Keto Bagel Dogs

My low carb bagel dogs are my ultimate portable keto treat. I take them (sneakily)into movie theaters, on play dates with keto kid, to the beach, just about anywhere. The everything bagel seasoning is completely optional but I love the salty / crunchy bite that they lend to the bagel dogs. The dough is classic fathead dough with my two secret ingredients to make it bake up better and eliminate some of cheese aftertaste you sometimes with fathead recipes.

This is what one of the eight rectangles looks like before rolling the hot dog up, I like the dog poking out of both ends as they get crisp and just look very nice. Notice that my dough is uniform in color and texture. This is because I use my faithful Kitchen Aid mixer to mix the dough. It comes together in less than a minute and you don't end up with sticky bowls and hands or streaky dough with cheese visible or visible almond flour. Fast mixing also means the cheese doesn't cool very much.

Storage 

You can refrigerate these for 3 days or freeze. I would not freeze the unbaked dough, bagel dogs all the way through then place on a sheet pan with parchment paper and place in the freezer until they harden. Then wrap in plastic and or tin foil and then store in a ziplock bag. Use within 2 months.

Yield: 8Author: Kalm Keto

Bagel Dogs

A delicious portable keto treat using fathead dough

prep time: 15 minscook time: 10 minstotal time: 25 mins

ingredients:

8 hot dogs (I use organic uncured beef hot dogs or organic turkey hot dogs)

1.5 cups  low moisture shredded mozzarella cheese 

1.5 cups almond flour (Use a fine blanched almond flour) 

1 egg 

2 tbsp cream cheese 

1 tbsp erythritol 

2 tbsp oatbran 

2 tsp baking powder 

2 tbsp bagel seasoning (I use Trader Joe's everything seasoning) or sesame seeds

instructions

1. Preheat your oven to 375 degrees 
2. Line a baking sheet or pan with a silicone mat or parchment paper. 
3. Remove the hot dogs from their package and dry them with a piece of kitchen paper. 
4. In a small nonstick skillet combine the mozzarella cheese and cream cheese and melt over slow heat. Stir often until fully melted an runny but not at all browned (use low heat). You can alternatively do the melting step in the microwave in 30 second burst, stirring between intervals. 
5. Add almond flour, baking powder, erythritol, and oat bran to the bowl of a mixer or a glass bowl if you're using a hand mixer or spatula. Add the egg and mix thoroughly. Pour in the fully melted (It should run off a spatula) cheese mixture and then beat on low until fully combined or stir with a spatula. 
6. Scoop the dough out and give it a gently knead on the counter. You can use a light mist of oil on your hands to keep the dough from sticking. Letting the dough rest for 2 minutes as well will also make the mixture less sticky, but you want to put warm dough into the oven. If the cheese is too cool it won't have the elasticity to puff up when you put it in the oven.  
7. Place a piece of parchment paper down, then the dough, then another piece of parchment paper
8. Roll the dough into a 1/4" thick large rectangle. Trim the very ends of the rectangle to make them straight and even.
9. Run your knife down the middle of the dough, cutting it in half, then cut again in the opposite direction to make quarters, cut the quarters in half again to have 8 equal rectangles.
10. Place a single hot dog horizontally across a piece of dough and roll gently until its fully wrapped. Roll the fully wrapped hot dog gently against your counter surface to even out the seam.
11. Line the wrapped hot dogs up evenly on your cookie sheet then make a small bowl of hot water or 1 tbsp of heavy cream and dip a pastry brush into it and lightly dampen the surface of each bagel dog. Sprinkle bagel seasoning lightly over and press down
12. Bake for 10-15 minutes or until just golden brown. 

NOTES:

If you can't find bagel seasoning a mixture of sesame seeds, garlic salt and granulated garlic is a good substitute. 

Erythritol is optional. It doesn't make the bread sweet at all but I find that it cuts the cheesiness of the fathead dough. 

The oat bran is also optional, it makes the bread puffier in my experience and improves the texture. Oatbran is pure fiber and is NOT the same as oatmeal, oat flakes or oat flour which are all high in carbs.

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