Pillowy soft and chewy, these Keto Hot Dog Buns are a delicious way to enjoy your favorite hot dogs without the extra carbs. They beat store-bought buns any day of the week!

Jump to:

• ❤️ Why You'll Love These Keto Hot Dog Buns
• 🛒 Ingredients for Keto Hot Dog Buns
• 🔪 How to Make Keto Hot Dog Buns
• What Key Ingredients Are Used in Keto Buns?
• ☑️ Storage Instructions
• 🍴 Other Ways to Use Keto Hot Dog Buns
• 🔄 Substitutions and Additions
• Can You Have Gluten on Keto?
• Why Are My Buns Dense?
• Why Did My Buns Not Rise Properly?
• Why Are There Holes in the Baked Buns?
• 🍽️ More Keto Bread Recipes

❤️ Why You'll Love These Keto Hot Dog Buns

• Perfectly fluffy
• Amazing chewy texture
• Not just great for hot dogs (see ideas below)
• Better than store-bought Keto buns
• Only 3 net carbs each

Hot dogs are as American as apple pie, whether enjoyed at ball games, backyard BBQs, or summer picnics. However, traditional hot dog buns are loaded with carbs, making them a challenge for those of us watching our carbs. Fortunately, this recipe is the perfect solution!

These Keto hot dog buns give you the same taste and texture as classic buns but with a fraction of the carbs. They are perfectly fluffy with an amazing chewy texture, just like you expect from a good bun. Sure, making homemade buns requires a few extra steps, but the payoff is huge. They’re so much better than anything you buy at the store.

One of the things you'll love is that these buns freeze really well. Prefer burgers? Make sure you check out these fluffy Keto Hamburger Buns.

🛒 Ingredients for Keto Hot Dog Buns

• Vital wheat gluten
• Oat fiber
• Lupin flour
• Ground golden flax seed
• Warm water
• Sugar-free Keto Honey
• Eggs
• Monk fruit/allulose
• Butter
• Active dry yeast
• Baking powder
• Inulin powder
• Salt

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Stand mixer
• Baking sheet
• Parchment paper
• Mixing cup
• Whisk
• Silpat or other silicone mat

🔪 How to Make Keto Hot Dog Buns

Add the warm water and inulin into a mixing cup, then sprinkle the yeast over the top.  Quickly mix for a few seconds, then allow the yeast to bloom while you mix up your dry ingredients. 

Tip: If you don’t have inulin, you can use honey instead. Whether you use inulin or honey, the carbs won't affect you since the yeast feeds off the sugar to emit carbon dioxide, which makes the bread light and airy.

Tip: You should be able to smell your yeast and if your yeast doesn't foam up, it's likely expired. It's best to use an instant read thermometer to make sure the temperature of your water is 125°F. If it's too cold, the yeast won't activate. If it's too hot, it will kill the yeast.

In the bowl of a stand mixer, add in the vital wheat gluten, oat fiber, lupin flour, golden flaxseed, sweetener, salt, and baking powder.  

Whisk to combine, break up any lumps, and make it light and fluffy.

Once the yeast has bloomed (which takes about 5-7 minutes), slowly pour it into the mixer as it’s running.

Then pour in the beaten eggs, until the dough comes together.  

Add in the butter, a little at a time, then add the SF honey and continue mixing, just until combined. If the dough is too sticky, sprinkle in ¼-⅓ cup of golden flaxseed, a little at a time.

It should be a little tacky, but not very sticky, and the sides of the bowl should be fairly clean. How much you add will depend on how wet your dough is. This can vary depending on the size of your eggs.

Scrape down the sides, remove the paddle, and replace it with a dough hook.  Allow the dough to knead for 7 minutes. Let the dough rest for 10 minutes.

Tip: I use this time to clean up a little and prepare my pan.

Once the dough has rested, turn it out onto your board. I use my Silpat because it doesn’t slide around.  Cut the dough into 8 portions, and I prefer to weigh them, so I know they’re all around the same size and will cook at the same time.

Tip: Resting the dough makes it easier to form the buns. Otherwise, the dough will be very elastic and could keep springing back instead of taking on the shape you're wanting.

Take each piece and roll it into a log, making sure all the sides are smooth. They should be about 6 inches long.

