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These keto hot dog buns are light, fluffy, and golden brown. Bring them to your next cookout, and everyone will be asking where you bought them! Made with no yeast and 3 grams net carbs.
Need more recipes for your next keto cookout? Try my keto burger buns, keto onion rings, sugar free ketchup, and keto honey mustard next.
If you thought living a keto lifestyle meant bunless hot dogs and burgers, well, you’re in for a treat.
My keto hot dog buns recipe is a game changer. They’re light and fluffy, with the perfect crumb and chewy bite. Make them once, and you’ll never settle for a lettuce wrap again!
Table of Contents
Why I love this recipe
- Better-for-you ingredients. Compared to store-bought hot dog buns, mine have a fraction of the ingredients. There is no wheat protein, no psyllium husk powder, and no calcium propionate…whatever that is.
- No yeast. That also means minimal kneading and no rise time.
- Has a real bread taste. Even when I’m eating regular hot dogs, I’ve never found regular buns to have much flavor. My low carb version not only holds the hot dog, but it actually tastes good.
- Naturally gluten-free. By using alternative flours, this recipe doubles as low carb AND gluten-free hot dog buns!
Ingredients needed
- Almond flour. I suggest using blanched almond flour, not almond meal. This gives the buns a light and golden crust without being dense.
- Coconut flour. Works with the almond flour to add more elasticity and a doughy texture.
- Baking powder. A leavening agent that gives the buns stability.
- Mozzarella cheese. Preferably low-moisture mozzarella cheese. This gives the buns extra fluffiness and golden color.
- Cream cheese. Full-fat and softened to room temperature.
- Eggs. As always, room-temperature eggs are the way to go. Two are for the dough, and one is for brushing on top of the buns.
How to make low carb hot dog buns
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven to 180C/350F and line a large baking sheet with parchment paper.
Step 2- Mix the wet and dry ingredients. In a small bowl, whisk together the dry ingredients. In a microwave-safe bowl, melt the mozzarella and cream cheese until combined.
Step 3- Combine. Add the cheese mixture to a food processor, along with the dry ingredients and two eggs. Pulse well until all the ingredients are well combined.
Step 4- Shape. Transfer the dough to a sheet of plastic wrap and cover it tightly. Shape into a dough ball. Remove the plastic and divide the dough into 4 large or 8 small pieces. Shape each dough ball into a hot dog bun and place them on the baking pan.
Step 5- Bake. Whisk the third egg and brush the exterior of the buns. Bake them for 22-25 minutes or until golden.
Step 6- Slice and serve. Remove the buns from the oven, slice them down the middle, and serve as desired.
Arman’s recipe tips
- Don’t try mixing the dough by hand. Trust me, using a wooden spoon and mixing bowl won’t mix the ingredients into a cohesive dough. You’ll definitely want to use a food processor.
- Melt the cheese in 20-second intervals. So the mozzarella cheese doesn’t overcook and become rubbery.
- Serve them fresh. The buns can become dense if left out to cool, so they’re best served straight from the oven.
Storage instructions
You’ll notice the hot dog buns become quite firm once they are cool or at room temperature. While leftovers can be refrigerated and frozen to enjoy later, they will need to be warmed up before adding your hot dogs and fillings.
To store: Leftovers can be stored in the refrigerator for up to 5 days.
To freeze: Place buns in a ziplock bag and store them in the freezer for up to 2 months.
Reheating: Microwave the buns in 20-second spurts until warm.
Frequently asked questions
There are several hot dog brands that are keto friendly. These include Oscar Meyer uncured Angus beef franks, Applegate natural uncured beef hot dogs, and Hebrew National uncured dogs.
No, unfortunately, both flours must be used to create the perfect hot dog bun.
