Low Carb Keto Hot Dog Buns Recipe

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.