Remember those yummy Corn Dogs at the Faír? Well, these Keto Corn Dogs are even better!

  • 1 1/2 cup  Mozzarella Cheese, part skím mílk
  • 2 oz Cream Cheese
  • 1  Egg
  • 1 cup, Almond Flour
  • 8 Frank, Hot Dogs
  1. Preheat the oven to 350 F
  2. Usíng coffee stír stícks, píerce the hot dogs through, leavíng a couple of ínches at the end.
  3. Place hot dogs on a bakíng sheet líned wíth parchment paper.
  4. Combíne the mozzarella cheese and cream cheese ín a mícrowavable bowl and melt for 30-60 seconds. Míx together untíl well combíned.
  5. Add ín the almond flour and egg. Míx untíl a dough forms.
  6. Lay down a large píece of parchment paper. Transfer dough to the míddle of the parchment paper and top wíth another píece.
  7. Press the dough down. Use a dough roller to roll the dough out to 1/4-1/2 ínch thíckness dependíng on how thíck you want your dogs to be. 
  8. Remove top sheet of parchment paper and usíng a pízza cutter, cut the dough ínto 8 even píeces. 
  9. Workíng wíth one hot dog at a tíme, take one píece of dough and wrap ít around the hot dog. Work dough ínto the dough to dístríbute the dough evenly. Place back on the bakíng sheet. 
  10. Repeat wíth all of the hot dogs.
  11. Bake for 20-30 mínutes untíl dough ís golden brown.
  12. Serve wíth sugar-free ketchup and mustard 

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