These Low Carb Mummy Hot Dogs are beef hot dogs wrapped in strips of cheesy fathead dough and baked until golden, with little mustard eyes peeking out. They're a fun, keto-friendly Halloween party snack at about 4g net carbs each!
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This recipe is a variation on my Low Carb Pigs in Blankets, where I wrapped fathead dough around cocktail smokies and arranged them in a fun wreath shape. They're great for holiday entertaining!
And if you haven't tried fathead dough yet, it's great! Sticky, but great! You can read all about it in my Ultimate Guide to Fathead Dough.
So often when I make fun Halloween food, people say that it's great for kids, but adults like fun food too! Whether you're feeding a crowd at a Halloween party or just want something silly to eat with the family before you go trick or treating, try these mummy hot dogs.
Key Ingredients & Substitutions
The "bandages" on these mummies are fathead dough, a low carb dough made from melted cheese and almond flour. Here's what goes into it, plus the hot dogs themselves:
- Shredded mozzarella. This is the base of the dough and what makes it stretchy enough to wrap. Use low-moisture, full-fat mozzarella from a bag or block. Fresh mozzarella in water is too wet and the dough won't hold together.
- Cream cheese. Just a couple of tablespoons makes the dough softer and easier to handle. Full-fat block cream cheese works best; the whipped kind adds air and extra moisture.
- Almond flour. Gives the dough its body and a lightly golden, bready bake. Use finely ground blanched almond flour, not almond meal, which makes a coarser dough that cracks when you wrap it. For a nut-free version, use about ⅓ cup of coconut flour instead, since it absorbs far more moisture.
- Egg. Binds the dough and helps it puff up in the oven. Beat it before adding so it mixes in evenly.
- Beef frankfurters. I used beef frankfurters that were zero carb. Check the label, because some hot dogs contain added sugar, corn syrup or fillers. Chicken, turkey or pork hot dogs all work too.
- Mustard or low carb ketchup. For drawing the eyes and for dipping. Yellow mustard is carb free, and a no-sugar ketchup such as Heinz No Sugar Added Ketchup keeps the dip low carb.
How to Make Low Carb Mummy Hot Dogs
The dough is made by combining shredded mozzarella and cream cheese in a bowl and cooking it in the microwave for a minute.
Stir it (it will be SUPER sticky), then cook for another 30 seconds. The mozzarella should be fully melted.
Add in a beaten egg, almond flour, salt and pepper. A very gloopy dough will start to form, but keep going!
Let it cool for a few minutes, then knead the dough for a minute. Here's my video on how to make fathead dough:
Spread it out onto a large silicone mat using your hands. It doesn't have to be super neat or precise.
Use a flat spatula or dinner knife to cut the dough into 12 long strips. Carefully wrap one strip around a frankfurter.
Then wrap a second strip around the hot dog in the opposite direction to form a criss-cross pattern. You really don't have to be too perfect about this, because the dough expands as it cooks anyway.
Repeat with the other five frankfurters and place them on a lined baking sheet. Bake in a preheated oven for 15-20 minutes until the dough is golden and cooked through.
Let them cool for a few minutes, then use mustard or ketchup to draw eyes onto each mummy. Serve these low carb mummy hot dogs warm with ketchup for dipping: see my 10 Low Carb Ketchup Ideas for homemade and store-bought options!
Helpful Tips
Work with the dough while it's warm. Fathead dough is soft and pliable when warm and gets stiff and crumbly as it cools. If it starts cracking when you wrap it, microwave it for 10 seconds and try again. If it's too sticky to handle, chill it for 10 minutes or lightly wet your hands.
Leave a gap for the face. When you wrap each hot dog, start the first strip about an inch below one end so there's a bare "face" showing at the top. Tuck the loose ends of the strips underneath the hot dog so they stay put as the dough puffs up in the oven.
Leave some gaps between the strips. Mummies look best with a bit of hot dog showing through here and there, like loose bandages. Criss-cross the two strips rather than wrapping them tightly side by side, and don't worry if they're uneven.
