To me, the chicken sausage was really on point – but not in the chicken department. When I used to live in the Bahamas, we used to get conch fritters all the time with a mayo/ketchup sauce to go with it. For some reason, these truly brought me back to my childhood,
instantly thinking of conch fritters. The taste isn’t exactly the same, obviously, but the batter and the spices inside the sausage really blended to give me that flashback of island life.
Also, the Super Bowl is in a few weeks and I am putting together my favorite Keto Super Bowl recipes, these Corn Dogs included.
- 1 1/2 cup Mozzarella Cheese, part skim milk
- 2 oz Cream Cheese
- 1 Egg
- 1 cup, Almond Flour
- 8 Frank, Hot Dogs
- Preheat the oven to 350 F
- Using coffee stir sticks, pierce the hot dogs through, leaving a couple of inches at the end.
- Place hot dogs on a baking sheet lined with parchment paper.
- Combine the mozzarella cheese and cream cheese in a microwavable bowl and melt for 30-60 seconds. Mix together until well combined.
- Add in the almond flour and egg. Mix until a dough forms.
- Lay down a large piece of parchment paper. Transfer dough to the middle of the parchment paper and top with another piece.
- Press the dough down. Use a dough roller to roll the dough out to 1/4-1/2 inch thickness depending on how thick you want your dogs to be.
- Remove top sheet of parchment paper and using a pizza cutter, cut the dough into 8 even pieces.
- Working with one hot dog at a time, take one piece of dough and wrap it around the hot dog. Work the dough into the dough to distribute the dough evenly. Place back on the baking sheet.
- Repeat with all of the hot dogs.
- Bake for 20-30 minutes until the dough is golden brown.
- Serve with sugar-free ketchup and mustard
If the dough is too sticky, add more almond flour and chill it for 5-10 minutes.
You may have a dough leftover. Use it to make pigs in a blanket.
- Serving Size: 1 hot dog
- Calories: 312
- Fat: 25g
- Carbohydrates: 4g
- Protein: 18g