Description
These Keto Corn Dog Mini Muffins are a low-carb, grain-free twist on the classic fair favorite. Made with almond flour and sharp cheddar cheese, combined with diced hot dogs, these mini muffins offer a deliciously savory snack that’s perfect for keto and low-carb diets. Ready in under 30 minutes, they’re ideal for quick gatherings or lunchboxes.
Ingredients
Scale
Dry Ingredients
- 1 cup almond flour
- 2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 3 large eggs
- 2 tsp mustard (optional)
Add-ins
- 1 cup shredded sharp cheddar cheese
- 1 cup diced hot dogs (your favorite brand)
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 375°F (190°C) and grease a mini muffin tin thoroughly to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together almond flour, baking powder, and salt until well combined and fluffy.
- Add eggs and cheese: Crack in the eggs and add shredded sharp cheddar cheese (plus mustard if using). Stir the mixture until all ingredients are evenly combined.
- Fold in hot dogs: Dice hot dogs into small pieces and fold them gently into the batter, ensuring even distribution without overmixing.
- Spoon batter into muffin tin: Divide the batter evenly into the prepared 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 turn golden brown on top and a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the muffins to cool slightly in the tin before carefully removing them. Serve warm or at room temperature.
Notes
- You can substitute the diced hot dogs with cooked sausage or bacon pieces for variation.
- Mustard is optional but adds a nice tangy flavor.
- Ensure the mini muffin tin is well-greased or use silicone liners for easy removal.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat before serving.
- These muffins freeze well; thaw and reheat as needed.
