I tried Carolyn from ‘All Day I Dream of Food’s Recipe for Low Carb and Gluten Free Pigs in a blanket and he’s what I thought…
My husband and I work opposite shifts I work days and he works nights so quite often dinner is a quiet affair we have during his 45 minute break. I need our meals to be meaningful and also supportive of my healthy lifestyle change. I am a huge foodie and especially in the summertime nothing hits the spot like a hotdog on a warm bun,however, since I started Atkins again I’ve got to be mindful of carb count as well as the gluten allergy I realized I have.
So far I have lost 29 pounds in changing the way that I eat so I’m very picky when it comes to finding recipes which I don’t mind putting into my body. That’s when I came across the blog ‘all day long I dream of food’ and I found a lot of nifty recipes I would like to try particularly this one which I did try. In fact, they were so delicious I wasn’t even able to post my own picture we scoffed them down before I thought of it so I hope she doesn’t mind that I used the picture from the site I got the recipe off of. Once again this recipe is not mine but when I get excited about a recipe that I really enjoy I like to share it with all of you! So without further ado here is the low carb/ gluten free pigs in a blanket curtesy of Carolyn.
What you’ll need:
- I used a large 12 pack of Nathan’s Hot Dogs.
- 3 oz of cheddar cheese sliced thinly into matchstick like shapes.
- 2 cups of almond flour (this will help you make the blanket part of the pigs in a blanket)
- 3 tablespoon of whey protein powder (unflavored)
- 2 tablespoons of coconut flour
- 2teaspoons of baking powder
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of salt
- 1/2 teaspoon xanthan gum
- 2 large eggs, lightly beaten
- 1/4 cup plus one tablespoon of melted butter
Got it…so what do I do next?!
I followed this recipe the very way it was laid out in Carolyn’s blog and it turned out amazing so here’s what you do:
1 With a sharp knife, make a slit in each hot dog from end to end, without cutting all the way through.
2 Fill slit with matchsticks of cheddar cheese.
3 Preheat oven to 350F and lightly and line a baking sheet with tin foil and spray a non- sticking spray also.
4 In a large bowl, whisk together the baking powder, almond flour, whey protein, coconut flour, garlic powder, salt and xanthan gum.
5 Stir in those eggs and 1/4 cup butter until dough comes together. Be prepared for massive stickiness!
6 Turn out dough onto a large piece parchment, and then pat into a rough rectangle.
7 Top with another piece of parchment and roll out to 1/4 inch thickness (about 12 inches by 12 inches). Peel off top piece of parchment paper.
8 Cut into 12 squares, if using regular hot dogs, or 26 small squares if using mini dogs (if your squares aren’t perfectly even or have some ragged edges, that’s okay…and you can gather up extra dough and re-roll as well).
9 Place each hot dog in the middle of a square and roll dough tightly around it. Transfer to prepared baking sheet.
10 Brush dough with remaining tbsp butter. Bake 20 minutes, until dough is light golden brown and cheese is melted.
11 To reheat, just place in a 250F oven for 8 to 10 minutes.
Tom and I really enjoyed this recipe it was really easy to make and very enjoyable for us to eat. This is the kind of meal you pair with a nice glass of champagne or even sparkling seltzer. For a couple who works opposite shifts and really values their dinner time it’s a great meal to just sit and enjoy while enjoying each other.
I Rate This Recipe: 4/5 stars because the crust part is messy and a little time consuming.
What are some of your favorite low-carb recipes? Drop a comment below and let me know what you think.
Love you. Mean it.