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 recently have some time, I was surfing on the web a few days ago. Looking to find new, stirring thoughts, inspiring recipes that I’ve never tested before, to delight my family with. Looking for a long time yet couldn’t come across too many interesting things. Right before I wanted to give up on it, I came across this fabulous and easy treat by chance. The dessert looked so scrumptious on its snapshot, that called for prompt action.

It absolutely was simple enough to imagine the way it’s created, its taste and how much my husband might want it. Actually, it is very simple to please the guy when it comes to puddings. Anyhow, I went to the site: Suncakemom and used the precise instuctions that have been combined with nice shots of the operation. It just makes life rather easy. I could suppose it is a bit of a inconvenience to shoot pics in the midst of cooking in the kitchen as you typically have sticky hands thus i pretty appreciate the effort and time she put in for making this post and recipe easily followed.

Having said that I’m encouraged to present my very own dishes in the same way. Many thanks for the concept.

I had been fine tuning the original recipe to make it for the taste of my family. I can say it absolutely was a terrific outcome. They loved the flavor, the structure and enjoyed having a treat such as this in the midst of a stressful workweek. They ultimately demanded more, a lot more. Hence next time I’m not going to commit the same mistake. I am gonna twin the volume .

Thanks for SunCakeMom who made the keto hot dog 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.