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I’ve always loved how cute corn dogs look but never favoured all the preservatives. Today I’m sharing my savoury keto version made with organic pork chipolatas and mature cheddar. They’re a bit like a sausage sandwich in a bite sized mini muffin kind of version!
I’ve made them bite sized as thought they’d be perfect for your Christmas buffet this year. Best enjoyed topped with a little onion chutney.
Hands-on Overall
Serving size 5 corn dogs
Nutritional values (per serving, 5 corn dogs)
Net carbs3.2 grams
Protein17 grams
Fat26.2 grams
Calories317 kcal
Calories from carbs 4%, protein 21%, fat 75%
Total carbs7.5 gramsFiber4.3 gramsSugars1.4 gramsSaturated fat7.7 gramsSodium599 mg(26% RDA)Magnesium74 mg(18% RDA)Potassium368 mg(18% EMR)
Ingredients (makes 30 corn dogs)
Note: You can use gluten-free pork sausages or hot dog sausages (make sure to check the label for added flour and sugar).
Instructions
- Preheat the oven 170 °C/ 340 °F (fan assisted). Place the sausages on a baking tray and part bake in the oven for 25 minutes until golden.
- Grate the cheese.
In another bowl, mix the almonds, psyllium husk, baking powder, salt and cheese together.
- Crack open 1 egg and add to a mixing bowl. Crack open and separate the remaining two eggs, adding the whites to the bowl and saving the other 2 yolks in a cup in the fridge to use at a later date. Whisk the eggs with the almond milk together using a hand whisk.
- Fold the dry ingredients into the wet and mix well.
- Melt the butter and add half if it to the bowl. Keep the remaining to baste the tops before cooking.
- Take your non stick mini muffin tin and spray each muffin case with olive oil to prevent sticking. Spoon 1 heaped teaspoon of batter to fill each mini muffin case and level to the top with a spatula.
- Cut the sausages in half and press half into each of the mini savoury Keto ‘corn’ dogs. Brush with the remaining butter and bake in the oven for about 25 minutes until golden.
- Allow to cool and then gently loosen the edges with a knife and scoop out with a spoon. If you oiled the tin well enough they will slide out easily.
- Optionally, serve each with keto mustard, ketchup or BBQ sauce.
Best served warm straight from the oven. Option to keep in the fridge for 1 day and reheat.
Ingredient nutritional breakdown (per serving, 5 corn dogs)
| Net carbs | Protein | Fat | Calories |
|---|
| Almond flour (blanched ground almonds, almond meal) |
| 1.8 g | 4.5 g | 10.9 g | 123 kcal |
| Psyllium husk powder |
| 0.2 g | 0.1 g | 0 g | 1 kcal |
| Baking powder, gluten-free |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Almond milk natural (unsweetened) |
| 0.2 g | 0.2 g | 0.5 g | 6 kcal |
| Egg, whole, raw, fresh |
| 0.1 g | 0.9 g | 0.7 g | 10 kcal |
| Egg white, fresh |
| 0.1 g | 1.2 g | 0 g | 6 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 1.9 g | 17 kcal |
| Cheddar cheese |
| 0.4 g | 3.2 g | 4.7 g | 57 kcal |
| Sausages, pastured, free of gluten and sugar |
| 0.3 g | 6.9 g | 7.4 g | 96 kcal |
| Total per serving, 5 corn dogs |
| 3.2 g | 17 g | 26.2 g | 317 kcal |
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