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 had been searching on the web last week. Trying to find new, intriguing ideas, inspiring dishes that I have never tried before, to surprise my loved ones with. Hunting for a long time unfortunately could not discover any interesting stuff. Right before I thought to give up on it, I found this delightful and easy dessert by chance. The dessert seemed so tempting
on its photo, that called for rapid actions.
It absolutely was easy to imagine the way it is made, how it tastes and how much boyfriend is going to love it. Actually, it is rather easy to keep happy the man in terms of desserts. Anyhow, I got into the website: Suncakemom and then used the simple instuctions which were accompanied by wonderful pics of the procedure. It really makes life much simpler. I could imagine that it’s a slight hassle to shoot snap shots in the midst of baking in the kitchen because you will often have sticky hands and so i sincerely appreciate the hard work she put in to make this blogpost .
With that said I am empowered to present my own, personal formulas in the same way. Appreciate your the idea.
I was fine tuning the main formula to make it for the taste of my loved ones. I must say that it was a great success. They enjoyed the flavour, the structure and loved getting a delicacy such as this during a lively week. They ultimately wanted even more, a lot more. Hence the next occasion I’m not going to commit the same miscalculation. I’m gonna double the volume to make them pleased.
For more keto hot dog recipes recipes check out 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.