Keto hot dog buns

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!

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
10 servingservings

Ingredients

  • 1¼ cups (5 oz.) 300 ml (140 g) almond flour
  • 13 cup (1¾ oz.) 80 ml (50 g) ground psyllium husk powder
  • 2 tsp 2 tsp 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
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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, 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.

What do I do with the extra egg yolks?

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

Recommended special equipment

Food mixer or an electric hand mixer

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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!
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59 comments

  1. What's the frequency, Kenneth?
    Might want to use some of that egg yolk to glaze the tops of the buns, and sprinkle on some sesame seeds.
    Reply: #52
  2. Crystal Pullen Team Diet Doctor

    Might want to use some of that egg yolk to glaze the tops of the buns, and sprinkle on some sesame seeds.

    That would be an excellent add to transition these to hamburger buns.

  3. JT
    I made 5 hot dog buns but had to bake them 80 minutes since they were longer but thicker They came out amazing! 1st time in 2 years I’ve had a bun‼️
    Reply: #54
  4. Kerry Merritt Team Diet Doctor

    I made 5 hot dog buns but had to bake them 80 minutes since they were longer but thicker They came out amazing! 1st time in 2 years I’ve had a bun‼️

    Great! So glad you enjoyed them!

  5. Leona
    Hello, Pray you and your Beautiful family are doing well. I made your bread recipe, Hot dog buns hamburger buns, and other thing with the dough, it was delicious, so puffy Soft and good, I made again yesterday, Only I really messed up I was reading from a different recipe and added xanthan gum, I was so upset I tried to take what I could out but I could not get all of it out, did not want to throw it away so I went ahead and proceed with the recipe but they did not turn out as they should have, still not horrible, but flat, is there any way to make them puffy again, I’m assuming it’s because of the xanthan gum is there something I can do to counter act The xanthan gum, I Premade three bags of the dry ingredients to make for future recipes. Any thoughts on the matter is there any rescue for me I cannot throw all that almond flour mixture’s away. Many many Blessings to you all
    Reply: #56
  6. Kerry Merritt Team Diet Doctor

    Hello, Pray you and your Beautiful family are doing well. I made your bread recipe, Hot dog buns hamburger buns, and other thing with the dough, it was delicious, so puffy Soft and good, I made again yesterday, Only I really messed up I was reading from a different recipe and added xanthan gum, I was so upset I tried to take what I could out but I could not get all of it out, did not want to throw it away so I went ahead and proceed with the recipe but they did not turn out as they should have, still not horrible, but flat, is there any way to make them puffy again, I’m assuming it’s because of the xanthan gum is there something I can do to counter act The xanthan gum, I Premade three bags of the dry ingredients to make for future recipes. Any thoughts on the matter is there any rescue for me I cannot throw all that almond flour mixture’s away. Many many Blessings to you all

    Hi, Leona! A small amount of xanthan gum shouldn't be a problem. It's possible that you overmixed the dough, but you can also try adding a small amount of cream of tartar to the egg white mixture.

  7. Nancy
    I never have luck with the buns or bread. I watched Maria's video today, weighed the ingredients...still gummy after 1 hour and 35 min. at 350. I wish I knew how to fix this problem!
    Reply: #58
  8. Kerry Merritt Team Diet Doctor

    I never have luck with the buns or bread. I watched Maria's video today, weighed the ingredients...still gummy after 1 hour and 35 min. at 350. I wish I knew how to fix this problem!

    Are you baking on the lower rack? Ovens can vary, so it may simply take a bit more time.

  9. R
    Hello All

    Tried this recipe and they all came out completely hollow, not sure where I went wrong! Any advice for next time? :-)

    Reply: #60
  10. Kerry Merritt Team Diet Doctor

    Hello All
    Tried this recipe and they all came out completely hollow, not sure where I went wrong! Any advice for next time? :-)

    Hello! Hollow buns are usually a sign of overmixing the batter.

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