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!
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
- 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.