I’ve seen this idea floating around the web for a while. It combines the amazing taste of a corndog with a super easy way of creating a bite-sized treat. You can have these done in 20 minutes or less and ready to send out of the kitchen as an appetizer for a party.
I thought with the Super Bowl coming up, these would be a perfect way to serve finger-food while still keeping it low carb. All of your guests will love them and easily be able to eat/dip them into whatever they’d like. Speaking of which, a Bacon and Roasted Garlic Spinach Dip would go awesome with these. They’re also something that your kids will absolutely love too, so you may need to make extra!
My suggestion is to let these cool completely before serving. About 20 minutes after they are out of the oven, they taste great. When you eat them hot, they can have a slightly strange texture from the psyllium husk – but once they have been sitting out they absorb the fats and gain a lot better texture.
Note: If you don’t like sweetness as much as most people, then use 1 or 2 tbsp. Swerve in this. The sweetener does give an awesome taste that you’d find in regular cornbread, so you shouldn’t skip it.
Yields 20 Corndog Muffins
- ½ cup blanched almond flour
- ½ cup flaxseed meal
- 1 tablespoon psyllium husk powder
- 3 tablespoons Swerve sweetener
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ cup butter, melted
- 1 large egg
- 1/3 cup sour cream
- ¼ cup coconut milk, from carton
- 10 Lit’l Smokies (or 3 hot dogs)
1. Pre-heat oven to 375F. Mix together all of the dry ingredients in a bowl. Make sure all of the ingredients are well distributed.
2. Add your egg, sour cream, and butter and then mix well.
3. Once mixed, add the coconut milk and continue to mix.
4. Divide the batter up between 20 well-greased mini-muffin slots, then cut the Lit’l Smokies in half and stick them in the middle – it doesn’t get simpler. You can get a mini muffin tray on amazon.
5. Bake for 12 minutes and then broil for 1-2 minutes until the tops are lightly browned. Feel free to use a fork or your fingers to push the pieces of hot dog back into the muffin if they rise with the batter.
6. Let the muffins cool for a few minutes in the tray, then remove and let cool on a wire rack.
7. Serve up with some spring onion (optional). You can also mix together mayonnaise, ketchup, and chili paste to make a sweet and spicy dipping sauce!
This makes 20 Keto Corndog Muffins. Each muffin comes out to be 77.76 Calories, 6.79g Fats, 1.27g Net Carbs, and 2.05g Protein.
|Keto Corndog Muffins||Calories||Fats(g)||Carbs(g)||Fiber(g)||Net Carbs(g)||Protein(g)|
|½ cup blanched almond flour||320||28||12||6||6||12|
|½ cup flaxseed meal||280||18||16||12||4||12|
|1 tablespoon psyllium husk powder||30||0||8||7||1||0|
|3 tablespoons Swerve sweetener||0||0||0||0||0||0|
|¼ teaspoon baking powder||1||0||0.32||0||0.32||0|
|¼ cup butter||407||46.03||0.03||0||0.03||0.48|
|1 large egg||72||4.75||0.36||0||0.36||6.28|
|1/3 cup sour cream||150||14.69||3.51||0||3.51||1.85|
|¼ cup coconut milk, from carton||11.25||1||0.25||0||0.25||0|
|10 Lit’l Smokies (or 3 hot dogs)||284||23.33||10||0||10||8.33|