Keto Bagel Dogs

I’m going to show you how to make Keto Bagel Dogs! The standard bagel dog is a staple of the American airport. We’ve all been there – stuck at a terminal, hungry, not knowing what to eat until we lay our eyes on those delicious bagel dogs behind the glass at the baked goods counter! Although, if you’re on a keto or low-carb diet (or are diabetic), you know that these hot dog wrapped in baked goodness is not a blessing, but a curse. BUT – you can have those delicious bagel dogs – you just have to make them when you get home from the airport. 

The airport is how this recipe for how to make Keto Bagel Dogs came to be. On my way back from a short trip to New York City, I was stuck at the terminal in LaGuarida airport with nowhere to go. As I sat there, stressed, chugging an extra large coffee, all I could smell was the deliciousness of pretzels and bagel dogs. Even when I walked around the terminal in a feverish attempt to find a spot that wasn’t nauseating with the smell of such wonders. Eventually, I boarded my plane and flew out of that hell.

For days after arriving home my mind kept going back to that terminal. That terminal that was full of complaining and unreasonable travelers, dirty seats, over-packed waiting rooms, and crying children. And… and the sweet smell of those bagel dogs. So I got to work on these puppies (pun intended).

The first couple of iterations were decent, but I always felt they needed more garlic – and thus why the final recipe has so much of it. Unfortunately, garlic powder can be rather high in carbs, so if you’re 100% strict or don’t enjoy a good garlic flavor, reduce the garlic by half. And don’t bother with real garlic (unless you don’t have any powdered garlic). The recipe needs the dryness and the potency of the dried stuff.

Making the dough into a long rope like structure is necessary. It seems silly and unnecessarily time consuming, but it actually makes a huge difference in the texture and how it bakes. By making the rope, you get peaks and valleys of crispy and soft – texture that you wouldn’t get if you simply wrapped them in the dough, so put in the extra work. And DON’T forget the egg/butter wash. That makes sure that the dough gets a nice crisp and color to it.

Although these go superbly well with a nice cold lager, beer is off the table on a keto/low-carb diet. If you don’t care, pair it with an Agave Margarita, works just as great!

Oh, and here’s the best part: non keto/low-carb eaters will enjoy these too. Watch these dogs disappear when you set them on the table!

Low-Carb Bagel Dogs - Black Tie Kitchen

Keto Bagel Dogs

Yield: 8
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

These keto, low-carb, and gluten free bagel dogs won't last long at your next party - or the dinner table. Enjoy them while they're hot with some spicy brown mustard!

Ingredients

  • 1¼ cups / 140g almond flour
  • ¼ cup / 40g garlic powder
  • kosher salt
  • 2 tbsp / 14g coconut flour
  • black pepper
  • 1 large egg
  • 1½ cups / 180g mozzarella cheese
  • 2 oz / 56g cream cheese
  • 8 beef franks (e.g. hot dogs)
  • 1 egg white/butter (for butter/egg wash)
  • 1 oz / 28g shredded cheddar

Hardware

  • large bowl
  • fork or four pronged chop stick
  • baking sheet
  • parchment paper
  • microwave or pot and heating element
  • spatula
  • plastic wrap/cling wrap
  • paper towel
  • silicone brush

Instructions

  1. Preheat the oven to 400°F / 205°C
  2. In a large bowl, mix the almond flour, coconut flour, garlic powder, salt, and black pepper.
  3. Add the egg to the dry mixture and mix until it is well combined - it will have a crumbly consistency, as if you were making biscuits. Set aside.
  4. In a microwave safe bowl, or in a pan, add the cream cheese and mozzarella cheese. Slowly melt and mix until it is a melted glob of cheese.
  5. Add the dry mixture to the cheese and mix until it is well combined.
  6. Place the mixture onto a large enough piece of plastic wrap, wrap it, and place into the fridge for ~15 minutes. Ideally, use the freezer for quicker cooling.
  7. Remove the dough from the fridge. Remove the plastic wrap and place on a cutting board. Cut the dough into eight equal parts.
  8. Roll each piece of dough into a ball and then into a long strand. The ideal length is ~40 inches / 101 cm. If your cutting board is not long enough, cut the strand into two pieces in order to roll it out thin and even.
  9. Take a beef frank, dry it with a paper towel, and beginning on one end, wrap it in the dough strand.
  10. Once the frank has been wrapped in the strand, roll it on the cutting board in order to seal the seams of the dough. Not too rough, just enough so that the dough does not separate. Repeat for all the franks.
  11. Place the 8 franks onto a parchment lined baking sheet.
  12. Using melted butter or an egg wash (egg white with a splash of water), coat the top of each dog using a brush.
  13. Top each dog with shredded cheddar cheese.
  14. Place the dogs into the over for 12-20 minutes or until desired brownness is reached
  15. Remove, let cool, and enjoy.

Notes

  • Pairs really well with spicy mustard and a nice lager
  • For the hotdogs I used Hebrew National All-Beef Franks

Nutrition Information
Serving Size 1 Bagel Dog
Amount Per Serving Calories 387Total Fat 30gCarbohydrates 11gFiber 3gProtein 19g

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Low-Carb Bagel Dogs - Black Tie Kitchen