Description
Savor delicious Keto Chicago Hot Dogs with homemade low-carb buns and classic toppings. Try this simple recipe today for a tasty lunch!
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup unflavored whey protein powder
- 2 tablespoons whole psyllium husk flakes
- 2 tablespoons golden flax seed meal
- 2 teaspoons baking powder
- 1 1/4 teaspoons xanthan gum
- 1/2 teaspoon salt
- 2 eggs
- 1/4 cup butter, melted
- 2 tablespoons sour cream
- 5 hot dogs, 100% beef
- 1/2 tomato, sliced into wedges
- 5 thinly sliced pickle spears
- 1/4 white onion, finely diced
- 4 pepperoncinis
- dill pickle relish
- mustard
- 1 teaspoon poppy seeds
Instructions
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, whisk together almond flour, protein powder, psyllium husk, flaxseed meal, baking powder, xanthan gum, and salt.
- Add eggs and melted butter to dry ingredients; mix until combined.
- Shape the dough into oblong bun forms and place on a parchment-lined baking tray.
- Bake for 12-13 minutes until slightly hardened on the outside.
- Meanwhile, cook beef hot dogs on a grill or stovetop until heated through.
- Assemble by placing hot dogs in buns and adding desired toppings.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 hot dog with bun (approx. 150g)
- Calories: 360
- Sugar: 2g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 120mg