Description
Delight in these Keto Corn Dog Mini Muffins, a low-carb twist on a classic favorite. Made with almond flour and sharp cheddar cheese, these savory mini muffins are packed with diced hot dogs for a satisfying snack or appetizer, perfect for those following a ketogenic lifestyle.
Ingredients
Scale
Main Ingredients
- 1 cup almond flour
- 1 cup shredded sharp cheddar cheese
- 2 tsp baking powder
- 3 large eggs
- 1 cup diced hot dogs (your favorite brand)
- 2 tsp mustard (optional)
- ¼ tsp salt
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a mini muffin tin to ensure the muffins won’t stick while baking.
- Mix Dry Ingredients: In a bowl, combine almond flour, baking powder, and salt. Stir until the mixture is fluffy and well incorporated.
- Add Wet Ingredients: Add the eggs and shredded sharp cheddar cheese to the dry mixture. Stir until the batter is fully combined and smooth.
- Incorporate Hot Dogs: Dice your hot dogs into small pieces and fold them gently into the batter, making sure they’re evenly distributed.
- Fill Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cup evenly but not overflowing.
- Bake: Place the muffin tin in the preheated oven and bake for 15-18 minutes or until the muffins turn golden brown and a toothpick inserted comes out clean.
- Cool and Serve: Allow the muffins to cool slightly in the tin before carefully removing. Serve warm with mustard if desired.
Notes
- Make sure to grease the mini muffin tin well to prevent sticking.
- Use diced hot dogs of your choice to adjust the flavor and spice level.
- Mustard is optional but adds a nice tangy flavor complementing the hot dogs.
- Almond flour gives this recipe its keto-friendly low-carb base.
- For extra crispness, you can broil the muffins for 1-2 minutes at the end, watching carefully to avoid burning.