Place the buns back on a baking sheet lined with parchment paper, then spray them with nonstick spray or olive oil.  

Spray a piece of plastic wrap with nonstick spray and gently place it on top of the buns, don’t tuck in the ends or wrap it tight.  You want to give it plenty of room to expand.

Using the bread proof setting in your oven, allow them to proof for 2 hours. To help create the perfect warm and moist environment, place a shallow pan with boiling water on the bottom of your oven. 

Tip: If your oven doesn’t have a bread proof setting, you can place a microwave safe dish or glass with hot water in the microwave, along with the rolls to proof in there.

Preheat the oven to 350°F.  Remove the plastic wrap and bake for 18–20 minutes, or until golden brown and cooked through.

Allow the buns to cool on a cooling rack before serving. Store leftovers at room temperature for 1-2 days, then store in the fridge in an airtight container for 3–4 days.

What Key Ingredients Are Used in Keto Buns?

Some of the ingredients I’ve used might be a little unfamiliar, while others you’ve likely seen me bake with before.  They're all keto-friendly, and I’ve personally tested my ketones a number of times, just to be absolutely sure, and it has never once kicked me out of ketosis or even stalled my weight loss. 

As with any new product you have never tried using before, you should test it for yourself using a keto blood meter, if you're at all concerned. The best way to test is to check your ketone level 2-3 hours after eating.

These are the exact ingredients and brands that I use, and yes, brands matter for most of these ingredients. I opt for ones that give me the best texture and mildest flavor:

Vital Wheat Gluten

This ingredient seems to cause some confusion, so maybe this will explain things. Gluten is a protein that is found in wheat but with Vital Wheat Gluten, water is added to the wheat to hydrate it.

This activates the gluten. Once the gluten has been activated, all other parts of the wheat are removed, so just the protein is left behind, which is what makes it suitable for keto diets.

Note: If you are sensitive to gluten, please know that even though this product is keto friendly, it does contain gluten.

Oat Fiber

Oat Fiber is made from grinding the outer husks of oats. How healthy is oat fiber? It's pure insoluble fiber, which doesn't dissolve in water and isn't broken down in the digestive tract, so it has zero net carbs and is perfect for a Keto Diet. It helps give a more traditional texture and that's why I use it so often. Check out all the Keto Oat Fiber Recipes you can make!

Lupin Flour

You may have never heard of lupin flour before. Just don't let the word "flour" scare you. Lupin flour is made from lupin beans, which are closely related to peanuts.

Even though lupin beans are indeed legumes, they are devoid of starch and high in protein and fiber, which makes it a great low carb baking ingredient. Aviate Foods makes the best Lupin Flour I've found, you can order it on Amazon with code: KETOCC20 to save 20%!

Ground Golden Flaxseed

Flaxseeds are derived from the flax plant, also called Linum usitatissimum. Does it sound a little too scientific? The most important thing to remember about golden flaxseed is that it consists of 29% of carbohydrates, with 95% of that coming from fiber.

Their high soluble fiber content is perfect for Keto baking when maintaining a state of ketosis is important to you.

Active Dry Yeast

Dry active yeast is what gives these buns a lift and makes texture most like traditional bread. The great news is, for an entire tablespoon, there are only 5 grams of carbs, with 3 of those coming from fiber, which makes the carb impact for an entire recipe very minimal.

Inulin

Inulin powder is made from chicory root fiber and contains no net carbohydrates. It's the perfect ingredient to enhance the flavor and texture of Keto, low-carb or gluten-free bread recipes.

☑️ Storage Instructions

• Fridge: After baking and cooling, store leftovers at room temperature for 1-2 days in an airtight container. For longer storage, transfer the buns to the refrigerator and store them in an airtight container for 3–4 days.

• Freezing:  Allow them to cool completely after baking. Once cooled, place the buns in a freezer-safe bag or container, ensuring they are well-sealed to prevent freezer burn. They can be stored in the freezer for up to 2–3 months.

• Thawing: When ready to enjoy, remove however many buns you need from the freezer and let them thaw in the refrigerator overnight.

🍴 Other Ways to Use Keto Hot Dog Buns

• Grilled sausages: The next best thing to a grilled hot dog is sausage. These Italian Cheese Stuffed Sausages or these Crock Pot Sausage and Peppers are scrumptious choices.

