Want to relive your childhood? These little Keto Corn Dog Bites are the way to go. Super easy to make, and loved by kids and adults alike. Dip them in a little sugar-free ketchup for the perfect game day appetizer!
I’ve had these mini keto corn dogs on my blog since 2015. They’re a fun little snack recipe that everyone loves. And now they’re lower in carbs and even easier to make!
It is simply a fact of life that kids love hot dogs. They just seem universally appealing to children, both young and old. Mine are all nearing adult-hood now and they still love it when hot dogs are on the menu. My husband is sucker for them too.
So it was no great leap to whip up some of my keto cornbread, plop it into a mini muffin pan, and stick some cut-up hot dogs in. Of course, I added a little shredded cheddar for more flavor. They were a huge hit in my house!
Why we love them
Foods in miniature are always so appealing, and these little corn dog bites are no exception. They look great piled up on a serving dish. But this recipe has so many advantages!
- It’s so easy! You’re looking at 35 minutes, start to finish. So they are a great last minute addition to a Super Bowl party.
- They are completely nut-free. These cute little keto appetizers use only coconut flour for the batter.
- No specialty ingredients. While cornbread flavoring is listed, it’s entirely optional. I think they taste just as good without it.
- They taste like corn dogs! I know it sounds crazy, but they really do. But they’re so much healthier and have a mere fraction of the carbs.
- Make ahead recipe. You can make a big batch and freeze them for easy snacks.
Reader’s Thoughts
“Just made these for my 2 and 6 year old, and they were so good! The 6 year old ate them with ketchup, and the littlest popped 3 of them in her mouth one after another…imagine super chipmunk cheeks! She also included many ‘mmm mmm mmmmm’s while eating. Thank you for all your hard work.” — Amanda
Ingredients needed
- Coconut flour: This recipe uses coconut flour . There is no substitute for this, as almond flour will not give you the right texture.
- Sweetener: I use a little sweetener to mimic the flavor of real cornbread, which has a natural sweetness. Feel free to skip it if you like.
- Eggs: Coconut flour needs a lot of moisture so you will use all 4 eggs.
- Cornbread flavoring: Yes, there really is such a thing! And many readers like to add it. But a little vanilla extract works as well.
- Cheddar cheese: I find a little grated cheddar adds flavor.
- Hot dogs: I recommend using all-beef, uncured hot dogs.
- Kitchen staples: Butter, baking powder, and salt.
Step-by-step directions
- Combine the dry ingredients: In a large bowl, whisk together the coconut flour, sweetener, baking powder, and salt.
- Add the wet ingredients: Stir in the eggs, melted butter, water, and cornbread flavoring, if using. Stir in 3/4 cup of the shredded cheese.
- Add to the pan: Divide the batter evenly among the cups of a well-greased nonstick mini muffin pan. (If you don’t have a good non-stick pan, try using silicone liners).
- Add the hot dogs: Press one piece of hotdog into the center of each. Sprinkle the tops with the remaining cheese.
- Bake the bites: Bake at 325ºF for 15 to 20 minutes, until the cheese is melted and the muffins are firm to the touch. Remove and let cool in the pan for 15 minutes, then gently run a knife around each to loosen.
Tips for Success
This recipe is so easy to make, your kids could help you with it. Here are my best tips for getting it right.
Use good coconut flour. I recommend either Bob’s Red Mill or King Arthur Flour for best results. Coconut flour can vary a great deal brand to brand but these are two of the most consistent coconut flours I have tried.
Use all the eggs. For the uninitiated, the amount of eggs you need for coconut flour is shocking. But it’s thirsty stuff and you need them all! Read my article on Baking with Coconut Flour to learn more.
Do you need cornbread flavoring? You don’t have to add this. I’ve made these keto corn dog bites with vanilla extract and they are just as tasty. But it does amp up the flavor of real corn dogs.
A good non-stick mini muffin pan is crucial here. If you aren’t completely confident that your pan will release easily, I recommend lining it with silicone or parchment liners.
Frequently Asked Questions
Conventional corn dogs, made by dipping hot dogs into a corn meal batter and frying them, are definitely not keto friendly. Stay far away, my friends! However, these little Keto Corn Dog Bites are made with coconut flour and taste remarkably similar to real corn dogs. With a fraction of the carbs!
Yes, this is a great recipe for whipping up a big batch ahead of time. You can store these in the fridge for up to a week or in the freezer for up to two months.
