This easy keto corn dogs recipe gives you all the fun flavor of classic corn dogs without the cornmeal, flour, or deep frying.
These mini low-carb corn dog muffins are baked in a mini muffin pan, making them simple, family-friendly, and perfect for lunch, dinner, snacks, or game day.
If you grew up loving corn dogs from the fair, you are going to appreciate this keto version.
They have that sweet and savory cornbread-style flavor wrapped around a tender piece of hot dog, but without the carbs that come from traditional cornmeal batter.
The best part is that these keto corn dog minis are baked, not fried. That means there is no need to heat a pot of oil or mess with wooden sticks.
You get the flavor of a corn dog in a bite-sized muffin that is easy to make, easy to serve, and easy to enjoy.
And because they are made with almond flour and no corn or cornmeal, these low carb corn dogs are also gluten-free.
Each mini corn dog comes in at only 1.1 net carbs, making them a fun option when you are craving classic comfort food while staying committed to your keto lifestyle.
Like all our keto cornbread recipes, it uses zero corn and cornmeal but still manages to mimic the flavor of cornbread beautifully and tastes like the real thing.
Baked in a mini muffin tin, they are delicious and cute, adorable little low-carb corn dog bites.
These sweet and savory keto mini corn dog muffins are perfect game-day football food!
Why This Keto Corn Dogs Recipe Works
These keto corn dog muffins work because they deliver the familiar flavor of corn dogs in a much easier, low-carb way.
- No cornmeal needed: The almond flour batter gives these minis a tender, muffin-like texture without using corn or traditional flour.
- Baked instead of fried: You get the flavor of a classic corn dog without deep frying or needing sticks.
- Great for meal prep: These mini corn dogs reheat well, making them perfect for quick lunches, snacks, or appetizers.
- Kid-friendly and family-approved: The bite-sized shape makes them fun to serve and easy to pack.
- Perfect for game day: These are the kind of keto appetizer everyone can grab and enjoy.
- Gluten-free and low-carb: They are a great option for anyone looking for a corn dog recipe without cornmeal.
Mini Low Carb Corn Dogs
These mini low carb corn dogs were inspired by our love for keto cornbread-style recipes. After seeing how much my family enjoyed our keto kielbasa cornbread, I knew a corn dog version needed to happen.
Instead of dipping hot dogs into a batter and frying them, this recipe keeps things simple by turning them into mini corn dog muffins.
A small piece of hot dog is baked right into the center of each muffin, giving you that classic corn dog flavor in every bite.
They are slightly sweet, savory, tender, and so satisfying. Serve them with mustard, sugar-free ketchup, or your favorite keto-friendly dipping sauce.
Are Corn Dogs Keto-Friendly?
Traditional corn dogs are not keto-friendly because they are usually made with a cornmeal and wheat flour batter, then deep-fried. That combination can make them high in carbs and not a good fit for a low-carb or ketogenic diet.
This recipe solves that problem by using a keto corn dog batter made with almond flour instead of cornmeal or wheat flour.
You still get that cornbread-style flavor, especially if you use a small amount of cornbread extract, but without the carb load of a regular corn dog.
So while traditional corn dogs are not keto, these homemade keto corn dogs are a much better option.
Ingredients Needed For Keto Corn Dog Muffins
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The following are the ingredients you will need to make these keto corn dog minis. The exact measurements are listed in the printable recipe card.
- Hot dogs cut into small pieces. Use a sugar-free option to keep them low in carbs.
- Almond flour or almond meal
- Baking powder
- Eggs, room temperature
- Heavy whipping cream
- Sour cream
- Melted butter
- Sugar substitute, a small amount (optional)
- Sea salt
- Cornbread extract
Tools You'll Need
- Mixing bowls
- Electric mixer
- Two-24 capacity mini muffin pan
How To Make Keto Mini Corn Dogs
Start by using good-quality hot dogs; my favorite is Nathan's Famous since it has zero fillers and no gluten or corn syrup. You will cut it into 36 small pieces.
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Then, preheat the oven to 375 degrees.
In a medium-sized bowl, combine all the dry ingredients. Next, in another large bowl, combine the eggs, sour cream, heavy cream, and cornbread extract. These are your wet ingredients.
Then, it's just a matter of mixing the wet and dry ingredients together and adding the melted butter to the batter.
Slice the hot dogs into small pieces so that each muffin cup gets one piece. Place one hot dog piece upright in the center of each mini muffin cavity.
Spoon the batter over each hot dog piece, making sure the tops are covered. Bake until the mini corn dogs are golden, set in the center, and lightly browned around the edges.
Serve them warm with a side of mustard or sugar-free ketchup, or sugar-free BBQ sauce.
Best Keto Cornbread Extract
Using a keto-friendly cornbread extract amplifies the flavor of "corn" in this mock corn dog recipe. It's a way to further fool your tastebuds.
And that's why I highly encourage you to give it a try.
Since it's a highly concentrated extract, a tiny amount is all you need to get the corn flavor.
Tips For The Best Low Carb Corn Dogs
For the best texture, do not overfill the mini muffin cavities. You want enough batter to cover the hot dog pieces, but not so much that they overflow as they bake.
