Low carb corn dog muffins? Oh yes, they do exist! This recipe contains zero corn and only 4 net carbs per muffin, but they taste like a corn dog!
Would you like to save this recipe?
We'll email it right to you, so you can come back to it later!
I’m pretty picky about hot dogs and can only do them a few times a year, but when a craving for a hot dog hits, it must be satisfied.
I usually grill my hot dogs until very charred on the outside and then top them with lots of mustard and dill pickle relish.
Every now and then I’ll slice up a hot dog and add it to some of my low carb chili along with some diced onions and cheddar – it’s like a chili cheese dog and it’s so good!
Lately, though, I’ve been craving a corndog and I knew that my low carb cornbread (with no actual corn) would be perfect for this.
These little corn dog muffins were a big hit with my daughter. We both ate them for lunch -she dipped hers in ketchup (weirdo!!) and I just enjoyed mine plain.
Either way, I think you’ll like this little recipe – perfect for lunch or a fun snack.
How to make corn dog muffins:
Because corn is so high in carbs, we’re skipping it altogether and using coconut flour instead. Not to worry though – the texture and flavor is very similar to a traditional cornbread so I think you’ll be pleased!
To start, you’ll whisk together some melted butter, eggs, and cream until smooth.
Add in a little coconut flour, sugar substitute, salt, and baking soda.
The mixture will thicken up as you stir it – coconut flour absorbs a lot of liquid.
Fold in some sliced hot dogs and scoop the mixture into a greased muffin tin.
Bake these up and then get ready to dig in!
The next time I make these, I think I’m going to serve them with a little of my low carb cheese sauce – I think they’d be so good dunked in melty cheese!
More low carb favorites:
Low Carb Lasagna: You won’t believe how good this is until you try it!
Air Fryer Pork Chops: So easy!!
Spaghetti Squash Casserole: Wait til you see how cheesy!
Baked Chicken Parmesan: We’re obsessed with this crispy baked chicken!
Breakfast Casserole with Ham: I love keeping this on hand for busy mornings!
Low Carb Corn Dog Muffins
Ingredients
- 6 tablespoons butter melted
- ⅓ cup heavy cream
- 3 large eggs
- ½ cup coconut flour
- 2 tablespoons sugar substitute
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 2 hot dogs
Instructions
- Preheat oven to 350 degrees. Spray a muffin tin with non-stick spray.
- Add the melted butter, cream, and eggs to a mixing bowl and whisk to combine.
- Add the coconut flour, sugar substitute, salt, and baking soda to the bowl and stir well to combine.
- Chop the hot dogs into small pieces and fold into the cornbread mixture.
- Spoon the mixture evenly between 6 muffin wells.
- Bake for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool 5 minutes before eating.
Charley Zomar says
Has anyone tried this in a mini muffin pan?
SingSongMama says
My grandkids will love this at Christmas. Have made the cornbread recipe many times but adding hotdogs will make it festive!
Gary says
This really looks amazing and want to make. Does anyone think this can be adapted to use jumbo, Texas sized muffins? A normal 6-count. Thanks in advance!
Tess says
OMG I’m gonna make them with hot links!! Oh thank you thank you thank you!
Maggie Martin says
Girl…You are so dainty cutting up your Hot Dogs!! I line em up and cut them all at once using the same type of knife…caveman cooking.
I’m making these today for lunch, yep, I love corn dogs, no class but I’m okay with that too!
Have a great day and Thanks Karly
Maggie
Karly Campbell says
I mean, let’s be real…when there’s no camera, I just hack away. 😉 Hope you enjoy these!
Angela says
These were so good we just made them for lunch with sparingly sugar free ketchup and mustard. Because of the coconut flavor hubby wants chocolate muffins with the same recipe with some coconut flakes and sugar free chocolate chips. Let’s see how these turn out.
Nicole says
I’m making this tonight and I know it’ll be delish cause it’s basically the same as the tamale pie. Great recipe!
Linda Mumford says
Do you have a substitute for coconut flour we are allergic to coconut.
Karly Campbell says
I’m sure you could use almond flour, but you’d need much more of it. Normally a recipe needs 3-4x the amount of almond flour, but I haven’t tested it on this one.
Teresa says
Yes! This looks great! Can’t wait to try it.