We’re serving hot dogs on a stick cocooned in a Keto cheese bread, and yes, this is our recipe for Keto Corn Dogs! We tested these dogs a few times and found that baking them gave them a delicious golden-brown color and soft consistency that we all love so much. We served ours with ketchup and mustard and enjoyed every bite!
Prep Time: 10 minutes
Cooking Time: 20 minutes
1 large egg
1 cup almond flour
2 cups shredded cheddar cheese
6 grass-fed hot dogs
6 bamboo wood sticks
Optional: Keto-friendly ketchup & mustard
Preheat your oven to 350 degrees Fahrenheit.
Melt shredded cheese in a microwave-safe bowl and stir very well to combine.
Pulse 1 egg and almond flour in a food processor, making sure there are no clumps.
Pour in melted cheese and pulse well to combine. The dough will be sticky, but you should still be able to work with it.
Form a ball out of the dough with your hands and place on a cutting board lined with parchment paper. Place a second sheet of parchment paper over the ball and roll out into a thin shape with a rolling pin.
Using a pizza slicer or a knife, create 6 long strips in the dough. With your hands, take each strip, one at a time, and wrap around each hot dog. You will need to ensure the hot dog is covered in the dough by rolling and patting it completely around the hot dog. This will take some time, but be patient to create an even cocoon of dough around each hot dog.
Place on a baking sheet lined with parchment paper.
Bake in the oven for 18-20 minutes or until golden brown.
Remove from the oven and allow to cool for a few minutes before sticking a wooden bamboo stick in each corn dog and serving with Keto-friendly ketchup and mustard, storing any leftovers in the fridge for up to 3 days.
Net Carbs: 3