Pigs in a Blanket

Pigs in a Blanket

Recipe by Steve @ SeriousKeto
5.0 from 8 votes Only logged in users can rate recipes
Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Cooking time

7

minutes
Calories

200

kcal
Total Carbs

4

grams
Net carbs

2

grams
Fat

16

grams
Protein

11

grams

Ingredients

  • 1/4 cup Birch Benders Paleo pancake mix

  • 1/2 cup shredded mozzarella

  • 2 tsp coconut flour

  • 1/2 tsp baking powder

  • 2 large eggs

  • 1 TB sugar free “maple” syrup

  • 6 links pork breakfast sausage

Directions

  • Combine pancake mix, mozzarella, coconut flour and baking powder in a food processor. Pulse 6-8 times or until ingredients look like breadcrumbs.
  • Add eggs and “maple” syrup and process until batter is smooth (roughly 10 seconds).
  • Transfer batter to a piping bag or sandwich bag with a tip cut off (see video for method).
  • Pipe batter into corn dog maker, filling each cavity 1/2-2/3rds full.
  • Press a sausage link into each cavity until batter comes up the sides of the sausage. Top with a bead of batter and close corn dog maker.
  • Cook until steam is barely coming out of the corn dog maker (roughly 7 minutes) then remove the pigs in a blanket to a cooling rack for 2 minutes before serving.

Recipe Video

Product used in this recipe:

11 Comments

  1. I made these tonight. Great recipe and great taste. Well done!!!

  2. These are the best yet!!! I loved the chaffle recipes I have tried so far, but these are even better! Thank you!!! I also added 6 drops of Maple Stevia.

    • Steve @ SeriousKeto

      Out of curiosity, was it the NOW brand maple stevia? I really like that stuff for recipes.

      • Yes, it was the NOW brand maple stevia. I like it too and put it in many recipes!
        I also made my own sausage links. I used Jimmy Dean Pork Sausage Roll 2 lb and added 1/3 C Log Cabin Sugar Free Syrup plus about 10 drops of NOW brand maple stevia. Mixed and then used your baggie method to create links. I found creating the links on Cling Wrap and then freezing the links for a while before cooking then, they held their shape better while cooking.
        I found using the NOW brand maple stevia added that burst of maple you talked about.

        • Steve @ SeriousKeto

          I’m not trying to “one up” you, but I actually grind my own sausage from pork shoulder. I’ve made maple links using maple syrup powder, but now that I’m keto, your suggestion sounds like the perfect recipe. I have a sausage stuffer, so I do mine in collagen casings.

          • OK, I’m officially jealous! 🙂
            “Seriously”, thank you for your site and your videos. I love to watch watch them and have learned a lot from you. I have primarily learned that KETO can taste good and have more variety than I thought possible. Thank you for all you are doing!

  3. Brenda Kenyon

    Is there a reason you used Paleo and not Keto Birch Bender’s? I only have the Keto one on hand and wanted to find out if it is worth another trip to the store before I make these. Thanks!

    • Steve @ SeriousKeto

      I find that the Paleo has a much more pancake like flavor and texture, whereas the Keto is more gritty (kind of like corn bread). I like having both on hand depending on what I’m trying to achieve in a batter.

  4. Judy Cottingham

    I just found your YouTube channel and have enjoyed watching you make your recipes. We had the pigs in a blanket this morning. They were great! Thank you for taking the time to share your recipes and preparation videos.

  5. I’m on a fixed income and trying my best to do keto ( doing pretty good so far). My wife and I are doing this together and intermittent fast along with it. She has a “discerning pallet “ so I’m juggling taste and cost. Is there a recipe for the pancake mix?

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