I have not, but that site "She Calls Me Hobbit" has an "iron dough" that he uses for tons of things, including keetos... I've heard FAB things about that site... I think I might have looked at this one in passing.

You had me at cheetos!!!! I'll add this to my list of recipe tests!!

KnitOrMiss wrote: »

I have not, but that site "She Calls Me Hobbit" has an "iron dough" that he uses for tons of things, including keetos... I've heard FAB things about that site... I think I might have looked at this one in passing.

Unfortunately @KnitOrMiss ...Hobbit's website has been down for several weeks now. If you google "she calls me hobbit," what was formerly his webpage take you to a Go Daddy web domain page. I don't know if Scott decided to move his website or let it lapse or perhaps change venues (like going with FB, IG or Pinterest - I know he has a presence on all of those), just not sure what the story is with no access to his old website. :~(

My4happykids wrote: »

to make is seem more cheeto-E This might help http://www.kingarthurflour.com/shop/items/vermont-cheese-powder-8-oz-jar

I bought some cheddar cheese powder and sour cream and onion powder at an Amish market in PA a couple months ago, they are sooooo good. I used them on roasted cauliflower and broccoli.

I don't think I will be in trouble for sharing the content here, but if so, just delete this post:

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
Wontons
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
Servings: 4 Time: 30mins prep 120mins rest Difficulty: easy

Ingredients:
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!

Hobbit's Keetos!
Servings: 4 Time: 30mins prep 60min rest Difficulty: easy

Ingredients:

• 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!!

Nutritional information (based off my ingredients, double-check!): Calories: 103, Fat: 2g, Protein: 20g, Carbs: 0g, Fiber: 0g, Net Carbs: 0g

@JessicaLCHF
They look like cheddar biscuits! Or some type of bread! Would they make a good breakfast sandwich with eggs, bacon, and cheese?