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You can easily make keto burger buns into hot dog buns, but I’m always tinkering with other options for you. So, here they are – keto hot dog buns made with fathead dough! While fathead dough is usually fairly dense, I lightened it up for this low carb hot dog buns recipe by adding yeast and a little psyllium husk powder. As a result, the texture of fathead buns is more soft than other uses of this dough.
My family loves hot dogs (the ultimate kid friendly food, right?!). We usually buy grass fed. We’ve always eaten them without a bun, but now we have our keto hot dogs complete with buns and fixings. (Check out ideas for what to serve with them down below.) You’re going to love them!
How To Make Keto Hot Dog Buns
This low carb hot dog buns recipe is ready in less than an hour, and a good amount of that is hands-off time (prepare sides and fixings while you wait).
Here’s how to make buns for your keto hot dogs:
- Bloom yeast. In a medium bowl, stir together inulin and warm water. Stir in yeast and set aside.
TIP: It can take 10-15 minutes, or more, to bloom. It’s done when it’s puffy and not super liquid anymore.
- Process bun ingredients. Place almond flour, psyllium husk powder, baking powder, water, and egg into food processor. When the yeast is done proofing, add it to the processor and pulse until uniform. It will be thick, like cookie dough.
- Melt cheese. In another bowl, combine the shredded mozzarella and cream cheese. Heat in the microwave until melted. Stir until uniform.
- Add cheese to dough. Add cheese to the food processor and process until a uniform dough forms.
- Proof dough. Scrape dough out of food processor into a bowl. Cover with plastic wrap and place in a warm spot to proof.
TIP: Make sure your bowl has room for expansion – the dough will rise and increase in volume.
- Prep baking dish. Preheat oven and line a small baking dish with parchment paper.
- Form buns. Cut dough into 4 equal sections. Using oiled hands to prevent dough from sticking, roll each section into a log about 2 inches thick and place onto the baking dish. Repeat with remaining sections and place about 1/2 inch apart from each other.
TIP: The 1/2-inch distance is important here! If your buns are touching, they will combine into a loaf during baking, but if they are too far apart, they will spread too much.
- Bake buns. Bake until the keto hot dog buns are golden brown, a little crusty on top, and an inserted toothpick comes out clean. Cool completely.
Tips For Best Keto Hot Dog Buns
- Avoid drafts when proofing the dough. Yeast dough needs to proof in a warm place, without ventilation.
- Oil your hands before rolling the buns. Fathead dough is sticky, so oil your hands well so that it doesn’t stick to your hands. For more tips on working with fathead dough, see my post about fathead bagels and the fathead dough guide in my Easy Keto Cookbook.
- Use a dish that is just large enough to fit 4 fathead hot dog buns side by side, but not much larger. This prevents the buns from spreading too much. I highly recommend this baking dish. It’s also the perfect size for keto brussels sprouts!
- Place the buns close together on the parchment paper but not touching – about 1/2 inch apart. This will allow them to rise upward instead of spreading. For the same reason, you want a baking dish that fits the buns but is not too big, so that there isn’t much room for the buns to spread.
- Don’t worry if your buns feel too hard on top right after baking. They will soften as they cool.
Low Carb Hot Dog Buns FAQs
Are hot dog buns low carb?
Yes! Each low carb hot dog bun has 7.4 grams net carbs.
While this is higher than a serving of most keto breads, that’s because these are generously sized buns. Add your favorite hot dog and, believe it or not, it’s enough for a very filling meal.
If you want to stretch your carbs, try making this recipe into 5 or even 6 buns instead of 4, for smaller fathead buns.
Can I make these without inulin powder?
The inulin powder provides food for the yeast and allows it to bloom. I don’t recommend just omitting it.
If you don’t have any, you can use coconut sugar or regular sugar instead. It’s all “eaten” by the yeast, so it won’t add any carbs, but I love that inulin works just as well so I always make sure to have some on-hand.
Can I use coconut flour?
I haven’t tested it, but I think you can. Replace the 1 1/2 cups almond flour with 1/2 cup coconut flour and add an extra egg. Otherwise, the instructions are the same.
Can I warm these buns on the grill or stove top?
