These Keto Everything Bagel Dogs are low carb, gluten free, and have all of the flavors of the original, without the carbs.
How to make Keto Bagel Dogs
Jon and I eat a lot of grass fed beef hotdogs. For the longest time, any type of bun was off the table. We usually just pan fried them in grass fed butter and topped them with my Slow Cooker Kickin' Chili Recipe.
Hot dogs make me think of grilling out and grilling makes me think of summer, red checkered table cloth covered picnic tables and lots of condiment options. Even though it is the middle of winter, we can still have a little indoor grill out ... or, bake out.
The best Keto Bagel Dogs
Remember when I made the Hot Ham and Cheese Roll-Ups with Dijon Butter Glaze and I said that I had a lot of fun things planned for that low carb, gluten free dough recipe? Well these low carb bagel dogs are one of those things.
This gluten free dough recipe is really versatile and you can use it practically any way you use regular dough.
Other recipes you might enjoy
Keto Everything Bagel Dogs
- Total Time: 37 minutes
- Yield: 6 Bagel Dogs
Ingredients
- ¼ cup almond flour (get it here)
- 3 tbsp coconut flour (get it here)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 ½ cup low moisture - part skim mozzarella cheese, shredded
- 4 tbsp butter
- 2 tbsp cream cheese
- 1 large pastured egg
- 6 grass-fed beef hot dogs
For the topping
- 2 tbsp butter, melted
- ¼ cup bagel seasoning (get it here)
Instructions
- Preheat oven to 375°
- In a small mixing bowl, combine almond flour, coconut flour, onion powder, garlic powder and Italian seasoning.
- In a separate mixing bowl, combine mozzarella cheese, butter, and cream cheese. Microwave for 1 minute and 30 seconds to soften. Mix together until everything is well combined. If if gets stringy or is not quit melted enough, put it back in for another 30 seconds.
- To the cheese mixture, add the dry ingredients and the egg. Mix until all ingredients are well incorporated. If you are having a hard time mixing it, put it back in the microwave for another 20-30 seconds. If it starts to get sticky, wet your hands a little bit to prevent it from sticking to you.
- Divide the dough into 6 equal portions.
- Line a rimmed baking sheet with parchment paper or a Silpat.
- Roll each portion of the dough into a long thin piece, resembling a breadstick.
- Starting at one end of the hot dog, wrap the dough around until you reach the other end. Continue with each hot dog.
- Line the dough wrapped hotdogs on the baking sheet.
- Brush each one generously with the melted butter.
- Top with bagel seasoning.
- Bake for 25 minutes or until golden brown.
Notes
4.5g net carbs per serving
- Prep Time: 12 Minutes
- Cook Time: 25 Minutes
Nicole says
The bagel dogs are delicious and quickly became a regular part of our rotating meals! Enjoyed by the entire family! Thank you
Laura says
I can't find anything labeled low moisture mozzarella - will the regular shredded mozzarella from the grocery store work?
Kyndra Holley says
If you look closely at the bag, most all of the shredded mozzarella at the store will say low-moisture, part skim somewhere on the bag
Holly says
Hi,
I haven' made this recipe yet but I've made SO many of your other recipes that I anticipate this will be great too. I wonder, though, I'd like to achieve that almost sweet, corn taste from the corn dogs I used to eat before I was diagnosed with Celiac. Can you suggest some ways to get these a little sweet or have a little corn taste without adding major carbs? Spoiled, I know. But I SO miss those old bad-for-me corn dogs.
And thanks for these free recipes and all your work!
Holly
Darlene says
These look amazing . I do have one question...could you freeze these and bake when needed. Or freeze after to reheat at a later date?
Jean says
I LOVE your recipes as they are easy to make and use basic ingredients. This didn't turn out as well as I had hoped, but was probably due to "user error" , because I've made your everything bagels a few times and they are always delicious! My dough was easy to work with but it didn't firm up and sort of melted off the hot dogs in the oven. I probably used too much butter or sour cream. Next time I will try for a firmer dough. Flavor was OK but I didn't have bagel seasoning so I had to create my own. Next time I will use more spices for more flavor. It's a wonderful and easy "pigs in a blanket" concept I will try again!
Kyndra Holley says
You wish you could invoice me? For a free recipe that didn't turn out for YOU, that countless people have made successfully? Sounds legitimate. #neveragain with my site? Perfect! Sounds good to me.
Patty says
LOVE these! I just made my second batch. After cooking I put them in a ziplock and into the freezer at work. In the morning I take one out and put in the fridge to thaw. Microwave at lunchtime and dip in mustard. Thanks for the recipe!!
Jill says
Just made these and they were so yummy! My husband and daughter loved them! Thank you so much for this wonderful recipe! We will especially enjoy them while watching our New York Mets win this season.
Toni says
I love these. I had to make them twice because of a mistake I made the first time (I added a whole pkg. of cream cheese instead of the 1 oz.!) I love, love, love your cookbook.
Dimples says
Love them...l tried the original version which is excellent...I have tweaked it to my family's liking....I omit the Italian seasoning and add Dawannground mustard and mix sesame seeds with chia seeds in place of bagel seasoning...this recipe is a home run