Keto Hot Dog Buns
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Keto Hot Dog Buns
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Pillowy soft and chewy, these Keto Hot Dog Buns are a delicious way to enjoy your favorite hot dogs without the extra carbs.
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Ingredients
- 1 ¼ cups vital wheat gluten (see recipe notes in post)
- ½ cup oat fiber
- ½ cup ground golden flax seed 1+ about ¼-1/3 cup more
- ⅓ cup lupin flour (save 20% with code: KETOCC20)
- 1 cup warm water about 125°F
- 2 whole eggs beaten and room temperature
- 3 tablespoons monk fruit/allulose
- 2 tablespoons butter softened
- 1 tablespoon active dry yeast
- 1 tablespoon sugar-free Keto honey
- 2 teaspoons baking powder
- 1 teaspoon inulin powder to activate the yeast
- 1 teaspoon salt
Instructions
- Add the warm water and inulin into a mixing cup, then sprinkle the yeast over the top. Quickly mix for a few seconds, then allow the yeast to bloom while you mix up your dry ingredients. If you don’t have inulin, you can use honey instead.
- In the bowl of a stand mixer, add in the vital wheat gluten, oat fiber, lupin flour, golden flaxseed, sweetener, salt and baking powder.
- Whisk to combine, break up any lumps and make it light and fluffy.
- Once the yeast has bloomed (takes about 5-7 minutes), slowly pour it into mixer as it’s running.
- Then pour in the beaten eggs, until the dough comes together.
- Add in the butter, a little at a time, then add the SF honey and continue mixing, just until combined. If the dough is too sticky, sprinkle in ¼-1/3 cup of golden flaxseed, a little at a time. It should be a little tacky, but not very sticky and the sides of the bowl should be fairly clean. How much you add will depend on how wet your dough is. This can vary depending on the size of your eggs.
- Scrape down the sides, remove the paddle, then replace with a dough hook. Allow the dough to knead for 7 minutes.
- Let the dough rest for 10 minutes. I use this time to clean up a little and prepare my pan.
- Once the dough has rested, turn it out onto your board, I use my Silpat because it doesn’t slide around. Cut the dough into 8 portions, and I prefer to weigh them, so I know they’re all around the same size and will cook at the same time.
- Take each piece and roll it into a log, making sure all the sides are smooth. They should be about 6 inches long.
- Place the buns on a baking sheet lined with parchment paper, then sprayed with nonstick spray or olive oil.
- Spray a piece of plastic wrap with nonstick spray and gently place on top of the buns, don’t tuck in the ends or wrap it tight. You want to give it plenty of room to expand.
- Using the bread proof setting in your oven, allow to proof for 2 hours. To help create the perfectly warm moist environment, place a shallow pan with boiling water on the bottom of your oven. If your oven doesn’t have a bread proof setting, you can place a microwave safe dish or glass with hot water in the microwave, along with the rolls to proof in there.
- It’s important that they rise in a very warm and preferably moist environment if possible. Rise times can vary based on your temperature and elevation.
- Preheat oven to 350°F. Remove the plastic wrap and bake the buns 18-20 minutes or until golden brown and cooked through.
- Allow the buns to cool on a cooling rack before serving. Store leftovers at room temperature for 1-2 days, then store in the fridge in an airtight container for 3-4 days. You can also freeze them!
Notes
- These buns are very neutral in flavor, so they 'll go well with just about anything you'd like to serve on them. You can also add any spices you like to give them more flavor.
- If you can't find inulin you can use honey instead. The carbs are not affected since the yeast feeds off the sugar to emit carbon dioxide, which makes the buns light and airy.
- See post for detailed information on the specialty ingredients used in this recipe. Also see my tips and troubleshooting section, prior to making the recipe.
- While you don't have to use a stand mixer to make this recipe, it definitely helps with the kneading. You can certainly mix and knead the dough by hand, it will just take a little longer.
- Wondering what else you can make with your leftover ingredients? These recipes use many of these same ingredients:
- Wondering what else you can make with your leftover ingredients? These recipes use many of these same ingredients:
- Best Homemade Keto Bread
- Best Homemade Keto Bread
- Keto Dinner Rolls
- Keto Dinner Rolls
- Keto Bagels (Not Fathead)
- Keto Bagels (Not Fathead)
- Keto Garlic Rolls
- Keto Cinnamon Rolls
Nutrition Information
Show Details
Calories
164kcal
(8%)
Carbohydrates
11g
(4%)
Protein
19g
(38%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Fiber
8g
(32%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 11g | 4% |
| Protein | 19g | 38% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Fiber | 8g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
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