Summer is almost here and that means cookouts! 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.
Summer is almost here and that means cookouts! 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!
- 3/4 cup almond flour
- 3 large eggs
- 1 1/2 tsp. baking powder
- 4 tbsp. oil
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!
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
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. 😉
This a perfect recipe. I NEED simple to be able to eat low carb. I used a raw almond flour and used the exact measurements and it turned out great. I should have read the reviews first. I definitely try the my butter dish to cook up my next batch. Thank you for this great and simple recipe =)
Thank you! I was going to figure out amounts & stuff from the fb posting, and you did it for me! Got a type 1 great granddaughter who will love these, and they won’t hurt me either
Is it 3 net carbs for one hot dog bun or all three?
3 Net Carbs per hot dog bun.
These were awesome! Thanks for the recipe!
Loved it! I have a great microwave-safe container in the shape of a bun — well, a rectangular one — and it worked perfectly with me making a third of the recipe. Used about 2 tbsp of olive oil. Thought it was perfect after being fried up in some butter. Thanks!!
So glad you enjoyed this recipe and thank you for coming back to tell us! We love comments like this. :))
I’ve done the microwave method but sprinkled some sesame seeds on top (before microwaving). After microwaving, it still looked a wet to me so I microwaved for another 30 seconds then toasted it on my stove! Super delicious! Thank you!
Love the sesame seeds idea! So glad you enjoyed the recipe though! :))
Hi have a? Dose these keto hot dogs buns taste plan
They taste like a bun so there is a little flavor but compliment a hot dog.
Try sprinkling the top and bottom with the Trader Joe’s Everything but the bagel seasoning!
Great Tip Janice! Thanks! 🙂
Has anyone tried to make a single bun by using 1/3 of the ingredients? NO one else eats low carb in the house and I can only have ONE per day probably, unless I Starve all day and then have two!!
I don’t see why not! The main thing would be finding a bowl/dish that will make the dough thick enough. I personally can’t think of any dish that would work for 1/3 of the dough and make a single hot dog bun. A single hamburger bun might be more feasible since small bowls work well. See this recipe here.
What about the top of a glass butter dish for a single hot dog bun? Just a thought.
I actually think this is a GENIUS idea!! Very good idea Angel! Thanks for chiming in 🙂
Be careful, butter dish may not take the HEAT! THEY ARE NOT BORON TYPE GLASS LIKE A PYREX GLASS. I do agree it was genius. I can’t wait to try, what about those quick microwave dishes. Like cook an egg? Maybe they have something to repurpose. BTW love your site. I’m brand new at clean eating, but old at 70! 😀 happy thanksgiving! Linda
Happy Thanksgiving Linda! So happy to hear our website has been a useful tool.
And yes, ALWAYS check if your dish is microwave safe. 🙂
This was outstanding!
These came out perfectly! Thank you so much for the recipe!
Yay! Thank you for coming back and letting us know! So glad you enjoyed the recipe. 🙂
🇱🇷 Have a great Memorial Day weekend! I made two more batches for the cookout!
I will fo the hamburger buns next! I also signed up for your blog updates. 😊
Awww thank you so much Christy! It warms my heart to know our recipe is taking part of this weekend and allows you to eat like ‘normal’ by not missing out <3
Have a safe and great Memorial Day weekend yourself! 🙂
My daughter is diabetic so we went low carb to control her blood glucose. Unfortunately that caused her weight to drop to around 104 pounds. Very unhealthy. High cal. Low carb is our next goal. I will keep posting results. Thank you for an awesome website.
Good luck Tom! Hope our website is a good resource to help getting your daughter on the right track. 🙂
What are the spots in the photos? I don’t see any ingredient that would make those happen?
The almond flour I used wasn’t blanched almonds and so it has specs of the almond ‘shell’ in it.
I only see the cook time of two minutes and maybe another 30 sec. But the cook time on the post said 4 minutes. Do you cook for another two minutes after you cut the recipe into three pieces
Just depending on your microwave you MAY need to cook for another two minutes. You’ll need to cook AT LEAST 30 seconds after you cut the recipe into three pieces but perhaps longer just depending on your microwave. You want any moisture that might be lurking at the bottom to be absorbed. Hope this helps! 🙂
Can coconut flour be subbed for almond flour?
While I haven’t tried it with coconut flour yet I’d think it should work. HOWEVER – Coconut Flour and Almond Flour are not normally a 1-1 ratio so you are going to have to adjust the flour a bit I suspect. It is generally a 1/4 cup coconut flour to 1 cup almond flour as a general rule of thumb. Let us know what you end up doing! 🙂
Hi! Made these in a glass 8×8 dish so they are a bit thin. What size dish do you recommend?? Thank you
Jan – You can go as small as 6 x 5 or thereabouts.
Wondering about doubling the recipe and using an 8×8 baking dish? That would make six… freeze a few for later…
Doubling the recipe and using a 8×8 dish should work. I’m not sure about freezing though, my gut thinks they might not be the greatest after being frozen but it is always worth a try! 🙂
can these be frozen? I would like to double the recipe and then have a few on hand in the freezer.
Thanks,
Wendy
Wendy – Absolutely!!
I totally made “English muffins” with this recipe. At first it was an attempt to make a hamburger buns and then I thought the texture might have served well as a toasted English muffin. Success!
Mel – Fantastic!!! 😀
I don’t use a microwave either, but thanks for the update about using an oven. I will definitely try these buns. They’re also gluten free which is added bonus.
Robin – Great! I hope you enjoy them! 🙂
Is the recipe posted with the added oil update? Or do I add the extra 2T to the posted recipe, a total of 6T? Thanks for your help. Patti
Patti – The recipe does NOT include the extra oil. So if you want to add it, you are correct. You would use 6 tbsp.
Thank you! I wondered the same 🙂
Is 392 calories for 1 bun or all 3 buns?
Thank you!!! 🙂
By the way congrats on your weight loss!!! I am forever trying. 🙁
Amy – That’s for 1 bun. But please remember that eating low carb often includes eating more calories simply because you increase your fat content. I tracked my food for the past few days and I’ve been eating about 3000 calories per day and I’m still dropping weight steadily. Calories matter, but not as much when you eat this way.
Have you tried these in the oven? I don’t use a microwave but would love to try them!
Kristie – I haven’t, but I intend to. As soon as I do, I’ll update the recipe. 🙂
Kristie – I tried it! 350 F. for about 20-30 minutes (although that can vary by oven). Enjoy!
Cooked this in the over and it didn’t rise. Maybe I used too big of a pan? I used an 8 x 8 pan.
It could of been the pan but even it should of risen SOME. Perhaps the baking soda is older? I’ve had that happen to me before lol.
I too used an 8X8 glass dish in the oven and buns were thin. Do you need to adjust the recipe for the larger pan to have a thicker bun
Yes if you want to make more of use a larger pan you will have to adjust the recipe.