Corn Dog Muffins

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

Keto Corn Dogs

Kids love these mini Keto Corn Dogs! Super easy to make for a quick dinner and GREAT to dip in your favorite sauce.

The reason I love these so much is that they are so easy to make. There is no forming of the dough around the hot dog like I do with my other recipes.

Keto Corn Dogs are made in a mini muffin pan with a chunk of a dog shoved right there in the center of the batter.

Can you say….Easy Peasy?!?!

Corn Dog Mini Muffins

My other famous hot dog recipe

I started this Keto Lifestyle several years ago and I came up with all sorts of substitutions for many of the carb filled favorites.

This quest to replace the doughy foods of my chubby days especially took off when I learned how to make Fathead dough.

This dough enabled me to do all sorts of things with old time favorite recipes. I could use this fathead dough to make both sweet and savory meals. Hence the recipe for Fathead Pigs in a Blanket was born.

However, while Fathead dough is versatile, it can be labor intensive. Ugh..lots of mixing and melting and rolling and and chilling and forming. Worth it, but I don’t always have the time.

What Hot Dogs are BEST?

Hands down Butcher Box hotdogs are my favorite for this recipe. They are high quality and shipped right to my front door almost monthly. However, if I were picking hot dogs from the supermarket I reach for Applegate farms uncured all beef or Nathan’s All Beef as my two top choices for Keto Corn Dogs.

How To…

Preheat your oven to 375*. Grease 20 mini muffin cups in a mini muffin tin (or use a silicone mini muffin baking tray). You will not use all 24 mini muffin cups in the tin. Set aside.

Mix and fluff together all of the dry ingredients in a bowl. Then add the egg, almond milk, and butter. Fully combine all ingredients in the bowl until well mixed. Let the batter sit to absorb and thicken for 1-3 minutes.

Divide the batter up into a 20 greased mini muffin pan. Slice the 5 hotdogs into 4 equal pieces and insert into the middle of each mini muffin.

Bake for 18-20 minutes or until done.

Let the muffins cool for a few minutes in the tray, then remove and let cool on a wire rack.

Serve with dipping sauces like sugar free ketchup, spicy mayo and spicy mustard.

Side Notes

Try broiling the Keto Corn Dogs at the end for 1-2 minutes until the tops are lightly browned. If necessary you can push the pieces of hot dog back into the muffin if they rise during cooking.

Mini Corn Dog Muffins

Storage

Any leftover Keto Corn Dogs can be stored in a ziploc bag or airtight container in the fridge for up to 4 days or in the freezer for 2-4 weeks.

Corn Dog Muffins

Keto Accountability Coaching

Keto Accountability Coach

21 day Keto & Fasting Jump Start Program

If you’re new to low carb and fasting you may need someone like me to hold you accountable. I have a one on one program. Click on this link for The Kellie Kitchen Keto Accountability Coaching Program.

I’ll teach you how to eat delicious food and still lose weight, look great and feel AMAZING.

The DIY Keto WorkBook

However, if you’re a “Do It Yourself” kind of person I have created a workbook to take you through the 21 day Jump Start Journey.

Click HERE find the 21 day Keto Guide Workbook on Amazon…

You can find the downloadable Keto workbook version at a discount here…

Keto Corn Dogs

Corn Dog Mini Muffins

Keto Corn Dogs

Kids love these mini Keto Corn Dogs! Super easy to make and great to dip in your favorite sauce.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: dinner
Cuisine: American
Keyword: basic keto, easy dinner, Easy Family Dinner, hot dogs, kids keto, low carb
Servings: 5
Calories: 399kcal
Author: The Kellie Kitchen

Ingredients

  • ½ cup almond flour
  • ½ cup flaxseed meal
  • 1 tbsp psyllium husk
  • 3 tbsp Low Carb Sweetener
  • ¼ tsp salt
  • ¼ tsp baking powder
  • ¼ cup butter melted
  • 1 large egg
  • ¼ cup almond milk unsweetened
  • 5 hot dogs sliced into 20 small pieces

Instructions

  • Preheat your oven to 375*. Grease 20 mini muffin cups in a mini muffin tin (or use a silicone mini muffin baking tray). You will not use all 24 mini muffin cups in the tin. Set aside.
  • Mix and fluff together all of the dry ingredients in a bowl. Then add the egg, almond milk, and butter. Fully combine all ingredients in the bowl until well mixed. Let the batter sit to absorb and thicken for 1-3 minutes.
  • Divide the batter up into a 20 greased mini muffin pan. Slice the 5 hotdogs into 4 equal pieces and insert into the middle of each mini muffin.
  • Bake for 18-20 minutes or until done.
  • Let the muffins cool for a few minutes in the tray, then remove and let cool on a wire rack.
  • Serve with dipping sauces like sugar free ketchup, spicy mayo and spicy mustard.

Notes

I like to broil at the end for 1-2 minutes until the tops are lightly browned.
If necessary you can push the pieces of hot dog back into the muffin if they rise during cooking.

Nutrition

Calories: 399kcal | Carbohydrates: 10g | Protein: 12g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 692mg | Potassium: 224mg | Fiber: 7g | Sugar: 1g | Vitamin A: 331IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 2mg
Tried this recipe?Tag it on Instagram! #thekelliekitchen

MEDICAL AND NUTRITION DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nutritional break downs are done using a commercial nutrition calculator. Nothing I express here should be taken as medical advice and you should consult with your doctorbefore starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.

(Visited 1,146 times, 1 visits today)