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Food & drink How-to

How to make Keto Mummy Dogs (fathead dough wraps for spooky snacks)

Turn weeknight sausages into adorable, low‑carb mummies using a simple cheese‑and‑almond flour fathead-style dough. Step‑by‑step baking and assembly directions show how to roll, wrap, bake to golden, and add cute but edible 'eyes'—all safe, precise, and party-ready.

11 clear steps·Illustrated guide
Overhead illustration of a baking sheet with eight golden keto mummy dogs wrapped in pale dough strips, a small bowl of mustard for eyes, and a napkin beside the tray.
  1. 01

    Gather ingredients and prep equipment

    Collect 8 standard sausages (beef, pork, or keto-friendly plant sausages), 1 1/2 cups shredded mozzarella (about 150 g), 2 ounces cream cheese (about 60 g), 1 large egg, 3/4 cup almond flour (about 80 g), a pinch of salt, and an optional 1/4 teaspoon garlic powder. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.

    Flatlay illustration of sausages, shredded mozzarella, cream cheese, egg, almond flour and a parchment-lined baking sheet arranged on a kitchen counter.
  2. 02

    Shred the mozzarella and measure precisely

    If your mozzarella is in a block, use a fine grater to shred it so it melts evenly; measure 1 1/2 cups (about 150 g). Measure the almond flour and salt, and have the egg cracked into a small bowl nearby. Precise measuring here keeps the fathead dough from becoming too wet or too dry.

    Illustration of mozzarella being grated into a bowl with separate small bowls holding almond flour and a cracked egg nearby.
  3. 03

    Melt the cheeses safely

    Place shredded mozzarella and cream cheese in a microwave-safe bowl and heat in 30-second bursts, stirring after each burst until smooth and fully melted (usually 60–90 seconds total depending on your microwave). Alternatively, melt in a small saucepan over low heat, stirring constantly. Use oven mitts—the bowl will be hot.

    Illustration showing a bowl of melting mozzarella and cream cheese in a microwave with oven mitts nearby.
  4. 04

    Mix in egg and almond flour to form dough

    Remove the melted cheese from heat and immediately stir in the beaten egg until combined, then add the almond flour, pinch of salt, and garlic powder if using. Stir with a spatula until a sticky, pliable dough forms. If the mixture seems too loose, add 1 tablespoon almond flour at a time until workable.

    Illustration of a spatula mixing melted cheese, egg, and almond flour into a sticky dough in a bowl.
  5. 05

    Chill or knead briefly to firm the dough

    If the dough is very soft and hard to handle, cover the bowl and chill in the refrigerator for 8–10 minutes until firmer; alternatively, transfer to a piece of parchment and quickly knead with lightly oiled or wet hands until smooth. The dough should be pliable and not overly sticky.

    Split-scene illustration: dough covered and chilling in a fridge, and hands kneading dough on parchment to firm it up.
  6. 06

    Portion and roll thin dough ropes

    Divide the dough into 8–10 portions and roll each portion into a thin rope about 1/4 inch (6 mm) thick and roughly the length of your sausages. If dough sticks, roll the ropes between two sheets of parchment or dust lightly with almond flour. Aim for thin strips to mimic mummy bandages.

    Illustration showing dough rolled into thin ropes between parchment sheets with a sausage nearby for scale.
  7. 07

    Wrap sausages with spaced, overlapping strips

    Lay a sausage on the prepared baking sheet and wrap the dough ropes around it in an irregular overlapping pattern, leaving a small gap near one end for the 'face.' Vary the angle and spacing for a whimsical mummy look; tuck the ends under the sausage to secure them. Repeat for all sausages.

    Illustration of hands wrapping dough strips around a sausage on a parchment-lined baking sheet to create a mummy pattern.
  8. 08

    Space on the sheet and add optional egg wash

    Arrange the wrapped sausages with at least 1 inch (2.5 cm) between them so heat circulates. If you want extra golden color, brush lightly with a beaten egg—this is optional and still keto-friendly. Be cautious not to flood gaps; use a light brush stroke.

    Illustration showing wrapped mummy sausages spaced on a baking sheet and a hand lightly brushing one with egg wash.
  9. 09

    Bake until bubbly and golden

    Bake in the preheated 400°F (200°C) oven for 10–12 minutes, watching closely; bake time varies by oven and dough thickness. The dough should puff slightly, turn a light golden-brown, and the cheese will bubble. Remove when golden—don’t let it char.

    Illustration of a baking sheet with golden mummy dogs being placed into an oven with a warm glow inside.
  10. 10

    Add edible 'eyes' and finish

    Let the mummies cool 2–3 minutes on the sheet so they firm up a bit. Use a toothpick to dot tiny eyes: mustard works great, or a small dab of softened cream cheese with a single black sesame seed or finely chopped olive for the pupil. Place eyes in the face gap you left earlier.

    Close-up illustration of a hand using a toothpick to add mustard dots and black sesame seeds as eyes on a finished mummy dog.
  11. 11

    Serve warm and store leftovers safely

    Serve the mummy dogs warm on a platter. Refrigerate any leftovers within two hours in an airtight container for up to 3 days. To reheat, warm in a 350°F (175°C) oven for 6–8 minutes until heated through and crisp; avoid microwaving for best texture.

    Illustration of a platter with finished mummy dogs and a bowl of mustard, plus a separate scene showing leftovers in an airtight container going into a fridge.

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