Ketogenic Pigs in a Blanket
>>Today I’ll demonstrate the
Pigs in a Blanket recipe.
It’s an excellent recipe that actually
tastes like pigs in a blanket.
For this recipe we’ll need: soy flour, egg,
mayonnaise, hotdog, cold water; and for the
seasonings we’ll need: black pepper, salt,
onion powder, garlic powder and dry mustard.
The first step for this recipe is
to mix together the soy flour.
You can use other flours, such as
almond flour or hazelnut flour.
Just keep in mind that it won’t be as a smooth
consistency such as soy flour.
For this recipe, we use whole eggs, which
includes the egg yolk and the egg white.
We have mayonnaise.
I wouldn’t recommend substituting other fat,
such as butter or oil, especially for this
recipe, because mayonnaise actually helps as
a binder in this recipe, believe it or not.
So if you were to substitute for a different
fat to just butter or oil, it could actually
seep out during the baking process, which
you definitely don’t want.
So, we’ve made the base for our crust; now
we’re going to season it.
We have black pepper; you only need a pinch
of each, salt, onion powder.
Seasoning is very important in keto food because
since its 90% fat, there actually isn’t that
much flavor included in it already, which
is why it is so important to season correctly.
The dry mustard is the most important
seasoning in this mixture.
If you think of hotdogs, automatically mustard
goes along with hotdogs, so that’s why we
include it in the crust recipe itself.
We’ll mix it all together.
OK, so this is our crust right here.
As you can see, it’s like a thick batter.
If it is too thick to the point where you
can’t really pour it into the muffin mold,
you can add a teaspoon of water,
which I will do.
You want it to be thinner because when you
are pouring it into the muffin pan, you don’t
want it to hold together like it was a second
ago because you want it to be able to pour
over the hotdog.
So as you can see, it’s much thinner now,
so it’s a perfect consistency for our pigs
in the blanket crust.
I have sprayed a mini muffin pan
with nonstick cooking spray.
You can also use a silicone mold, or a regular
size muffin pan is also OK.
Alright, so we have our hotdog, which is also
already weighed in advance.
What we’re going to do is just press it down
so it’s face side down sticking up.
We’re just going to stick it in the middle
of the muffin pan, and then we will pour the
crust batter around the hotdog.
You want to pour it over top so this way you’re
covering it and then pour down the sides and
cover around it.
Traditionally, pigs in a blanket has the hotdog
inside of it and it’s wrapped in crust, so
the reason you pour it on top of the hotdog
to let it pour down the sides is that way,
when it bakes, the crust is actually completely
covering the hotdog and it will mimic a pigs
in a blanket.
Alright, make sure you get all of it.
You also want to evenly
distribute the crust batter.
If you put more on one of them and then less
on the other, they won’t bake evenly.
So when you place them in the oven, one might
finish before the other which can result in
burning, which of course you don’t want.
Alright, so now that we’ve finished that,
we’re going to place this in the preheated
oven for about 15 to 20 minutes until the
top turns a golden brown color.
The pigs in a blanket are all finished baking.
So, now we’ll carefully remove them.
Alright, so I’m actually going to put them
on a cutting board.
You don’t have to do this at home, but I just
want to show you what it looks like on the
inside, so I’ll cut them in half for you.
So as you can see, the dough is surrounding
the hotdog just as regular pigs in the blanket
And there you go.
That’s our Pigs in the Blanket recipe.
I hope your keto kid enjoys this.
>>To get the best bread-like texture in the
crust, when calculating the individual ingredients,
the gram amount of the egg and the gram amount
of soy flour should be kept about equal.