’t have mozzarella holding it together. That’s the whole difference.

Reply

Brittany

Wasn’t convinced the fathead dough would hold its shape, but they all came out tight and golden. Xanthan gum surprised me on this one. Double batch this weekend.

Reply

Annie Lampella

Xanthan gum is what keeps them bendy. Skip it and they crack mid-wrap. Double batch 100%.

Reply

Rita

Swapped in smoked sausage instead of the hot dogs and the fathead crust somehow makes the smokiness hit even harder.

Reply

Annie Lampella

Yeah the dough is pretty neutral so it just amplifies what’s inside. Smoked sausage might actually be better than the hot dogs for this one.

Reply

Yuki L.

Added two ounces of cream cheese to the fathead dough. Strips stop tearing mid-wrap and the baked texture is way more tender. Won’t make it without it.

Reply

Annie Lampella

That fat ratio keeps the dough from getting brittle as it cools. Two ounces won’t blow the macros much either. Trying it next batch.

Reply

Sarah

Quick tip for anyone fighting with the dough wrapping: chill it for 10 minutes before you cut the strips. Room-temp fathead sticks and stretches, but after a short rest in the fridge it holds together and wraps around the hot dogs without tearing. I also cut mine thinner than the instructions say, and they came out noticeably crispier. That’s my version now.

Reply

Annie Lampella

Work with warm, pliable dough. Let very hot, sticky dough cool briefly, but gently rewarm cold dough if it cracks instead of stretching. The goal is dough you can roll and wrap without tearing.

Reply

Kendra

Chill the dough for about 10 minutes before you wrap, the strips hold together a lot better that way. Also tried a thin layer of Dijon on the hot dogs before wrapping. The mustard comes through just enough.

Reply

Annie Lampella

The Dijon layer is a smart call. Fathead dough is pretty neutral so anything you put underneath comes through. Trying that next batch.

Reply

Lorraine

My daughter has a tree nut allergy so almond flour is out. Has anyone tried sunflower seed flour in fathead dough? I know it can get weird in baking but maybe the cheese holds everything together anyway.

Reply

Annie Lampella

The recipe is written with almond flour. A sunflower seed flour substitution has not been established here as giving the same texture, so the earlier blanket assurance was too broad. Treat it as a separate variation and check all ingredients if you need to avoid nuts.

Reply

ChapelHillBetsy

I just finished wrapping them for a Halloween party tonight, and I could not get them to roll into a long thin snake without breaking in half or into 3 pieces. I was so frustrated I will probably not make them again. VERY time consuming, and I make fathead dough ALL the time for pizza and other things.

Reply

Annie Lampella Recipe author

I’m sorry your dough kept breaking. It sounds like you mozzarella cheese wasn’t melty enough to make an elastic dough. When this happens to me, I put the whole dough ball in the microwave for about 30-45 seconds. Then knead out the dough and roll into snakes. It will be more moldable when it is melty and warm.

Reply

Natasha

Instead of making them look like mummy’s I just wrapped the dogs completely. My husband and 5yr old loved them and my son asked me to make them again soon!

Reply

Annie Lampella

Ha, easier that way too. Less fussing with the strips and you still get that fathead dough to hot dog ratio. Love that your son’s already putting in requests.

Reply

Dave F

I’m making these tomorrow

Reply

Annie Lampella

Work with warm, pliable dough. Let very hot, sticky dough cool briefly, but gently rewarm cold dough if it cracks instead of stretching. The goal is dough you can roll and wrap without tearing.

Reply

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