Today was a good day :). We put up our humble little tree, watched zombie movies, and made Iron Giant stuff. Iron Giant is my new creation and I have to say, I’m quite proud of it :). For me, this goes beyond my reinvention of the Fathead and takes ketofied foods to a place I’ve not seen it go this easily or successfully. So, after putting up our little tree…
and my special ‘Made by The Lady’ winter hat…
I got to work. What did I make?
Yes. Keto Cheetos.
They are a thing.
Oh yes, quite a thing.
I’ll be posting up more recipes soon, I know some were looking for this so I thought I’d do it first.
BTW, a few other things you can do with this dough (more recipes coming):
- Crispy breakfast cereals
- Taco salad strips
- Egg rolls
- Fried Raviolli
- Cinnamon Twists
- Crab rangoons
- Andy Capp’s Hot Fries knockoffs
- …and more.
The first part of this post covers the basic dough needed. You can refer to it in the future for all of the above and any other creations you can think up using it. After it, I will tell you how to use this to make Keetos.
Hobbit's Iron Giant Dough
- 3/4 cup protein isolate (unflavored or flavored depending on use, whey OR veggie) separated into 1/2 and 1/4 cups.
- 1 tsp olive or coconut oil (melted if coconut oil)
- 1 egg
Whisk egg and oil together until frothy.
Add 1/2 cup of protein powder. Mix well to combine. You will get a sticky dough. Let rest for 15 minutes. Trust me, it will look even stickier when you come back :).
Dump the additional 1/4 cup of protein on top. With a rubber spatula, mix and fold until you have a kinda dry dough with some powder still on the outside.
Using your hands, kneed the dough for about 5 minutes until you get a smooth, not sticky ball of dough. If the ball still sticks to your hands, put back in the bowl and roll it around until it is covered in protein again and repeat the kneeding. You want this in the end:
Cover in plastic wrap, store in the fridge for at least an hour before using.
Nutritional information (based off my ingredients, double-check!): Calories: 103, Fat: 2g, Protein: 20g, Carbs: 0g, Fiber: 0g, Net Carbs: 0g
Ok, let’s make the Keetos!
- The Iron Giant Dough (if not premade, see ** below)
- 6 tbsp of your favorite hard cheese, grated (Asiago, Parmesan, etc – I used 3 tbsp nutritional yeast and 3 tbsp Parmesan)
- About 1/2 cup of your preferred frying oil (or a deep fryer if you have one)
- 1/2 tsp salt
** If making dough specifically for this recipe, when adding the first 1/2 cup of protein, also add 1/2 of the cheese. You can skip adding cheese during the rolling process.
Get your cold ball of Iron Giant out of the fridge. Kneed it for 2-3 minutes to soften it up. Form into a log.
If you have a pasta roller, this would be a good time to use it. Otherwise, place on parchment or silicone mat and press down with your hand and flatten as much as possible. Cover with another sheet\mat, and using a rolling pin, roll out as thin as possible (this is a pretty stiff dough, would be a good time to cash in on payback if you have a teen that has misbehaved 🙂 ).
If pre-made dough, sprinkle half of the cheese over the dough.
Fold over and over like an envelope
Roll out flat again to about the thickness of one blade of your kitchen shears
Again, you have a pasta roller, this would be a good time to use it. If not, get out a pizza cutter or sharp knife and cut the dough into strips. You don’t have to be precise, just cut to widths between spaghetti and fettuccine. Lay on a wire rack to dry for about an hour.
You back? Has it been an hour? Are the strips a little dry but not hard? Good. Now heat up your oil in the fryer, small sauce pan, or small skillet. Bring it to about 350F.
Using the knife or cutter again, cut the dough into 1-1.5″ strips toss around so they don’t stick. Doesn’t look like much, does it? Oh, but wait!
Take the rest of the cheese mixture and dump into a plastic bag. Add salt and shake to combine.
Take 8-10 cut strips and drop into the hot oil. You will need to move quickly, these fry in less than a minute. As soon as they hit the oil, they should start to puff up, then quickly brown. Stir constantly to make sure all surfaces are getting hit with the oil.
As soon as the get dark but not burnt like this,
removed them, drop into the bag with the cheese and salt, shake, then move to a plate covered with a paper towel to cool.
Once they are all done, drop in a bowl and enjoy!!