How To Make Hawaiian Hot Dogs

 


Hot dogs are a staple of the summer season, but with keto many people decide to skip the bun. Using cheese based dough to wrap around your hot dog is an ideal option to get in some extra fat and enjoy a bun.

In this recipe I used fresh pineapple chunks, which is roughly 10 carbs per ½ cup. If you can’t find it fresh, you can use canned. Just know that it may contain more sugar. Half a cup of canned pineapple is roughly 15 net carbs.

Yields 6 servings of Hawaiian Hot Dogs




The Preparation

¾ cup almond flour

2 cups mozzarella cheese, skim, shredded

6 jumbo all-beef hot dogs

½ cup pineapple chunks, fresh

6 slices ham, diced

6 slices bacon, chopped

6 tablespoons Sriracha Mayonnaise, we use Sarayo

 

The Execution

1. In a non-stick pan over medium heat, melt the mozzarella cheese and stir in the almond flour until it forms a dough.

2. Place the dough between two pieces of parchment paper and roll until flat.

3. Using a 6 inch bowl or pot lid, cut out 6 circles.

4. Place parchment paper on top of a baking sheet. Lay out the circles of dough. Bake at 350°F for 10 minutes.

5. Put your hot dog in the middle and wrap the bread around it. Top with the pineapple, ham, and bacon!

This makes a total of 6 servings of Hawaiian Hot Dogs. Each serving comes out to be 512.17 Calories, 41.7g Fats, 7.62g Net Carbs, and 24.93g Protein.

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