Once we try hot dogs, their memories will haunt our life to the end. Luckily, once we can make keto hot dog buns, we can enjoy them whenever we want!
As I lately have a little time, I was surfing on the internet yesterday. On the lookout for new, interesting tips, inspiring meals that We have never tried before, to surprise my loved ones with. Looking for quite some time yet could not discover lots of interesting stuff. Right before I thought to give up on it, I stumbled on this scrumptious and simple dessert simply by chance. It seemed so scrumptious on its photos, that called for instant actions.
It had been not difficult to imagine the way it’s created, its taste and just how much my hubby is going to enjoy it. Actually, it is extremely simple to impress him in terms of treats. Yes, I am a lucky one. Or possibly he is.Anyways, I visited the site: Suncakemom and then followed the simple instuctions that have been accompanied by great shots of the task. It just makes life faster and easier. I could imagine that it is a bit of a effort to shoot snap shots in the midst of cooking in the kitchen as you may will often have sticky hands so that i seriously appreciate the hard work she placed in for making this blogpost .
With that said I’m empowered to present my personal formulas similarly. Thanks for the idea.
I had been tweaking the initial formula to make it for the taste of my family. I have to tell you it had been an incredible outcome. They enjoyed the flavor, the overall look and enjoyed getting a sweet such as this during a busy workweek. They ultimately wanted more, many more. So the next time I’m not going to commit the same mistake. I am likely to twin the volume to make them delighted.
The keto hot dogs recipe is provided by SunCakeMom
Preheat oven to 350°F / 180°C and pour almond flour, psyllium husk powder, baking powder, salt into a big bowl. If psyllium is in seed form measure by tablespoons after grinding it.
Boil water and mix in the vinegar. Alternatively vinegar can be substituted with double amount of lemon juice.
With a hand mixer gradually mix the water with the dry ingredients.
Mix in the egg whites as well. Don’t get scared of the soft texture. It supposed to be like somewhat sticky slime.
Get a bowl of water close to us will allow to wet our hands after each shaping each bun.
Shape the buns according to the size of our sausages. The buns will double in size but not much in length as width. Those who got used to gluten filled baking will notice that even though the dough is soft, it doesn’t stick nearly as much to our hands as we used to. It’s completely manageable.
Place the formed buns into the pre-heated oven for 60 – 70 minutes. Don’t forget to swap sides after about 40 minutes if our oven has the tendency for uneven heat distribution.
The buns are ready when slight golden brown color starts to appear on some of them and by tapping them results a hollow sound and somewhat firm crust.
Slice them up and fill them with sausage, garnish and sauce. Check out how to make sausages at our Low Carb Meals section.