Description
These Keto Corn Dog Mini Muffins are a delightful low-carb twist on a classic fair favorite. Savory hot dogs baked into a tender, flavorful muffin, perfect for snacking or as a fun appetizer. Enjoy the taste of corn dogs without the guilt!
Ingredients
Scale
Dry Ingredients:
- 1 cup almond flour
- 2 tablespoons coconut flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
Wet Ingredients:
- 2 large eggs
- 1/3 cup unsweetened almond milk
- 2 tablespoons melted butter
- 1 tablespoon granular erythritol or preferred keto sweetener
Additional:
- 6 beef hot dogs, cut into 4 pieces each
- Optional sugar-free ketchup or mustard for serving
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C) and grease a 24-cup mini muffin tin.
- Mix Dry Ingredients: In a medium bowl, whisk together almond flour, coconut flour, baking powder, salt, pepper, and paprika.
- Combine Wet Ingredients: In another bowl, beat eggs, almond milk, melted butter, and sweetener until combined.
- Combine Batter: Add wet ingredients to dry ingredients and stir until batter forms.
- Fill Muffin Cups: Spoon about 1 tablespoon of batter into each muffin cup, pressing a hot dog piece into the center.
- Bake: Bake for 12–15 minutes until muffins are golden and set.
- Serve: Let cool slightly before removing from the pan. Serve warm with sugar-free ketchup or mustard.
Notes
- For a cheesy twist, add 1/2 cup shredded cheddar cheese to the batter.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 1 month; reheat in the oven or air fryer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 mini muffins
- Calories: 140
- Sugar: 0 g
- Sodium: 380 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 45 mg
