No-Corn Corn Dog Bites

Appetizer, Dinner, Snack


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


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.