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When you BBQ a big piece of brisket, like we do from time to time, it seems there’s always so much leftover (there are just two of us here).  I like to chop some of the leftover meat, add a little of my low-carb BBQ sauce, so there is some convenient chopped beef BBQ for sandwiches throughout the week.

Last time we grilled a brisket, I also happened to need to bake some low-carb bread, as I was down to my last.  Then when I started stirring all those ingredients up in my mixing bowl this finger-food idea just popped into my head.  Using my protein bar silicone baking pan (but you could use a regular muffin pan), I formed the tastiest little treats!  These are great for parties, great snacks or even several for a grab-and-go lunch!  They’re low in carbs, too!

I have started adding 1 tsp. yeast dissolved in 1 T. warm water to my bread batter, not for rise, but for flavor.  You can omit that, but it will only lower net carbs by .13 g, so why not go ahead and add it for that touch of yeast flavor?  These are suitable once you get to the nuts level of Atkins Phase 2 (OWL, Ongoing Weight Loss).  If you add that cheese, be sure to add in those cheese carbs.  You can bake these in muffin pans if you don’t own or want to get the specialty pan shown below.  I just happen to have stumbled on a couple of these pans in my local Tuesday Morning store one day.

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DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.


1 recipe my gluten-free grain-free focaccia bread

12 oz. leftover chopped BBQ beef or pork

¼ c. low-carb BBQ sauce  (1-2 carbs per tablespoon or less)

VARIATIONS:  Add 1 tsp. shredded Cheddar cheese or some chopped green onion on top of the meat portion before topping with the “cover” batter. 🙂

DIRECTIONS:  Preheat oven to 350º. Make up the bread recipe per that recipe’s instructions.  If you like, you could add a little onion powder to the batter, or finely minced green onion, but be sure to add in those carbs if you do!  Toss the chopped beef with the ¼ c. BBQ sauce.  If not using silicone pans, grease your muffin cups generously to prevent sticking. Dip up about 2 tsp. batter into each of your pan’s 12 slots.  This should take about half the batter.   Using a spoon or fork, spread it evenly on the bottom of the form.  Next dip 1 oz (about 1 Tbsp.) chopped beef mixture onto the batter.  Gently spread the meat evenly.  Finally, spoon the remaining batter on top of the meat in each slot (about 2 tsp.).  Again, with the back of a spoon, spread that batter carefully and as evenly as possible.  You want to completely cover the meat as best you can.  There will barely be enough batter to complete the job, so it is important you measure the bottom and top batter as suggested to avoid running out before all 12 “dogs” are “constructed”.  Place silicone pan on a sheet for support and pop into 350º oven for 25 minutes or until lightly browned as shown.  ENJOY!  Below is a pic of the silicone pan I used, but these can be made in muffin shapes just as well.

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NUTRITIONAL INFO:  Makes 12 “dogs”, each contains:

193 calories

13.3 g  fat

2.71 g  carbs, 1.05 g  fiber, 1.66 g  NET CARBS

15.7 g  protein

145 mg sodium


12 comments on “BBQ-dogs

  1. Thanks so much for sharing this recipe – I know it can be time consuming to post directions, amounts, nutritional info – so I wanted to let you know I appreciate it and these are getting filed away. I LOVE me some BBQ! Thank you.


    • Welcome to the site, Heather! You’ll definitely like these then. Stay tuned, because later this week I’m trying out a low-carb version of classic here in Texas……………..its called a BBQ “baked potato”! That’s one of MY all-time favorite BBQ dishes.🙂


    • NO, not really. When you eliminate flour/gluten/sugar (needed for yeast), most alternative flours need cheese to “bind” them. Otherwise, the ingredients would crumble apart. All my recipes either use cheese, cream cheese, whey protein, sour cream, cottage cheese or heavy cream. To find recipes that don’t have flour AND don’t have dairy……..well I just don’t think you’re going to find a lot of breads out there, but I don’t know really. Only my Rosemary Onion Dinner Rolls and the Peggy’s English Muffin are totally dairy-free. If cheese is your only dairy issue, Click on my BREADS category and it will list them all. Browse to see what will fit what you can and can’t eat. You should seriously consider Googling “dairy-free recipes” and see if you can find websites that specialize in dairy-free. I’m sure there are probably many cooks with similar dairy issues that experiment exclusively in that realm. My husband and I don’t have any dairy issues, so I just don’t explore that style of cooking.


      • Thank you! I’ll check those recipes out. I have tried soy cream cheese and it tastes okay. I don’t like to use a lot of soy for health reasons but do you think it would work in place off the different cheeses in your recipes?


        • I have no idea. You’d just have to test it out. If the texture is about the same as cream cheese, it will probably work to sub out any real cream cheese. Subbing is often about moisture levels. The balance of wet ingredients to dry ingredients must be maintained if your baked goods are to cook properly. Fake cream cheese won’t sub for grated cheese, period. You’d have to sub in some kind of fake grated cheese for that.


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