Haunted by memories of high carbs life? Make these low carb hot dog buns and worry no more about the low carb afterlife!
Ingredients
- 3 ¼ cup / 260g Almond flour
- ½ cup / 60g Ground psyllium seed or Psyllium husk powder
- 4 teaspoon / 15g Baking powder
- 2 teaspoon / 8g Salt
- 4 teaspoon Cider vinegar or any vinegar
- 1½ cup / 370ml Water (lukewarm)
- 6 Egg whites (Use the yolks up in this low carb mayo!)
How to make Keto hot dog buns
- 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.
- Warm water and mix in the vinegar. Alternatively vinegar can be substituted with double amount of lemon juice. Mind not to heat the water above 140°F / 60°C as that temperature activates the baking powder. 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. For the tastiest results check out how to make sausages or kielbasa!
Enjoy!
Keto Hot Dog Buns Recipe
Haunted by memories of high carbs life? Make these low carb hot dog buns and worry no more about the low carb afterlife!
Ingredients
- 2 ¼ cup Almond flour
- ½ cup Psyllium husk powder
- 4 teaspoon Baking powder
- 2 teaspoon Salt
- 4 teaspoon Cider vinegar or any vinegar
- 1½ cup Water lukewarm
- 6 Egg whites Try our low carb mayo from the Low Carb Condiments
Instructions
- 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.
- Warm water and mix in the vinegar. Alternatively vinegar can be substituted with double amount of lemon juice. Mind not to heat the water above 140°F / 60°C as that temperature activates the baking powder. 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.
Notes
Enjoy!
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