Description
These Keto Corn Dog Mini Muffins offer a low-carb twist on the classic fair treat, combining the savory flavors of cheddar cheese and diced hot dogs in a fluffy almond flour batter. Perfect for a snack or appetizer, these muffins are quick to prepare and bake to a golden brown delight in under 30 minutes.
Ingredients
Scale
Dry Ingredients
- 1 cup almond flour
- 2 tsp baking powder
- 1 cup shredded sharp cheddar cheese
- 3 large eggs
- 1 cup diced hot dogs (your favorite brand)
- 2 tsp mustard (optional)
Dairy
Eggs
Meat
Optional
Instructions
- Preheat and prepare pan: Preheat your oven to 375°F (190°C) and grease a mini muffin tin to prevent sticking during baking.
- Mix dry ingredients: In a bowl, combine the almond flour, baking powder, and a pinch of salt, mixing until the mixture is light and fluffy, which helps the muffins rise.
- Add wet ingredients: Incorporate the eggs and shredded sharp cheddar cheese into the dry mix, stirring thoroughly until you have a consistent batter.
- Fold in hot dogs: Dice the hot dogs into small pieces and gently fold them into the batter to evenly distribute throughout the mixture.
- Fill muffin tin and bake: Spoon the batter into the greased mini muffin tin cups and bake in the preheated oven for 15-18 minutes, or until the muffins turn golden brown on top.
- Cool and serve: Allow the mini muffins to cool slightly before carefully removing them from the tin to serve warm.
Notes
- Using almond flour keeps this recipe keto-friendly but ensure your baking powder is gluten-free if needed.
- Mustard is optional but adds a nice tangy flavor to complement the hot dogs.
- These mini muffins reheat well and make a great grab-and-go snack.
- Substitute hot dogs with cooked sausage if preferred for a different flavor profile.
