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Get It NowMy Keto Hot Dog Buns Are The Perfect Pillowy Finish For Your Low Carb Cookout
There’s nothing quite like biting into a juicy hot dog on a soft, pillowy bun. If you’ve been missing the full hot dog experience on a keto lifestyle, these keto hot dog buns are for you. I developed them because I was tired of going bunless, and was so happy with how they turned out. Here’s why:
- Soft, fluffy, and chewy texture – These have the same soft, pillowy texture you’d expect from a real bun. No dense, eggy disappointment here… which is hard to come by with keto baked goods.
- Same easy fathead dough – If you’ve made my keto pizza crust, keto bagels, or even keto cinnamon rolls, you already know the process. I made these low carb hot dog buns just as easy, but tested them with a couple extra ingredients that made the texture softer and more bun-like.
- Only 7.4g net carbs per bun – Plus 22 grams of protein and 9 grams of fiber!
I love these keto hot dog buns for summer cookouts, game day, or even an easy keto dinner on busy weeknights. Make them with me for your next BBQ!
“I 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!”
-Melody
Ingredients & Substitutions
Here I explain the best ingredients for my keto hot dog bun recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Blanched Almond Flour – I highly recommend this one because it’s finer than other brands, so it makes these keto hot dog buns soft and light instead of dense. Plus, it keeps these buns gluten free.
- Active Dry Yeast – For that soft, bun-like texture. Make sure it’s fresh and not expired, or it won’t activate properly.
- Inulin Powder & Water – To feed the yeast. You can swap in a little coconut sugar or even regular sugar, but I usually keep inulin on hand for activating yeast without sugar. Keto sweeteners won’t work for this purpose — yeast can’t consume them.
- Psyllium Husk Powder – Adds structure and chew without adding carbs. The closest substitute would be flaxseed meal, although it’s not quite the same.
- Cheeses – A combination of mozzarella and cream cheese give the fathead dough its classic chewy texture. I always use low-moisture, part-skim mozzarella; avoid fresh mozzarella, because it’s too wet.
- Egg – For structure and more lift.
- Baking Powder – This dough is heavy, so it’s super important that your baking powder is fresh!
How To Make Keto Hot Dog Buns
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Bloom the yeast. Stir the inulin into the warm water. Stir in the yeast and set aside to bloom. It’ll get puffy and grow in volume.
- Get the dough started. Add the almond flour, psyllium husk powder, baking powder, a little more water, and the egg to a food processor.
- Add the yeast mixture. Once it looks nice and foamy, add it to the food processor, and pulse until it starts to form a smooth dough.
- Melt & add the cheese. Combine the mozzarella and the cream cheese in a bowl and microwave until melted. Then, add it to the food processor and process until a uniform dough forms.
- Proof the dough. Transfer the fathead dough to a bowl, cover with plastic wrap, and let it proof for an hour.
- Shape the buns. With well-oiled hands, divide the dough into 4 sections. Roll each into a log and place them side by side on a parchment-lined baking dish, about 1/2 inch apart.
- Bake the keto hot dog buns. They will get golden brown, and a toothpick will come out clean when they are done. I recommend letting them cool completely before pulling them apart.
My Recipe Tips
- Give the yeast time to bloom. It can take 10-15 minutes, sometimes a little longer. I wait until it looks puffy and foamy instead of thin and watery.
- Use a food processor for the dough. It makes mixing the fathead dough much easier and gives it a smoother, more even texture. I’ve used this one for years because it can handle everything from this dough to pizza dough and even cauliflower rice like a pro.
- Keep the dough warm while proofing. Yeast dough rises best in a warm, draft-free spot. I usually tuck the bowl into a quiet corner of the kitchen away from vents, or place it in my second oven without turning it on.
- Leave room to rise. Make sure your bowl has enough space, because the dough will expand quite a bit as it proofs.
- Oil your hands well. The dough for these keto hot dog buns is sticky, so I coat my hands lightly with oil before shaping. It makes rolling the buns so much easier.
- Use a snug baking dish. Pick one that fits the buns closely, with little extra space. This helps them rise up rather than spread out. I place the buns in this baking dish about 1/2 inch apart. Close enough to support each other as they rise, but not touching.
- If they feel a little firm on top right out of the oven, don’t worry. They soften up as they cool.
- Want burger buns instead? You can shape these into hamburger buns. I usually make about 6 and bake them in a 9×13 baking dish in two rows, so they have just enough space to rise. Or, try my keto hamburger buns instead.
- Never worked with fathead dough before? For more tips on working with it, see my post about fathead bagels and the fathead dough guide in my Easy Keto Cookbook.
- Can you use coconut flour for low carb hot dog buns? Yes, but the texture is a bit different. Replace the 1 1/2 cups of almond flour with 1/2 cup of coconut flour and add an extra egg. Follow the rest of the recipe as written.
Keto Hot Dog Buns
My low carb, keto hot dog buns are soft, fluffy, and ready in 30 minutes. Perfect for summer cookouts without the carbs!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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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 down the sides with a spatula as needed.
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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, slightly crusty on top, and a toothpick inserted 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.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 keto bun
- Tips: Check out my recipe tips above to help you proof the yeast correctly, shape the keto hot dog buns, and get the best rise out of your dough.
- Storage: I usually keep these in an airtight container for a couple of days, or pop them in the fridge for up to a week. I don’t recommend storing them with hot dogs or toppings already inside, though, because they can get soggy just like any bun would.
- Freeze: I like to wrap them individually in plastic wrap and freeze them in a freezer bag for up to 3 months. Just let them thaw in the fridge or on the counter when you’re ready to use them.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Hot Dog Buns
How To Serve Low Carb Hot Dogs
A great hot dog deserves a great bun, and these keto hot dog buns deliver. Here are some of my favorite ways to serve them:
- Hot Dogs & Sauce – I love topping a juicy hot dog with my sugar-free ketchup, relish, and a drizzle of sugar free honey mustard.You can also make a keto chili cheese dog with my creamy keto cheese sauce!
- Classic Sides – I usually serve them with keto french fries, but you can’t go wrong with low carb mozzarella sticks.
- Salads – Try my cauliflower potato salad or creamy cucumber salad for a refreshing side.
50 Comments
Nina
1Great recipe, thank you Maya. Came out really well. Made 8 smaller rolls, with sesame, sunflower and pepita seeds sprinkled on top.
Betsy
1I 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.
Jane Lawson
0Love these recipes!! Thank you!!
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!
Aida
0Hi! Does that mean if we use one of the inulin subs you mentioned above is added, it won’t add to the net carbs? With the yeast consuming it to activate?
Maya | Wholesome Yum
0Hi Aida, Generally yes, that’s correct. Of course there is no way to know if the yeast consumes 100% of the sugars, but should consume the vast majority. When I was strictly keto I did not have any issues staying in ketosis even when I made these keto hot dog buns using coconut sugar for testing.
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!
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.
Aida
0Hi! So, if I pull out such a bread with psyllium husk powder and it’s deflated while I’m looking away for a few minutes (😬), can the sad looking deflation be rescued by returning it to the oven for more time or is that kind of the end of the road for that batch? .. and we’d just need to keep a better eye or quicker reactions for next time we try?
Maya | Wholesome Yum
0Hi Aida, Sometimes you can sort of save it if you put it back in the oven very quickly, although it won’t be quite the same as if you didn’t pull it early in the first place. If it has cooled, then placing it back in the oven won’t help at all.
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!!