Description
Keto hot dogs bring zesty comfort to health-conscious diners seeking classic American pleasure without carbohydrate guilt. Crisp, juicy sausages nestled in low-carb wraps deliver satisfying flavors you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups (170g) Mozzarella cheese, shredded
- 1 large Egg, beaten
- 1 ½ cups (150g) Blanched almond flour
Binder and Leavening Agents:
- 1 packet (7g / 2 ¼ teaspoons) Active dry yeast
- 2 tablespoons (16g) Psyllium husk powder
- 1 teaspoon Baking powder
- 1 ounce (28g) Cream cheese, cubed
- 1 teaspoon Inulin powder
Liquid Ingredients:
- 6 tablespoons (90 milliliters) Water, lukewarm (divided into ¼ cup + 2 tablespoons)
Instructions
- Dissolve the inulin in of lukewarm water, ensuring the temperature is neither too hot nor cold. Sprinkle the yeast into the mixture and allow it to activate for 10 minutes until it becomes frothy and expansive.
- In a food processor, blend the almond flour, psyllium husk powder, and baking powder. Incorporate the beaten egg and remaining of water, creating a preliminary dough mixture.
- Once the yeast has fully expanded to approximately , pour it into the food processor and pulse until thoroughly integrated.
- Prepare the cheese mixture by combining shredded mozzarella and cream cheese in a separate bowl. Use a microwave or double boiler to melt the cheeses, stirring until achieving a smooth, uniform consistency.
- Transfer the melted cheese directly onto the blade of the food processor. Blend the ingredients until a cohesive dough forms, pausing to scrape down the sides as necessary.
- Place the dough in a covered bowl and allow it to proof in a warm environment for 60 minutes, enabling the yeast to develop flavor and texture.
- Preheat the oven to 325 degrees Fahrenheit (162 degrees Celsius). Line a small baking dish with parchment paper, selecting a size that accommodates four buns side by side.
- Lightly oil your hands to prevent sticking. Divide the dough into four equal portions, rolling each into a log approximately 2 inches (5 centimeters) thick. Arrange the logs parallel to each other, maintaining a 1/2 inch (1.3 centimeters) gap between them.
- Bake for 25-35 minutes until the buns develop a golden-brown exterior with a slightly crisp top. Test doneness by inserting a toothpick – it should emerge clean.
- Remove from the oven and allow the buns to cool completely. As they cool, they will soften and become more pliable. Once cooled, separate the buns and serve.
Notes
- Cooling is crucial for perfect texture, allowing buns to set and maintain their structure without crumbling when touched.
- Proofing requires consistent warmth, transforming kitchen corners into cozy rising spots that help dough expand beautifully.
- Kneading demands gentle technique, using oiled hands to create smooth, elastic dough without adding extra flour that could compromise softness.
- Cheese melting needs careful attention, ensuring a silky-smooth blend that integrates seamlessly into the dough for maximum flavor and fluffiness.
- Yeast activation depends on water temperature, with lukewarm liquid bringing these tiny microorganisms to life without accidentally destroying them.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 413 kcal
- Sugar: 2.2g
- Sodium: 363mg
- Fat: 32.3g
- Saturated Fat: 9.6g
- Carbohydrates: 16.6g
- Fiber: 9.2g
- Protein: 22.1g
- Cholesterol: 81.8mg