Keto Mummy Dogs

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!

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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!

I’m making these tomorrow