Preheat the oven to 350°F (175°C) and grease a muffin pan or line it with paper liners to prevent sticking.

In a medium mixing bowl, whisk together almond flour, coconut flour, baking powder, salt, and sweetener until well combined. This step ensures even distribution and prevents clumping.

In a separate bowl, whisk together eggs, heavy cream, and melted butter until smooth and fully incorporated. The eggs help bind the batter, while the butter and cream add richness.

Gradually pour the wet mixture into the dry ingredients, stirring gently until a thick batter forms. Avoid overmixing, as this can make the muffins dense.

Fold in the shredded cheddar cheese, evenly distributing it throughout the batter to enhance flavor and texture.

Spoon the batter into the prepared muffin cups, filling each about ¾ full to allow room for rising.

Slice the keto-friendly sausages into bite-sized pieces and gently press one or two pieces into each muffin. Make sure they are partially submerged but still visible on top.

Bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Remove from the oven and let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. This helps them set properly and prevents breaking.

Serve warm or at room temperature. Enjoy with sugar-free ketchup or mustard for the full corndog experience!