This Keto Corn Dogs recipe is super low-carb with a crunchy crip outside and gooey, melty mozzarella cheese inside.
The Low Carb Corn Dogs recipe calls for half hot dog and half mozzarella for each stick, but you can mix that up any way you like.
This Keto Korean Corn Dogs recipe makes 8 serves. 1 serving is 1 corn dog and has 4g net carbs.
Keto Korean Corn Dogs Ingredients
- 4 Hot Dogs, cut in half – the ones we used have 1.6g net carbs each
- 8 sticks of Mozzarella Cheese, 2in x ¼in – 20g each
- 1 cup of Almond Flour
- ½ cup of Unflavored Protein Powder
- 2 tablespoons of Erythritol
- 2 tablespoons of Coconut Flour
- 1 teaspoon of Baking Powder
- ¼ cup of Unsweetened Almond Milk
- 4 large Eggs
- 1 cup of crumbed Pork Rinds
- Oil, for frying
How to Make Keto Korean Corn Dogs
- 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 rind 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.
Store leftover Keto Corn Dogs in the fridge for up to 2 days or freeze for up to 3 months. They can be reheated in a medium oven until warmed through.
Keto Corn Dogs with Cheese – Korean Style
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.
Print Pin Email Servings: 8 servings
Calories: 300kcal
Unit Conversion
Ingredients
- 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
Instructions
- 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.
Video
How To Make Keto Corn Dogs with Low Carb Batter – Cheesy & Crunchy (Korean Style)
Nutrition
Serving: 120g | Calories: 300kcal | Carbohydrates: 6g | Protein: 20g | Fat: 23g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 389mg | Potassium: 120mg | Fiber: 2g | Sugar: 1g | Vitamin A: 288IU | Calcium: 197mg | Iron: 2mg
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To make a larger batch of this Keto Korean Corn Dogs recipe adjust the servings above.
