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Low Carb Pigs in a Blanket


Atkins Low Carb Pigs in a Blanket
4.3g
Glucides nets Atkins™
Prep Time:20 Minutes
Style:American
Cook Time:15 Minutes
Phase:Phase 2
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

15.5g

Protein

25.3g

Fat

1.9g

Fiber

310.7cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 1 3/4cup, shreddedMozzarella Cheese, whole milk
  • 3TbspCream Cheese, original
  • 2eachEgg
  • 0 1/3cupCoconut Flour
  • 35linksBeef Lit'l Smokies, mini smoked sausages

DIRECTIONS

  1. Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
  2. In a microwave safe bowl, microwave the shredded cheese and cream cheese for 45 seconds. Stir and microwave for another 45 seconds, until melted and bubbling around the edges.
  3. In a medium bowl while the cheese is melting, combine the eggs and coconut flour with a fork until all the flour is incorporated. Add the melted cheeses and with well-oiled or gloved hands kneed together the cheese and egg mixtures until even in texture and well combined.
  4. Measure out a scant ½ tablespoon dough, drop onto a piece of parchment paper and use fingers to form into a 1-inch by 3-inch rectangle no more than ¼-inch thick. Place one link of sausage at one end of the dough and roll the sausage in the dough, pinching the ends together. Place on the prepared baking sheet. Repeat for each link of sausage.
  5. Bake for 13-15 minutes, or until the dough is browned on top and the links are bubbling. Serve with grainy mustard if desired. Five blanketed pigs are one serving.

Cooking Tip

This recipe uses a version of Fat Head dough inspired by WholesomeYum.com

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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