Skip to content
KETOFOCUS.

Sweater weather calls for keto comfort food. Get Cozy →

Keto Chicago Hot Dogs

Annie Lampella, Pharm.D. Recipe developer and pharmacist

Published Updated

25 ratings

My homemade low-carb bun holds a fully loaded keto Chicago dog — juicy tomato wedges, crisp pickles, onion, relish, tangy mustard, poppy seeds — 5.1g net carbs and 26.5g protein for the whole thing.
  • 5.1gnet carbs
  • 26.5gprotein
  • 23minutes
  • 5servings
two keto chicago dogs with all the toppings on top
thick hot dogs loaded with tomato
pickle
1 of 3
Jump to recipe

This post may contain affiliate links. See my disclosure policy.

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 now finish mine with a sprinkle of celery salt. 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.

two keto chicago dogs with all the fixings on top

I first tried a Chicago dog at Sonic, and it has been my favorite hot dog ever since.

three thick keto hot dog buns stacked up

These buns also live as their own recipe in my keto hot dog buns post.

Why I Swap the Relish and Skip the Ketchup

close up of a keto Chicago dog topped with tomato wedges, diced onion, relish, pepperoncini and mustard

A Chicago dog is often called ‘dragged through the garden’ because of how many toppings go on. I use dill pickle relish instead of the usual sweet relish to skip the sugar. A traditional Chicago dog never gets ketchup, but you can add a sugar free ketchup if you want it.

two keto hot dogs in homemade buns with mustard

Check the label and pick hot dogs that are 100% beef, since some brands add sugar and soy fillers.

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.

Discover more keto recipes on our channel Hundreds of keto recipe videos, with step by step instructions and the tips that make keto easy.
KetoFocus
The recipe

Keto Chicago Hot Dogs

Print Pin
Prep 10 min Cook 13 min Total 23 min Serves 5

Ingredients

Servings 5

Keto Hot Dog Buns Ingredients

Keto Chicago Dog Toppings Ingredients

Step by Step Instructions

  1. Preheat oven

    Preheat oven to 400 degrees.

    An oven preheated to 400 degrees

  2. Whisk dry ingredients

    Whisk or sift together dry ingredients in a medium bowl. Sifting ingredients is preferred to get a finer texture.

    Dry ingredients in bowl for keto hot dog buns

  3. Add wet ingredients

    Add eggs, melted butter and sour cream to dry ingredients. Mix until combined.

    a 400 degree red led sign

  4. 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.

    dry ingredients in a bowl

  5. 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.

    low-carb bun batter mixed in a bowl

  6. Load them up

    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 your hot dog. Top hot dog buns with hot dogs and remaining toppings.

    raw uncooked keto buns on a parchment lined baking tray

Nutrition

Per serving: 1/5 of recipe

Calories
427
Fat
32.5g
Protein
26.5g
Total carbs
9.4g
Net carbs
5.1g

Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.

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.

Browse by ingredient
Similar recipes

People who cooked Keto Chicago Hot Dogs also made

3.4g NET CARBS
juicy polish sausages in a keto hotdog bun with mustard zigzaged on top
Sides Low-Carb Hot Dog Buns 18 min
4g NET CARBS
four creepy keto mummy dogs in a black calderon with twigs behind it
Lunch Keto Mummy Dogs 27 min
5.5g NET CARBS
keto corn dog with mustard
Lunch Keto Corn Dogs 20 min
3g NET CARBS
spicy jalapeno poppers
Appetizers Keto Jalapeno Poppers 80 min

Reviews

Tap to rate

4.8 from 25 ratings, 14 written

Made this recipe?

Replying to Sasha

Your rating

April

xanthan gum is doing a lot here.

Reply

Danielle

The bun is solid. But 12-13 minutes ran short in my oven. I pulled them at 13 and the inside was still gummy, psyllium not fully set. Three more minutes fixed it. Check the sides for firmness, not just the top color. The full Chicago build holds together fine. 5.1 net carbs per the recipe. Four stars, but watch your bake time.

Reply

Annie Lampella

Hi Danielle, ovens really do run different, and psyllium is unforgiving if it’s even slightly underdone. I go by feel more than the clock. Sides should feel firm and top should spring back when you press it. If yours needs 16 minutes, take the 16. Were your buns on the thicker side? Bigger ones need the extra time.

Reply

Kelly X.

Does the psyllium husk have to be flakes, or does powder work too?

Reply

Annie Lampella

You’re fine using powder, Kelly, just cut it back to about 1 1/2 tablespoons since it’s ground finer and soaks up more liquid than the flakes do. I’ve made them both ways and the powder version bakes up a touch denser. Some brands also turn the buns a little grayish purple, which is normal and doesn’t change the taste.

