Corn Dog Bites

Servings: 6
Calories: 232.5kcal/972.9kJ (per serving)
Fat: 19.5g (per serving)
Carbs: 4.8g (per serving)
Protein: 10.8g (per serving)

About

Looking for keto sides and snacks to add to your summer barbecues or meal plans? Corn dog bites are perfect for adults and kiddos! Despite the batter being non-traditional, you really can’t tell the difference in taste. They taste even better dipped in your favorite hot dog condiments!

Ingredients

4 large raw egg
1 cup almond flour
½ cup almond milk, plain or original, unsweetened
¼ teaspoon salt
3 regular – 10 per pound hot dog, beef (kosher), plain

Instructions

Preheat an oven to 350 degrees. Separate HALF your total eggs. Set the egg whites into a stand mixer with a whip attachment and set the egg yolks aside for later. Whip the egg white to stiff peaks and set them aside in a small bowl.
Wipe your mixing bowl clean. Place in the egg yolks set aside earlier and whip them until they thicken and become a light, opaque yellow (this can take up to 5 minutes). Then, whip in the almond flour until you have a crumbly paste.
Whip into the mixing bowl your remaining whole eggs, almond milk, and salt. Once fully mixed, remove your bowl from your stand mixer. Use a spatula or hand whisk to gently fold in the stiff egg whites you set aside earlier.
Line a 12-count muffin tin with cupcake liners. Remove the rounded ends of your hot dogs. Slice each hot dog into 4 pieces (one piece for each muffin tin). Place each piece of hot dog standing up in the center of each muffin tin.
Use a spoon or scoop to transfer the liquid batter over each hot dog, filling each cupcake liner about ¾ full.
Bake the corn dog bites for 25-28 minutes, until you seen golden brown tops. Enjoy with your favorite mustard or a squirt of ketchup!