July 4 2016 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Bread
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Bread 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 (5 oz.) 300 ml (140 g) almond flour
- 1⁄3 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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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, 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.
Keto recipes
Keto meals
Breakfasts
Keto bread
Keto desserts
Keto chicken
Ground beef
Pizza
59 comments
That would be an excellent add to transition these to hamburger buns.
Great! So glad you enjoyed them!
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.
Are you baking on the lower rack? Ovens can vary, so it may simply take a bit more time.
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.