Here are some all-American recipes to fill your Fourth of July picnic with keto treats!
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Corn Dogs
Basil Salad with Pizza Croutons
Cheesy Avocado Cups
Strawberry Mousse
Dark Chocolate Chip Cookies
Ingredients
- 15g heavy cream, 36% (1 Tbs)
0.5g vinegar, white distilled (⅛ tsp)
21g Applegate Farms® Original Uncured Beef Hot Dog (½ hot dog)
1 wooden skewer (6-8 inches long)
0.6g baking powder (⅛ tsp)
9g Kroger® Yellow Corn Meal (1 Tbs)
21g KetoVie Café Kwik Mix (3 Tbs)
1 pinch salt
14g egg, raw, mixed well (about 1 Tbs)
3g canola oil (about ½ tsp)
+ extra oil for frying
Dipping sauce:
15g Kraft® Real Mayonnaise (1 Tbs)
5g yellow mustard (1 tsp)
Directions
- Mix cream and vinegar in a cup, let it stand for 5 minutes, then stir.
Cut a hot dog lengthwise. Skewer one half of the hot dog.
Combine all dry ingredients in a small bowl. Mix well until combined.
In a separate small bowl, mix the egg and oil with the cream and vinegar mixture.
Pour wet ingredients into bowl with dry ingredients. Mix well until combined. Place the bowl in the refrigerator for 5 minutes to let the batter firm up.
Take the refrigerated batter and work it with your hands around the skewered half of the hot dog to cover the hot dog fully. If batter starts to fall off the hot dog, put the hot dog and batter into the refrigerator for a couple of minutes to make it firmer.
Heat oil in a small pan (about 1 inch oil in pan). Carefully place corn dog into the pan. Fry on medium heat for about 2 minutes on each side or until golden brown. Do not let oil smoke or corn dog burn. Reduce the heat as needed. Using tongs, remove the corn dog from the pan.
DIPPING SAUCE: Mix mayonnaise and mustard and serve with corn dog.
NOTE: When corn dogs were weighed before and after frying, they weighed on average 8% more, thus it was determined that the ratio of fried corn dogs was closer to 2.5:1 ratio given oil absorbed during frying. However, it is difficult to determine with certainty given moisture loss during frying.
Calories ~433 after frying.Recipe developed by Lisa Shkoda, RDN, CNSC, FAND, University of Virginia
Nutritional Information
|
Per Recipe |
Per Serving |
| Ketogenic Ratio |
2:1 |
2:1 |
| Calories |
370 |
370 |
| Net Carbs, g |
9.5 |
9.5 |
| Protein, g |
6.9 |
6.9 |
| Fat, g |
33.7 |
33.7 |
Ingredients
- 28g KetoVie Café Cheddar Dough (1 dough ball)
28g avocado, peeled (¼ small)
17g mayonnaise (4 tsp)
3g Mrs. Dash garlic & herb seasoning (1 tsp)
Directions
- Preheat oven to 350° F.
Knead thawed dough ball and divide evenly into 4 smaller balls, 7g each.
Press each ball into mini muffin tin with a lightly oiled tart tamper or shot glass.
Bake 10-12 minutes or until edges are lightly browned.
Remove from oven and let cool.
With a fork, mash avocado with mayonnaise and seasoning until completely blended and smooth.
Fill each cheddar cup with one-fourth of the avocado mixture.
Nutritional Information
|
Per Recipe |
Per Serving |
| Ketogenic Ratio |
3:1 |
3:1 |
| Calories |
226 |
226 |
| Net Carbs, g |
3.3 |
3.3 |
| Protein, g |
4 |
4 |
| Fat, g |
21.7 |
21.7 |
Basil Salad with Pizza Croutons Basil Salad with Pizza Croutons 4:1
Ingredients
- 1 KetoVie Café Pizza Petite
33g olive oil (2 Tbs + 1 tsp)
14g balsamic vinegar (1 Tbs)
10g Dijon mustard (1 tsp)
42g baby lettuce mix (1 cup)
10g fresh basil (1¼ cup)
salt and pepper to taste
Directions
Preheat oven to 400° F.
Unwrap the frozen Pizza Petite. Place on greased baking sheet and bake for 9-10 minutes or until cheese has melted. Cut into bite sized pieces and set aside.
Place the olive oil, balsamic vinegar and mustard in a salad bowl and whisk together until combined.
Using scissors cut the basil into thin, ribbon-like strips.
Add the basil and lettuce to the salad bowl and toss to coat evenly with the dressing.
Add the pizza croutons to the top of the salad and serve.
Nutritional Information
|
Per Recipe |
Per Serving |
| Ketogenic Ratio |
4:1 |
4:1 |
| Calories |
576 |
576 |
| Net Carbs, g |
6.5 |
6.5 |
| Protein, g |
8 |
8 |
| Fat, g |
58 |
58 |
Ingredients
- 250mL KetoVie 4:1 Vanilla (8.5 fl oz)
58g fresh strawberry purée (blended, no water added)
236g heavy cream (½ pint)Tools: Isi® Easy Whip and charger cartridges
Directions
- For best results all ingredients must be COLD. Refrigerate all ingredients overnight.
Blend fresh or unsweetened frozen strawberries to a smooth puree then weigh or measure.
Pour the cream, KetoVie 4:1, and strawberry puree into the Isi Easy Whip.
Tighten the lid and carefully charge the Isi.
Shake the Isi very well and dispense the mousse into 1 oz cups. Serve immediately.Tips: Any leftover mousse may be stored in the Isi Easy Whip in the refrigerator for up to 3 days. Shake very well again before dispensing.
The ketogenic ratio on this recipe is high so that it can be added to other meals as a fat source.
For a different flavor, try using KetoVie 4:1 Chocolate.
Nutritional Information
|
Per Recipe |
Per Serving |
| Ketogenic Ratio |
5:1 |
5:1 |
| Calories |
1164 |
97 |
| Net Carbs, g |
10.8 |
0.9 |
| Protein, g |
12 |
1 |
| Fat, g |
120 |
10 |
Ingredients
- 15g unsalted butter (about 1 Tbs)
7g egg, raw, mixed well (about 1 tsp)
1g vanilla extract (about 1 tsp)
2-3 drops liquid stevia (optional)
20g KetoVie Café Kwik Mix (about 3 Tbs)
5g dark chocolate morsels (1 tsp)
Directions
- Preheat oven to 350° F.
Line a baking sheet with parchment paper.
Weigh all ingredients.
Melt butter and allow to cool slightly.
Add egg, vanilla and liquid stevia (for sweetness) to melted butter.
Add Kwik Mix and mix well.
Chop the chocolate morsels and add to batter.
Roll into a cookie shape (1 large or 2 small cookies).
Bake for 8 minutes.
Nutritional Information
|
Per Recipe |
Per Serving |
| Ketogenic Ratio |
4:1 |
4:1 |
| Calories |
234 |
234 |
| Net Carbs, g |
3.5 |
3.5 |
| Protein, g |
2.3 |
2.3 |
| Fat, g |
23.3 |
23.3 |
