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 lately have a little time, I had been surfing on the internet a few days ago. On the lookout for new, stirring thoughts, inspirational recipes that I have never tried before, to astonish my family with. Hunting for a while but couldn’t discover too many interesting things. Right before I thought to give up on it, I came upon this delicious and simple dessert simply by chance. The dessert seemed so tempting
on its snapshot, that called for immediate action.
It was simple enough to imagine just how it is made, its taste and how much my husband will want it. Actually, it is very easy to delight him when it comes to treats. Yes, I’m a blessed one. Or maybe he is.Anyways, I visited the blog: Suncakemom and simply followed the step-by-step instuctions that have been combined with superb pictures of the method. It just makes life rather easy. I can imagine that it is a bit of a hassle to take snap shots down the middle of baking in the kitchen because you typically have gross hands thus i genuinely appreciate the effort and time she put in for making this post and recipe easily implemented.
That being said I’m encouraged to present my very own dishes in a similar way. Many thanks the idea.
I was tweaking the main formula to make it for the taste of my loved ones. I must mention it was an awesome outcome. They enjoyed the flavor, the consistency and enjoyed getting a delicacy such as this in the middle of a busy week. They basically wanted more, more and more. So next time I’m not going to commit the same mistake. I am going to twin the amount .
You can find the original keto hot dog recipes recipe at 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.