Cheddar Dogs

Nothing screams summer like hamburgers and hot dogs.  Most people are familiar with certain low carb alternatives for these “All-American” classics, so I wanted to mix it up and create a low carb twist on cheddar dogs.  Ironically, the “blanket” part of this recipe uses the pizza crust I’ve shown in several other recipes on my blog (1, 2, 3). It works great as a bread-style wrap for these cheddar dogs and is extremely easy to put together.  When choosing hot dogs, be sure to read the packaging before purchasing.  Although they are a little more expensive, I love the Applegate natural uncured hot dogs as they are 0g carbs each.  Some other brands have fillers that may include carbs or sugar (one brand I saw was 6g of carbs in every hot dog!) so be sure to be aware of the nutrition information.

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I started by pre-heating my oven to 400°F and gathering my ingredients above.  You will also want some salt and pepper for the dough, and maybe some garlic and onion powder, too.

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I put the brick of cream cheese and mozzarella cheese in a large mixing bowl and partially melted both in the microwave for about 90 seconds.  You want the cream cheese to be soft and the mozzarella to have melted.  To that I added the almond flour, an egg, xanthan gum, salt, pepper, garlic powder, and onion powder.  I used a spatula to combine all the ingredients together into a large ball of dough. (Note: If you don’t have xanthan gum, the recipe will still work, but I find it helps hold the dough together better when trying to wrap the hot dogs.)

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After dividing the dough evenly, I lined a baking sheet with parchment paper and sprayed with non-stick spray.  Directly on the parchment, I scooped out the first serving of the dough, flattened it, and shaped it into a rectangle roughly the length of a standard bun-size hot dog.  I sprinkled a bit of cheddar cheese on top of the dough, pressed one uncooked hot dog on top of the cheese, and then folded both edges of the dough up to meet in the middle on top of the hot dog.

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I placed the dogs seam-side down on the baking sheet and sprinkled the remaining bit of cheese on top before baking them for 20 minutes.  Sometimes it takes an extra 2-3 minutes to really get golden brown, but they can over-cook easily so be careful.  The cheese inside is gooey, the hot dog is juicy, and the dough is warm and delicious.  I usually get 5 hot dogs out of the dough recipe, but you may be able to stretch it to make 6.  I love dipping them in ranch dressing, but it’s also fantastic with yellow or spicy brown mustard.  If you don’t mind a slightly labor-intensive dish, you could use mini hot dogs and turn these into a party-friendly appetizer.  Kids and adults alike would love it!

Cheddar Dogs

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 5 or 6 cheddar dogs

Serving Size: 1 cheddar dog

Cheddar Dogs

Ingredients

  • 5-6 hot dogs
  • 1 brick of cream cheese
  • 2c shredded mozzarella
  • 1 egg
  • 1c almond flour
  • 1/2tsp xanthan gum
  • 1/2c shredded cheddar
  • To Taste
  • Salt
  • Pepper
  • Garlic powder
  • Onion powder

Instructions

  1. Pre-heat the oven to 400°F.
  2. Add cream cheese and mozzarella to a large mixing bowl and microwave approximately 90 seconds until softened and slightly melted.
  3. Add almond flour, egg, xanthan gum, salt, pepper, and other seasonings to the bowl; mix until it forms a ball of dough.
  4. Line a baking sheet with parchment paper and spray with non-stick spray.
  5. Separate the dough into 5 or 6 segments.
  6. Use a spatula to spread one segment into a rectangle on the baking sheet the length of a hot dog.
  7. Sprinkle with cheese, press one hot dog in the center, then fold up the edges until they meet in the middle.
  8. Place seam-side down on the baking sheet and sprinkle with cheese.
  9. Repeat 4 or 5 times with remaining hot dogs.
  10. Bake 20-22 minutes until golden brown and cooked through.

Nutrtional Information

Per serving: 560 calories, 8g total carbs, 6g net carbs, 45g fat, 32g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)

http://www.butterisnotacarb.com/cheddar-dogs/

 

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8 Comments

  1. Hazel

    Dear Alison:
    Omygosh!
    This is your most innovative LC recipe yet.
    You are the empress of eats!

    Where to get your brand of hot dogs in my tiny corner of IL is the question…

    You have such imaginative ideas, and so doable using mostly grocery store ingredients.
    I’m so thankful for BINAC email.

    🙂

    • Hi Hazel! I always smile when I see one of your comments – they really brighten my day. I think Illinois would, for sure, have those hot dogs at the store. Do you have a Whole Foods by you? I know they sell them there as well. Thank you as always!

    • Hi Paula. My local grocery store has them with all the other hot dog brands. I used to buy them at Whole Foods, too, so I know they have them as well.

  2. Phillip

    I love your recipes! Thank you for sharing. I noticed in this recipe for the dough you used the whole brick of cream cheese, why is that? Reason I ask is because in your others you used half of it.

  3. Luiza

    I made these last night and they were amazing! I used Nathan’s hot dogs instead cause they are my favorites! So good I also plan on trying the buffalo chicken bites the cheeseburger casserole and a couple more love your site!

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