Low-Carb Hot Dog Buns

I've done both. For burger buns, I flatten the dough into wider rounds instead of oblong shapes. For sub rolls, I stretch them longer. For sliders, I divide the dough into 8-10 smaller pieces instead of 5. The dough handles any shape without recipe changes. I usually get 4 burger-sized buns or 8-10 sliders from one batch.

I freeze them almost every week. My method: bake first, let them cool completely on a wire rack, then wrap individually and bag them. They keep for about 2 months. To reheat, I microwave for 60-90 seconds or warm in a 350 degree oven for 5-6 minutes. You can also freeze the raw dough, but I find the texture is better when you bake first and freeze after.

I've tested coconut flour as a swap and the buns come out noticeably denser. Coconut flour absorbs significantly more liquid than almond flour, so the ratios don't translate 1:1. If you need a nut-free version, I'd increase the eggs by one and add an extra tablespoon of sour cream to compensate, but expect a heavier texture.

I wouldn't skip it. The whey protein is what gives these buns their internal structure. Without it, the dough doesn't hold air bubbles and you end up with a flat, dense puck. I tried a batch without it early on and the results weren't usable. If you need a substitute, coconut flour is the closest swap, but the texture will be different.

I've troubleshot this with dozens of readers and it almost always comes down to one of three things: expired baking powder, waiting too long to shape the dough after mixing, or packing the dough too tightly when forming. I shape within 2-3 minutes of mixing and use wet hands to keep things loose. Check the date on your baking powder too. If it's been open more than 6 months, replace it.

The sour cream and butter are the only dairy in this recipe. I haven't developed a fully dairy-free version, but reader Jason tested Greek yogurt in place of sour cream after six batches and found it tightened up the texture just enough to hold a loaded frank. For the butter, I'd try melted coconut oil. The whey protein is technically dairy-derived, so if you need completely dairy-free, you'd need to swap that too. I haven't found a plant-based protein powder that holds the same structure.

I use unflavored whey protein isolate. Isopure is a popular choice and it is gluten free (I get this question a lot from readers). The key is unflavored, not vanilla or chocolate. Flavored protein powders change the taste noticeably. I've tested a few brands and as long as it's unflavored whey isolate, the buns turn out consistently.

I've tried this and it gives the buns a more golden, bakery-style look. I beat one egg with a splash of water and brush it on right before they go in the oven. It doesn't change the texture inside. I skip this step most of the time because my family doesn't care about presentation, but when I'm making them for a cookout with guests, the egg wash makes them look more polished.