1/2 (25g) egg, mixed well
2T (30g) heavy whipping cream, Organic Valley
3T (21g) almond flour
1/8t (0.4g) salt
1/4t (1.2g) baking powder
1/2T (1g) Splenda
1 (49g) Hebrew National Beef Franks, cut into five pieces (i like to peel the “skin” off, but not necessary)
Whip egg and cream well.
Mix almond flour, salt, baking powder, and Splenda well. Mix into egg/cream mixture.
For five of the cavities of a corn dog (appetizer) maker, pour 1/2T of the batter each. Place the beef frank pieces then top with the rest of the batter.
Cook for 4-5 minutes (each machine is different).
Serve them with Reduced Sugar Heinz Ketchup
**PLEASE READ DISCLAIMER BEFORE TRYING THIS RECIPE**
ORIGINALLY POSTED ON JUNE 10, 2012