By Mary Susan Spears, MS, RD, CSP, LD

Here’s a fun new recipe for keto-friendly pigs in a blanket.

Pigs in a Cheddar Blanket

Items to order from Cambrooke

KetoVie Café Cheddar dough and Veggie Dip Mix

Other ingredients

• 4 (40 grams) Cocktail sausages (we used Hillshire Farm’s Beef Lit’l Smokies)
• ½ cup (40 grams) Broccoli slaw (no dressing)
• 1 cup (224 grams) Mayonnaise (we used Hellmann’s to get the highest ratio for our dressing)

Instructions

Defrost a ball of Cheddar Dough at room temperature.

Preheat your oven to 350°F, you could also use a toaster oven as pictured.

Cut the cheddar dough into 4 equal pieces (7g each).

Form the dough pieces into a flat rectangle long enough to wrap around a cocktail sausage.

Cup your hand to help mold the dough around the sausages.

Spray a cookie sheet and evenly space pigs.

Cook for 12 -15 minutes or until golden brown on top.

Make the slaw while your cheddar pigs are cooking

Broccoli slaw

Measure 1 cup (240 grams) mayonnaise.

Stir in 1 packet

Measure ½ cup (40 grams) Broccoli slaw vegetables.

Add 2 Tbsps. (23 grams) prepared veggie dip to the broccoli slaw and place on plate.

Place any remaining dip in the fridge to use later in the week on vegetables, or as a dressing on a salad.

Arrange the cooked cheddar pigs around the broccoli slaw and chow down.

Nutritional Information

Each Pig

67 calories, 2.25 g Protein, 6.13 g Fat, 0.58 Net Carbs, 1.35 g Fiber, Ratio of 2.2:1

KetoVie Café Veggie Dip Mix with 1 cup Hellmann’s Mayonnaise

1684 Calories, 1.72 g Protein, 183.17 g Fat, 7.13 Net Carbs, 0 g Fiber, Ratio of 20.7:1

Broccoli Slaw with dressing

171 calories, 1.11 g protein, 17.74 g Fat, 1.64 g Net Carbs, 1.4 g Fiber, Ratio 6.45:1

Total Meal

437 calories, 10.11 g protein, 42.24 g Fat, 3.94 g Net Carb, 6.8 g Fiber, Total Ratio 3:1