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 currently have a little time, I was searching on the internet the other day. On the lookout for fresh, intriguing tips, inspirational dishes that I’ve never used before, to delight my loved ones with. Looking for a long time unfortunately couldn’t find too many interesting stuff. Just before I wanted to give up on it, I stumbled on this tempting and easy dessert by accident over Suncakemom. It looked so delicious on its photos, it required immediate action.
It was simple enough to imagine the way it is created, how it tastes and just how much my husband will enjoy it. Mind you, it is very simple to delight him when it comes to cakes. Yes, I’m a blessed one. Or maybe he is.Anyway, I visited the website and simply followed the step by step instuctions that were coupled with wonderful shots of the operation. It just makes life rather easy. I could imagine that it’s a bit of a effort to shoot snap shots in the midst of cooking in the kitchen as you will often have sticky hands thus i sincerely appreciate the time and energy she put in to build this blogpost .
With that in mind I’m empowered presenting my own, personal recipe in the same way. Many thanks for the idea.
I had been tweaking the initial formula to make it for the taste of my family. I can tell you it had been an incredible success. They loved the taste, the consistency and enjoyed having a sweet such as this in the middle of a busy workweek. They basically wanted more, many more. Thus the next occasion I’m not going to commit the same mistake. I am going to twin the quantity .
The keto hot dog buns recipe is provided by SunCakeMom
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.