Low Carb Mini Corn Dogs

I was recently tasked with an bringing an appetizer to a potluck for all ages. Since I live a LCHF lifestyle, I always try to make something that not only I will be able to eat, but that I hope others will also enjoy, regardless of whether or not they're LCHF. These low-carb and paleo-friendly Low Carb Cauliflower Mini Corn Dogs were a massive success, and many were surprised when they heard the nutritional facts on these guys!! Only 2.7 net carbs per 2 mini dogs!! These get swallowed up quickly!!

I'd love to hear everyone's opinions on these, if you do try them out, and I always welcome tweaks to hear if you think of ways to improve on the recipes!!

Low Carb Cauliflower Mini Corn Dogs

Ingredients

• 10 mini sausages (make sure they are nitrate free and 2 carbs or less per serving if possible).
• 1 cup cauliflower rice.
• ¼ cup coconut flour.
• 2 eggs, beaten.
• ¼ cup grated cheese of choice - you can leave this out if you're non-dairy
• 1 ½ tbsp butter, melted (or coconut oil if you prefer). 
• ½ tsp baking soda + 1 tsp apple cider vinegar (mixed in a separate bowl) - the fizz is part of the fun!
• 1 tbsp hot sauce of your choice, depending on your spicy preference. You can leave this out if you don't like spice. I used Sriracha, and 1 tbsp gave it a nice kick, but not too spicy, and I'm not a big fan of spicy foods. 
• ½ tsp ground mustard powder.
• ¼ tsp paprika.
• ¼ tsp sea salt.
• ⅛ tsp chili powder or Southwest spices.

Instructions

1. Preheat oven to 400 F, and line a baking sheet with parchment paper.
2. Put cauliflower florets into the food processor and process until rice texture forms, or grate cauliflower until it reaches a rice texture.
3. In large mixing bowl combine: cauliflower rice, coconut flour, beaten eggs, cheese, melted butter, hot sauce, ground mustard, paprika, sea salt, chili powder, and lastly the baking soda-vinegar mixture. Stir until thoroughly combined, mixing with hands is sometimes easier.
4. Place a small dab of cauliflower batter on the baking sheet, then smash flat. Repeat 10 times.
5. Take mini sausages and press on into each battered section on the baking sheet.
6. Place another dab of cauliflower batter on top of each sausage. Use hands to squish batter around and cover sausages.
7. Once sausages are covered and shaped, put them into the fully preheated oven.
8. Bake for 23 minutes, or until the tops are somewhat firm, and browning nicely.
9. Remove, cool, and serve with your favorite dipping sauce. I used Trader Joe's Garlic Aioli Mustard, and it complemented them perfectly. 

Nutritional Information

Serving size: 2 
Calories: 137
Fat: 7.5 g
Carbohydrates: 4 g
Fiber: 2.3 g 
Net Carbs: 1.7 g
Sugar: 0.6g
Protein: 8 g