Keto Hot Dog Bun Recipe

Summer time is all about convenience and stress free cooking!

Grilling outside, pool parties, the beach and BBQ parties are all about easy foods to enjoy and my goal is making them all keto recipes!

And homemade keto burger buns and low carb hot dog buns are just one of the favorites at this time of year.

Nitrate Free Hot Dogs

I can’t tell you I’m a hot dog lover, but I can say every once in a while I’m in the mood for a hot dog.

I prefer to buy hot dogs that are as clean as possible preferably without any nitrates or any added sugar. The brand I often buy is Applegate. 

My post today isn’t about what kind of hot dog rocks your world, but it’s more about what you’re putting that hot dog on.

Carbs in Traditional Hot Dog Buns

According to the app Cronometer, one regular 6 inch white flour hot dog bun has 21.6 grams of total carbs!!

That’s too many for anyone following a keto diet as many eat that amount for the entire day! Definitely not something to eat if you’re watching your carb intake and blood sugar. 

Our keto hot dog bun recipe has just 1 total grams of carbs per bun. All the nutrition information is at the bottom of this page on the printable recipe card. 

Cloud Bread Loaf Recipe

I transformed my Cloud Bread Loaf recipe into hamburger buns and they were a great success. So I thought, why not show you how easy it is to make my loaf into heavenly low carb hot dog rolls.

Use any cardboard that’s oven safe. I had these in my cupboard so that’s what I used.

I cut them up and used them for slits in the center of each hot dog and divided the batter in half for 5 sections on each side of the pan.

Disposable Paper Bread Loaf

You can see from the photos once it comes out of the oven it does deflate some, but no worries they are still delicious!

Simply slice around the cardboard and those are your center slits for each bun.

Slice into 10 rolls and you’re almost done. The magic happens when you brown these in a skillet!

Grease skillet with avocado oil or use some olive oil or coconut oil cooking spray and cook until golden brown each side.

Simple Recipe for Keto Hot Dog Buns

I mean it’s still low carb Cloud bread but hey, it’s pretty good bread-like texture when you feel like a hot dog in a bun! You can also use this same recipe to make into a keto hamburger bun recipe. 

It’s a great way to enjoy a low carb hot dog on a bun whenever you want for your next cookout! I kept mine refrigerated and reheated them the next few days we wanted them.

Even the kids loved them!

What do you think? They pass for a pretty good looking low carb hot dog bun don’t you think?

More Keto Cloud Bread recipes:

Cloud Bread Grilled Cheese

Cloud Bread French Toast

Cloud Bread Loaf

Cheesy Garlic Cloud Bread Texas Toast

Cottage Cheese Cloud Bread

​Cottage Cheese Hawaiian Sweet Rolls

Low Carb Cloud Bread Hot Dog Buns

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Cloud Bread Hot Dog Rolls

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 10 buns

Calories 101kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 6 eggs separated
• 1/2 tsp cream of tartar or white vinegar
• 6 ounces sour cream
• 1/2 tsp baking soda (you can replace with baking powder but the baking soda and sour cream create a nice rise and fluffiness to the buns)
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp salt
• 1/2 cup whey protein powder

Instructions

• Preheat oven at 300 degrees F.
• Place your egg whites in a stand mixer or large bowl using an electric hand mixer, with the cream of tartar and whip until stiff peaks. Set aside.
• Place the leftover yolks in a bowl with the remaining ingredients and stir well to combine.
• Fold in a small amount of whipped egg whites into the yolk mixture a little at a time until it's all incorporated.
• Pour this into a greased 9 by 13 baking pan.
• Cut the cardboard into 10 pieces about 3 inches in length for the center slits to resemble a slice in a hot dog roll.
• Place Just halfway into batter not all the way to bottom. 5 on one side of the dish and 5 on the other half of the dish and divide batter in half using two baking cardboard liners.
• Bake 30 minutes or until a toothpick or skewer stick in the center comes out clean.
• Allow to cool completely before removing cardboard sections. Use a sharp knife and work around cardboard to loosed and lift them out.
• Slice into 10 hot dog rolls about an inch on either side of the center slice you made with the cardboard.
• Place them on a baking sheet and heat a skillet with butter or cooking spray to brown each side of hot dog roll.
• If not eating right away, place in an air tight container, use parchment paper to layer rolls on top of one another, keep refrigerated.

