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 was searching on the internet a few days ago. Trying to find fresh, exciting thoughts, inspirational dishes that I have never tested before, to amaze my family with. Searching for a while but couldn’t discover too many interesting stuff. Right before I wanted to give up on it, I came across this yummy and easy dessert simply by chance. The dessert seemed so delightful on its snapshot, that called for quick actions.
It was simple enough to imagine how it’s created, its taste and how much my husband is going to like it. Actually, it is extremely simple to please the man when it comes to puddings. Yes, I am a blessed one. Or possibly he is.Anyway, I got into the blog: Suncakemom and simply followed the simple instuctions that were accompanied by great graphics of the operation. It really makes life much easier. I can suppose it is a slight inconvenience to shoot photos down the middle of baking in the kitchen as you may usually have sticky hands thus i pretty appreciate the time and effort she put in to make this post .
That being said I am encouraged presenting my personal dishes in a similar way. Thanks for the concept.
I had been tweaking the main mixture create it for the taste of my loved ones. Need to tell you that it was a great outcome. They prized the flavor, the overall look and enjoyed getting a delicacy such as this in the midst of a hectic week. They ultimately requested more, more and more. So the next occasion I’m not going to commit the same mistake. I am gonna multiply the quantity .
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.