Gluten Free Keto Pigs in a Blanket

Wrapped around the best gluten free & dairy free keto dough, these keto pigs in a blanket are the perfect party appetizer! Wrap around your favorite sausages and serve with your favourite dipping sauce!

This recipe was originally published in June 2016, but has been updated with a better recipe, better instructions and pictures!

The Best Dough for Keto Pigs in a Blanket

These keto pigs in a blanket are made with my amazing magic keto dough which can be used to make literally anything! Use this magic keto dough to make low carb pizza crust, keto pretzels, keto naan, low-carb empanadas, keto garlic cheese bread, keto sausage rolls, keto buns, and more!

90% of the keto recipes for pigs in a blanket using the fathead dough, but I find that my magic keto dough is much better as it's not too oily or cheesy! Plus this keto dough is completely dairy-free and gluten-free and just makes the best low-carb baked goods!

Flours for my Magic Keto Dough

I used my famous keto magic dough to make these keto pigs a blanket.  The mixture of these flours ensures the most possible elasticity, crunchiness and softness all at the same time.

• Almond Flour
• Coconut Flour
• Psyllium Husk Powder

What kind of Sausages are Best?

Any kind of sausage will work.  Some like to use homemade sausages, some Vienna sausages, some breakfast sausages and others Cumberland sausages.  Depending on where you live in the world, you'll probably be using a different type of sausage.

I always recommend using a sausage without any added sugars, preservatives, additives or flour.  It can be quite hard to find, but organic or health food stores tend to have more options than normal grocery stores.

If you want these low carb pigs in a blanket to be completely dairy free, make sure you use dairy free sausages! Some sausages have cheese like cheddar in them.

Difference between Pigs in a Blanket & Sausage Rolls

Depending on where you live in the world, you might refer to these by pigs in a blanket or sausage rolls.  As a Canadian, pigs in a blanket are sausages wrapped in a dough, and sausage rolls is minced meat wrapped in a dough.

The two recipes taste completely different and are also made differently.  This version uses sausages and not ground meat.

Pigs in a Blanket Dipping Sauce

These keto pigs in a blanket go well with a variety of dipping sauces.  You'll want to use a keto friendly dipping sauce for this recipe.  Here are a few of my favorites:

• Sugar Free Ketchup
• Mustard
• Ranch
• Honey Mustard (Keto Friendly Version)

How to Make Pigs in a Blanket

Making these gluten free pigs in a blanket shouldn't take too long, the baking time is much longer than the preparation time.

In a large bowl, combine the dry ingredients and mix well with a whisk.  Add the eggs inside and mix with a silicone spatula.  Your dough should be quite grainy at this point and you'll see yellow bits everywhere from the egg yolks.

Add the boiling water, ¼ cup at a time, into the flour and mix well.  You'll notice that the psyllium and coconut flour will absorb the liquid quite fast.

Once you've added all of the boiling water, start kneading with your hands until a large thick dough forms.

Separate the dough into 12 equal portions. Note this makes 12 large low carb pigs in a blanket using large sausages.  If you want to make bite size pigs in a blanket, you'll need to separate the dough into much smaller portions.

Take 1 portion and place on a piece of parchment paper.  Cover with another piece of parchment paper and roll out vertically and horizontally until you have a rectangle the length of your sausage and long enough to cover the entire sausage.

Place your sausage over the rectangular dough and roll up.  Repeat with the rest of the dough and sausages.

Place the rolled up pigs in a blanket over a parchment paper, cover with the egg wash and then sprinkle a large amount of everything but the bagel seasoning on top.  This is totally optional, but I find they taste awesome with it.

Place the tray into the oven and bake for 25 minutes.  You can definitely bake them much longer, but I like the dough still soft and not too crunchy.

Frequently Asked Questions

Help! My dough turned purple or dark grey!

It's totally normal.  Some brands of psyllium husk turn purple or dark grey.  The dough will still taste the same and the texture will be the same.  It's only the color that is affected.

I always recommend the brand NOW as I've never had any problems with it.

Help! There's yellow bits in the dough!

Perfectly normal.  Those are just the egg yolks mixed into the batter.

Can I use whole husks instead of husk powder?

You can use whole husks as long as you process them first in a food processor or blender first.  It needs to be in a powder form for it to work.

Can I substitute the psyllium husk powder?

No, you cannot.  This recipe will not work without it.

Can you freeze these gluten free pigs in a blanket?

Yes, you can!  Simply wrap them in saran wrap or use your food saver and keep in the freezer until ready to eat.  When you want to defrost one, simply microwave it a couple of minutes and toast it in an oven toaster for a few minutes until crispy.

Tools Used to Make these Gluten Free Pigs in a Blanket

Rolling Pin: You'll need a rolling pin to roll out the dough between two pieces of parchment paper.

Mixing Bowl: You'll need a large bowl to mix all of the ingredients together.

Final Tips & Substitutions

Before making this recipe, make sure to read all the tips and possible ingredient substitutions to making these low carb pigs in a blanket!

• This recipe will NOT work without the psyllium husk powder.
• Make sure to use psyllium husk powder and not whole husks.  If you only have whole husks, make sure to grind them in a coffee grinder to turn into a powder before using.
• You can stuff these gluten free pigs in a blanket with any kind of sausage, ground meat, cheese, or vegetables. You're not limited to only sausages.
• Make sure to roll out the dough between two pieces of parchment paper or else the dough will stick to your rolling pin or table.
• Make sure to use boiling water and not warm water.  The psyllium activates better with boiling water.
• Instead of the everything but bagel seasoning, you can use any type of seasoning you like.

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