Low Carb Classic Corn Dogs
Indulge in the nostalgic fairground flavors of corn dogs without compromising your low-carb lifestyle with this irresistible recipe for Low Carb Classic Corn Dogs. This creative twist swaps traditional cornmeal for a savory blend of almond and coconut flours, paired with finely grated Parmesan cheese for an extra pop of flavor. The batter is lightly sweetened with erythritol and bound with almond milk and eggs to achieve the perfect golden, crispy exterior. With bamboo skewered hot dogs fried to perfection in coconut oil, these low-carb corn dogs are a delicious gluten-free treat that’s ready in just 30 minutes. Perfect for keto enthusiasts and anyone seeking a healthier snack option, serve them warm with your favorite sugar-free dipping sauces for a crowd-pleasing delight! Keywords: low-carb corn dogs, keto corn dogs, healthy fair food, gluten-free snack recipes, crispy almond flour batter.
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Recipe Information
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup parmesan cheese, finely grated
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon granular erythritol (or sweetener of choice)
- 1 cup unsweetened almond milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 8 hot dogs
- 8 bamboo skewers
- 2 cups coconut oil (for frying)
Instructions
In a bowl, whisk together almond flour, coconut flour, grated parmesan cheese, baking powder, salt, and erythritol. Ensure the dry ingredients are well mixed to prevent clumping.
In another bowl, combine almond milk, eggs, and vanilla extract. Whisk until smooth.
Gradually add the wet mixture to the dry ingredients, stirring until a thick batter forms. If the batter is too thick, add a bit more almond milk, but it should be sturdy enough to coat the hot dogs.
Pat dry the hot dogs with a paper towel to ensure the batter sticks properly. Gently insert a bamboo skewer into each hot dog, leaving enough space at the bottom to hold comfortably.
In a large pot, heat coconut oil over medium heat until it reaches 350°F (175°C). You may need more or less oil depending on the size of your pot, but it should be deep enough to fully submerge the corn dogs.
Dip each hot dog into the batter, turning to coat thoroughly. Let any excess batter drip off.
Carefully place two or three battered hot dogs into the hot oil. Fry until the coating is golden brown and crispy, about 2-3 minutes per side. Use metal tongs to turn gently if needed.
Remove the corn dogs from oil and transfer them to a paper towel-lined plate to drain any excess oil.
Repeat the frying process with the remaining corn dogs.
Serve warm with your favorite low carb dipping sauces. Enjoy!
Nutrition Facts
Calories |
6248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 643.9 g | 826% | |
| Saturated Fat | 460.2 g | 2301% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 820 mg | 273% | |
| Sodium | 6535 mg | 284% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 10.3 g | ||
| Protein | 100.0 g | 200% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1475 mg | 113% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 553 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
