Prep Time: 20 min • Cook Time: 20 min • Makes: 24 • Serves: 8
I feel I need to warn you now; you may want to commit this recipe to memory. Because as soon as you break these little corn-free puppies out at a party, everyone is going to ask you how to make them. You could save yourself the trouble of repeating it by printing a few copies of the directions for your friends. Or…you can tell them about this great book you got it from.
Nonstick cooking spray
1 cup almond flour
1/4 cup sugar substitute
1 1/2 teaspoons baking powder
3 large eggs, beaten
1/3 cup heavy cream
1 teaspoon butter extract
1/4 teaspoon vanilla extract
1/2 cup shredded sharp Cheddar cheese
8 hotdogs, sliced into 3 pieces each (see tip)
Preheat oven to 375°F. Generously spray a 24-count mini-muffin pan with nonstick cooking spray.
In a large mixing bowl, combine the almond flour, sugar substitute, and baking powder.
Add the eggs, heavy cream, butter extract, and vanilla extract, and whisk until completely blended into a batter. Fold the Cheddar cheese into the batter.
Using a tablespoon or 1-ounce ice cream scoop, place a heaping spoonful of batter into each of the prepared muffin cups. Stick a piece of hotdog into the center of the batter in each muffin cup.
Bake for 17–20 minutes, until the tops are golden brown. Remove from the pan while they are still hot. If they do not easily release from the pan, they need to bake for a few more minutes. Serve hot with plenty of mustard for dipping.
We buy all-beef hot dogs with “no nitrates.” Regular corn dogs are made with standard hot dogs (a mixture of chicken, pork, and beef), which you can also find without nitrates. There are conflicting studies on nitrates, but our thoughts are that there’s no reason to eat them when alternatives are available!
Calories: 245 • Fat: 11.5g • Protein: 12.5g • Total Carbs: 5.5g – Fiber: 1.5g = Net Carbs: 4g
This and other great recipes can be found in George Stella's Low-Carb Essentials: