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If you’ve ever craved the nostalgic flavor of a state fair corndog but wanted to keep it keto, these Keto Corndog Muffins are about to become your new favorite snack. They have all the comforting flavors of a traditional corndog—savory, juicy sausage wrapped in a soft, golden, slightly sweet “cornbread”-like muffin—but without the carbs!
Instead of cornmeal, we use almond flour and coconut flour to create that classic texture, and with a touch of cheddar and a hint of sweetness, these muffins hit all the right notes. Perfect for meal prep, quick lunches, or a fun family-friendly snack, they’re low-carb, high-protein, and easy to make!
Let’s get baking!
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Why You’ll Love Keto Corndog Muffins
✅ Easy to Make: One-bowl batter and simple ingredients make this a quick and hassle-free recipe.
✅ Perfect for Meal Prep: Make a batch and enjoy them throughout the week for a quick breakfast or snack.
✅ Kid-Friendly: Even picky eaters love them!
✅ Low-Carb & Keto-Friendly: All the deliciousness of corndogs without the sugar and carbs.
✅ Portable: Great for on-the-go lunches, road trips, or lunchboxes.
My Personal Experience with These Muffins
I’ll admit it—I’ve always loved corndogs. There’s something about the crispy, golden coating and the juicy sausage inside that just hits the spot. But after going keto, I thought I’d have to say goodbye to them forever.
That’s when I started experimenting. After a few trial-and-error attempts (some a little too crumbly, some too eggy), I finally nailed the perfect keto cornbread texture using a mix of almond flour, coconut flour, and cheese. The muffins turned out so good that I immediately made a second batch!
Now, these are a go-to snack in my house. Whether I’m craving something comforting or need a quick protein-packed bite, these muffins are always a winner.
Required Equipment for This Recipe
Using the right tools makes all the difference when making Keto Corndog Muffins. Here’s what I recommend:
- Muffin Pan: A good-quality muffin pan ensures even baking and prevents sticking. If you’ve ever had muffins stubbornly cling to the pan, you know the struggle! A non-stick pan makes life easier.
- Mixing Bowls: You’ll need at least two—one for the dry ingredients and another for the wet. I always grab my favorite medium-sized bowl that feels just right for whisking everything together.
- Whisk & Spatula: The whisk helps blend the dry ingredients smoothly, and the spatula ensures you scrape out every bit of batter—because no keto ingredients should go to waste!
- Measuring Cups & Spoons: Precision is key, especially when working with almond and coconut flour.
- Knife & Cutting Board: For slicing the sausages into bite-sized pieces.
Ingredients & Substitutions
For the Muffins:
- 1 ½ cups almond flour – The base of our “cornbread” texture. It’s light, nutty, and keto-friendly.
- 2 tbsp coconut flour – Helps absorb moisture and improves the texture.
- 1 tsp baking powder – Gives the muffins a little lift.
- ½ tsp salt – Enhances the flavors.
- 1 tsp sweetener (optional) – A tiny hint of sweetness mimics traditional cornbread.
- ½ cup shredded cheddar cheese – Adds flavor and a bit of structure.
- 2 large eggs – The binding agent to keep everything together.
- ¼ cup heavy cream – Makes the batter rich and moist.
- ¼ cup melted butter – Adds delicious flavor and a tender crumb.
- 6 keto-friendly sausages – Cut into bite-sized pieces.
Substitutions:
- Almond flour alternative: If you have a nut allergy, try sunflower seed flour in a 1:1 ratio.
- Dairy-free option: Use coconut cream instead of heavy cream and dairy-free cheese.
- Sausage alternatives: Use any sugar-free, nitrate-free sausage for the best keto option.
How to Make Keto Corndog Muffins
Step 1: Preheat & Prepare
Preheat your oven to 350°F (175°C). Grease or line a muffin pan with liners to prevent sticking.
Step 2: Mix Dry Ingredients
In a mixing bowl, whisk together almond flour, coconut flour, baking powder, salt, and sweetener. This helps evenly distribute the ingredients for a well-textured muffin.
Step 3: Prepare Wet Ingredients
In another bowl, whisk together eggs, heavy cream, and melted butter until smooth.
Step 4: Combine the Batter
Gradually add the wet mixture to the dry ingredients and stir until fully combined. Fold in the shredded cheese for extra flavor.
Step 5: Fill the Muffin Pan
Scoop the batter into the muffin cups, filling each about ¾ full. Press one or two pieces of sausage into each muffin.
Step 6: Bake
Bake for 18-22 minutes, or until the muffins are golden and a toothpick inserted in the center comes out clean.
Step 7: Cool & Serve
Let the muffins cool for a few minutes before removing them from the pan. Enjoy warm or at room temperature!
Tips for the Best Keto Corndog Muffins
- Use room temperature eggs for a fluffier texture.
- Don’t overmix the batter—it can make the muffins dense.
- Let them cool before eating to allow the flavors to settle.
Optional Additions
- Sprinkle extra cheese on top before baking.
- Add a pinch of smoked paprika for a hint of spice.
Serving Ideas
- Serve with sugar-free ketchup or mustard for a classic corndog experience.
- Pair with a side of keto coleslaw for a full meal.
Storage & Reheating
- Store in an airtight container in the fridge for up to 5 days.
- To reheat, warm them in the oven at 300°F for 5-7 minutes or microwave for 30 seconds.
Frequently Asked Questions
Can I freeze these muffins? Yes! Wrap them individually and freeze for up to 3 months.
Can I make these dairy-free? Absolutely! Swap out the cheese and cream for dairy-free versions.
Nutritional Breakdown (Per Serving)
- Calories: 220
- Fat: 18g
- Protein: 9g
- Total Carbs: 4g
- Net Carbs: 2g
Keto Corndog Muffins Recipe
Ingredients
- Almond flour – 1 ½ cups
- Coconut flour – 2 tbsp
- Baking powder – 1 tsp
- Salt – ½ tsp
- Sweetener – 1 tsp
- Cheddar cheese – ½ cup
- Eggs – 2 large
- Heavy cream – ¼ cup
- Butter – ¼ cup
- Sausages – 6
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin pan or line it with paper liners to prevent sticking.
- In a medium mixing bowl, whisk together almond flour, coconut flour, baking powder, salt, and sweetener until well combined. This step ensures even distribution and prevents clumping.
- In a separate bowl, whisk together eggs, heavy cream, and melted butter until smooth and fully incorporated. The eggs help bind the batter, while the butter and cream add richness.
- Gradually pour the wet mixture into the dry ingredients, stirring gently until a thick batter forms. Avoid overmixing, as this can make the muffins dense.
- Fold in the shredded cheddar cheese, evenly distributing it throughout the batter to enhance flavor and texture.
- Spoon the batter into the prepared muffin cups, filling each about ¾ full to allow room for rising.
- Slice the keto-friendly sausages into bite-sized pieces and gently press one or two pieces into each muffin. Make sure they are partially submerged but still visible on top.
- Bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. This helps them set properly and prevents breaking.
- Serve warm or at room temperature. Enjoy with sugar-free ketchup or mustard for the full corndog experience!
I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make your keto journey easier? Get a meal plan tailored to your unique needs and preferences, designed to keep you on track effortlessly. Start your personalized plan now!
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