Description
These Keto Corn Dog Mini Muffins are a low-carb, delicious twist on traditional corn dogs. Made with almond flour, sharp cheddar cheese, and diced hot dogs, they offer a savory, satisfying snack or appetizer that’s perfect for those following a ketogenic or low-carb diet. Baked to golden perfection in a mini muffin tin, these bite-sized treats are easy to make and perfect for parties, lunchboxes, or a quick snack.
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)
Other Ingredients
- 1 cup shredded sharp cheddar cheese
- 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 to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, combine the almond flour, baking powder, and salt. Stir until the mixture is light and fluffy.
- Add Wet Ingredients and Cheese: Crack in the eggs and add the shredded sharp cheddar cheese (and mustard, if using), then stir everything together until thoroughly combined.
- Incorporate Hot Dogs: Dice the hot dogs into small pieces and fold them gently into the batter to evenly distribute.
- Fill Muffin Tin & Bake: Spoon the batter into the greased mini muffin tin compartments, filling them almost to the top. Bake for 15-18 minutes, or until the muffins are golden brown and a toothpick inserted comes out clean.
- Cool and Serve: Allow the mini muffins to cool slightly in the tin before removing them carefully to avoid breaking. Serve warm or at room temperature.
Notes
- You can omit the mustard if you prefer a milder flavor.
- Use your favorite brand of hot dogs, or substitute with turkey or chicken sausage for a leaner option.
- To make this recipe dairy-free, substitute cheddar cheese with a vegan cheese alternative.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or toaster oven to maintain crispy edges.
