Description
These Keto Corn Dog Mini Muffins are a low-carb, gluten-free twist on the classic corn dog, perfect for a quick snack or appetizer. Made with almond flour and sharp cheddar cheese, packed with diced hot dogs, and baked to golden perfection, they offer a savory, cheesy bite that’s ideal for keto-friendly diets.
Ingredients
Scale
Dry Ingredients
- 1 cup almond flour
- 2 tsp baking powder
- 1/4 tsp salt (assumed for balance, as recipe references salt use)
Wet Ingredients
- 3 large eggs
- 2 tsp mustard (optional)
- 1 cup shredded sharp cheddar cheese
Protein
- 1 cup diced hot dogs (your favorite brand)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a mini muffin tin thoroughly to prevent sticking.
- Mix Dry Ingredients: In a bowl, combine the almond flour, baking powder, and salt. Whisk them together until the mixture is light and fluffy.
- Add Eggs and Cheese: Crack the eggs into the dry ingredients and stir in the shredded sharp cheddar cheese. Mix until you have a smooth and evenly combined batter.
- Incorporate Hot Dogs: Dice the hot dogs into small bite-sized pieces and gently fold them into the batter, distributing them evenly.
- Fill Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cup almost to the top for a nice rise.
- Bake: Place the muffin tin in the preheated oven and bake for 15-18 minutes until the muffins are golden brown and a toothpick inserted comes out clean.
- Cool and Serve: Allow the muffins to cool slightly in the tin before carefully removing them to avoid breaking. Serve warm for best flavor.
Notes
- Using almond flour keeps these muffins keto-friendly and gluten-free.
- Mustard is optional but adds a nice tangy flavor that complements the cheese and hot dog.
- You can substitute hot dogs with other keto-friendly meats if preferred.
- Ensure the muffin tin is well greased or use silicone molds to make removal easier.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat before serving.