This keto corn dog bite recipe has 5.7g of carbs and 2.5g of fiber per serving. That comes to 3.2g net carbs for 3 bites.
USA Mini Muffin Pan
If you need a really good non-stick mini muffin pan, USA Pan is the absolute best! So incredibly non-stick but also non-toxic and made to last years!
Keto Corn Dog Bites
Equipment
Ingredients
- 1/2 cup (60 g) coconut flour
- 2 tbsp Swerve Granular
- 1 1/2 tsp (1.5 tsp) baking powder
- 1/2 tsp (0.5 tsp) salt
- 4 large eggs
- 1/4 cup (56.75 g) butter, melted
- 1/2 cup (118.29 g) water
- 1/4 to 1/2 tsp (0.25 tsp) cornbread flavoring, (optional, can also use vanilla)
- 4 ounces (113.4 g) shredded cheddar cheese, divided
- 4 hot dogs, each cut into 6 even pieces
Instructions
- Preheat the oven to 325F and grease a nonstick mini muffin pan very well (if yours seems likely to stick, try using silicone liners).
- In a large bowl, whisk together the coconut flour, sweetener, baking powder, and salt. Stir in the eggs, melted butter, water, and cornbread flavoring. Stir in 3/4 cup of the shredded cheese.
- Divide the batter among the prepared muffin cups. Press 1 piece of hotdog into the center of each. Sprinkle the tops with the remaining cheese.
- Bake 15 to 20 minutes, until the cheese is melted and the muffins are firm to the touch. Remove and let cool in the pan for 15 minutes, then gently run a knife around each to loosen.
Notes
Nutrition
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These are delicious, and taste just like a corn dog! can’t wait to give these to the grandkids for lunch today. thanks for a yummy, easy healthier alternative!
made these. measured everything to a T. very very runny. did not taste like corn dog breading. used almond flour in a chaffle one before and it nailed it. these just tasted like it was a hot dog in an egg. thanks for trying.
While you think you measured everything “to a T”, something went very wrong. The batter should not be runny at all. So I suspect whatever brand of coconut flour you were using was not as absorbent as most of them are. I recommend 2 brands in the blog post, both work well in this recipe.
had no idea there’s such a thing as a bit dog dipped in corn batter and deep fried
I doubled the recipe. They came out doughy, like the dough didn’t cook through 🙁
sounds like something got mismeasured in the doubling process.
sometimes doubling is not exact process and needs tweaking – true in “normal” baking, so I would assume it’s even more so with alternative flour sources.
I have SO many similar recipes, but bc I love all of Carolyn’s recipes, I just had to check it out. It did not disappoint!! Truly tastes like real cornbread! Yummy treat for lunch or to accompany a soup or salad! Thanks for another winner!
Great to hear!
I made them today and shared it on FB and IG, What an easy, peasy recipe. I had to use a 12 piece muffin pan and a 6 piece bagel mold since I don’t have a mini muffin pan like yours, but both batches still came out nice. Now what to eat with them. I wish I could share a photo here – they are pretty to look at and I know they will taste good. I may just have a cup of tea with a couple of them tonight. Thanks for this recipe!
Carolyn — I LOVE your recipes! And I REALLY want to try this one. But we’re in a heatwave without air conditioning, Could this be made in the air fryer or instant pot? Both of those can be used outside to avoid heating the house… 🙂 What do you think? Thanks!
I am sure they can be made in an airfryer… not sure about an IP.
This came out great; thank you, Carolyn! I was going to make pigs in blanket and had sliced my four Applegate chicken sausage into thirds, but discovered my mozzarella had been in the fridge too long, so I found your recipe. Not only was it delish but it was so quick and easy—no dough rolling or cutting, and it fit perfectly into my silicone muffin liners. I love using coconut flour recipes.
Excellent!
I made the corn dog bites and even ordered and waited for the flavoring. I wonder if there is a combination of almond flour with the coconut flour that might work? The taste of coconut feels very forward to my palate.
They look good and taste good except for the taste of coconut.
Not sure I can help there, as this whole recipe is based on coconut flour. Maybe you need to try a different coconut flour? You could also try the batter from my mini pizza muffins: https://alldayidreamaboutfood.com/low-carb-mini-pizza-muffins/#recipe
Positively delicious!!! I used a cheddar jalapeño hotdog and I bought the corn bread flavoring. I shared them with my neighbor and her and her husband also loved them. Thank you for another great recipe!!