Keto Chicago Hot Dogs
Published July 11, 2020 • Updated February 26, 2026
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I built this Chicago-style hot dog on a homemade low-carb bun, loaded it with all the classic toppings (tomato wedges, pickles, onion, relish, mustard, poppy seeds), and kept the whole thing at 5.1g net carbs.
I’ve been making keto Chicago hot dogs at home since I realized no one else was getting the toppings right. Most low-carb versions just throw a hot dog on whatever bun they have and call it Chicago-style. That’s not how this works.
A real Chicago dog is about the specific combination of toppings, layered in a specific order, on a specific kind of bun. Tomato wedges (not slices), diced white onion, a pickle spear, bright green relish, mustard, pepperoncinis, and poppy seeds. I use pepperoncinis instead of traditional sport peppers because they’re easier to find and have a similar tangy heat without the extra carbs. And after a reader named Vanessa (a born-and-raised Chicagoan) called me out in the comments, I added celery salt to the topping lineup. She was right. It makes a difference.
The bun is the part I’m proudest of. It’s built on almond flour, whey protein, and psyllium husk, and when you sift the dry ingredients instead of just whisking them, you get a texture that’s closer to a real steamed hot dog bun than anything else I’ve tried. The outside sets up slightly firm while the inside stays soft and spongy. I can get 5 normal-sized buns from one batch, and they hold up under a fully loaded dog without tearing or going soggy.
I use 100% grass-fed beef hot dogs because the flavor is cleaner and they snap when you bite through the casing. That snap matters when you’re piling this many toppings on. If you want to skip the bun entirely, lettuce wraps work surprisingly well here. Butter lettuce is sturdy enough to hold the toppings and adds a nice crunch.
If you like this kind of keto comfort food, I have a few others in the same lane: keto corn dogs use a similar batter concept, keto mummy dogs are great for kids, and my pickle sandwich scratches the same tangy, crunchy itch. I keep coming back to this one, though. It’s the recipe that actually tastes like summer in Chicago.
How to make keto Chicago-style hot dog buns
I get the best results when I sift the dry ingredients instead of just whisking. It breaks up the almond flour clumps and gives the buns a finer, more uniform crumb that holds together better under toppings. If you only have a whisk, press the mixture through a fine mesh strainer.
When you’re shaping the dough, wet your hands with water or a little oil first. This dough is sticky. I form each piece into an oblong shape about the length of my hot dogs, roughly an inch thick, and space them an inch apart on the tray. They spread slightly as they bake.
The bake time is 12-13 minutes at 400 degrees. You’re looking for a slightly firm exterior that’s spongy when you press it. I pull mine at 12 minutes and let them coast on the hot pan for another 3-5 minutes before slicing. The technique is similar to my keto bread bowl dough, just shaped differently. Don’t overbake or the buns will dry out and crack when you try to load them up.
Keto Hot Dog Buns Ingredients
1 cup almond flour -
1/2 cup unflavored whey protein powder
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2 tablespoons whole psyllium husk flakes
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2 tablespoons golden flax seed meal
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2 teaspoons baking powder
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1 1/4 teaspoons xanthan gum
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1/2 teaspoon salt
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2 eggs
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1/4 cup butter, melted
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2 tablespoons sour cream
Keto Chicago Dog Toppings Ingredients
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5 hot dogs, 100% beef
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1/2 tomato, sliced into wedges
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5 thinly sliced pickle spears
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1/4 white onion, finely diced
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4 pepperoncinis
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dill pickle relish
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mustard
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1 teaspoon poppy seeds
Step by Step Instructions
Step by Step Instructions
Whisk dry ingredients
Whisk or sift together dry ingredients in a medium bowl. Sifting ingredients is preferred to get a finer texture.
Add wet ingredients
Add eggs, melted butter and sour cream to dry ingredients. Mix until combined.
Mold dog into bun shape
Wet your hands with some water or oil so the dough is easier to handle and to prevent it from sticking to your hands. Grab a handful of dough, form it into an oblong hot dog shape and place on a parchment lined baking tray. Continue with remaining dough. You can form your desired size. I can make about 5 normal sized hot dog buns with this recipe. Evenly place dough balls on the tray spacing about 1 inch apart.
Bake the buns
Bake at 400 degrees Fahrenheit for 12-13 minutes or until slightly hardened on the outside and spongy to the touch. Let cool for 3-5 minutes before slicing.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Do I need celery salt to make it a real Chicago hot dog?
I didn't include it in my original recipe, and a reader from Chicago called me out immediately. She was right. I've been adding a light sprinkle of celery salt on top ever since, and it pulls everything together. It's that savory, herby note you remember from the real thing. I use about 1/4 teaspoon per dog.
What's the difference between sport peppers and pepperoncinis?
