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!
USMetric
servingservings
Ingredients
- 1¼ cups 300 ml (150 g) almond flour
- 5 tbsp 5 tbsp (40 g) ground psyllium husk powder
- 2 tsp 2 tsp (10 g) baking powder
- 1 tsp 1 tsp sea salt
- 2 tsp 2 tsp cider vinegar or white wine vinegar
- 1¼ cups 300 ml boiling water
- 3 3 egg whiteegg whites
www.dietdoctor.com
Making low carb simple
Instructions
- Preheat the oven to 350°F (175°C). Mix the dry ingredients in a bowl.
- 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.
- 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.
- 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.
- 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.
Meals
Breakfasts
Desserts
Snacks
Dairy free
Vegetarian
Bread
Only keto
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).
"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?
"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.
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.
Great Recipe!
Thanks!
Any suggestions? Now I noticed that she didnt beat the egg whites fluffy first and fold into the rest of the ingrédient. Is this the reason?
I have pictures.
Dry:
1/2 cup ground flaxseed
3/4 cup almond flour
5 Tbsp psyllium husk powder
2 Tbsp sesame seeds
2 tsp baking powder
1/2 tsp sea salt
Mix well
Wet:
4 egg whites
2 tsp Apple Cider Vinegar
1 cup boiling water
Mix for about 30-60 secs with dough hooks (consistency like playdough, DO NOT over mix)
Oven bottom shelf for an hour
https://docs.google.com/spreadsheets/d/1hT_Pn7ERq52v9UIDz6tGm2VZL9T5-...
I think the trick in not having deflated buns is to give them a few minutes to cool a bit, and to also use a serrated knife, just as with cutting wheat bread. I cut right into a couple of them while they were steaming hot, and they fell in on themselves just a bit. The rest had more time to cool, and they were lovely.
The taste was really great. It pulled apart like actual bread! It had the slightest crisp to the outside, much like the top outer crust of a loaf of wheat bread.
I'm eager to eat these in the morning with my breakfast. They will make for some awesome sandwiches, or just as a side of bread and butter or cream cheese, as I do miss having a bread item with breakfast. They are in a ziplock bag on my counter. If they survive another day, I will freeze the rest to keep them fresh.
They puffed up very well, though the shape was more like a ciabatta bun almost, since I had only made them 3 or 4 inches long before baking
They were great with hotdogs, though I'll work on the shape next time so that they are more hotdog bun-shaped.
Step 2 addresses when to add the water.
Egg white only. Whole eggs and egg whites react very differently in baked goods.
Sorry they didn't turn out! Sometimes overmixing can cause that to happen.
Why do they have a slight sandy taste?