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This is the easiest ever Keto Pigs in Blanket recipe (or mini sausage rolls as we call them in the UK).
You only need 3 ingredients — sausages, mozzarella and almond flour (our simplified fat head dough). Plus we are using herbed butter to add extra flavor.
These piggies are the perfect bite-sized snack for any dinner party, game night or the next Super Bowl. Everyone will love them!
You can serve these sausage bites as they are, warm or cold, with mustard, sugar-free ketchup or pizza sauce.
Can't Eat Nuts? Use Our Super Simple Nut-Free Dough!
You can easily convert this recipe by adding 2 oz (57 g) of full-fat cream cheese in the shredded mozzarella before microwaving it, and then swapping the almond flour for either 6 tablespoons (48 g/1.7 oz) of coconut flour or 8 tablespoons (57 g/2 oz) of flax meal. Tried and tested!
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Hands-on Overall
Serving size 2 pigs in blanket
Nutritional values (per 2 pigs in blanket)
Net carbs3.1 grams
Protein15.5 grams
Fat25.4 grams
Calories301 kcal
Calories from carbs 4%, protein 21%, fat 75%
Total carbs4.2 gramsFiber1.2 gramsSugars1.3 gramsSaturated fat10 gramsSodium191 mg(8% RDA)Magnesium38 mg(9% RDA)Potassium131 mg(7% EMR)
Ingredients (makes 6 servings)
- 6 small hot dog sausages or 12 cocktail weiners (250 g/ 8.8 oz)
- 1 1/2 cups shredded low-moisture mozzarella (170 g/ 6 oz)
- 2/3 cup almond flour (66 g/ 2.3 oz)
- 2 tbsp melted butter (30 ml)
- 1/2 tsp dried Italian herbs
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- mustard, sugar-free ketchup or Marinara Sauce to serve
Instructions
- Cut the sausages in half. You can also use whole cocktail weiners.
- Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Make the dough by melting the mozzarella in a microwave for 60 - 80 seconds. (If you don't have a microwave, you can also melt the mozzarella in the oven. It should be just softened, not crisped up or browned, for 1 to 2 minutes.)
- Add the almond flour and mix to combine to make a dough. You may need to get your hands involved here!
- Roll the dough between 2 sheets of greaseproof paper or one sheet and a silicone mat. Fold it over to create a long 45 to 50 cm (18 to 20 inch) stripe of thinly rolled out dough.
- Using a sharp knife, cut the dough in quarters, and then cut each quarter into 3 equal slices.
- In a small bowl, mix the melted butter with Italian herbs, garlic powder and onion powder. Brush each slice with the flavored butter and then add the sausage. Wrap the dough around tightly and pinch to close. Brush any leftover butter on top.
Note: If the dough gets too stiff, microwave the strips for 5 to 10 seconds. This will make them pliable and easy to work with.
- Place on a balking tray, seam side down. Bake for 15 to 20 minutes.
- Remove from the oven and set aside to cool down slightly.
- Enjoy warm or store in the fridge, once fully cooled, for up to 3 days. Serve with more mustard, sugar-free ketchup or pizza sauce. You can make your own mustard, sugar-free ketchup and Marinara Sauce.
Ingredients
- 6 small hot dog sausages or 12 cocktail weiners (250 g/ 8.8 oz)
- 1 1/2 cups shredded low-moisture mozzarella (170 g/ 6 oz)
- 2/3 cup almond flour (66 g/ 2.3 oz)
- 2 tbsp melted butter (30 ml)
- 1/2 tsp dried Italian herbs
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- mustard, sugar-free ketchup or Marinara Sauce to serve
Instructions
- Cut the sausages in half. You can also use whole cocktail weiners.
- Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Make the dough by melting the mozzarella in a microwave for 60 - 80 seconds. (If you don't have a microwave, you can also melt the mozzarella in the oven. It should be just softened, not crisped up or browned, for 1 to 2 minutes.)
- Add the almond flour and mix to combine to make a dough. You may need to get your hands involved here!
- Roll the dough between 2 sheets of greaseproof paper or one sheet and a silicone mat. Fold it over to create a long 45 to 50 cm (18 to 20 inch) stripe of thinly rolled out dough.
- Using a sharp knife, cut the dough in quarters, and then cut each quarter into 3 equal slices.
- In a small bowl, mix the melted butter with Italian herbs, garlic powder and onion powder. Brush each slice with the flavored butter and then add the sausage. Wrap the dough around tightly and pinch to close. Brush any leftover butter on top.
Note: If the dough gets too stiff, microwave the strips for 5 to 10 seconds. This will make them pliable and easy to work with.
- Place on a balking tray, seam side down. Bake for 15 to 20 minutes.
- Remove from the oven and set aside to cool down slightly.
- Enjoy warm or store in the fridge, once fully cooled, for up to 3 days. Serve with more mustard, sugar-free ketchup or pizza sauce. You can make your own mustard, sugar-free ketchup and Marinara Sauce.
Nutrition (per serving, 2 pigs in blanket)
Calories301kcal
Net Carbs3.1g
Carbohydrates4.2g
Protein15.5g
Fat25.4g
Saturated Fat10g
Fiber1.2g
Sugar1.3g
Sodium191mg
Magnesium38mg
Potassium131mg
Detailed nutritional breakdown (per 2 pigs in blanket)
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