Keto Corndog Muffins
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.
Ingredients
- ½ cup almond flour
- ½ cup flaxseed meal
- 1 tablespoon psyllium husk powder
- 3 tablespoon stevia/erythritol blend such as Swerve
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 1 large egg
- ⅓ cup sour cream
- ¼ cup butter melted
- ¼ cup unsweetened carton coconut milk
- 100 gram lit'l smokies or hot dogs cut into smaller pieces
Instructions
- Preheat oven to 375F. Mix all of the dry ingredients in a bowl, making sure they are evenly distributed.
- Add in the egg, sour cream, and butter. Mix well.
- Add the coconut milk and continue to mix.
- Divide the batter evenly into greased mini muffin slots. Cut the Lit'l Smokies in half and stick them in the middle — it doesn't get much simpler than that!
- Bake for 12 minutes and then broil for 1–2 minutes, until the tops are lightly browned. Feel free to use a fork to push the pieces of hot dog back into the muffin if they rise up with the batter.
- Let the muffins cool for a few minutes in the tray, then remove and let cool on a wire rack.
- Serve and enjoy!
Video
Nutrition
Calories: 82kcalProtein: 2.1gFat: 7.3g