Keto Chicago Hot Dogs

Keto Chicago Hot Dogs

Keto Chicago Hot Dogs. The keto Chicago-style hot dog is the ultimate hot dog with all the toppings. The mustard and poppy seeds are then added as garnishes to this keto hot dog.

AuthorHolly CookCategory

Keto Chicago Hot Dogs. The keto Chicago-style hot dog is the ultimate hot dog with all the toppings. The mustard and poppy seeds are then added as garnishes to this keto hot dog.

Keto Chicago Hot Dogs
Yields1 Serving
Prep Time20 minsCook Time20 minsTotal Time40 mins
 1 cup almond flour,
 ½ cups of whey protein isolate, unflavored
 2 teaspoons Whole psyllium husk flakes in
 2 teaspoons Golden flax seed meal,
 teaspoons Baking powder,
 1 ¼ tablespoons Xanthan gum,
 0.50 teaspoons of salt
 2 eggs
 ¼ cup melted butte
 tablespoons sour cream,
Keto Chicago dog toppings
 1 teaspoon Poppy seeds,
 4 pepperoncini pickle relish, mustard, and dill
 ¼ of a white onion, chopped
 5 spears of pickles, finely sliced
 A half tomato, cut into wedges.
  hot dogs, all-beef
1

A 400-degree oven is recommended.

2

Mix dry ingredients with a whisk in a basin(medium). To achieve a finer texture, it is preferable to sift the components.

3

Dry ingredients for the keto hot dog buns in a bowl.

4

 Add the wet ingredients.

5

Put sour cream, melted butter, and eggs into the dry ingredient. Assemble by combining.

6

Wet your hands with some water. Grab a handful of dough, shape it into the shape of an oblong hot dog, and lay it on a baking sheet coated with parchment paper. Use the remaining dough to continue. You can form it to the size you want.

7

With this recipe, I can produce 5 hot dog buns of average size. Place the dough balls evenly on the tray, about 1 inch apart.

8

Bake for 12 to 13 minutes at 400 degrees Fahrenheit, or until the outside is only barely browned and the inside is still soft to the touch. Let cool for 3-5 minutes and then slice.

9

At medium-high heat, heat hot dogs for FIVE to TEN minutes, while the hot dog buns are baking. Additionally, you can steam or boil your hot dog in some hot water. Add hot dogs and the remaining toppings to the hot dog buns.

Ingredients

 1 cup almond flour,
 ½ cups of whey protein isolate, unflavored
 2 teaspoons Whole psyllium husk flakes in
 2 teaspoons Golden flax seed meal,
 teaspoons Baking powder,
 1 ¼ tablespoons Xanthan gum,
 0.50 teaspoons of salt
 2 eggs
 ¼ cup melted butte
 tablespoons sour cream,
Keto Chicago dog toppings
 1 teaspoon Poppy seeds,
 4 pepperoncini pickle relish, mustard, and dill
 ¼ of a white onion, chopped
 5 spears of pickles, finely sliced
 A half tomato, cut into wedges.
  hot dogs, all-beef

Directions

1

A 400-degree oven is recommended.

2

Mix dry ingredients with a whisk in a basin(medium). To achieve a finer texture, it is preferable to sift the components.

3

Dry ingredients for the keto hot dog buns in a bowl.

4

 Add the wet ingredients.

5

Put sour cream, melted butter, and eggs into the dry ingredient. Assemble by combining.

6

Wet your hands with some water. Grab a handful of dough, shape it into the shape of an oblong hot dog, and lay it on a baking sheet coated with parchment paper. Use the remaining dough to continue. You can form it to the size you want.

7

With this recipe, I can produce 5 hot dog buns of average size. Place the dough balls evenly on the tray, about 1 inch apart.

8

Bake for 12 to 13 minutes at 400 degrees Fahrenheit, or until the outside is only barely browned and the inside is still soft to the touch. Let cool for 3-5 minutes and then slice.

9

At medium-high heat, heat hot dogs for FIVE to TEN minutes, while the hot dog buns are baking. Additionally, you can steam or boil your hot dog in some hot water. Add hot dogs and the remaining toppings to the hot dog buns.

Keto Chicago Hot Dogs

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