Upgrade your hot dogs with these delicious keto hot dog buns.
With only 5.4g net carbs per bun, these easy-to-make Fat Head Dough buns will be a hit at your summer barbecue.
Traditional store-bought hot dog buns are full of carbs and sugars. Wrapping a hot dog or sausage in lettuce can be delicious, but sometimes you just want the bun.
We took inspiration from our other keto bread recipes like this keto hamburger buns to help us make these buns. With a little trial and error, we were able to make fluffy hot dog buns that will actually hold a hot dog without falling apart. Keep reading to see how it was done.
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This keto hot dog bun recipe used a Fat Head Dough base with the addition of ground flaxseed to help hold the buns together.
By using a food processor to mix the dough we were able to make 6 good-sized fluffy buns instead of 4 heavy buns.
- Pre-shredded mozzarella cheese – Melts to create a cheesy base for the buns. Using store-bought low-moisture shredded cheese is essential when making fat head dough. Shredding your own cheese will result in a very sticky mess.
- Almond flour – Used as a low-carb alternative to traditional wheat flour. Select a finely ground option.
- Ground flaxseed – Provides a nutritional boost and helps bind the ingredients together. I measure the flax seed whole then grind it in a coffee grinder or blender.
- Plain yogurt – Adds moisture and tanginess to the dough. It also helps the buns to rise.
- Apple cider vinegar – Enhances the texture and helps the buns rise.
- Baking powder – Acts as a leavening agent to give the buns a light and fluffy texture.
- Egg – Helps bind the ingredients and contributes to the structure of the buns.
- Olive oil – Used for brushing on top to promote browning.
See recipe card for quantities.
Making keto hot dog buns is an easy process that can be completed in under 20 minutes. Start by preheating the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Combine the mozzarella cheese, almond flour, ground flaxseed, and plain yogurt in a microwave-safe bowl. Microwave in 30-second increments until melted and well combined. Usually 2-3 times.
Once melted, let the mixture cool slightly. Transfer the slightly cooled mixture to a food processor. Add the egg, apple cider vinegar, and baking powder. Process until a smooth dough forms.
Remove the dough from the food processor and knead it into a ball. Cut the dough into 6 equal pieces.
Shape the dough into hot dog bun shapes on the prepared baking sheet. Brush with olive oil and bake for 15-20 minutes until golden brown.
When the buns are done baking let them cool for about 5 minutes then slice them down the center and serve with a grilled hot dog or sausage.
Hint: remove the buns from the baking sheet when cooling to prevent the buns from overcooking.
Need to substitute one or more ingredients in these keto hot dog buns? Here are some low-carb substitutions for the ingredients used in this recipe:
- Shredded Mozzarella Cheese – other pre-shredded soft cheese like cheddar or Monterey jack cheese can be used instead of mozzarella.
- Almond Flour – finely ground sunflower seed flour or other seed flour makes a great substitute for almond flour.
- Flaxseed – Chia seed or psyllium husk can be used instead of flaxseed.
- Yogurt – sour cream or softened cream cheese can be used in place of yogurt.
- Apple Cider Vinegar – white vinegar or lemon juice can be used although the flavor of these are less mild.
- Olive Oil – Melted butter or coconut oil is a great alternative.
These low-carb substitutions offer flexibility while maintaining the texture and flavor of the buns. Please keep in mind that any changes will impact the nutritional values found below.
Here are five low-carb flavor variations you can try with the gluten-free Keto Hot Dog Bun recipe:
- Cheesy Jalapeño – Mixing in some diced jalapeños and shredded sharp cheddar cheese to the dough.
- Everything Bagel – Sprinkle a mixture of sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and coarse salt on top of the buns before baking to give them a savory twist.
- Italian Herb – Incorporate dried Italian herbs like basil, oregano, and thyme into the dough for a fragrant and flavorful Italian-inspired bun.
- Garlic Parmesan – Mix in some grated Parmesan cheese and minced garlic to the dough.
- Smoky BBQ – Stir in a spoonful of keto bbq sauce instead of vinegar and a bit of smoked paprika to the dough for a smoky and tangy flavor.