Reply

Tamara

Sift the dry ingredients if you skip nothing else. I didn’t the first time and the buns came out way denser than they needed to be. Second batch I actually sifted the almond flour and protein powder together and the crumb opened right up. Also subbed plain full-fat Greek yogurt when I was out of sour cream (same amount) and it held together just as well with barely a difference in flavor.

Reply

Annie Lampella

I sift every batch now, same reason. Yeah, Tamara, Greek yogurt holds, I’ve used it when I ran out of sour cream and couldn’t tell the difference.

Reply

Camila

That almond flour smell when these come out. Four batches already.

Reply

Annie Lampella

Four batches in and I finally know when they’re done

Reply

Camila

Ha, still figuring that out too. What’s the tell?

Reply

Sarah

Hot dogs were never the hard part on keto. The bun is what makes it a Chicago dog, and I’d just stopped ordering them. The poppy seeds on top, though. Felt like I hadn’t given anything up.

Reply

Annie Lampella

The poppy seeds sell the whole thing. I’m so glad you don’t have to skip these anymore!

Reply

Dina

whole chicago build at 5.1. needed a minute lol

Reply

Annie Lampella

Honestly relish and all.

Reply

Priya

the full Chicago build at 5.1 carbs. i’m doing this.

Reply

Annie Lampella

5.1 for the full build and not a single topping compromised. Celery salt on top right before eating, don’t skip it.

Reply

Kendra

Put these together for a pool day cookout and my husband, who has made his feelings about every low-carb bun attempt very clear over the past year, ate two without saying a single word about the bread. For him, silence is a five-star review. I’m giving it four because my buns came out a touch dense (I think I packed the almond flour instead of spooning it) and I want to nail the texture before I go all in. Trying again this weekend.

Reply

Annie Lampella

The poolside husband test. That one counts. And yeah, packed almond flour does exactly that, spoon and level next time and you’ll get a totally different crumb.

Reply

Beth

I went in skeptical about the bun (every keto hot dog bun I’ve tried either falls apart or tastes like cardboard), but the psyllium husk gives this one actual chew. Had these at a cookout next to the regular buns and I wasn’t even jealous.

Reply

Annie Lampella

The cookout test is the real one. Sitting next to regular buns and not caring – that’s everything the psyllium is there for.

Reply

Gina X.

Growing up going to Vienna Beef stands in Chicago, I stopped letting myself order hot dogs the second I went keto. Made Annie’s version with all the toppings and the poppy seeds on that almond flour bun, and I was completely undone. This isn’t a substitute. It IS a Chicago dog.

Reply

Annie Lampella

Vienna Beef is a hard standard to hit. The poppy seeds were non-negotiable for me too. Glad it landed.

Reply

Taylor B.

Spent two years trying keto hot dog bun recipes. Every one came out gummy, chalky, or fell apart the second you loaded it. The psyllium husk and xanthan gum ratio here finally works. Held up through tomato wedges and all the Chicago toppings without turning to mush. Not looking for another recipe.

Reply

Annie Lampella

Two years is a long time to fight gummy buns. The celery salt on top is worth adding if you haven’t yet – a reader from Chicago basically insisted I put it in and she was right. Pulls the whole thing together.

Reply

Lindsey

I’ve never touched psyllium husk in my life and somehow ended up with a bun that didn’t fall apart mid-bite.

Reply

Annie Lampella

Psyllium gets a bad reputation. This one uses just enough to hold without going rubbery.

Reply

Alex

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.

Reply

Annie Lampella

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.

Reply

Sasha

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.

Reply

Annie Lampella

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.

Reply

Vanessa C

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!

Reply

Annie Lampella

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.

Reply

Keep going

More Lunch Recipes

1.4g NET CARBS
Green tongs holding a chicken tender wrapped in crispy bacon. Juice is dripping from the chicken.
Lunch Bacon Wrapped Chicken Tenders 20 min
6.8g NET CARBS
Spicy chicken and cauliflower rice in mugs with avocado, cherry tomatoes and lime.
Lunch Keto Spicy Chicken and Rice Bowls in the Instant Pot 14 min
2.2g NET CARBS
Golden canned chicken nuggets served with a side of creamy ranch dipping sauce on a white plate.
Lunch Canned Chicken Nuggets 15 min
9.6g NET CARBS
plate of keto chicken pot pie turnovers
Lunch Keto Chicken Pot Pie Turnovers 38 min
3g NET CARBS
keto grilled cheese sandwiches on a wooden cutting board
Lunch Keto Grilled Cheese 10 min
1.3g NET CARBS
A waffle sandwich cut in half with yolk dripping out of the fried egg in the sandwich.
Lunch Carnivore Sandwich 11 min

See all 53 Lunch recipes

Get new recipes from Annie

One email a week. Unsubscribe whenever you like.