Chili Cheese Dog Puffs

I appreciate hot dogs and their various cousins (like brats) for many reasons.  Towards the top of that list are: how easy they are to prepare and their versatility.  For my National Hot Dog Day Dinner Party, I wanted to explore that versatility and see how I could stretch it.  I’d say that these Chili Cheese Dog Puffs are a pretty good example of pushing hot dogs out of their “comfort zone.”  

What You Need to Make Chili Cheese Dog Puffs

Ingredients

• Hot Dogs – Shredding these is half the fun of this recipe.
• Red Onion – You could use a white or yellow onion instead.  I just like the flavor of red onion in this recipe.
• Almond Flour – I really do suggest sifting the almond flour.
• Baking Powder
• Spices & Seasonings
  • Chili Powder
  • Ground Mustard
  • Onion Powder
  • Spring Salt – I’ve been using this Peruvian Spring Salt with a coarse grain.
  • Ground Black Pepper
• Unsweetened Almond Milk
• Unsalted Butter
• Shredded Cheddar
• Eggs – I use Jumbo eggs

Equipment

• Grater – For shredding the hot dogs.  You could probably also use the shredding blade of a food processor.  However, since I haven’t tried that yet, I can’t testify one way or the other.  
• Large Mixing Bowls
• Medium Mixing Bowl
• Hand Mixer or Stand Mixer – For whipping the egg whites.  
• 2 Small Bowls – For separating the eggs 
• Cutting Board
• Chef’s Knife
• Measuring Cups
• Measuring Spoons
• Fine Mesh Sifter or Sieve

Related Recipes

Looking for more hot dog ideas?  Give some of these recipes a try:

• Bacon-Wrapped Low Carb BBQ Hot Dogs
• Hot Dog Pull-Apart Rolls
• Bacon-Wrapped Stuffed Hot Dogs
• Mini Frittatas with Smoked Sausage and Creme Fraiche
• Grilled Zucchini and Andouille Sausage Skewers

Take a look at my National Hot Dog Day Dinner Party page for some menu ideas.

Chili Cheese Dog Puffs

Made with shredded cheddar, red onion, and (of course) hot dogs, these Chili Cheese Dog Puffs combine all the flavors of a beloved food into a snack size bite. They’re the perfect addition to any appetizer board or finger food spread!

Print Pin Rate Add to Menu Go to Dinner Party Menus

Course: Appetizer, Snack

Cuisine: American

Keyword: Finger Food, Gluten-Free, Keto

Prep Time: 45 minutes minutes

Cook Time: 20 minutes minutes

Hot Dog Freezing Time: 4 hours hours

Total Time: 5 hours hours 5 minutes minutes

Servings: 48 mini muffins

Calories: 62kcal

Ingredients

• 12.5 ounces Hot Dog Shredded. 356 grams
• ½ cup Red Onion Diced
• 1.5 cups Almond Flour Sifted. 150 grams
• 1 tablespoon Baking Powder
• 1 teaspoon Chili Powder
• 1 teaspoon Ground Mustard
• 1 teaspoon Onion Powder
• ½ teaspoon Spring Salt
• ½ teaspoon Ground Black Pepper
• 3 Eggs Separated, Jumbo. 126 grams egg whites, 58 grams yolks
• ½ cup Unsweetened Almond Milk
• ¼ cup Unsalted Butter Melted
• 4 ounces Cheddar Shredded. 115 grams

Cook ModePrevent your screen from going dark

Instructions

• Stick 12.5 ounces Hot Dog in the freezer and allow them to chill for approximately 4 hours. Once frozen fairly solid, remove them from the freezer and grate / shred the hot dogs (using a grater).
  12.5 ounces Hot Dog
  
• When ready to assemble and bake, preheat the oven to 350°F and spray 2 mini muffin pans (preferably silicone) with nonstick cooking spray.
• Dice ½ cup Red Onion and set it aside.
  ½ cup Red Onion
• In a large mixing bowl, sift 1.5 cups Almond Flour, 1 tablespoon Baking Powder, 1 teaspoon Chili Powder, 1 teaspoon Ground Mustard, 1 teaspoon Onion Powder, ½ teaspoon Spring Salt, and ½ teaspoon Ground Black Pepper. Mix until everything is evenly distributed.
  1.5 cups Almond Flour, 1 tablespoon Baking Powder, 1 teaspoon Chili Powder, 1 teaspoon Ground Mustard, 1 teaspoon Onion Powder, ½ teaspoon Spring Salt, ½ teaspoon Ground Black Pepper
• Separate 3 Eggs (jumbo). Add the Egg Yolks to the dry ingredients along with ½ cup Unsweetened Almond Milk, and ¼ cup Unsalted Butter (melted). Stir to combine.
  ½ cup Unsweetened Almond Milk, ¼ cup Unsalted Butter, 3 Eggs
• Fold in the shredded 12.5 ounces Hot Dog and 4 ounces Cheddar (shredded).
  4 ounces Cheddar, 12.5 ounces Hot Dog
• In a medium mixing bowl with a hand mixer, whisk the Egg Whites until they form stiff peaks.
• Fold a quarter of the stiff egg whites to the almond flour batter to lighten it up. Then add the remaining egg whites, working in thirds until completely combined.
• Spoon the batter into the prepared mini muffin cups.
  
• Bake at 350°F for 20 minutes or until a toothpick inserted comes out clean.
• Remove from the oven and allow to cool for 10 minutes in the muffin pans. Then remove them and finish cooling them on a wire rack.
• Serve warm or at room temperature. Provide dipping sauce options such as mustard, sugar free honey mustard, etc.
  

Equipment

• Grater For shredding the hot dogs. You could probably also use the shredding blade of a food processor. However, since I haven’t tried that yet, I can’t testify one way or the other.
• Large Mixing Bowls
• Medium Mixing Bowl
• Hand Mixer Or Stand Mixer – For whipping the egg whites.
• 2 Small Bowls For separating the eggs
• Cutting Board
• Chef's Knife
• Measuring Cups
• Measuring Spoons
• Fine Mesh Strainer or Sieve

Your Own Recipe Notes

Made this recipe with your own special twist? Click here to add your own private notes.

Nutrition

Nutrition Facts

Chili Cheese Dog Puffs

Amount per Serving

Calories

62

% Daily Value*

Fat

 

5

g

8

%

Saturated Fat

 

2

g

13

%

Trans Fat

 

0.04

g

Polyunsaturated Fat

 

0.3

g

Monounsaturated Fat

 

1

g

Cholesterol

 

18

mg

6

%

Sodium

 

125

mg

5

%

Potassium

 

21

mg

1

%

Carbohydrates

 

2

g

1

%

Fiber

 

0.4

g

2

%

Sugar

 

0.2

g

0

%

Protein

 

2

g

4

%

Vitamin A

 

81

IU

2

%

Vitamin C

 

0.1

mg

0

%

Calcium

 

46

mg

5

%

Iron

 

0.4

mg

2

%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Let us know how it was!