Traditional Chicago dogs use sport peppers, which are smaller, hotter, and harder to find outside of Chicago. I use pepperoncinis because they have a similar tangy bite, they're available at every grocery store, and they're lower in carbs. I've tried both side by side and my family actually prefers the pepperoncinis. A little milder, a little more vinegar-forward.
Can I skip the psyllium husk in the buns?
I've made them without it. The buns hold together, but they're noticeably denser. If you skip the psyllium, add an extra 1/4 teaspoon of xanthan gum to compensate. I tested this after a reader asked, and the trade-off is a tighter crumb that's still totally functional as a hot dog bun.
How do I store and reheat leftover assembled hot dogs?
I wrap each assembled dog individually in foil and refrigerate for up to 3 days. To reheat, I pop the whole foil packet in the oven at 350 degrees for about 8 minutes. The bun steams inside the foil and comes back soft. I wouldn't go past 3 days though, because the tomatoes start to break down and make things soggy.
Can I freeze the keto hot dog buns?
I freeze these all the time. I let them cool completely, then wrap each one in plastic wrap and store in a freezer bag. They keep well for about 2 months. When I'm ready to use them, I thaw on the counter for 30 minutes, then warm in a 300-degree oven for 3-4 minutes. The texture bounces back nicely.
Can I skip the bun and use lettuce wraps instead?
I do this on days when I want to keep my carbs even lower. Butter lettuce leaves are my go-to because they're sturdy enough to cradle the hot dog and toppings without tearing. You lose the bun experience, but you still get all the Chicago flavors. I wrote a whole post on lettuce wraps if you want more ideas.
What can I use instead of whey protein powder?
I've tested pea protein and it works. The buns come out slightly denser and a little more crumbly, but they hold a hot dog and toppings without falling apart. I use the same measurement, no other adjustments needed. Egg white protein powder is my second choice if you're not dairy-free.
Can I use coconut flour instead of almond flour?
I've tried it. Coconut flour absorbs way more liquid than almond flour, so you'd need to cut the amount to about 1/3 cup and add an extra egg plus a tablespoon of water. Even then, my coconut flour version came out denser and more crumbly. I prefer almond flour for these buns. If you want more low-carb bread options, I have a few that work better with coconut flour.
The first time I discovered a Chicago Dog was at Sonic Burgers. I live on the West Coast so Chicago Dogs aren’t really that popular out here. But I was amazed by all the toppings piled on this juicy hot dog. It’s become my favorite hot dog to eat. Now I can have one anytime thanks to my homemade hot dog buns.
This Chicago dog recipe packs a variety of toppings – tomato wedges, pickle spears, relish, white onion, pepperoncinis, mustard and poppy seeds. They’re all scattered over a juicy, all-beef hot dog sitting inside a gluten-free hot dog bun.
You won’t believe how good this combination is. It’s worthy of any ballpark!
The hot dog buns most of us grew up eating are loaded with carbs. One hot dog bun can have up to 22 grams of carbs. Plus, they’re made with wheat and contain gluten – a common allergen.
Luckily, I have a low carb hot dog bun option for you! My recipe for 
The brand that I love and trust is by 
The full lineup: tomato wedges, dill pickle spears, relish, diced white onion, pepperoncinis, poppy seeds and mustard. Traditional Chicago Dogs skip ketchup. But you can add a no-sugar ketchup if you want.
Are you a big fan of the All-American classic hot dog? So am I! I have several recipes on my site dedicated to my love of juicy hot dogs. Here are some other hot dog recipes:
I've made a lot of keto bread-adjacent things and usually talk myself out of the ones that need psyllium husk, but I finally just committed and made these. The dough came together faster than I expected, and the buns held up to every topping without getting soggy. At 5.1g net carbs with the full Chicago setup, I kept double-checking the nutrition because I was sure I was reading it wrong.
That carb count always catches people. I still look twice when I write it out. And yeah, the dough comes together faster than most psyllium husk recipes make it seem.
Threw in a teaspoon of garlic powder because I couldn't help myself. Baked up with this savory edge that made it taste freakishly close to a real hot dog bun. First time making a keto bun from scratch and I'm obsessed it worked this well. Double batch next time.
Never thought to add garlic to the bun dough. Makes total sense though, the almond flour base needs flavor help. Double batch from here on out.
Making these for a quick lunch tomorrow and just realized I'm out of psyllium husk. Can I skip it or does the bun fall apart without it? I have extra xanthan gum if that helps.
You can skip it. Add an extra 1/4 tsp of xanthan gum since you have it. Buns will be a little denser but they'll hold together fine.
I'm from Chicago and these look amazing, might I suggest the missing ingredient is celery salt :) Other than that, this is awesome! Can't wait to try them!
You're right and I've been adding it ever since a reader called me out. Light sprinkle of celery salt on top right before serving. It pulls the whole thing together.