Take these Low Carb Hot Dog Buns to your next cookout and enjoy all the fun summer has in store without suffering your blood sugar levels. Bonus! They are gluten-free!
The warmer months are upon us and you know what that means!
Barbecues, picnics and social gatherings! And inevitably, somebody always serves hot dogs. I cannot wait!
The thing with hot dogs though is that while some are low carb, most are packed with not-so-good-for-you ingredients. Gluten-Free Hot Dogs are even that much harder to come by.
I try to eat clean, it’s a pretty rare occasion when I’ll give in and have one. But there are those occasions (clean eating has an 80/20 rule!), when I do, and when I do, I bring along these hot dog buns so that my blood sugar doesn’t pay the price for my occasional treat.
How Many Net Carbs per Serving in our Low Carb Hot Dogs?
- 3 Net Carbs! Now if you ask me that is way better than if you were to go the traditional hot dog bun route. Our blood sugar levels are going to thank us.
This idea came from a post I saw on Facebook. Unfortunately, it was just an image without any credit, so I have no idea who to give credit to on this. It was called 90 Second Bread. I did adapt the recipe ever so slightly to make it dairy free and change the measurements to accommodate making the buns.
Please note that you will need a small, microwave-safe casserole dish for this. Mine was 5×7. Also, watch those hot dogs! Many can have hidden carbs, not to mention yucky ingredients!
The process for these is pretty simple.
How to get fluffy and soft low-carb hot dog buns
- I’ve played around with this recipe since posting this and I found that the texture of the bread becomes much softer and fluffier with an extra 2 tbsp. of oil. I leave it to you and your macros to make the choice.
HAVING HAMBURGERS?? We’ve got you covered.
Simply cook these in small, microwave safe bowls instead of a casserole dish. Depending on the size of your bowl, you can get 3 to 4 buns from this recipe. Look for a bowl that has straight sides. The base/bottom of the bowl will be the size of the final bun. You can see the process photos for burger buns here.
Directions in case you want to oven bake and not microwave.
If you don’t have a microwave or you just would like to avoid using it here are how to make low carb hot dog buns in the oven.
Bake at 350 degrees F for about 20-25 minutes. Slice the buns in the pan and check for any lingering moisture below. You may need to pop back in for another 5 minutes as ovens vary.
Low Carb Hot Dog Buns
Recipe Video
Ingredients
- 3/4 cup almond flour
- 3 large eggs
- 1 1/2 tsp. baking powder
- 4 tbsp. oil
Instructions
- In a microwave-safe casserole dish, use a fork to mash all the ingredients together until you have a smooth batter.
- Microwave for 2 minutes.
- Cut the bread into three pieces lengthwise.
- Turn the bread out onto a plate. If there is any wetness still on the bottom, microwave for at least another 30 seconds.
- Turn each piece on it's side, and cut half way down, creating your hot dog bun.
- Add your hot dog and top with low carb toppings such as savory pickles, mustard and mayo!
Cooked in a microwave with a plastic container that has a little steam hole on the top. Tastes great! I used 3 tbsp olive oil and 1 tbsp of sesame oil with a bit of chicken seasoning and it tastes really good. It also is fine without baking powder because I forgot to add it once, just missing some fluff. Also works if you omit 1 egg since I had that situation as well. Mom loves it since she tries not to eat breads so this is the closest she’s come to it! Great, simple recipe. Also my first recipe comment, haha.
Also forgot to mention that when I use the original recipe, I add an extra 1/4 of almond flour to the mixture.
I made this in my toaster oven using a 6x6x2 inch pan, for 15 minutes at 350. I followed the directions but I only had avocado oil so that it what I used, 6 tbs. I sprayed the pan but it still stuck at the bottom, using a rubber spatula helped get the bread out of the pan.
It was thick enough for hot dog buns but I just wanted to make some bread to butter it. It tasted ok but I could really taste the eggs, they were pretty large, maybe two next time? It was still good with butter and would be even better with things with a strong taste like chili.
Overall a good recipe and worth another try using one less egg, and maybe I didn’t stir it well enough.
I took some pictures but I don’t see an option to post any, but thanks for the recipe.
