Keto Mummy Hot Dogs
Adorable Halloween-themed keto hot dogs wrapped in flaky low-carb pastry with cream cheese eyes. Perfect for parties, easy to make, and completely keto-friendly!
Ingredients
- 8 all-beef hot dogs 100% beef, no fillers
- 1 batch keto pastry dough store-bought or homemade
- 4 oz cream cheese softened to room temperature
- 1 large egg beaten, for egg wash
- Salt to taste, flaky sea salt recommended
- 16 whole black peppercorns for mummy eyes
Instructions
- Preheat and Prepare: Preheat oven to 375°F. Line a large baking sheet with parchment paper.
- Roll and Cut Dough: Roll out keto pastry dough on a lightly floured surface to ¼-inch thickness. Cut into ¼-inch wide strips using a pizza cutter or sharp knife.
- Wrap Hot Dogs: Wrap dough strips around each hot dog in a crisscross, overlapping pattern like mummy bandages. Leave a 1-inch gap near the top for the face. Press gently to adhere.
- Brush and Bake: Place wrapped hot dogs on prepared baking sheet, spacing 2 inches apart. Brush with beaten egg wash. Bake for 12-15 minutes until golden brown.
- Cool: Remove from oven and let cool for at least 5 minutes before decorating.
- Create Mummy Faces: Place softened cream cheese in a piping bag or plastic bag with corner snipped. Pipe two dots of cream cheese in the face gap. Press one peppercorn into the center of each dot for pupils.
- Serve: Arrange on a platter and serve warm or at room temperature with your favorite keto condiments.
Notes
Hot Dog Selection: Choose 100% beef hot dogs with 1g carbs or less per serving and no added sugars.
Dough Options: Use homemade almond flour or coconut flour pastry, or store-bought keto crescent rolls.
Egg-Free Option: Substitute egg wash with melted butter or cooking spray.
Make-Ahead: Wrap hot dogs in dough up to 24 hours ahead. Refrigerate covered, then bake when ready.
Storage: Store baked mummy dogs in airtight container in refrigerator for up to 3 days. Add cream cheese eyes just before serving.
Reheating: Reheat in 350°F oven for 5 minutes to restore crispness. Avoid microwave.
Freezing: Freeze unbaked for up to 2 months. Bake from frozen, adding 3-5 extra minutes.
Variations: Add cheese slices before wrapping, or use Italian sausage or chicken sausages instead of hot dogs.
Dough Options: Use homemade almond flour or coconut flour pastry, or store-bought keto crescent rolls.
Egg-Free Option: Substitute egg wash with melted butter or cooking spray.
Make-Ahead: Wrap hot dogs in dough up to 24 hours ahead. Refrigerate covered, then bake when ready.
Storage: Store baked mummy dogs in airtight container in refrigerator for up to 3 days. Add cream cheese eyes just before serving.
Reheating: Reheat in 350°F oven for 5 minutes to restore crispness. Avoid microwave.
Freezing: Freeze unbaked for up to 2 months. Bake from frozen, adding 3-5 extra minutes.
Variations: Add cheese slices before wrapping, or use Italian sausage or chicken sausages instead of hot dogs.