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An easy Keto and Low Carb casserole made with Instant Pot No-Bean Chili, hot dogs, cheddar cheese and a cornbread-like topping!
You would not believe how simple and easy this casserole is to make! There are no beans in the chili, but there is such great flavor, you will never miss them! I top it with a biscuit mix that is much like cornbread, but of course without all the carbs! To give it a more cornbread-like taste and texture, I use baby corn.
Regular corn, which is not low carb/Keto friendly, has way too many carbs and sugar to use. Baby corn, on the other hand, is prematurely harvested before it’s pollinated, and doesn’t have nearly as many carbs or sugar as adult corn and has a lot more fiber! Baby corn has only 2 net carbs for the 1/4 cup used in this entire recipe, verses 7 net carbs for regular adult corn.
This is a pretty rich casserole, so you don’t need a big serving to be satisfied. I recommend having a salad on the side to lighten things up a bit. The topping will also darken as it sits, and while it won’t be too pretty, the flavor will still be great! This such an fun and easy Keto dinner casserole that is great for kids too!
How to Make Chili Cheese Dog Casserole
Ingredients
For the Filling
1 batch of Instant Pot Keto/Low Carb Chili
8 uncured hot dogs
2 cups shredded cheddar cheese
1 tablespoon Grass-Fed Butter
For the Topping
1 cup Almond Flour
1 tablespoon Oat Fiber (see notes)
1 Egg, beaten
1/2 cup Sour Cream
1/4 cup baby corn, chopped (see notes)
1/4 cup Grass-Fed Butter (melted)
1/2 Cup Shredded Cheddar Cheese
1 1/2 teaspoons swerve confectioners (or powdered erythritol)
2 teaspoons Baking Powder
1/4 teaspoon baking soda
Pinch of Salt
Preparation
Preheat oven to 375F.
For the Filling
Cut up the hot dogs into 1 inch pieces and sauté them in a large skillet with the 1 tablespoon of butter.
Cook for just a few minutes until slightly browned. If you are pressed for time, you can skip this step, but I recommend it because it gives a grilled flavor to the hot dogs.
Alternatively, you can grill them whole, then cut into small pieces.
Mix in the hot dogs with the chili the shredded cheddar cheese.
Pour mixture into a greased 9″ X 13″ glass or ceramic baking dish.
To Make the Topping
Mix all the dry ingredients together in a bowl and set aside. In a separate bowl, add the eggs, sour cream, swerve and butter, then mix to combine. Add in the cheddar cheese and baby corn.
Mix in the dry ingredients, just until combined.
Drop the batter by the spoonful over the top and bake for 20 minutes or until the top is slightly golden.
Allow to cool slightly before serving.
Store leftovers in the fridge for a few days or freeze.
Notes:
If you’re not comfortable adding the baby corn despite it only containing 2 net carbs for the entire recipe, you can certainly omit it and just adjust the macros accordingly.
There is not a ton of cheese in the filling because there is cheese in the topping. If you want more cheese mixed into the chili and hot dog mixture, you can certainly add more and it won’t change the cooking time. Just be sure to adjust the macros.
The Oat Fiber is really important in this recipe! I use it in so many recipes, because of the amazing texture it gives whatever I am baking! It is hands down, the best ingredient I’ve baked with and is really worth buying. I use Lifesource Foods Oat Fiber 500 because they grind it to a very fine powder and has a mild flavor. I buy it in the 16 ounce bag here. The bag lasts a while, because you don’t need to use much in your recipes.
Oat Fiber is not the same as Oat Flour, which is made from grinding oats. Oat Fiber is made from grinding the outer husks of oats and is pure insoluble fiber. Insoluble fiber does not dissolve in water and is not broken down in the digestive tract, so it’s Low Carb and Keto friendly.
These are just some of the great Keto and Low Carb recipes you can make using Oat Fiber:
Lemon Meringue Cupcakes
Blueberry Lemon Muffins
Chocolate Chip Cookies
Gingerbread Cupcakes with Cream Cheese Frosting
Blueberry Pancakes
Lemon Poppy Mini Bundt Cakes
Rosemary and Kalamata Olive Focaccia
Cinnamon Roll Waffles with Cream Cheese Icing
Lemon Cupcakes with Creamy Lemon Frosting
Fluffy Pumpkin Pancakes
Pumpkin Donuts
Tiramisu Pancakes
Chili Cheese Dog Casserole - Keto, Low Carb & Gluten Free
INGREDIENTS
For the Filling
- 1 batch Instant Pot Keto/Low Carb Chili
- 8 uncured hot dogs
- 2 cups shredded cheddar cheese
- 1 tablespoon Grass-Fed Butter
For the Topping
- 1 cup Almond Flour
- 1 tablespoon Oat Fiber see notes
- 1 Egg beaten
- 1/2 cup Sour Cream
- 1/4 cup baby corn chopped (see notes)
- 1/4 cup Grass-Fed Butter melted
- 1/2 Cup Shredded Cheddar Cheese
- 1 1/2 teaspoons swerve confectioners or powdered erythritol
- 2 teaspoons Baking Powder
- 1/4 teaspoon baking soda
- Pinch of Salt
PREPARATION
For the Filling
- Cut up the hot dogs into 1 inch pieces and sauté them in a large skillet with the 1 tablespoon of butter. Cook for just a few minutes until slightly browned. If you are pressed for time, you can skip this step, but I recommend it because it gives a grilled flavor to the hot dogs.
- Alternatively, you can grill them whole, then cut into small pieces. Mix in the hot dogs with the chili the shredded cheddar cheese. Pour mixture into a greased 9" X 13" glass or ceramic baking dish.
To Make the Topping
- Mix all the dry ingredients together in a bowl and set aside. In a separate bowl, add the eggs, sour cream, swerve and butter, then mix to combine. Add in the cheddar cheese and baby corn.Mix in the dry ingredients, just until combined.
- Drop the batter by the spoonful over the top and bake for 20 minutes or until the top is slightly golden. Allow to cool slightly before serving. Store leftovers in the fridge for a few days or freeze.
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