Keto Hot Dogs
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6
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Calories
431 kcal
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Course
Main Course
Keto Hot Dogs
Description
The buns for these Keto Hot Dogs combine almond flour, psyllium husks, baking powder, xanthan gum, eggs, melted butter, warm water, salt, and baking powder to create a dough that bakes into soft, structured hot dog buns. Divided into six pieces and shaped, they bake for about 35 minutes at 180°C until golden.
Gluten-free sausages are baked separately to cook through. A slaw is prepared by mixing shredded red and white cabbage with parsley and olive oil, adding freshness and crunch to the sandwich.
Each bun is filled with slaw, a cooked sausage, and finished with sugar-free ketchup and Dijon mustard, creating a flavorful and low-carb alternative to traditional hot dogs. This recipe is mindful of net carb content, making it suitable for those controlling carbohydrate intake.
Storage notes suggest buns are best fresh but can be kept at room temperature covered or frozen for longer preservation. Sausages should be refrigerated if stored. Nutritional breakdown is provided for bun and sandwich components to track macros.
Ingredients
BUNS
- 2 egg at room temperature, white
- 2 egg white and yolk) at room temperature
- 2 cups / 200g almond flour
- ¼ cup / 60g butter melted
- 4 tbsp / 20g psyllium husks or 2 tablespoon psyllium husk powder
- 1 ½ teaspoon baking powder
- ½ teaspoon xanthan gum
- pinch salt
- ½ cup / 120ml water warm
HOT DOG FILLING
- 6 sausage 300g, medium, gluten free, good quality
- ¼ cup red cabbage shredded (18g)
- ¼ cup cabbage shredded (18g, white
- ¾ tablespoon extra virgin olive oil
- 3 tablespoon parsley chopped (11g)
- 1 tablespoon tomato ketchup sugar free
- 2 teaspoon Dijon mustard sugar free
Instructions
- Preheat your oven to 180 Celsius / 160 Fan / 350 Fahrenheit.
- Make the Low Carb Hot Dog Rolls as per my almond flour bread recipe up to step 4. Split the dough into 6 and shape into small hot dog rolls. Place on a baking tray lined with parchment paper and bake for about 35 minutes until golden and cooked through. Remove from the oven and allow to cool.
- Whilst the rolls are cooking, place the sausages on a baking tray and bake as per the cooking instructions on the packet, depending on the thickness of your sausages this will be about 20-30 minutes.
- To make the slaw, simply combine the cabbage and parsley with a little olive oil.
- Stuff the Low Carb Hot Dog Rolls with slaw and top with a gluten free sausage and a drizzle of sugar free ketchup and mustard.
Notes
- The bun dough uses almond flour and psyllium husks to create a low-carb, structured bread suitable for hot dogs.
- Bake the buns at 180°C until golden and cooked through, then cool before assembling.
- Prepare the slaw by mixing shredded red and white cabbage with parsley and olive oil to add freshness and crunch.
- Use gluten-free sausages and bake according to their package instructions.
- Serve assembled hot dogs with sugar-free ketchup and Dijon mustard for flavor without added carbs.
- Buns are best eaten fresh but can be stored covered at room temperature up to 3 days or frozen up to 2 months; sausages should be refrigerated if kept.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Total Carbohydrates | 10.4g | 3% |
| Protein | 19.1g | 38% |
| Fat | 37.5g | 58% |
| Saturated Fat | 10.2g | 51% |
| Sodium | 453mg | 19% |
| Potassium | 427mg | 9% |
| Fiber | 5.9g | 24% |
| Sugar | 2.3g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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