Aunt Rocky’s Mexican Hot Dogs with Crepini Egg Thins (Low Carb, Gluten Free)

Heat hot dogs for about 40 seconds in the microwave.

Put coconut oil (use refined to avoid any coconut taste) in an 8-inch skillet over medium heat.

Roll each of the warmed hot dogs in an egg thin. When the oil is hot, carefully place each wrapped hot dog in the oil, seam side down. Leave for at least a minute, maybe two. Use tongs to check periodically to see if the egg thin is browning. You need to go beyond golden toward brown to make sure the egg thin stays rolled when you turn them over. Slowly turn each hot dog over in the oil and let each side get browned.

Once well browned all the way around, remove to paper towel to drain.

Serve with your preferred dipping or topping sauces. I like to use either guacamole or a mixture of low sugar ketchup and mustard. Count any carbs for your sauces.

Notes:
• Only about 1 teaspoon of the coconut oil is absorbed in cooking, so that is the amount used in the nutrition calculation. If you can’t use coconut products, substitute your favorite oil for frying.
• I buy the Crepini Egg Thins (Cauliflower and egg whites) at Costco. They are also sold at Sprouts stores. And you can check their website for where they might be sold near you.
• Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries.
• For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

For both Mexican Hot Dogs: Calories 359, Total Fat 31 g, Saturated Fat 14 g, Sodium 870 mg, Potassium 20 mg, Total Carbohydrate 2 g, Dietary Fiber 0 g, Net Carbs 2 g, Sugars 0 g, Protein 14 g. Macros: 81% fat, 18% protein, 1% carbs.