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 was searching on the web the other day. Looking to find fresh, intriguing tips, inspiring meals that I’ve never used before, to impress my loved ones with. Searching for a while yet couldn’t come across lots of interesting things. Right before I thought to give up on it, I came across this fabulous and simple dessert simply by chance. The dessert seemed so delightful on its pic, that called for quick actions.

It had been not difficult to imagine the way it’s created, its taste and how much my husband might like it. Actually, it is extremely easy to please him when it comes to cakes. Yes, I am a lucky one. Or maybe he is.Anyway, I went to the blog: Suncakemom and simply used the step-by-step instuctions which were accompanied by nice pics of the procedure. It just makes life faster and easier. I can imagine that it is a slight effort to shoot photographs in the midst of cooking in the kitchen as you may typically have gross hands so that i highly appreciate the effort and time she devote to build this blogpost .

With that said I am encouraged presenting my own recipes similarly. Appreciate your the idea.

I had been tweaking the original mixture to make it for the taste of my loved ones. I can tell you it was a terrific outcome. They loved the flavor, the overall look and enjoyed getting a treat like this in the midst of a hectic workweek. They quite simply requested lots more, more and more. Thus next time I’m not going to make the same miscalculation. I am gonna twin the quantity .

All credit from keto hot dog buns recipe goes to 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.