These Mini Keto Corn Dogs make the best kid-friendly snack. Adults love them too! Made with coconut flour, they are completely grain-free. And perfect for a healthy game day appetizer.
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.
Keto Corn Dog Bites
Servings: 8 servings
These Mini Keto Corn Dogs make the best kid-friendly snack. Adults love them too! Made with coconut flour, they are completely grain-free. And perfect for a healthy game day appetizer.
- 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
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Preheat the oven to 325F and grease a nonstick mini muffin pan very well (if yours seems likely to stick, try using silicone liners).
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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.
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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.
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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.
Storage Information: Store the bites in a covered container in the fridge for up to a week or in the freezer for up to two months.
Serving: 3bites | Calories: 193kcal | Carbohydrates: 5.7g | Protein: 10.8g | Fat: 12.8g | Fiber: 2.5g
Categories:
Appetizers & Snacks,
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