More keto bread recipes to try
Keto Hot Dog Buns
Video
Ingredients
- 1 1/4 cups + 2 tablespoons almond flour
- 2 tablespoons coconut flour
- 1 1/2 tablespoons baking powder
- 1 1/2 cups mozzarella cheese low moisture
- 1/4 cup cream cheese softened, 2 ounces
- 3 large eggs divided
Instructions
- Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
- In a small bowl, whisk together the dry ingredients until combined. In a microwave safe bowl, combine the mozzarella cheese and cream cheese. Microwave them in 20-second spurts until mostly melted. Whisk them together and let it cool for several minutes.
- Add the melted cheese mixture to a food processor, along with the dry ingredients and two of the eggs. Pulse well until all the ingredients are well combined.
- Transfer the dough onto a piece of plastic wrap and cover it tightly. Using your hands, shape it into a ball of dough. Remove the plastic wrap and divide the dough into 4 large or 8 small pieces. Shape each piece of dough into a hot dog shape and place them onto the lined baking sheet.
- Whisk the third egg and brush the exterior of all the buns completely. Bake the buns for 22-25 minutes, or until golden on the outside.
- Remove the hot dog buns from the oven and slice them down the middle. Add your keto hot dogs to them and serve immediately.
Love this recipe. We’ve used it for buns, rolls, pizza crusts, and our favorite accomplishment is we figured out today how to make it for big sub sandwich rolls. We used a whole recipe, lined a loaf pan with parchment, and spread it in. You can also use the parchment paper to shape it because it peels off the dough easily. For fun, we sprinkled on some garlic powder, Italian herbs, and a ton of powdered Parmesan and patted it in so it would stick. We skipped the egg wash bc we weren’t sure if it would get too dark since it cooks longer, but I do want to test that out. Covered it with tin foil and baked at 350° for 20 minutes so Parmesan and herbs wouldn’t burn, and then uncovered for another 15 for total 35 minutes (I don’t know if it matters but since we were experimenting, we waited til internal temp matched cornbread and hit 200-205). It holds together pretty well and can be sliced horizontally for a sandwich, though in the future I wanna experiment with some xantham gum to see if it helps with the slight crumbliness around edges. Looks, feels, and tastes like normal bread. It’s so nice to finally make giant sub deli style sandwiches again instead of having to use the tiny keto bread brands. Definitely a fav for us
Thank you so much for the feedback!
Wow this really is keto recipe. My friend is on keto diet so I could surprise her with these.
For SCD we can’t use baking powder so I substituted with baking soda…gulp. Also substituted mozz with provolone and cream cheese with SCD yogurt. Gonna be interesting…
Little did I know, you can’t directly substitute baking soda for baking powder. It should be 1/3 the amount. So these were inedible but the texture looked good.
Thanks SO much for this Arman. Making these now! Just want to check- 1.5 tablespoons baking powder seems like a huge amount. Should it be 1.5 teaspoons?
Love your burger and hot dog buns. Will the hot dog buns hold up to making croutons out of them?
I don’t see why not 🙂
Wanted to send you a photo Can’t believe how beautiful they look cooking my hot dogs now. Your hot dogs look uncooked? I used a lot of egg wash I even turned them over. Wow this the second recipe of yours I made. The first was sugar free maple syrup that was great too
Arman,
I really wish I could leave a smile for our comment! Sorry but you get asked that so often and we DO use our cups and Tabespoons.
Thank you so much for all the time you have put into making recipes and inventing them!
My son is on Keto and he is now way too thin and I am going to try and put a biy of weight on him by using good keto food not what he has been eating-FASTFOOD! lol
Blessings to you and yours <3
You are a gem 🙂
Great buns, but I would like to know, if I can substitue mozzarela with cheddar cheese anf if you could write hte values with mass and not just cups? It is more accurate 🙂
I haven’t tried 🙂 We use American cups and tablespoons
how many calories per bun
I have these in the oven as I type, can’t wait to try them. My question is was my dough suppose to be real sticky if not can I just add more almond flour
Hi! Yes, the dough is very sticky 🙂
What happens if you don’t have coconut flour.
Not sure, I’ve only tried it as written.
All these sound so delicious I can’t wait to try them. Thank you,
You are so welcome, Lea!