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KETO Corndogs

by Jessica

I have always been a sucker for corn dogs. They are one of those things that are super gross,but I still love them in the deepest, darkest part of my heart. So when someone posted on the Keto Recipes Reddit THIS recipe I was intrigued. It looks really good,but I didn’t have any of the unflavored gelatin or beef broth at the time. I am sure this recipe is great because all of hers are, but I was in the mood for an almond flour based recipe.


I decided to do the mini muffins with hot dogs since that is what I had on hand.


Spray the trash out of those suckers.


I used THIS recipe as my base since it is amazing.


Combine almond flour and eggs.


Add the baking powder.


Make sure to add the sweetener on this since corndog batter is always a little sweeter. I used Truvia, but his recipe calls for splenda.


Add the butter as well.


Mix up and there is your batter.

I used all beef hot dogs, and for the mini muffins I had, it used 3 hot dogs total.


Fill 1/3 to 1/2 of the way since they rise a lot.


Cut the dogs into small pieces and stick in the center.


Bake for 12-15 mins or until the edges are lightly brown.

DSC_4460Here you can see the inside. These are very bite sized and somewhat delicate. So we would dip into the sugar free ketchup and then pop into mouth whole. They can fall apart, but they aren’t terribly fragile. If you want them to not be as terrible, Maria’s recipe has gelatin in it to help everything to stick together better. Honestly, I thought these were great this way, and I have made them 3-4 times already since they taste fine as a quick snack,but if you want to make sure they aren’t coming apart, you can always try that.

Prep time: 
Cook time: 
Total time: 
  • ¾ Cup Bob’s Red Mill Almond Flour
  • 2 Large Eggs
  • 5 Tbsp Unsalted Butter
  • 1.5 tsp Splenda (optional)
  • 1.5 tsp Baking Powder
  • 3 Beef Hot Dogs
  1. Combine the dry ingredients in a bowl
  2. Whisk in the eggs
  3. Melt butter, add to mixture and whisk
  4. Divide mixture equally into mini muffin pan and add a small piece of hot dog to each muffin in the center.
  5. Bake for 12-17 minutes at 350 degrees (varies by oven, watch the first time)
  6. Let cool on a wire rack.


Nutritional Info: ** These are only this high because the only Beef Franks I could find had higher Carbs & Sugar, if you get the Hebrew National ones, it would get you the following nutritional info for 8 mini muffins: Fat:49g, Carb: 8g, Fiber:3g, Sugar: 0g, Protein:16g,  Net Carb: 5g.**

  • Serves: 3
  • Serving size: 8 mini muffins w/ beef franks(I can’t eat this many in one sitting more like 6, but oh well)
  • Calories: 563
  • Fat: 51
  • Carbohydrates: 9
  • Fiber: 3
  • Protein: 17
  • Net Carb:6


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Wenchypoo May 15, 2014 - 7:21 am

Try bison hot dogs, or even bratwurst–the casings will make it tougher to slice–use a serrated knife, or even kitchen shears.

The Art of Packing a Car - Another Pin on the Map December 10, 2016 - 4:41 pm

[…] addition to bread I also made paleo corn bread muffins using this recipe. They’re super easy and really tasty. Since I don’t have a mini muffin pan, I just made […]

The Chitwood Household February 23, 2017 - 6:23 pm

So, I used regular muffin tins versus the minis, and also I actually made twice as much, because this was my first time with these and I didn’t realize just how few regular muffin cups the recipe would fill.

To prevent them crumbling apart, I used an extra egg in the recipe (two eggs for the 12 regular size cups I made) and they were very much like normal southern cornbread in both texture and, surprisingly, flavor. They did not crumble, but I’m no expert — I cannot say if it was the extra egg, or the fact the tins weren’t minis.

Very good, though — even my 7-year-old daughter approves!

I made 12 regular size muffins. I needed one half regular-sized all-chicken hot dog per each muffin. Each half hot dog was cut into thirds to be pressed into the half-filled muffin tins. I was afraid my years-old baking powder wouldn’t be good any more, but I guess a chemical’s a chemical — the muffins rose just fine!

Took a little closer to the longer end of the time, but waiting for the tops to brown slightly made for a nicely crispy bottom edge.

We will definitely be making these again!

jrwarfield February 23, 2017 - 9:39 pm

Thanks for all of the information.

Mouse July 17, 2017 - 6:59 pm

Mine didn’t crumble. I was in a huge hurry and forgot the butter. So I accidentally made them stick well. I also used Truvia to sweeten. My non-keto friends liked them. Next time I’ll use 2/5 of the butter and see how they stick


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