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Get It NowYou 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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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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Cool completely before moving. You can then tear them apart just like regular buns.
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Recipe Notes
Serving size: 1 keto bun
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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45 Comments
Angela
0Is the inulin 1:1 with honey or other sweetener? (1tsp?)
Thanks!
Maya | Wholesome Yum
0Yes!
Kate
0Hey, your video goes to an advertisement, but then doesnt finish before it goes to another recipe. Really confusing. We get up to the dough part and thats it. What happens after you mix the dough? Would love to see how you put the dough into the dish etc. Would also like to see the recipe in grams rather than cups etc. Cheers!
Wholesome Yum D
0Hi Kate, You can see the video in full on my Youtube channel.
Karen
0I really really need the weight of the cheese in grams or ounces. I got way too much cheese using the volume indicator. In fact, I want everything by weight (if reasonable) for my baking recipes. It is too easy to be way off trying to measure 1.5 cups of shredded cheese.
Wholesome Yum D
0Hi Karen, In the recipe card you can change from US Customary to Metric.
Holly
0Will I get the same results sans the inulin powder?
Wholesome Yum M
0Hi Holly, The inulin is used to feed the yeast in the recipe. The yeast will not activate without inulin (or another sugar) to feed it. If you don’t have inulin, feel free to use table sugar, coconut sugar, maple syrup, or honey to feed the yeast. No need to worry about the sugars, the yeast will consume them. I hope this helps!
Denise
0Wonderful texture! I made six hamburger buns – size was somewhere between a regular bun and a slider bun. While I wasn’t expecting them to taste like wheat products, I was disappointed in the bland flavor – even with a very savory filling (sloppy joes). Then I realized the recipe called for no salt whatsoever! I will try again, this time with salt, before I look elsewhere.
I enjoy your blog and your recipes – even bought your first book – so thanks!
Wholesome Yum M
0Hi Denise, Thanks for the input. Hot dog buns are usually pretty neutral in flavor, but definitely feel free to spice these up as you would like! Salt or a sprinkle of ‘Everything but the bagel’ seasoning would add a lot of fun flavor to them!
Miranda
0Just wanted to alert you that you may want to change the link to the corningware dish you suggested to put these in. One may be able to put one normal size hot dog bun in there, but not four! ;o) Is there a better dish that you suggest? Measurements would be appreciated. I will check back once I have tried the recipe.
Maya | Wholesome Yum
0Hi Miranda, I double checked the link and the dish linked is the exact one I use. Are you outside the US? Sometimes Amazon likes to “suggest” similar products when they are not really similar. You can see in the photos above how the buns are supposed to fit in the dish.
Margie
0What does the inulin powder do? Every time I want to try a recipe I have to buy special ingredients and this is getting expensive. I am on a super strict budget. Is it absolutely necessary?
Wholesome Yum M
0Hi Margie, The inulin powder is needed to feed the yeast. If you don’t have inulin on hand, you can use table sugar (or any natural sugar) in place of the inulin. The yeast will consume the sugars, so there isn’t any worry about adding sugar to your keto recipe. Enjoy!
Nina
0Great recipe, thank you Maya. Came out really well. Made 8 smaller rolls, with sesame, sunflower and pepita seeds sprinkled on top.
Betsy
0I made 6 hamburger buns out of this recipe, and they turned out great!! I was worried at first because my dough didn’t seem to expand in size like it should (I did check the date on the yeast and it hadn’t expired), but in the end, it didn’t matter. I was still able to cut them in half and they tasted very good. I used them with your sloppy joe recipe, which is also wonderful.
Nicole
0Can I use anything to substitute the psyllium husk powder and if so how much would I use? Thanks!
Wholesome Yum M
0Hi Nicole, Psyllium husk powder gives these buns their bready texture. I would not skip it in this recipe.
Nathalie Deslauriers
0Hi, just made these buns and they look great but think I didn’t bake them long enough. They were pretty dense… But, what bothered me most is the smell of the yeast. Smelled like beer and even after being cooked it still smells and the taste is overpowering. Any idea why it did that? Thanks!!
Wholesome Yum M
0Hi Nathalie, Yeast does provide a specific smell and taste. If it is overwhelming to you, feel free to scale the amount of yeast back by 50% in your next batch and increase the baking powder by an additional 1 tsp.
