Keto friendly mini corn dog recipe that is low carb and though minus the white bun they're blanketed in sweet cornbread making them equally as delicious.
Preheat oven to 400 degrees.
Line mini or even regular muffin tins with cupcake liners.
In a large bowl, stir together the flour, baking powder, sweetener, and sea salt.
Stir in the melted butter, almond milk and eggs, until smooth. Stir in the sweet corn extract.
Transfer the batter evenly into the lined muffin pan, filling each about 2/3 full.
Cut each hot dog into pieces and insert hot dogs into the center of each muffin.
Bake for 12 to 14 minutes until the top is golden brown.
I used my regular muffin pan and halved the hot dogs and it made about 12 using 8 hot dogs.
Whenever possible, choose organic and uncured, nitrate, nitrite free hot dogs.