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!
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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
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
- Measuring Cups
- Measuring Spoons
Your Own Recipe 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!