Thanks for the review Sandy! Glad you overall liked it. Sometimes it really does depend on the pan if it will stick, next time might I suggest some parchment paper and then allowing it to cool down before removing parchment paper. Should help with the sticking 🙂
We unfortunately can’t add review pictures to our website because it would slow the website WAYYYYY down. BUT we’d absolutely love if you tag us on Instagram next time! @thatslowcarb 🙂
i dont have a microwave how can i make hot dog bun recipe any alternative here
Yes. I believe we mention it in the post.. you can bake it in the oven. 🙂
Unfortunately, it did not come out of the pan evenly. Should I have sprayed the pan with oil first…was not mentioned in the instructions. Half of the mixture stayed behind. Not thick enough to make a hot dog bun. But I can use it for flatbread sandwiches as the taste was good. Perhaps these recipes should be “kitchen tested†before posted.
Hi Corinne, there is so much oil in the recipe already that we’ve never needed to oil the pan as well. HOWEVER it’s possible your pan does need extra oil which we cannot control. This is one of our most popular recipes with hundreds of positive results.. so apologize that yours didn’t turn out but as always can’t ‘kitchen test’ every single persons pans and microwaves. 🙂
I use a strip of parchment in the bottom of all my microwave baked goods and it eliminates sticking.
Great tip Barbara
My attempt cooked up just like in the picture. But – the flavor is not neutral at all. It’s basically a cakey, almond omelette. Does not work with wieners. There are way better keto hotdog buns out there where almond is less prominent.
Not your cup of tea! That is alright! 🙂 It seems some are extremely ‘put-off’ by almond/eggs and others don’t mind it one bit. My theory is it’s like cilantro .. some taste dirt (that is me) and others taste a seasoning LOL
Opinions………..
Do you know if these are able to keep? And if so would it be in the fridge freezer or kept out in a container?
I would definitely keep these in the fridge. We have made and stored in the fridge the day before a cookout so I know they’ll store well in there. Not sure if they’ll keep for any longer though. We have heard positive results from freezing them though.
Can i use coconut flour?
We haven’t tested this out yet. It is not a direct 1-1 ratio either way though. Coconut flour is way more absorbent so be sure to cut it by 1/4 AND you may still need to add more oil to compensate for it.
So delish..! No pixs, because they were gone before I could take any pixs. Thank you.
Can u make in oven..I threw my micowave out ..thank u
You can.. I believe there are some comments here that states what they baked it at.
Hi can you please tell me if the nutritional stats you posted, calories, fat, sat fat etc, is that for the entire recipe? And it makes three buns is that correct?
Hi! I’m about to try your amazing looking hotdog buns.
I’ve discovered that 2 mins in my dads microwave (American machine) means something else compared to 2 mins in mine (Dutch) Have you any idea what the wattage is of your microwave? Ours is 900W…
I think ours is 600W one level below our MAX but I run it at the max myself andddd my guess is it might be 900W too. Start 30 seconds at a time is my suggestion until you know for sure how long it takes with your microwave. 🙂
Thanks so much! It’s working!
You..are…a…GENIUS!! Love you for this!
What are the dimensions of the dish you are showing? Looks smaller than a brownie pan (7×11″). Trying to see if I have something suitable. Thanks.
In reality you can use whatever size pan you’d like the shape and thickness might vary but in that sense it’s flexible as you’ll just need to cook for a bit longer or a little bit less. I actually don’t have that pan anymore so I can’t measure it BUT I’d think it was around 7×10 perhaps.. Just make sure it is microwaveable safe dish.
There seems to be more and more recipes that fail to put the size of the baking dish/pan they use and it makes the biggest difference in the way the food turns out. People need to know to avoid over or under baking and possible having to throw away expensive ingredients and wasting time. I wouoldn’t make the recipe if I didn’t know what pan to use.
Sorry you feel that way. There was plenty of comments about the size of pan used. As it really depends what size of thickness of a bun you want to have. We’ve used 6×5 or 7×10 pans…
I used super fine almond flour along with the other three ingredients listed. My batter was thick and crumbly. I cooked it in the microwave for 2 minutes and it cracked. What did I do wrong?
Would they stand up to low carb chili?
Mmm. . . this is a tricky one. If it was sitting on the bun for a good amount of time I’d say you probably would need to utilize a fork after a while. But I guess you’d need to do the same with most breads anyways. What I DO know though, this sounds delicious with chili and I want to have this for dinner now. 😉