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 currently have some time, I was searching on the web yesterday. In search of fresh, fascinating ideas, inspirational dishes that We have never tried before, to treat my family with. Searching for a while unfortunately could not come across lots of interesting things. Just before I thought to give up on it, I discovered this fabulous and easy dessert simply by chance. It seemed so yummy on its photo, that called for immediate actions.
It absolutely was simple enough to imagine the way it is created, its taste and just how much my husband will like it. Mind you, it is rather simple to delight the man when it comes to puddings. Anyway, I went to the webpage: Suncakemom and used the step by step instuctions that were coupled with wonderful shots of the task. It really makes life less difficult. I can suppose 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 genuinely appreciate the time and effort she put in to make this post .
Having said that I’m empowered presenting my own formulas in a similar fashion. Many thanks the idea.
I was fine tuning the original recipe create it for the taste of my loved ones. I can tell you it was an incredible outcome. They enjoyed the flavor, the overall look and enjoyed having a delicacy such as this during a stressful week. They quite simply wanted lots more, many more. Thus the next time I’m not going to commit the same miscalculation. I am going to double the amount to keep them happy.
This keto hot dog recipe was first published on 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.
