Ingredients

1.

Almond flour
0.5 cup
2.

Salt
1 dash
3.

Mozzarella cheese, whole milk
0.5 cup, shredded
4.

Cream cheese
1 oz
5.

Raw egg
0.5 large
6.

Gherkin Pickles
6 pickles
7.

Butter, unsalted
0.5 tbsp
8.

Barbeque sauce
1 tsp
9.

Onion powder
0.25 tsp

Instructions

1.
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.
2.
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.
3.
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.
4.
Between 2 new clean sheets of parchment paper, roll the cold fathead dough out into a 6x12" 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 3x1" 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.
5.
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.