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 most recently have a little time, I had been browsing on the internet a few days ago. In search of new, interesting thoughts, inspirational recipes that I’ve never tested before, to impress my family with. Hunting for a long time unfortunately couldn’t find any interesting stuff. Right before I thought to give up on it, I came across this delicious and simple treat simply by chance. It looked so scrumptious on its photos, it called for urgent actions.
It had been simple enough to imagine just how it’s created, how it tastes and how much boyfriend will probably love it. Actually, it is very simple to keep happy him in terms of treats. Anyhow, I visited the webpage: Suncakemom and simply used the step-by-step instuctions that were coupled with impressive photographs of the method. It just makes life faster and easier. I can suppose it is a slight inconvenience to take pics down the middle of baking in the kitchen as you ordinarily have sticky hands and so i sincerely appreciate the time and energy she placed in to make this post .
Having said that I’m empowered presenting my own, personal formulas in a similar fashion. Many thanks for the concept.
I had been tweaking the initial formula create it for the taste of my family. I must say it had been a terrific outcome. They prized the flavour, the structure and loved getting a sweet such as this in the middle of a busy week. They quite simply requested lots more, a lot more. Hence the next occasion I’m not going to commit the same mistake. I’m going to multiply the amount .
The keto hot dog buns 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.