See this keto pulled pork mac and cheese on my website for the perfect side dish!
To make these Fathead Keto Hot Dog Buns, you will need the following equipment:
- Microwave-safe bowl – To melt the cheese, almond flour, ground flaxseed, and yogurt in the microwave.
- Microwave – Required for melting the ingredients in the microwave-safe bowl.
- Food processor – Used to combine the melted ingredients with the egg, baking powder, and vinegar to form the dough. It helps to thoroughly mix the ingredient and add lots of air to the buns.
- Baking sheet – Used to shape and bake the hot dog buns in the oven.
- Parchment paper – Essential for lining the baking sheet to ensure easy removal of the buns and prevent them from sticking to the surface.
- Brush or pastry brush – For brushing olive oil on top of the buns before baking, which promotes browning and adds flavor.
- Measuring Spoons and Cups – To measure each ingredient.
Having these basic kitchen tools and equipment on hand will make the process of making the keto hot dog buns smooth and efficient.
Before storing these gluten-free keto hot dog buns you must first allow them to cool completely. Once they are cooled place them in a zipped bag, or store them in an air-tight container.
- Refrigeration – It is recommended to store the keto hot dog buns in the refrigerator. The cool temperature helps maintain freshness. They can typically last for 3-4 days when refrigerated.
- Freezing – If you want to store the buns for a longer period, they can be frozen. Wrap each bun individually in plastic wrap or place them in a freezer-safe bag. Make sure to remove as much air as possible before sealing. Frozen buns can last for up to 2-3 months.
- Thawing and reheating – When ready to enjoy, thaw the frozen buns in the refrigerator overnight. Reheat them in a toaster oven or regular oven at a low temperature until warmed through. This will help restore their texture and taste.
Keto hot dog buns can also be toasted in the oven or on the grill before serving.
When forming your hot dog shape then into a long cylinder shape and do not flatten them. The buns will spread as they cook and baking them in a cylinder shape helps to form the shape of a traditional hot dog.
Keto hot dog buns have a savory and slightly cheesy flavor, reminiscent of traditional buns, but with a hint of nuttiness from the almond flour. They are a bit heavier and denser than a regular hot dog bun.
Keto-friendly hot dog toppings include mustard, sugar-free ketchup, diced onions, sauerkraut, avocado slices, and sugar-free relish.
Yes, there is a difference between hot dog buns and bread in terms of shape, size, and texture, with hot dog buns being specifically designed to hold hot dogs and typically having a softer texture.
The different kinds of hot dog buns include traditional soft bakery-style buns, whole wheat or multigrain buns, gluten-free buns, pretzel buns, and buns with unique flavor variations like sesame seed or potato buns. Each of these buns is high in carbs. Store-bought keto hot dog buns are becoming more available, but they can still be hard to find. Making your own keto hot dog buns gives you control of the ingredients with less carbs.
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with [this recipe]:
Keto Hot Dog Buns
- Measuring cups and spoons
- Large Microwave Safe Bowl
- Food processor
- Baking sheets – non stick
- Parchment Paper
- mixing spoon
- ¾ cups almond meal/flour
- 3 tbsp ground flaxseed/linseed
- ½ tbsp baking powder
- 1¾ cups pre-shredded/grated mozzarella
- 2 tbsp natural unsweetened yoghurt
- 1 eggs
- ½ tbsp apple cider vinegar
- 1 tbsp extra virgin olive oil
- Start by preheating the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine the mozzarella cheese, almond flour, ground flaxseed, and plain yogurt in a microwave-safe bowl. Microwave in 30-second increments until melted and well combined. This use takes 2 to 3 increments in the microwave.
- Once melted, let the mixture cool slightly. Transfer the slightly cooled mixture to a food processor. Add the egg, apple cider vinegar, and baking powder. Process until a smooth dough forms.
- Remove the dough from the food processor and knead it into a ball. Cut the dough into 6 equal pieces.
- Shape the dough into hot dog bun shapes on the prepared baking sheet. Brush with olive oil and bake for 15-20 minutes until golden brown.When the buns are done baking let them cool for about 5 minutes then slice them down the center and serve with a grilled hot dog or sausage.
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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