Add the eyes after baking. Mustard and ketchup run in the oven, so wait until the mummies have cooled for a few minutes. Dab two small dots on each face with the tip of a toothpick or chopstick, or use a small squeeze bottle for neater dots. For eyes with pupils, pipe a dot of softened cream cheese and add a tiny dot of mustard on top.
Line your baking sheet. Melted cheese from the dough can stick, so bake the mummies on parchment paper or a silicone mat. Space them a little apart so the dough can crisp on all sides.
Variations
- Mini mummies. Use cocktail smokies instead of full-size hot dogs and cut the dough into thinner strips. Bake for about 12-15 minutes.
- Cheesy mummies. Cut a slit down each hot dog and tuck in a thin strip of cheddar before wrapping.
- Everything bagel mummies. Brush the wrapped hot dogs with a little beaten egg and sprinkle with everything bagel seasoning before baking.
- Sausage mummies. Swap the hot dogs for cooked bratwurst, kielbasa or smoked sausage links. Check the label for added sugar.
- Spicy mummies. Add a pinch of chili flakes or garlic powder to the dough, or use jalapeno cheddar hot dogs.
Serving Ideas
For a Halloween party, pile the mummies on a platter with small bowls of mustard and low carb ketchup for dipping. They look great on a spooky snack board next to Halloween Breadstick Bones and Halloween Witch Fingers, with a tray of veggie sticks and dip to round things out.
For a quick family dinner before trick or treating, serve two mummies each with a simple green salad, coleslaw or roasted vegetables. If you're making hot dogs on a regular night, my Cloud Bread Hot Dog Buns and Low Carb Corn Dog Muffins are other family favorites, and my Low Carb Sausage Rolls use a similar wrapped-dough idea.
Storing & Freezing
Mummy hot dogs are best served warm on the day they're baked, while the dough is still a little crisp. Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat them in a 350°F (175°C) oven or air fryer for 5-8 minutes to crisp the dough back up; the microwave works but makes the dough soft. Add fresh eyes after reheating.
To freeze, let the baked mummies cool completely (without eyes), then freeze them on a tray before moving them to a freezer bag. They keep for up to 2 months. Reheat from frozen in a 350°F (175°C) oven for 12-15 minutes until hot all the way through. You can also make the fathead dough a day ahead, wrap it tightly and refrigerate it; warm it for 10-15 seconds in the microwave to soften before rolling.
More Low Carb Halloween Recipes
If you loved these mummies, here are a few more spooky treats you might enjoy:
- Low Carb Monster Bites - a Halloween appetizer!
- Halloween Spider Deviled Eggs
- Owl Veggie Tray
- Glitter Halloween Cocktail
- Low Carb Halloween Recipes
📖 Recipe
Low Carb Mummy Hot Dogs
Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 380°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Combine the mozzarella and cream cheese in a microwave-safe bowl and microwave for 1 minute. Stir (it will be very sticky), then microwave for another 30 seconds, until the mozzarella is fully melted.
- Add the beaten egg, almond flour, salt and pepper, and mix well until a soft dough forms.
- Let the dough cool for a few minutes until you can handle it, then knead it for about a minute until smooth. Spread it out on a large silicone mat with your hands into a rough rectangle about ⅛ inch thick.
- Use a flat spatula or dinner knife to cut the dough into 12 long, thin strips. Wrap one strip around a frankfurter, starting about an inch below one end to leave a bare "face" showing. Wrap a second strip around it in the opposite direction to form a criss-cross pattern, leaving a few gaps, and tuck the ends underneath.
- Repeat with the remaining five frankfurters and place them on the lined baking sheet, spaced slightly apart. Bake for 15-20 minutes, until the dough is golden and cooked through.
- Let the mummy hot dogs cool for a few minutes, then use mustard or low carb ketchup to dot two eyes onto each face. Serve warm with extra low carb ketchup for dipping.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
Rochelle says
How do you, or can you, freeze/store and reheat these?
Georgina says
I've never tried freezing them once fully made. However the dough on its own freezes well, though. Just let it thaw to room temperature before continuing with step 4.