Keto Chicago Hot Dogs
The ultimate hot dog with all toppings is the keto chicago style hot dog. This keto hot dog recipe starts with a buttery low carb hot dog bun filled with a juicy 100% all-beef grass-fed hot dog and piled high with sliced tomato, pickles, diced white onion, relish and pepperoncinis. Then this keto hot dog is topped with a squirt of mustard and a sprinkle of poppy seeds.
Keto Hot Dog Buns Ingredients
Keto Chicago Dog Toppings Ingredients
Keto Chicago Hot Dogs Directions
Preheat oven to 400 degrees.
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 in order to handling the dough easier and 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.
While hot dog buns are baking, cook hot dogs on the grill, air fryer or oven at medium-high heat (350 to 400 degrees) for 5-10 minutes or until plump and juicy. You can also steam or boil you hot dog over some boiling water. Top hot dog buns with hot dogs and remaining toppings.