Keto Corn Dogs Recipes

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KETO CORN DOGS WITH CHEESE - KOREAN STYLE



Keto Corn Dogs with Cheese - Korean Style image

This Keto Korean Corn Dogs recipe is our take on a delicious street food. These Low Carb Corn Dogs have a super crunchy outside and are filled with gooey, melty mozzarella cheese.

Provided by Gerri

Categories     Dinner     Lunch     Main Course     Snack     Snacks

Time 30m

Number Of Ingredients 11

4 Hot Dogs (cut in half)
8 sticks Mozzarella (2in x ¼in - 20g each)
1 cup Almond Flour
½ cup Unflavored Protein Powder
2 tablespoons Erythritol
2 tablespoons Coconut Flour
1 teaspoon Baking Powder
¼ cup Unsweetened Almond Milk
4 large Eggs
1 cup Crumbed Pork Rinds
Oil (for frying)

Steps:

  • Place one half of each hot dog and one piece of mozzarella on a wooden skewer, leave about an inch at the base uncovered. Place into the fridge to stay cool.
  • In a mixing bowl, add the almond flour, protein powder, erythritol, coconut flour, and baking powder. Whisk together.
  • Add the almond flour and eggs and whisk into a thick batter. Pour the batter into a tall container, and place the pork crackle crumbs into a flat bottomed pan.
  • Preheat your deep fryer (or frying pan with ½in of oil) to 190C/375F.
  • One at a time, dip your hot dog and cheese sticks into the batter, allow the excess to drip off, then gently roll in the pork rind crumbs. Place straight into your deep fryer.
  • Fry the corn dogs for 3-4 minutes until golden brown, you may want to do this in batches so as to not overcrowd the oil.
  • Serve the corn dogs with Sugar-Free Ketchup and Mustard.

Nutrition Facts : ServingSize 120 g, Calories 300 kcal, Carbohydrate 6 g, Protein 20 g, Fat 23 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 120 mg, Sodium 389 mg, Fiber 2 g, Sugar 1 g

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