Corn Dog stuffed waffles
This recipe is a modification of Neisha Berry's cornbread recipe so you can use it as a waffle batter. The batter will also work in a traditional corn dog maker or as a muffin
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Servings: 2 Stuffed Waffles
Calories: 407kcal
Equipment
Ingredients
- 2 Ounces Cream Cheese (room temperature)
- 2 Tablespoons Butter (room temperature)
- 3 Large Eggs
- 1/4 Cup Pork Rind Crumbs
- 1 Tablespoon Coconut Flour
- 2 Tablespoons Almond Flour
- 2 teaspoons Baking Powder
- 1 Dropper full ooo corn bread flavoring Optional
- 10-20 drops Liquid Stevia (or 3-4 drops liquid sucralose) Optional
- 2 Tablespoons Sour Cream
- 1-2 Hot Dogs
Instructions
- In a bowl, combine softened cream cheese, softened butter and eggs and blend until smooth
- In a separate bowl, combine all dry ingredients
- Mix dry ingredients with cream cheese mixture and blend until smooth
- Mix in 2 tablespoons of sour cream, ooo corn bread flavoring and sweetener
- Pour some into Waffle Maker, add hot dogs and then cover with more batter
- Cook for 12-15 minutes until Golden brown
Video
Notes
The stated nutrition facts are based on using the same ingredients we used and DO NOT include the hot dog
Nutrition
Serving: 1Stuffler | Calories: 407kcal | Carbohydrates: 6g | Protein: 15g | Fat: 36g | Fiber: 2.3g | Net Carbs: 3.7g
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I know you said you can’t substitute the almond & coconut flours, but we have a kiddo with allergies to all nuts and coconut. Were any of your other experiments close enough, even if not perfect?
Thanks
Look delighted my wife and I started our keto journey due to her being diagnosed as borderline diabetes and in 5 weeks I have gone from 210 lbs now 192 lbs