Keto Corn Dogs #easy #lowcarb

Keep in mind those yummy Corn Dogs at the Fair? Indeed, these Keto Corn Dogs are stunningly better! it's the third seven day stretch of January and I am as of now considering Summer.

Likewise, the Super Bowl is in half a month and I am assembling my most loved Keto Super Bowl plans, these Corn Dogs included. I've been pretty wellbeing concience for the vast majority of my life yet I will say that one of my shortcomings is Corn Dogs.

On the off chance that I am ever at a reasonable or see a corn pooch stand, I can't support myself. Truly, I know, they are seared in horrendous oil and loaded up with poo fixings, yet they are so great never the less.

INGREDIENTS

• 1 1/2 cup  Mozzarella Cheese, part skim milk
• 2 oz Cream Cheese
• 1  Egg
• 1 cup, Almond Flour
• 8 Frank, Hot Dogs

INSTRUCTIONS

1. Preheat the oven to 350 F
2. Using coffee stir sticks, pierce the hot dogs through, leaving a couple of inches at the end.
3. Place hot dogs on a baking sheet lined with parchment paper.
4. Combine the mozzarella cheese and cream cheese in a microwavable bowl and melt for 30-60 seconds. Mix together until well combined.
5. Add in the almond flour and egg. Mix until a dough forms.
6. Lay down a large piece of parchment paper. Transfer dough to the middle of the parchment paper and top with another piece.
7. 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. 
8. Remove top sheet of parchment paper and using a pizza cutter, cut the dough into 8 even pieces. 
9. Working with one hot dog at a time, take one piece of dough and wrap it around the hot dog. Work dough into the dough to distribute the dough evenly. Place back on the baking sheet. 
10. Repeat with all of the hot dogs.
11. Bake for 20-30 minutes until dough is golden brown.
12. Serve with sugar-free ketchup and mustard 

For more detail : bit.ly/2SMxMwW