Description
These Keto Corn Dog Mini Muffins are a delicious low-carb twist on the classic corn dog, perfect for a quick snack or appetizer. Made with almond flour, shredded cheddar cheese, and diced hot dogs, these mini muffins are baked to golden perfection and offer a savory, satisfying bite without the carbs of traditional cornmeal batter.
Ingredients
Scale
Dry Ingredients
- 1 cup almond flour
- 2 tsp baking powder
- Salt, to taste
Wet Ingredients
- 3 large eggs
- 1 cup shredded sharp cheddar cheese
- 2 tsp mustard (optional)
Add-ins
- 1 cup diced hot dogs (your favorite brand)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and grease a mini muffin tin to prevent sticking.
- Mix Dry Ingredients: In a bowl, combine the almond flour, baking powder, and salt. Mix until the ingredients are well incorporated and fluffy.
- Add Wet Ingredients: Beat in the eggs and shredded cheddar cheese to the dry mixture until fully combined and a batter forms.
- Fold in Hot Dogs: Dice your hot dogs into small pieces and gently fold them into the batter, distributing them evenly throughout.
- Fill Muffin Tins: Spoon the batter into the greased mini muffin tin, filling each cup nearly full.
- Bake: Place the muffin tin in the preheated oven and bake for 15-18 minutes or until the muffins are golden brown and set.
- Cool and Serve: Allow the muffins to cool slightly in the pan before carefully removing them. Serve warm, optionally with mustard for dipping.
Notes
- You can substitute cheddar cheese with your preferred type of cheese like mozzarella or pepper jack for variation.
- For a spicier flavor, consider adding a pinch of cayenne pepper or smoked paprika to the batter.
- If you prefer, gluten-free baking powder can be used to ensure the recipe is gluten-free.
- These mini muffins reheat well in the oven or air fryer for a crispy exterior.
- Serving with mustard or sugar-free ketchup enhances the flavor.
