Keto hot dog buns

Did you think you'd have to say no to hot dogs just because you're eating keto? No, here are some wonderful buns with just 1 g carbs a piece. Compare that to regular hot dog buns with about 20 g of carbs each!

Did you think you'd have to say no to hot dogs just because you're eating keto? No, here are some wonderful buns with just 1 g carbs a piece. Compare that to regular hot dog buns with about 20 g of carbs each!

Ingredients

10 servingservings
USMetric
  • 1¼ cups 300 ml almond flour
  • 5 tablespoons 5 tablespoons ground psyllium husk powder
  • 2 teaspoons 2 teaspoons baking powder
  • 1 teaspoon 1 teaspoon sea salt
  • 2 teaspoons 2 teaspoons cider vinegar or white wine vinegar
  • 1¼ cups 300 ml boiling water
  • 3 3 egg whiteegg whites

Instructions

Instructions are for 10 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C). Mix the dry ingredients in a bowl.
  2. Bring the water to a boil and add this, the vinegar and egg whites to the bowl, while whisking with a hand mixer for about 30 seconds. Don't overmix the dough, the consistency should resemble Play-Doh.
  3. Form with moist hands into 10 pieces and roll into hot dog buns. Make sure to leave enough space between them on the baking sheet to double in size.
  4. Bake on lower rack in oven for 40-50 minutes, they're done when you hear a hollow sound when tapping the bottom of the bun.
  5. Serve with good quality hot dogs and toppings of your choice. Store the buns in the fridge or freezer.

Tip!

What do you do with the three egg yolks – béarnaise sauce, of course! Check out our recipes for béarnaise sauce and chili-flavored béarnaise sauce.

Inspiration

This recipe is adapted from an earlier bread recipe by Maria Emmerich. Here’s a video of her making the bread.

Meal plans

Get lots of low-carb and keto meal plans, complete with shopping lists and everything, with our premium meal planner tool (free trial).
 
  • Keto pizzaMon
  • Keto salmon with pesto and spinachTue
  • Chops marinated in red pestoWed
  • Keto pesto chicken casserole with feta cheese and olivesThu
  • Keto steak with béarnaise sauceFri
  • Keto meat pieSat
  • Keto lasagnaSun

Popular now

Top 30 recipes

Keto recipes

Visual low-carb guides

   

Get started

For everything you need to get started – meal plans, shopping lists, daily tips and troubleshooting – just sign up for our free 2-week keto low-carb challenge:
challenge_pic2

11 Comments

  1. Michael
    You pick on mark sisson for selling mayonnaise as part if promoting paleo, but half of your low carb recipes include some sort of flour. The difference between ground wheat and ground almonds, coconut, psyllium husk, etc, is mostly that people eat a lot of wheat flour, but not a lot if the other.
    Reply: #2
  2. Apicius
    Pick on Sisson for mayo? No, not really. Where did you see that?
    Furthermore, there is a huge difference between almonds and wheat (nutritionally). In addition, eating many almond-based breads is very difficult (they are quite filling) while wheat buns are easy to overeat as they induce appetite (let alone spiking your blood sugar).
    Reply: #3
  3. Michael Bell
    http://www.dietdoctor.com/paleo-movement-dying
    "It’s a perfect illustration of the decline of the Paleo movement. Once, many years ago, it was about a powerful revolution, about massively improving people’s health. Now it’s about selling chocolate bars. Or mayo. Or even soda."

    Is selling avocado oil mayo different than promoting almond flour and psyllium husk bread?

    Reply: #4
  4. Here's what I wrote earlier as a reply on Facebook:
    "Nothing wrong with good mayo. But selling more food products is not an inspiring purpose."

    There is a difference, as we're not selling any food products of any kind. Not because it is necessarily wrong per se, but because it biases to recommend precisely the thing that is sold, and it can corrode trustworthiness.

    We sell no flour products or psyllium husk, for example.

  5. Michael Bell
    Dr. Eenfeldt,

    Respectfully, with Sisson's thousands of free articles, it is clear that his primary motivation is to help people. He has decided that one of the ways he can do this is to create and sell products he believes to be healthy. You are not less biased because you put some your information behind a paywall to make a living instead of selling a product. You both have good intentions and try to make a living at the same time. If we want people to think about these issues full-time, they have to make a living somehow, and not everyone will choose to do it the same way. There are thoughtful, honest ways to go about it and deceptive ways to go about it. Selling a product or service does not automatically disqualify anyone.

  6. Xtina
    Regarding the recipe. It works quite well--I made the original recipe and shaped into hotdog buns a couple of weeks ago. I really does the job for holding up the hotdogs. I also like the photo of the Scandinavian way of eating the hotdogs, more dog less bun! I would comment that the dough is not exactly like play doh because it is much lighter and more delicate, it also seems a bit wet at first when you are mixing ingridients and even when it is mixed (play doh is much drier). I think I mixed it a bit more than 30 seconds, of course it depends on your almond flour, the weather, etc. Watching Maria's video really helped. And, just a shout out to her, she is amazing and although she does use artificial sweeteners sometimes, her site has a lot of great ideas that mesh well with LCHF. Finally, I had to bake mine a bit more because they were too wet inside. Next time I will shape them to be more long and narrow so that they can cook all the way through properly.

    Great Recipe!
    Thanks!

  7. Julie
    We absolutely loved the buns! I will cut back to half the salt for my taste next time and will use the entire 50 min. to cook them. They were delicious! Worked great with my All narural hot dog! hubby ate 3, he loved it too.
  8. Lee
    Mine deflated when I took them out of the oven. What happened?
  9. Lynn
    I have to use baking soda instead of powder....do you think they will still work??
  10. Kim
    Absolutely delicious! Thank you! Can't wait to make them into hamburger buns!
  11. Eve
    These really are wonderful. They're the first keto recipe I've had that actually tasted like bread. Mine were almost completely hollow and were something like a pita after slicing them open. They still function perfectly as buns and held their shape despite being hollow. I wanted to ask if that was to be expected or what could cause that to happen? I used white vinegar instead since that's all I had. Thanks!

Leave a reply

Reply to comment #0 by