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prep time
10 min
cook time
5 min
ready time
15 min
Keto Pickle Dogs
They’re good any time of year, but corn dogs are always associated with hot summer days. If you’re in the mood for summer barbecue, carnival food, or Labor Day recipes, make these Keto pickle dogs! Girthy gherkins are skewered and battered in a zero-carb corn dog batter flavored with nutritional yeast. The pickle dogs are fried in healthy avocado oil and served hot. The batter is fried and chewy, and the pickles are softened with just enough crunch left inside. You can eat your Keto pickle dog with a squirt of Ketchup, mustard, or another favorite Keto condiment. Bring a platter of Keto pickle dogs to large gatherings as easy hot finger food or as a vegetarian option.
Important Note About Cooking The Recipe
Although you will only be consuming the avocado oil that is listed in the ingredients, you will need to use much more. Expect to use around 2 cups or more of avocado oil so you have enough to deep-fry the pickle corn dogs. This amount is not listed in the ingredients so your macros are accurately tracked within the Carb Manager app.
Is The Recipe Air Fryer Friendly?
The key to making this recipe air fryer-friendly is in the egg whites. Air fryers work by rapidly forcing hot blowing air around the food. If your corn dog batter is too loose, the egg whites will get picked up and blown away. Stiff egg whites will stick to the pickles and fry to a golden brown.
Net Carbs
2.6 g
Fiber
1.1 g
Total Carbs
3.8 g
Protein
2.5 g
Fats
7 g
84 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Gherkin Pickles
6 serving
Raw egg, white
1 large
Mustard powder
1 tsp
Nutritional Yeast
2 tsp
Avocado oil
3 tbsp
Recipe Steps
steps 3
15 min
Step 1
Select whole gherkin pickles that are medium to large-sized. Roll the gherkin pickles between paper towels to absorb any extra liquid. Push a thick skewer into each pickle all the way to the other end. This can be a wooden grilling skewer, reusable metal skewer, or large stick for candy apples. It must be heat-safe.Step 2
In a stand mixer, whip an egg white on high speed until it comes to stiffened peaks. When the egg white is stiff, whip in mustard powder and nutritional yeast. The egg white should look like a frothy, pale yellow corn dog batter. Set the batter aside and pour enough avocado oil into a large, wide frying pan until it’s filled at least 3-inches deep. An example of a deep-enough pan for frying would be a wok or large cast-iron skillet. *Please see the special note about the avocado oil in the recipe introduction.Step 3
Heat the avocado oil until it’s hot - past boiling temperature. One by one, pick up the stick-end of a gherkin pickle and dip it in the egg white batter. Roll the pickles until coated in a thick, even blanket of batter. Gently place the whole pickle into the hot oil and let it fry on one side for 30-60 seconds until the batter turns as golden as you’d like. Use a pair of heat-safe tongs to rotate the pickle corn dog over to finish frying on the other side. You make cook 2-3 at a time, and repeat this process until they’re all done frying. Let the pickle corn dogs cool for 5 minutes before eating.
