Name: Keto Corndog Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1/2 cup almond flour; 1/2 cup flaxseed meal; 1 tablespoon psyllium husk powder; 3 tablespoon stevia/erythritol blend (such as Swerve); 1/4 teaspoon salt; 1/4 teaspoon baking powder; 1 large egg; 1/3 cup sour cream; 1/4 cup butter (melted); 1/4 cup unsweetened carton coconut milk; 100 gram lit'l smokies (or hot dogs cut into smaller pieces)

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

The Preparation

1/2 cup almond flour
1/2 cup flaxseed meal
1 tablespoon psyllium husk powder
3 tablespoons stevia/erythritol blend, such as Swerve
1/4 teaspoon salt
1/4 teaspoon baking powder
1 large egg
1/3 cup sour cream
1/4 cup butter, melted
1/4 cup unsweetened carton coconut milk
100 grams lit'l smokies, or hot dogs cut into smaller pieces

The Execution

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 a total of 20 servings of Keto Corndog Muffins. Each serving comes out to be 82 calories, 7.3g fats, 0.8g net carbs, and 2.1g protein.

NUTRITION	CALORIES	FAT	CARBS	FIBER	NET CARBS	PROTEIN
1/2 cup almond flour	324	28	12.3	7.3	5	11.8
1/2 cup flaxseed meal	278	21.8	15.1	14	1	9.4
1 tablespoon psyllium husk powder	56	0	12.8	11.2	1.6	0
3 tablespoon stevia/erythritol blend	7	0	0	0	0	0
1/4 teaspoon salt	0	0	0	0	0	0
1/4 teaspoon baking powder	1	0	0.3	0	0.3	0
1 large egg	79	5.2	0.4	0	0.4	6.9
1/3 cup sour cream	150	14.7	3.5	0	3.5	1.9
1/4 cup butter	407	46	0	0	0	0.5
1/4 cup unsweetened carton coconut milk	11	1	0	0	0	0
100 gram lit'l smokies	340	30	4	0	4	12
Totals	1653	146.8	48.5	32.5	15.9	42.4
Per Serving (/20)	83	7.3	2.4	1.6	0.8	2.1