A rainy day calls for some comfort food! My 14 year old loves corn dogs, and I love to recreate recipes he loves in a way that is keto friendly. This recipe make 12 Servings, and would make a fantastic appetizer! Lunch box friendly, and nut free too!!
Ingredients
1/3 cup Coconut Flour
2 tablespoons golden flaxmeal
¼ teaspoon baking soda
¼ teaspoon Pink Himalayan Sea Salt
1 tablespoon apple cider vinegar
5 large eggs
2 TBS Heavy Whipping Cream
¼ teaspoon spicy brown mustard
3 hot dogs, cut into 4 equal pieces
Instructions
Preheat the oven to 350*
Line cupcake tin with cupcake paper wrappers.
Combine all the ingredients in a bowl
Mix thoroughly with a hand mixer.
Transfer batter 1 tablespoon at a time to a paper lined mini muffin pan
Place one piece of hot dog into each muffin cup
Bake at 350°F for 20-24 minutes
Cool 15 minutes
Serve with spicy brown mustard!
Nutritional Information (Per Muffin)
Calories: 123
Fat: 9g
Net Carbs: 2
Protein: 5g