Low-carb Gluten-free Pigs in a Blanket Recipe

Staff Writer
Low-carb Gluten-free Pigs in a Blanket Recipe
Gluten Free Low Carb Pigs
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Gluten Free Low Carb Pigs

My Goddess Lifestyle Low-carb Grain-free Gluten-free Pigs in a Blanket recipe will tantalize your taste buds, while appealing to health and weight-conscious sensibilities with zero shortcuts to taste, texture, and satisfaction.
 

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8
Servings
176
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 hot dog franks cut into quarters, or 4 cocktail dogs cut into halves
  • 1/2 Cup coconut flour
  • 1/4 Teaspoon baking powder
  • 4 eggs
  • 1/4 Cup coconut oil (organic), melted butter or ghee
  • 1 Teaspoon garlic powder, or 1 garlic clove, crushed
  • 1/4 Teaspoon salt
  • 1/2 Cup cheese (cheddar tastes best; grated or cut into small slices)

Directions

Preheat oven to 400 degrees.

Cut pre-cooked hot dogs into fourths, or cocktail franks into halves. Set aside.

Grease a cookie sheet, or line cookie sheet with parchment paper (ideally unbleached).

Whisk, or mix together with a hand-blender or in a food-processor the eggs,coconut oil/butter/ghee, salt, and garlic powder/crushed garlic clove.

Add in to wet mixture coconut flour and baking powder. Beat mixture thoroughly until you can't see any lumps, and the eggs are substantially beaten.

Use a tablespoon to transfer heaping spoonfuls of batter onto the cookie sheet or or parchment paper.

Press one piece of hot dog or cocktail dog into the mound of batter.

Place one slice of cheese atop each batter-and-dog mound, or sprinkle each with grated cheese


Bake at 400 degrees for 8 minutes.

Remove from oven. Serve hot on plate.

 

Pigs in a Blanket Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Pigs in a Blanket Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Pigs in a Blanket Wine Pairing

Most red wines, including cabernet sauvignon, cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese with beef or lamb (cabernet sauvignon is particularly appropriate for lamb). Tempranillo, dolcetto, gewürztraminer, or muscat for roast pork; carmènere with pork sausage; sangiovese, pinotage, or richer sauvignon blancs with stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes. Pinot gris/grigio, riesling, richer sauvignon blanc, or torrontés with veal dishes.

Nutritional Facts

Total Fat
14g
22%
Sugar
0.6g
N/A
Saturated Fat
8g
39%
Cholesterol
108mg
36%
Protein
7g
14%
Carbs
5g
2%
Vitamin A
104µg
12%
Vitamin B12
0.4µg
6.9%
Vitamin D
0.7µg
0.2%
Vitamin E
0.5mg
2.4%
Vitamin K
1µg
1.2%
Calcium
74mg
7%
Fiber
3g
10%
Folate (food)
13µg
N/A
Folate equivalent (total)
13µg
3%
Iron
0.6mg
3.2%
Magnesium
6mg
2%
Monounsaturated
4g
N/A
Niacin (B3)
0.3mg
1.6%
Phosphorus
103mg
15%
Polyunsaturated
1g
N/A
Potassium
60mg
2%
Riboflavin (B2)
0.1mg
8.6%
Sodium
195mg
8%
Trans
0.3g
N/A
Zinc
0.7mg
5%

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