Keto Chili Cheese Dog Bake – Delicious Bunless Casserole Recipe

ana resim

If you’ve been dreaming of Chili Cheese Dogs, we’ve got you covered with our Keto Chili Cheese Dog Bake. It’s a bunless casserole loaded with hot dogs, beef chili, and covered in cheese.

Prefer your chili to be smoother and more like the canned version? Just blend it in your food processor after simmering.

This Low Carb Chili Cheese Dog Bake recipe makes 6 serves. 1 serving is approximately 200g/7oz and has 4g net carbs.

Store leftover Keto Chili Cheese Dog Casserole in the fridge for up to 4 days, or freeze for up to 3 months.

Keto Chili Cheese Dog Bake Ingredients

  • 1 tablespoon of Olive Oil
  • 8 Hot Dogs, chopped – look for the lowest carb
  • 2 cloves of Garlic, finely chopped
  • 1 small Onion, diced
  • 1 pound of Ground Beef
  • 2 teaspoons of Cumin, ground
  • 2 teaspoons of Coriander, ground
  • 2 teaspoons of Paprika
  • ½ teaspoon of Chili Powder
  • 1 teaspoon of Salt
  • ½ teaspoon 0f Pepper, ground
  • 1 teaspoon of Erythritol, optional
  • 1 tablespoon of Worcestershire Sauce
  • 1 cup of Tomato Passata
  • 1 cup of Cheddar Cheese, shredded

How to Make Keto Chili Cheese Dog Casserole

  1. Preheat your oven to 200C/390F.
  2. Place a large nonstick frying pan over high heat. Add the oil and hot dogs, cook until browned. Set aside to cool.
  3. Add the onion, garlic and ground beef to the frying pan and cook until browned.
  4. Add the spices, salt, and pepper and mix well. Followed by the erythritol, Worcestershire and tomato passata.
  5. Bring to a simmer and cook for 10 minutes.
  6. Chop the hot dogs into small pieces and stir into the beef chili mix.
  7. Pour into a casserole dish and top with the cheddar cheese.
  8. Bake for 20 minutes, until the cheese has browned.
  9. Serve hot with fresh Keto Cheddar Biscuits, or a side of Low Carb Coleslaw.

Ingredients

  • 1 tablespoon Olive Oil
  • 8 Hot Dogs chopped
  • 2 cloves Garlic finely chopped
  • 1 small Onion diced
  • 1 pound Ground Beef
  • 2 teaspoons Paprika
  • 2 teaspoons Cumin ground
  • 2 teaspoons Coriander ground
  • ½ teaspoon Chili Powder
  • ½ teaspoon Pepper ground
  • 1 teaspoon Salt
  • 1 teaspoon Erythritol optional
  • 1 tablespoon Worcestershire Sauce
  • 1 cup Tomato Passata
  • 1 cup Cheddar Cheese shredded

Instructions

  • Preheat your oven to 200C/390F.
  • Place a large nonstick frying pan over high heat. Add the oil and hot dogs, cook until browned.
  • Set aside to cool.
  • Add the onion, garlic and ground beef to the frying pan and cook until browned.
  • Add the spices, salt, and pepper and mix well. Followed by the erythritol, Worcestershire and tomato passata.
  • Bring to a simmer and cook for 10 minutes.
  • Chop the hot dogs into small pieces and stir into the chili mix.
  • Pour into a casserole dish and top with the cheddar cheese.
  • Bake for 20 minutes, until the cheese has browned.
  • Serve hot with fresh Keto Cheddar Biscuits, or a side of Low Carb Coleslaw.

Nutrition

Serving: 200g | Calories: 424kcal | Carbohydrates: 5g | Protein: 25g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 100mg | Sodium: 1052mg | Potassium: 495mg | Fiber: 1g | Sugar: 3g | Vitamin A: 662IU | Vitamin C: 5mg | Calcium: 191mg | Iron: 4mg

Click here to see the “Flavor-Pairing” trick that helped me melt away 22 pounds in just 16 days (proven for women only)

Be the first to comment

Leave a Reply

Your email address will not be published.


*