Vegetarian Barbecue Pickles In A Blanket

About

This vegetarian and Keto take on “pigs in a blanket” is possibly better than the original! Your favorite brand of gherkin pickles is wrapped in Keto fathead dough. Then, each pickle in a blanket is brushed with butter and low-carb barbecue sauce and topped with a pinch of onion powder. When they’re baked in your oven, the pickles are tender enough to get a juicy bite out of but crisp enough to still get a crunch. The Keto fathead dough is flakey and super buttery, and it makes the perfect blanket for your snack. Enjoy these as-is for your Keto snack or add them to a meal as a side dish. You can even increase the recipe yield to feed a crowd because everyone will love them! You can store the finished pickles in a blanket in your refrigerator for up to 5 days and simply microwave them when you want to reheat them.

What Type Of Barbecue Sauce Is Keto?

This Keto recipe allows you to choose your favorite brand and style of barbecue sauce. However, you’ll need to stay within some guidelines. Avoid all flavors that imply sugar in the title, such as brown sugar or honey-flavored barbecue sauces. Stick to flavors that use ‘hickory’ or ‘mesquite’ in the title, which will have fewer carbohydrates. Try to use a barbecue sauce that doesn’t add more than 7 grams of carbs per tablespoon.

Can I Use Flavored Pickles?

You can also choose your favorite brand and style of gherkin pickle for this Keto snack recipe! Similar to the barbecue sauce guidelines, you’ll need to avoid some flavors. Again, anything that implies sugar in the title should be avoided. “Bread and butter” style pickles should be noted to also be higher in sugar. Most gherkin pickles will be processed with vinegar and an assortment of pickling spices, which won’t increase your carbohydrates.

Ingredients

½ cup almond flour
1 dash salt
½ cup, shredded mozzarella cheese, whole milk
1 oz cream cheese
½ large raw egg
6 pickles gherkin pickles
½ tablespoon butter, unsalted
1 teaspoon barbeque sauce
¼ teaspoon onion powder

Instructions

Make the fathead dough for the “blanket” at least 1 hour beforehand or as early as the day before. In a large mixing bowl, combine the almond flour and salt, and set the bowl aside. In a heat-safe container, melt the mozzarella and cream cheese together in 30-second intervals in the microwave. Once the mozzarella and cream cheese are stirred together into a uniform, melty wad of cheese, stir the egg into the container. Mix until the egg separates into lumpy pieces, separates the cheese mixture, and combines back together as a loose mixture.
Pour the cheese and egg mixture into the bowl of almond flour. Mix the ingredients together until a soft, sticky dough forms. You can use your hand to knead the dough in the bowl or transfer the dough to a sheet of plastic wrap and use the plastic wrap to knead the dough. When the dough has come together without any large white streaks, wrap the dough in clean plastic wrap and store it in your refrigerator.
Let the dough chill in your refrigerator for at least 1 hour, but you may need to chill for longer until the dough is firm. To speed up the process, keep the dough in your freezer for up to 30 minutes, then finish the chilling process in the refrigerator. When it’s time to assemble the pickles in a blanket, turn on the oven to preheat to 350 degrees and line a sheet tray with parchment paper. Select your gherkins, and try to pick ones that are similar in size. Use a paper towel to absorb extra moisture from the pickles, then cut each gherkin in half to turn each one into 2 pieces.
Between 2 new clean sheets of parchment paper, roll the cold fathead dough out into a 6×12” rectangle. You can trim the edges to help even out your rectangle, but it doesn’t have to be perfect. Use a knife or a pizza cutter to cut the dough into 3×1” pieces – one for each pickle in a blanket. Roll a piece of pickle in each strip of dough, and pinch the edges of the dough together to seal the pickle in place. Arrange the wrapped pickles in a blanket on your prepared sheet tray, laying the seam of the dough down on the parchment.
In a small dish, melt the butter in your microwave and stir the barbecue sauce into the butter. Spread the buttery barbecue sauce over each pickle in a blanket liberally. Sprinkle the onion powder over the butter and set the tray in your oven. Bake the pickles in a blanket for 30 minutes or until they’re done. For doneness, check for golden brown tops, baked barbecue that doesn’t rub off, flakey dough, and slightly softer pickles. Let the finished recipe cool for a couple of minutes before eating.