Mini Keto Corn Dogs

Ingredients makes 30 corn dogs

• 1 cup + ¹/₄ cup almond flour (125 g/ 4.4 oz)
• 2 level tbsp psyllium husk powder (16 g/ 0.6 oz)
• 1 tsp gluten-free baking powder
• pinch pink Himalayan salt
• 1 cup + 1 tbsp unsweetened almond milk (250 ml/ 8.5 fl oz)
• 1 whole medium egg
• 2 large egg whites
• 1 tbsp butter (14 g/ 0.5 oz)
• ³/₄ cup grated cheddar cheese (85 g/ 3 oz)
• 15 cocktail gluten-free pork sausages (250 g/ 8.5 oz)

• Note

  You can use gluten-free pork sausages or hot dog sausages (make sure to check the label for added flour and sugar).

Instructions

1. 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.

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

3. 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.

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

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

6. 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.

7. 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.

8. 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.

9. 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.