  When ready to serve from the refrigerator simply reheat in a toaster oven for just a minute to warm or in a dry hot skillet.
• Enjoy with my sugar free ketchup! 

Notes

Since there is no dietary fiber in this recipe, the 1 total gram of carbs cannot be subtracted from any fiber. So it’s the same, 1 g net carbs. 

This recipe was first published in July 2016.

Nutrition

Serving: 1bun | Calories: 101kcal | Carbohydrates: 1g | Protein: 9g | Fat: 5.4g | Saturated Fat: 2.4g | Cholesterol: 117mg | Sodium: 133mg | Sugar: 0.6g

The post Fluffy Gluten Free Low Carb Keto Hot Dog Buns Recipe appeared first on Sugar-Free Mom.

When you read, “Banana” in a recipe, you must think, there is no way that can be low carb, right?

Wrong. It’s all in the amount and how many servings it’s divided by. A little banana goes a long way in flavor and providing that authentic banana cream pie taste into a cupcake, a small amount if ripe banana is needed.

I kid you not, my own picky hubby and picky kids loved these, could easily taste the banana flavor and asked when my photos were done so they could have another!

Scooping the inside out of the cupcake is certainly a personal choice. You could leave a lot more cupcake and use less filling. You could just frost the top if you like. But for me, considering I wanted these to be like a cream pie; a little crust with a lot of cream, I went with a big scoop out of the cupcake.

What did we do with the insides of the cupcakes I scoped out, you might be wondering?

Ate them of course.

FYI: I did not exclude the inside of the cupcake that is scooped out on the nutrition info because I imagine it will be eaten at your house too.

Coconut flour is my go to choice when making recipes for my kids since my youngest has a tree nut allergy. I do love almond flour as well and when it’s a single serve kind of recipe just for me or the hubby that’s one I love to use. But often coconut flour is the best choice for our family. Some of you might say you hate the taste of coconut. My youngest is the greatest detector of coconut and he DID not taste any coconut. The banana is the star flavor in these cupcakes.

Brenda’s Notes:

• You can make this without banana extract, but be warned, there may be more coconut flavor in the cupcakes.
• You can make this with a plain liquid stevia instead of vanilla stevia if you don’t have any.
• The protein powder is needed and should not be eliminated. The protein powder helps provide a better texture that resembles traditional cupcakes with gluten.
• Optional topping: My Sugar-Free Vanilla Wafers! 

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Low Carb Banana Cream Pie Cupcakes

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 12

Calories 267kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

Cupcake

• 8 eggs
• 1 tsp banana extract
• 1 tsp vanilla liquid stevia
• 1/3 cup mashed banana
• 3/4 cup Bob's Red Mill Coconut Flour
• 1/3 cup whey protein powder
• 1/4 cup Swerve sweetener or another granulated sugar sub
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter softened

Filling

• 8 ounces cream cheese softened
• 1 tsp banana extract
• 1/2 tspvanilla liquid stevia
• pinch salt
• 3/4 cup heavy cream
• Optional decoration: Sugar-Free Vanilla Wafers

Instructions

• Preheat oven to 350 degrees.
• In a stand mixer, add the eggs, banana extract, liquid stevia and mashed banana. Mix until well combined.
• In a separate bowl whisk the remaining dry ingredients together.
• Combine the dry with the wet in the stand mixer and then add in the softened butter.
• Blend until combined well.
• Grease 12 cupcake liners and pour batter evenly into each.
• Bake 20-22 minutes or until a toothpick in center comes out clean.
• Cool completely before adding filling.
• To make filling; Add all ingredients into a stand mixer except heavy cream. Blend on high until smooth. Pour in heavy cream and blend on high until mixture is whipped.
• Use a apple corer or knife to cut out center of each cupcake. Discard center or eat!
• Place filling into a piping bag and fill center of each cupcake continuing to cover the top of each as well.
• Keep refrigerated until ready to serve.

