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Keto Hot Dog Mummies

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These Keto Hot Dog Mummies are a fun, low-carb twist on the classic pigs in a blanket. Made with simple fathead dough and all-beef hot dogs, they’re perfect for Halloween parties, snack time, or even a quick dinner. Kid-friendly, gluten-free, and super easy to make.

Ingredients

Scale

For the Dough:

  • 1 ½ cups shredded mozzarella cheese

  • 2 tablespoons cream cheese

  • ¾ cup almond flour

  • 1 large egg

  • Pinch of salt

  • ½ teaspoon baking powder (optional)

For the Mummies:

  • 6 to 8 all-beef hot dogs (no added sugar or fillers)

  • Black olives, mustard, or sour cream (for eyes – optional)

  • Olive oil or cooking spray (for greasing the pan)

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking tray with parchment paper or a silicone mat.

  2. In a microwave-safe bowl, melt mozzarella and cream cheese together in 30-second bursts until smooth. Stir well.

  3. Add almond flour, salt, egg, and baking powder. Mix until a dough forms. It will be sticky—wet your hands to help shape it.

  4. Place dough between two sheets of parchment paper. Roll it out to about ¼ inch thick.

  5. Use a knife or pizza cutter to slice long, thin strips of dough.

  6. Take one hot dog and wrap it loosely with the dough strips, mummy-style. Leave a gap near the top for eyes.

  7. Repeat for each hot dog, then place them on your baking sheet.

  8. Bake for 18–22 minutes or until golden brown.

  9. Let cool slightly, then add eyes using mustard, olive slices, or sour cream dots. Serve warm.

Notes

  • Dough too sticky? Chill for 10 minutes or wet your hands.

  • You can prep and wrap the mummies ahead of time, store in fridge, and bake later.

  • Freezer-friendly after baking—reheat in oven for 10 minutes at 350°F.

  • Use sunflower seed flour instead of almond flour for a nut-free option.

  • Make mini mummies by cutting hot dogs into smaller pieces.

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