Keto Hot Dog Buns Recipe

Once we try hot dogs, their memories will haunt our life to the end. Luckily, once we can make keto hot dog buns, we can enjoy them whenever we want!

As I most recently have a little time, I had been surfing on the web the other day. Looking to find new, interesting ideas, inspiring dishes that I have never tasted before, to treat my loved ones with. Searching for quite some time unfortunately couldn’t come across lots of interesting things. Right before I wanted to give up on it, I stumbled on this yummy and simple treat simply by chance at Suncakemom. The dessert looked so yummy on its photos, it required immediate action.

It absolutely was easy to imagine how it’s created, how it tastes and how much my hubby might love it. Mind you, it is very easy to keep happy the man in terms of desserts. Yes, I am a lucky one. Or maybe he is.Anyway, I visited the page and simply used the step by step instuctions that have been accompanied by impressive photographs of the procedure. It really makes life less difficult. I can imagine that it’s a bit of a hassle to take pics in the middle of baking in the kitchen as you ordinarily have gross hands so I pretty appreciate the time and energy she placed in to make this post .

With that said I am inspired presenting my personal dishes in a similar fashion. Many thanks the thought.

I had been tweaking the main mixture create it for the taste of my family. I have to say it was an awesome outcome. They prized the flavour, the structure and enjoyed having a sweet such as this during a busy week. They ultimately wanted lots more, more and more. Thus the next time I am not going to make the same mistake. I am likely to multiply the amount to keep them pleased.

Thanks for SunCakeMom who made the keto hot dogs recipe a reaility

Preheat oven to 350°F / 180°C and pour almond flour, psyllium husk powder, baking powder, salt into a big bowl. If psyllium is in seed form measure by tablespoons after grinding it.

Boil water and mix in the vinegar. Alternatively vinegar can be substituted with double amount of lemon juice.

With a hand mixer gradually mix the water with the dry ingredients.

Mix in the egg whites as well. Don’t get scared of the soft texture. It supposed to be like somewhat sticky slime.

Get a bowl of water close to us will allow to wet our hands after each shaping each bun.

Shape the buns according to the size of our sausages. The buns will double in size but not much in length as width. Those who got used to gluten filled baking will notice that even though the dough is soft, it doesn’t stick nearly as much to our hands as we used to. It’s completely manageable.

Place the formed buns into the pre-heated oven for 60 – 70 minutes. Don’t forget to swap sides after about 40 minutes if our oven has the tendency for uneven heat distribution.

The buns are ready when slight golden brown color starts to appear on some of them and by tapping them results a hollow sound and somewhat firm crust.

Slice them up and fill them with sausage, garnish and sauce. Check out how to make sausages at our Low Carb Meals section.

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