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 some time, I was surfing on the web yesterday. On the lookout for new, challenging tips, inspiring meals that We have never tested before, to delight my loved ones with. Looking for quite some time but could not come across any interesting things. Just before I wanted to give up on it, I came across this delightful and simple dessert by accident over Suncakemom. It looked so yummy on its snapshot, that called for rapid actions.

It was simple enough to imagine how it’s made, how it tastes and just how much my husband will like it. Mind you, it is very easy to please him when it comes to treats. Yes, I am a blessed one. Or possibly he is.Anyways, I went to the blog and then followed the precise instuctions that had been combined with wonderful graphics of the process. It just makes life much simpler. I could suppose it’s a slight effort to take snap shots in the middle of cooking in the kitchen as you may typically have gross hands thus i seriously appreciate the time and energy she placed in to build this post and recipe easily implemented.

Having said that I am inspired to present my personal recipes in a similar fashion. Appreciate your the thought.

I had been tweaking the original mixture to make it for the taste of my family. Need to mention it had been a great success. They loved the flavour, the structure and enjoyed getting a sweet such as this during a hectic workweek. They ultimately demanded even more, a lot more. Thus next time I am not going to make the same miscalculation. I’m gonna multiply the amount to get them pleased.

keto hot dog recipes recipe was first baked 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.

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