Make sure the hot dog pieces are cut small enough to fit comfortably in the pan. If they are too tall, they may poke through the top too much.
Greasing the pan well is also important. Since these are made with almond flour and cheese-free batter, they need a little help releasing from the pan cleanly.
Lastly, let the keto corn dog muffins cool for a few minutes before removing them. This gives the batter time to set and helps keep them from breaking apart.
Storage And Reheating Tips
Store leftover keto corn dog muffins in an airtight container in the refrigerator for up to three days.
To reheat, place them in the oven or air fryer until warm. This helps bring back some of the texture around the edges. You can also microwave them, but they will be softer.
These mini corn dogs can also be frozen for longer storage. Once cooled, place them in a freezer-safe bag or container. Reheat straight from frozen in the oven or air fryer until warmed through.
Frequently Asked Questions
Yes, you can leave out the cornbread extract. The flavor will still be delicious, but the extract helps give the batter a more traditional corn dog flavor without using cornmeal.
For this exact recipe, almond flour works best. Coconut flour is much more absorbent and cannot be swapped cup for cup. If you need a coconut flour option, use the batter from the keto coconut flour cornbread recipe instead.
Many hot dogs can fit into a keto diet, but it is important to read the label. Choose hot dogs that are gluten-free and do not contain added sugar, corn syrup, or unnecessary fillers.
Yes, these keto corn dog muffins are great for making ahead. Store them in the refrigerator or freezer and reheat when ready to serve
Tag Us
These easy keto corn dogs are such a fun way to enjoy a classic favorite without the carbs. They are baked, simple to prepare, and perfect for game day, quick lunches, family snacks, or anytime you want a low-carb version of a fair-style treat.
I sure hope you give these keto corn dog muffins a try. Once you do, make sure to tag us on Instagram and Facebook so we can cheer you on from our kitchen to yours.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Grab Our Books & App
In case you don't know, we have authored two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years.
Looking for even more recipes? Download the FITTOSERVEGROUP App to access an entire library of easy, flavorful keto recipes for every meal-including snacks and desserts.
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Having experienced the transformation firsthand, we created a private, faith-based Facebook group where members support each other with both prayer and keto tips.
Come see what makes this group so special-you might just find the missing piece to your keto journey.
Keto Corn Dog Minis
These delicious keto mini baked corn dogs are the perfect snack, or easy meal for busy weeks. It's a fun recipe both adults and children will love. Made with zero corn or cornmeal these have all the flavor of corn dogs minus all the carbs.
Ingredients
- 3 ½ hot dogs, cut into small 36 pieces
- 2 cups of almond meal or flour
- 2 teaspoons of baking powder
- 4 eggs, beaten
- 4- 5 tablespoons heavy whipping cream
- 1 cup of sour cream
- 1 stick of melted butter (½ cup) plus one tablespoon of butter to grease the mini muffin pans
- 3 tablespoons sugar substitute
- 1 teaspoon of sea salt
- 6 drops of corn extract
Instructions
- Preheat the oven to 375 degrees.
- Slice 3 ½ hot dogs into ½-inch slices for 36 pieces.
- In a medium bowl, combine the almond meal or flour, sugar substitute, salt, and baking powder and set aside.
- In a medium bowl, combine the heavy cream, sour cream, corn extract and eggs. Mix until fully combined.
- Add the wet ingredients to the dry ones and gently stir until fully incorporated.
- Next, add the melted butter and stir until mixed.
- Use the reserved tablespoon of melted butter to grease the mini muffin tins.
- Place one sliced hot dog piece vertically in the middle of each muffin tin.
- Add a tablespoon of batter to each muffin, covering the top of the hot dogs.
- Bake for 20 to 35 minutes.
- Serve the corn dog minis hot, warm, or at room temperature.
- Refrigerate leftovers for up to 3 days or freeze for up to 3 weeks.
Notes
Note this recipe makes 36 mini corn dog muffins and the nutrition fact are stated for one. You can from there decide how many you can consume based on your own keto macros.
I used two 12 capacity mini muffin pans and used ½ of the second pan for a total of 36 corn dogs.
If you prefer to make this recipe with coconut flour, you can use our keto coconut flour cornbread recipe as the batter.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 87Total Fat: 8gSaturated Fat: 3.2gCholesterol: 30mgSodium: 31mgCarbohydrates: 1.8gNet Carbohydrates: 1.1gFiber: 0.7gSugar: .1gProtein: 2.2g
Ruth says
Bless You. I have just made these and have a problem getting them out of the mini muffin tins. I did grease them well. Any suggestions? Leave them to get cold, turn them out straight away etc. Unfortunately, while they taste great unless I can sort out how to remove them without breaking up
I will have to avoid making them again.
I believe you have a wonderful leading in spreading Gods word in this way.
May the seeds you are planting be highly productive.
Hilda Solares says
Hi Ruth, Thank you for your kind encouraging words. Can you tell me what type of pan you used? Is the mold non-stick or silicone? I know from experience that even the non-stick ones after awhile do not function properly. You can also use a paper liner in your molds to prevent them from sticking. I used a new non-stick pan when making this recipe. Let me know if it helps. Blessings to you and yours.