How to Make Keto Hot Dog Buns Like a Pro
These keto hot dog buns are soft and fluffy on the inside with a golden, tender crust. Made with just 6 ingredients and no yeast, they're perfect for your keto hot dogs!
Ingredients
- 1 1/4 cups + 2 tablespoons almond flour
- 2 tablespoons coconut flour
- 1 1/2 tablespoons baking powder
- 1 1/2 cups low-moisture mozzarella cheese
- 1/4 cup softened cream cheese (2 ounces)
- 3 large eggs, separated
Instructions
- Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.In a small bowl, whisk together the dry ingredients until combined. In a microwave safe bowl, combine the mozzarella cheese and cream cheese. Microwave them in 20-second spurts until mostly melted. Whisk them together and let it cool for several minutes.Add the melted cheese mixture to a food processor, along with the dry ingredients and two of the eggs. Pulse well until all the ingredients are well combined.Transfer the dough onto a piece of plastic wrap and cover it tightly. Using your hands, shape it into a ball of dough. Remove the plastic wrap and divide the dough into 4 large or 8 small pieces. Shape each piece of dough into a hot dog shape and place them onto the lined baking sheet.Whisk the third egg and brush the exterior of all the buns completely. Bake the buns for 22-25 minutes, or until golden on the outside.Remove the hot dog buns from the oven and slice them down the middle. Add your keto hot dogs to them and serve immediately.
Notes
TO STORE: Leftovers can be stored in the refrigerator for up to 5 days.
TO FREEZE: Place buns in a ziplock bag and store them in the freezer for up to 2 months.
TO REHEAT: Microwave the buns in 20-second spurts until warm.