Quick Keto Hot Dog Buns update
This recipe is designed to teach everyone how to make quick keto hot dog buns
Servings 3 buns
Ingredients
- 10 grams (2 TBS) whole psyllium husk
- 112 grams (1 cup) coconut flour
- 8 grams (2 tsp) baking powder
- 1/4 tsp salt
- 9 grams (1 TBS) instant dry yeast, optional for flavor
- dry seasonings of choice, optional I used 1 tsp onion powder
- 4 large eggs, room temperature
- 120 ml (1/2 cup) coconut oil, melted
- 59 ml (1/4 cup) hot water
- 59 ml (1/4 cup) hot coconut milk
Instructions
- Preheat oven to 350 degrees. Lightly grease 3 six inch sub molds or line a baking sheet with parchment paper. Grind the psyllium husk until it is half its volume. Pour the ground psyllium husk into a large bowl. Sift dry ingredients into a large mixing bowl until there are no lumps.
- Add the wet ingredients and stir for 1 minute until a smooth dough forms. Scrape down the sides of the bowl. Knead the dough in the bowl for 2 minutes until a ball forms. Allow the dough to sit for 15 minutes to absorb excess moisture.
- Line a clean worksurface with parchment paper. Divide dough into 3 equal portions. Form each dough portion into a log about six inches long. Keep the dough smooth at all times. Place each formed portion into prepared molds or lined baking sheet.
- Place the dough in the preheated oven. Bake for 25 to 30 minutes until golden. Once baked, remove the buns from the oven. Cool in the molds or on the pan at least 15 minutes to firm up. After 15 minutes, remove the buns from the molds and transfer to a wire rack. Allow to cool completely before slicing
- When ready to use, slice in half vertically keeping one side of the bun attached. Use immediately or store leftovers in airtight container at room temperature up to 3 days
Nutrition
Serving: 1bun | Carbohydrates: 4g | Protein: 12g | Fat: 37g