Cheryl
0Ok, I have tried dozens of recipes for a decent burger bun, this one is literally the best so far… I am going to attempt a pizza with the dough next..any suggestions?..
Love your recipes, they always please the palate.
Wholesome Yum M
0Hi Cheryl, I’m so glad you enjoyed the hamburger buns! This fathead pizza crust is a favorite on the site. I hope you love it!
Edmar SIlva
0I have made a hot dog buns and burger buns mixing 3 flour coconut, flaxseed and sunflower seeds. It works well on hot dog buns but burger buns dough raised after 1 hour resting but when I cooked them it finished full of air and didn’t cooked well in the middle.
Could you give some tips for my bread don’t get too much air.
Wholesome Yum M
0Hi Edmar, My recipe for buns includes almond flour, so I’m not sure how the recipe would change using any of the other flours you used.
Monica Lundrigan
0I’m finding it hard to find Inulin. Is this supposed to be a loose powder. I’ve also seen it in heard of it in capsule form… wondering if you could provide any details on this or a substitute?
Thanks!
Monica
Wholesome Yum M
0Hi Monica, If you can’t get inulin for this recipe, feel free to use any real sugar in place of it. This would be sugar, maple syrup, coconut sugar, or honey. The yeasts will consume the sugars, so it won’t affect the nutrition. Enjoy!
Melody Zomonski
0I really enjoyed this recipe. I have tried some other keto breads and don’t really care for them. This one is a keeper. I made mine into 5 hot dog buns and they were the perfect size for the hot dogs that I had. Thanks for the great recipe!
Sage
0Is there a way to use this recipe to make a loaf of keto bread?? Would love to make that for sammies
Wholesome Yum M
0Hi Sage, I’m not sure this recipe would work as a full-sized loaf of bread. The hot dog buns can make great hoagie rolls though!
Dale Olstinske
0This didn’t work out for me at all, the buns were very dense. I made this recipe (4 Hot Dog Buns) shaped into hamburger buns. Just for comparison, a large brioche hamburger bun 5 1/2 in diameter weighs 75g, my bun was only half the size and weighed almost 100g.
Wholesome Yum M
0Hi Dale, I’m sorry these didn’t turn out as you had hoped. The yeast should have given these hot dog rolls (or in your case hamburger buns) a light, bready texture. Did the yeast proof? Unfortunately, you can’t really compare these rolls to brioche. They are made from wheat flour and these are cheese-based, so they will definitely weight more.
Dale Olstinske
0Yes, the yeast did proof. When I took the buns from the oven, they looked great, but seemed to deflate coming to room temp.
Maya | Wholesome Yum
0Hi Dale, If they deflated, they likely needed to bake a bit longer. Dough made with psyllium husk will deflate if it’s not quite done. If the top gets too golden, you can tent the top with foil.
Rania
0This recipe looks so good.
Can I use instant yeast instead of active dry yeast? If yes how do I add it to the recipe?
Wholesome Yum M
0Hi Rania, Yes, those two yeasts are interchangeable. Follow the recipe as written. No adjustments are needed.
Nellie Tracy
0These buns are delicious! Great keto recipe, perfect for summer barbecues
Beth
0I love this idea! Can’t wait to make these. So much better than store bought! Saving this for later this week! Thank you!
Claudette Morrison
0Can you make this into one or two “sub” rolls?
Wholesome Yum M
0Hi Claudette, These rolls may be bigger than you think. They would make a suitable hoagie sized roll. If you are looking at making a long sub, then I think these can do the job, however, the bake time may need to be altered. Please let us know how they turn out if you decide to give it a try!
Claudette Morrison
0I will be glad to let you know…I might even attach a photo for you to use!
Erin
0Would it be possible to make these without the inulin powder? I’ve never heard of this before so I don’t have any. Would I have to add a little more psyllium husk or substitute with something else?
Wholesome Yum M
0Hi Erin, Sub with white sugar, coconut sugar, or maple syrup. The inulin is supposed to activate the yeast, so there won’t be any sugars left by the time it’s proofed and ready for use.
Bear
0Could you use stevia as a inulin substitute..rather than substituting with white sugar??
Wholesome Yum M
0Hi Bear, Unfortunately not. The yeast needs to be fed to become active, and that means it needs a sugar. Inulin, table sugar, or natural sugars such as maple or honey will work to activate the yeast. I hope this helps!
SomaLani
0Thank you!!