My keto hot dogs are a healthy low carb take on the fast food fave! Ready in 40 minutes and super easy.
Here is a keto hot dog recipe that is NOT junk food. If you want a weekday dinner that's low in carbs, high protein and actually nutritious, you've come to the right place!
Let me show you how to make delicious low carb hot dog buns from scratch. And we're adding a Katrin-and-Keto approved sausage plus fillings. So delicious!
One hot dog is only 4.4g net carbs and almost 20g of protein.
Also try my almond flour pizza crust.
Ingredients
Let's talk ingredients. You'll find exact quantities in the recipe card at the bottom of the post, but I wanted to give you a bit of extra info right here:
- Homemade buns. The buns are made with the same dough as my almond flour bread. They have a slight crunch in the crust and are lovely and soft on the inside. So much better than the processed supermarket hot dog buns that taste like cotton wool. And, low carb!
- Sausage. Instead of a Frankfurter or Wiener, I prefer a good quality pork sausage. Choose a gluten free one with a high meat content.
- White and red cabbage slaw. Think of this as our healthier alternative to pickles and dried onions.
- Ketchup and Mustard - Of course, we are using sugar free ketchup! Option to add mayo, too.
Instructions
It is simple to make low carb hot dogs from scratch. Here are the basic steps.
Scroll down to the recipe card for the detailed method with ingredient amounts, timings and nutrition information.
BUNS
STEP 1
Beat the eggs until fluffy.
STEP 2
Add the rest of the ingredients (almond flour, butter, psyllium, water, baking powder and xanthan gum) and blend until you have a smooth dough.
STEP 3
Shape the hot dog buns.
STEP 4
Bake the buns in the preheated oven for about 35 minutes until fluffy inside and lightly browned o top.
SAUSAGES, FILLINGS AND TOPPINGS
STEP 5
Grill or fry the sausages.
STEP 6
Toss the cabbage with oil and parsley. Slice the buns open and fill them with the slaw, sausage, ketchup and mustard!
Variations
The hot dog bun recipe calls for 2 egg whites. If you hate food waste as much as I do, make keto mayonnaise with the leftover egg yolks. Which you can then spread into the buns as well!
I have made lots of homemade hot dogs over the years. More tried and tested add-ins that we enjoy:
- Sugar Free BBQ Sauce
- Tomato slices
- Cucumber slices
- shredded baby gem lettuce
- slice of melted cheese
- sugar free pickled onions
Serve With
As a side, make a batch of Air Fryer Turnip Fries (best low carb french fries ever) or keto zucchini fries.
Storage
Best served fresh. Buns can be stored at room temperature, covered with a cloth, for up to 3 days. They can also be frozen for up to 2 months. Store sausages in the fridge for up to 3 days.
More Fast Food Faves Made Keto
Tried this recipe? Give it a star rating below!
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Recipe
Keto Hot Dogs
Ingredients
BUNS
- 2 egg whites at room temperature
- 2 eggs (white and yolk) at room temperature
- 2 cups / 200g almond flour
- ¼ cup / 60g butter melted
- 4 tbsp / 20g psyllium husks or 2 tablespoon psyllium husk powder
- 1 ½ teaspoon baking powder
- ½ teaspoon xanthan gum
- pinch of salt
- ½ cup / 120ml warm water
HOT DOG FILLING
- 6 medium gluten free good quality sausages 300g
- ¼ cup red cabbage shredded (18g)
- ¼ cup white cabbage shredded (18g)
- ¾ tablespoon extra virgin olive oil
- 3 tablespoon parsley chopped (11g)
- 1 tablespoon sugar free ketchup
- 2 teaspoon Dijon mustard
Instructions
- Preheat your oven to 180 Celsius / 160 Fan / 350 Fahrenheit.
- Make the Low Carb Hot Dog Rolls as per my almond flour bread recipe up to step 4. Split the dough into 6 and shape into small hot dog rolls. Place on a baking tray lined with parchment paper and bake for about 35 minutes until golden and cooked through. Remove from the oven and allow to cool.
- Whilst the rolls are cooking, place the sausages on a baking tray and bake as per the cooking instructions on the packet, depending on the thickness of your sausages this will be about 20-30 minutes.
- To make the slaw, simply combine the cabbage and parsley with a little olive oil.
- Stuff the Low Carb Hot Dog Rolls with slaw and top with a gluten free sausage and a drizzle of sugar free ketchup and mustard.
Lisa
These were easy to make and turned out really good. Soft on the inside and firm on the outside without an eggy taste. I have my own chickens so don't mind not using the yolks, my farm cats appreciate them. I usually just eat my hot dogs plain but its nice to be able to put some relish and mustard on them and now I can. Will definitely make them again and freeze them so I have them on hand for me and my husband.
Laur
Hmm… could I get away with not adding the yolks back in, and just using egg whites??? I hate wasting ingredients, and never seem to find a use for spare yolks, even when I freeze them. Using carton egg whites would be so convenient…
Katrin Nürnberger
I think it could work.
Karen
So, I did not follow your recipe (part laziness, part not having all the ingredients at hand.) I used 3 eggs, not separated. I used an extra 7 grams of psyllium husk instead of zxanthan gum. I overbaked. When I tasted one, it was actually pretty good, though not at all what I was expecting! It was more like a biscotti than an hot dog roll. So I cut the hot dog rolls into slices and put them back into the oven. Even without any flavoring or sweeteners, they're good! I forgot how much I like biscotti! LOL!!