You can, but it’s a little trickier than normal buns. After cutting them open, you can’t unfold these buns totally flat, because they will break at the seam.
So, you could warm them whole (instead of butterflied), or just be okay with the split seam, which just makes it a bit harder to keep condiments inside.
Can I make hamburger fathead buns?
Yes, you can! I have not tested it to confirm how many you’d get, but I’d estimate 6 instead of 4.
You’d need a different baking dish. I recommend putting them into a 9 x 13 pan with the buns in 2 rows of 3, so that they are 1/2 inch apart both vertically and horizontally.
I do also have this keto hamburger bun recipe you can try.
Storage Instructions For Almond Flour Hot Dog Buns
Can you make low carb hot dog buns ahead?
Yes, keto hot dog bread buns need to cool completely, so making them ahead is great.
How to store keto hot dogs
Store these keto hot dog buns in an airtight container for 1-2 days, or in the fridge for up to a week.
It’s usually best not to store the buns with hot dogs or condiments inside, because they can get soggy, just like any bun would.
Can you freeze easy keto hot dog buns?
Yes, you can freeze these buns, too. Wrap them with plastic wrap and freeze for 2-3 months. Thaw in the fridge or on the counter before serving.
What To Serve With Keto Hot Dogs
As mentioned above, fathead buns are very filling, so you don’t need to add much to make your keto hot dogs into a full meal. Here are some ideas for what to add:
- Hot dogs – Obviously, you need hot dogs to put in your buns.
- Sugar-free ketchup – It’s easier to make than you think and lasts a while in the fridge.
- Mustard – Any kind will do, as long as there is no added sugar. If you like sweet mustard, get the keto honey mustard recipe in my Easy Keto Cookbook.
- Keto French Fries – The perfect accompaniment to keto hot dogs!
- Caesar Salad – Omit the chicken to make a side salad for your ‘dogs.
- Cauliflower Potato Salad – The carbs in potatoes might be too high, but this is the perfect low carb replacement for the ultimate cookout salad.
Tools To Make Low Carb Keto Hot Dog Buns
Tap the links below to see the items used to make this recipe.
- Food Processor – A must for fathead dough. I’ve had this one for years.
- Baking Dish – This baking dish is the perfect size for your keto friendly hot dog buns. It’s large enough to fit them side by side, but small enough to avoid excessive spreading.
Low Carb Keto Hot Dog Buns Recipe
Low Carb Keto Hot Dog Buns Recipe
Soft fathead buns are the BEST way to have keto hot dogs! And this low carb keto hot dog buns recipe is super easy to make.
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Tap on the times in the instructions below to start a kitchen timer while you cook.
In a medium bowl, stir together the inulin and 1/4 cup warm water (make sure it’s not hold or cold). Stir in the yeast and set aside for 10 minutes.
Meanwhile, place the almond flour, psyllium husk powder, baking powder, remaining 2 tablespoons of water, and egg into a food processor. When the yeast is done proofing and has increased in volume to 1/2 cup (118 mL), add it to the food processor and pulse until uniform.
In another medium bowl, combine the shredded mozzarella and cream cheese. Heat in the microwave, or in a double boiler on the stove, until melted. Stir until smooth and uniform.
Add the cheeses to the food processor, positioning the cheese over the blade. Process until a uniform dough forms, scraping the sides with a spatula if necessary.
Use a rubber spatula to scrape the dough out of the food processor into a bowl. Cover with plastic wrap and place in a warm place to proof for 1 hour.
Preheat the oven to 325 degrees F (162 degrees C). Line a small baking dish like this (not a sheet pan) with parchment paper - it should be just large enough to fit 4 normal-sized hot dog buns side by side, but not much larger.
Using well-oiled hands to prevent the dough from sticking, form the dough into a ball. Cut it into 4 sections. Roll each section into a log, about 2 inches thick, and place onto the lined baking sheet parallel to each other, 1/2 inch apart. Repeat with the remaining dough sections.
Bake for about 25-35 minutes, until the keto hot dog buns are golden brown, a little crusty on top, and an inserted toothpick comes out clean - they will soften as they cool.
Cool completely before moving. You can then tear them apart just like regular buns.
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Serving size: 1 keto bun
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