Mini Keto Corn Dogs


Step 1Preheat 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.

Step 2Grate the cheese. In another bowl, mix the almonds, psyllium husk, baking powder, salt and cheese together.

Step 3Crack 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.

Step 4Fold the dry ingredients into the wet and mix well.

Step 5Melt the butter and add half if it to the bowl. Keep the remaining to baste the tops before cooking.

Step 6Take 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.

Step 7Cut 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.

Step 8Allow 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.

Step 9Optionally, 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.