INGREDIENTS

• 4 hot dogs cut into 6 1-inch pieces

• 1 1/2 cup almond flour

• 1/3 cup sweetener

• 4 large eggs room temperature

• 1/3 cup unsalted butter melted

• 1 tsp baking powder

• 1 tsp sweet corn extract

INSTRUCTIONS

1. Preheat the oven to 350°F / 175°C. Line a muffin pan with 12 or 24 cupcake liners.

2. To make the keto cornbread batter – In a large mixing bowl, add eggs, melted butter, sweetener. Use an electric mixer to mix for 1-2 minutes or until frothy.

3. Mix in the almond flour baking powder until there are no visible lumps and the batter is slightly thick. Add the corn extract.

4. Transfer the mixture into the prepared muffin pan using a small cookie scoop. Fill each cup about ⅔ full and one hot dog piece into the center.

5. Place into the oven and bake for 12-15 minutes or until the top is set and looks golden.

6. Remove from the oven and cool on a wire rack. Serve with sugar-free ketchup!

NUTRITION FACTS
Amount per serving.

• Calories 91kcal

• Total Carbs 3g

• Net Carbs 2g

• Protein 3g

• Fat 8g

• Fiber 1g

• Sugar 1g