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 surfing on the internet the other day. Looking for new, exciting tips, inspiring recipes that We have never tried before, to astonish my family with. Searching for a long time yet could not discover too many interesting stuff. Just before I thought to give up on it, I stumbled on this delicious and simple dessert by chance. It seemed so delightful on its photo, that required immediate actions.
It had been not so difficult to imagine just how it is made, its taste and how much boyfriend is going to love it. Actually, it is rather simple to please him in terms of cakes. Yes, I am a lucky one. Or perhaps he is.Anyway, I went to the website: Suncakemom and then followed the simple instuctions that have been accompanied by superb photographs of the operation. It really makes life quite easy. I can imagine that it’s a bit of a hassle to take snap shots in the middle of cooking in the kitchen as you may normally have sticky hands so that i really appreciate the effort and time she placed in for making this blogpost and recipe easily followed.
That being said I’m encouraged presenting my own formulas in a similar way. Appreciate your the concept.
I had been tweaking the initial formula to make it for the taste of my loved ones. I can say it was an awesome outcome. They loved the flavour, the consistency and enjoyed getting a sweet like this in the midst of a hectic workweek. They quite simply requested lots more, many more. Thus the next time I’m not going to make the same mistake. I am going to multiply the amount to keep them pleased.
This keto hot dogs recipe was provided to us by 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.