Notes

Net Carbs: 4.3g

Nutrition

Serving: 1g | Calories: 267kcal | Carbohydrates: 7.4g | Protein: 8.8g | Fat: 23.1g | Saturated Fat: 11.9g | Cholesterol: 183mg | Sodium: 264mg | Fiber: 3.1g | Sugar: 1.2g

This post has been sponsored by Bob’s Red Mill with whom I am honored to be in partnership with. All opinions are 100% my own and always will be. Thank you for supporting the brands I enjoy working with.

The post Low-Sugar Low-Carb Banana Cream Pie Cupcakes appeared first on Sugar-Free Mom.

When you can enjoy a dessert that tastes like a coffee roll, but is a creamy custard that is less than 180 calories and just a HALF gram of carbs, well that my friends is a priceless gift!

Not too many recipes out there that can be as low as that in carbs and still be the most delicious, creamiest dessert you’ve ever placed on your spoon and in your mouth!

Obviously if you’re not quite a coffee lover as I am, this recipe may not excite you.

BUT for those that are true coffee addicts, well, this will be your new Go -To weekly dessert that you may just keep well stocked in the fridge!

I like to flip mine out of the dish to enjoy with some whipped cream on top. Totally up to you. Eating it from the dish is just as fine and doesn’t dirty another dish either.

But when I flip it over, (and if you don’t grease the dish you make these in well enough these won’t flip over easily), you will see the awesome coffee color that was baked at the bottom of the custard.

Right side up or upside down, however you desire to eat it, I bet you will be making this recipe a whole lot!

I’m partial to upside down so I can see all that coffee goodness on top or rather, on the bottom!

It’s simple enough and you just need a few key ingredients to have on hand to make this anytime you want. 🙂

Brenda’s Notes:

• You can make this using unflavored protein powder.
• You can make this using plain stevia instead of the flavored I used.
• You can replace the stevia and use another sweetener of choice that equals about 1/2 cup of traditional sugar.
• I personally wouldn’t replace the heavy cream, but you could use all unsweetened almond milk, light cream or regular milk if you wanted to reduce the fat.

Print

Sugar-Free Low Carb Coffee Roll Egg Custard

Course Dessert

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 172kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 3 eggs
• 2 tbsp vanilla whey protein powder
• 1/8 tsp salt
• 1/2 tsp instant espresso
• 1/2 tsp ground cinnamon
• 1/2 tsp cinnamon liquid stevia or vanilla
• 1/2 cup unsweetened almond milk
• 1/2 cup heavy cream
• 1 cup strong brewed coffee

Instructions

• Preheat oven to 350 degrees F.
• In a stand mixer add eggs, protein powder, salt, instant espresso, cinnamon and stevia.
• Pour the almond milk, cream and coffee into a small saucepan over low heat on the stove.
• Stirring constantly, heat till steaming, do not boil.
• Pour a small amount into the stand mixer to temper the egg mixture.
• Gradually pour in the rest in the mixer and blend on low until combined.
• Pour this mixture into 4 greased ramekins.
• Place the ramekins into a 9 by 13 baking dish.
• Pour hot water half way up sides of ramekins in baking dish.
• Sprinkle a little sugar free brown sugar substitute over each if you desire.
• Bake 25-30 minutes.
• Cool, then place some plastic wrap directly onto the custard so it doesn’t develop a skin.
• Refrigerate for 2-3 hours before serving.

Notes

Net Carbs: 0.5 grams

Nutrition

Serving: 1g | Calories: 172kcal | Carbohydrates: 0.8g | Protein: 8.1g | Fat: 15.3g | Saturated Fat: 7.8g | Cholesterol: 175mg | Sodium: 165mg | Fiber: 0.3g

The post Sugar-Free Low Carb Coffee Roll Egg Custard appeared first on Sugar-Free Mom.