• Grilled chicken or turkey sandwich: Fill the bun with grilled chicken or turkey breast, avocado, lettuce, tomato, and mayo.

• Egg salad: Spreading some of this Egg Salad onto the bun with lettuce and tomato is a great lunch option.

• Tuna salad: Fill the bun with tuna salad made with canned tuna, mayo, diced celery, and seasonings for a protein-packed meal.

• BLT: Load the bun with crispy bacon, lettuce, tomato slices, and a dollop of homemade Mayo for a classic BLT sandwich.

• Pulled pork sandwich: Pile shredded slow-cooked pork with homemade BBQ Sauce onto the bun and top with some Homemade Coleslaw.

• Vegetarian sandwich: Fill the bun with grilled or roasted vegetables such as portobello mushrooms, zucchini, bell peppers, and onions for a tasty vegetarian option.

• Mini pizza bites: Slice the bun horizontally, top each half with homemade Pizza Sauce, shredded cheese, and your favorite toppings, then bake until the cheese is melted and bubbly.

• Brunch benedict: Top the bun halves with poached eggs, Canadian bacon or smoked salmon, and Hollandaise Sauce for a keto-friendly brunch.

🔄 Substitutions and Additions

• Cheesy buns: Roll each portion of dough around a slice of your favorite cheese (cheddar, mozzarella, pepper jack) before shaping it into a log. This will create a cheesy center when baked.

• Everything bagel seasoning: Sprinkle the tops of your buns with Everything Bagel Seasoning before baking for added flavor and texture.

• Garlic herb buns: Mix chopped fresh herbs (such as parsley, thyme, or rosemary) and minced garlic into the dough before shaping. You can also brush the tops of the buns with garlic-infused butter before baking for an extra kick of flavor.

• Sesame seed buns: Sprinkle sesame seeds on top of the buns before baking to give them a classic sesame seed bun flavor.

• Spicy jalapeño buns: Mix chopped pickled jalapeños or diced fresh jalapeños into the dough for a spicy kick.  

• Sun-dried tomato: Mix chopped sun-dried tomatoes and fresh chopped basil into the dough for a Mediterranean twist.  

• Onion and poppy seed buns: Mix chopped dried onion flakes or onion powder into the dough and sprinkle poppy seeds on top before baking for a classic onion and poppy seed bun flavor.

Can You Have Gluten on Keto?

Gluten itself is not necessarily a problem for those following Keto. The primary focus is on restricting carbohydrates rather than specific ingredients like gluten. However, traditional sources of gluten, such as wheat flour, are high in carbs, making them unsuitable for keto.

Vital wheat gluten, on the other hand, is the isolated protein component of wheat flour and contains very little carbohydrates. It's essentially pure gluten, making it a low-carb option that can be incorporated into keto recipes to provide structure, elasticity, and a more traditional bread-like texture without significantly impacting carb intake.

Why Are My Buns Dense?

If the texture of your baked buns is a little dense, this is a sign they were not given time to rise properly in a warm and moist environment. Another reason could be that your dough was uncooked. By following the easy steps in this recipe, they'll turn out prefect every time.

Why Did My Buns Not Rise Properly?

If the dough for your buns is not rising like it should, that is usually due to three common causes.

1. The first is that the yeast is expired. Yeast is much more perishable than other dry baking ingredients, so make sure you check the "best used by," date on the package.
2. Another reason could be that the water you used to activate the yeast was too hot or not warm enough. For best results, the water should be 125°F.
3. The third main reason is that the dough was not placed in a warm spot while rising. Make sure you are placing the rolls in a warm place, away from anywhere a cool draft may hit the dough during the rise time. As I mentioned above, using the proof setting on my oven along with a pan of boiling hot water makes the perfect moist steamy environment.

Why Are There Holes in the Baked Buns?

There are several reasons you could get large holes in your buns. Either the dough hasn't been proofed long enough, it has too much yeast, or it has an uneven rise. Following the directions in this recipe is absolutely key to achieving perfect, even texture every time.

🍽️ More Keto Bread Recipes

• Best Keto Homemade Bread
• Keto Garlic Rolls
• Keto Buns (Fluffy and Chewy)
• Keto Braided Herb Bread
• Keto Dinner Rolls
• Homemade Bagels (Not Fathead)