These family-friendly hot dogs go fast at my house. Large all-beef hot dogs are wrapped in cheese dough then baked to golden perfection. They’re easy to make, super filling, and look so impressive. Kids love this, and they are easy for packing in lunches.
I used all-beef hot dogs from Costco, but you can use whatever brand you prefer. I think sausages would also be lovely.
Yields 8 servings of Keto Crescent Dogs
The Preparation
- 1 3/4 cups shredded mozzarella
- 1 ounce cream cheese
- 3/4 cup almond flour
- 1 large egg
- 8 large beef hot dogs
The Execution
1. Grate the mozzarella cheese.
2. In a mixing bowl add the cream cheese, almond flour, and mozzarella cheese. Microwave on high for about 30 seconds.
3. Add in the large egg then mix everything. I like to use a silicone spatula because it doesn’t stick to the dough.
4. Place the dough on a piece of parchment or wax paper. If the dough is acting a bit “wet” then I prefer to use wax paper.
5. Place a second piece of paper on the top then roll it out into a rough rectangle shape. (Or a perfect rectangle shape if you’re exceptionally talented.)
6. Cut the dough into 8 strips using a knife or a pizza wheel.
7. Carefully wrap the strips around the hot dogs. Sometimes the strips break on me. Don’t worry, just press the dough back together. Some of the dogs might look a little lumpy if this happens but that’s OK.
8. Bake at 400°F for about 20-30 minutes or until golden brown. You can pop this under the broiler for the last few minutes to get a nice color on top.
This makes a total of 4 servings of Keto Crescent Dogs. Each serving comes out to be 313 calories, 25.1g fats, 3.4g net carbs, and 17.4g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 3/4 cup shredded mozzarella | 588 | 43.1 | 4.3 | 0 | 4.3 | 43.1 |
| 1 ounce cream cheese | 97 | 9.6 | 1.2 | 0 | 1.2 | 1.7 |
| 3/4 cup almond flour | 486 | 42 | 18.5 | 10.9 | 7.6 | 17.6 |
| 1 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| 8 large beef hot dogs | 1211 | 110.4 | 10 | 0 | 10 | 44 |
| Totals | 2461 | 210.4 | 34.4 | 10.9 | 23.4 | 113.4 |
| Per Serving (/4) | 615 | 52.6 | 8.6 | 2.7 | 5.9 | 28.3 |
Keto Crescent Dogs
Ingredients
- 1 ¾ cup shredded mozzarella
- 1 ounce cream cheese
- ¾ cup almond flour
- 1 large egg
- 8 large beef hot dogs
Instructions
- Preheat oven to 400 degrees Fahrenheit. In a mixing bowl add the cream cheese, almond flour, and mozzarella cheese. Microwave on high for about 30 seconds.
- Add in the large egg then mix everything. I like to use a silicone spatula because it doesn’t stick to the dough.
- Mix the dough thoroughly while still hot to the touch so that everything is incorporated and no lumps of almond flour or cheese remain.
- Place the dough on a piece of parchment or wax paper. If the dough is acting a bit “wet” then I prefer to use wax paper. Place a second piece of paper on the top then roll it out into a rough rectangle shape. (Or a perfect rectangle shape if you’re exceptionally talented.)
- Cut the dough into 8 strips using a knife or a pizza wheel.
- Carefully wrap the strips around the hot dogs. Sometimes the strips break on me. Don’t worry, just press the dough back together. Some of the dogs might look a little lumpy if this happens but that’s OK.
- Bake for about 20-30 minutes or until golden brown. You can pop this under the broiler for the last few minutes to get a nice color on top.
https://uploads.disquscdn.c… Tried these first time tonight. Had some problems with the dough. First, after rolling it out, it came off the parchment paper in small pieces – like bad wallpaper removal – instead of anything resembling a strip that could be wrapped around a hot dog. Then, when I tried to get the pieces to just lay on the hot dog, the dough stuck to my fingers and wouldn’t come off. But instead of wasting it, I found a way to scrape it off and mostly just laid it on the hot dogs (you can see from the pics how awful they look!). If anyone has suggestions for what I did wrong, I’d love it.
I put cheese in two of the hotdogs and I sprinkled all of them with parmesan cheese and garlic salt. Baked for 23 minutes. (See 2nd picture)
I have to say these were pretty good. I tried both with and without cheese and with and without mustard. The dough gets pretty crunchy on the outside, almost too much to cut with a fork, but provides a nice texture. They were a pretty color, even if they did look a hot mess. Can’t say what they would’ve tasted like without the parmesan and garlic salt, but I wouldn’t make them without it anyway.
Definitely adding this recipe to my collection (hopefully after figuring out the problem with the dough)!
https://uploads.disquscdn.c…
Hey Traci – they look pretty good overall, I just think the dough came out a bit wrong for you. I’d recommend when you re-make it to make sure that the cheese is melted properly when you’re mixing in the egg and almond flour. I try to roll it out while it’s still warm so it can roll easily. Then I’ll let it cool some so I can work with it when it’s in strips. It’s the same recipe as we use for pizza crust – it can be finicky at times, but once you’ve made it a few times you get the hang of it.
I made this today and the dough is finicky, but I loved the crunch, cheesiness, and so did my husband! Thanks
Thanks so much for the awesome feedback. I’m really happy you guys enjoyed them!
I do feel like this was one of the more frustrating recipes. I gave up trying to wrap them after 6 hot dogs haha. Maybe I didn’t let the batter cool enough. After 25 mins, I pulled them out, and while the tops were lovely crispy, the underside was completely uncooked and mushy. I took a picture but it wouldn’t let me add it for some reason. Maybe too close together? Had to flip them and put back in for 10 mins. I lightly sprinkled garlic salt and Parmesan like the previous poster and that was pretty good! Caught a bite where neither of those touched and the regular dough was tasty too. Gonna have to work on this one I think…maybe a full cup of almond flour to dry it out more?
How many per serving?
It depends on what your macros are. Every person has a different serving size depending on their macros.
But what is your serving in the nutrition counts?
You use 8 hotdogs and there are 8 servings, so each serving in the nutrition is 1 hotdog with the dough wrapped around it.
Our family has a 40yr+ tradition of Ham & Cheese Croissants on Xmas Morn. I’m looking for the best Keto friendly recipe so I may participate. Would this be a good recipe for making a regular size croissant that can be cut and stuffed?
I’m so sorry I never replied to this. Did you end up trying it out? I think it would make an alright dough, but I don’t think it would make the same texture you’re looking for for a sandwich-style croissant. Plus at that size, it would be extremely calorie dense (which I suppose is okay during the holidays).
Will the dough keep for a few days in the fridge? I only want to make 2 hot dogs for now.
Sorry for the (very) late reply – yes, you can keep this dough in the fridge. You can freeze it also 🙂