6 Ingredient Keto Hot Dog Buns

Need more recipes for your next keto cookout? Try my keto burger buns, keto onion rings, sugar free ketchup, and keto honey mustard next. If you thought living a keto lifestyle meant bunless hot dogs and burgers, well, you’re in for a treat. My keto hot dog buns recipe is a game changer. They’re light and fluffy, with the perfect crumb and chewy bite. Make them once, and you’ll never settle for a lettuce wrap again!

Why I love this recipe

Better-for-you ingredients. Compared to store-bought hot dog buns, mine have a fraction of the ingredients. There is no wheat protein, no psyllium husk powder, and no calcium propionate…whatever that is. No yeast. That also means minimal kneading and no rise time. Has a real bread taste. Even when I’m eating regular hot dogs, I’ve never found regular buns to have much flavor. My low carb version not only holds the hot dog, but it actually tastes good. Naturally gluten-free. By using alternative flours, this recipe doubles as low carb AND gluten-free hot dog buns!

Ingredients needed

Almond flour. I suggest using blanched almond flour, not almond meal. This gives the buns a light and golden crust without being dense. Coconut flour. Works with the almond flour to add more elasticity and a doughy texture. Baking powder. A leavening agent that gives the buns stability. Mozzarella cheese. Preferably low-moisture mozzarella cheese. This gives the buns extra fluffiness and golden color. Cream cheese. Full-fat and softened to room temperature. Eggs. As always, room-temperature eggs are the way to go. Two are for the dough, and one is for brushing on top of the buns.

How to make low carb hot dog buns

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Preheat the oven to 180C/350F and line a large baking sheet with parchment paper. Step 2- Mix the wet and dry ingredients. In a small bowl, whisk together the dry ingredients. In a microwave-safe bowl, melt the mozzarella and cream cheese until combined. Step 3- Combine. Add the cheese mixture to a food processor, along with the dry ingredients and two eggs. Pulse well until all the ingredients are well combined. Step 4- Shape. Transfer the dough to a sheet of plastic wrap and cover it tightly. Shape into a dough ball. Remove the plastic and divide the dough into 4 large or 8 small pieces. Shape each dough ball into a hot dog bun and place them on the baking pan. Step 5- Bake. Whisk the third egg and brush the exterior of the buns. Bake them for 22-25 minutes or until golden. Step 6- Slice and serve. Remove the buns from the oven, slice them down the middle, and serve as desired.

Arman’s recipe tips

Don’t try mixing the dough by hand. Trust me, using a wooden spoon and mixing bowl won’t mix the ingredients into a cohesive dough. You’ll definitely want to use a food processor. Melt the cheese in 20-second intervals. So the mozzarella cheese doesn’t overcook and become rubbery. Serve them fresh. The buns can become dense if left out to cool, so they’re best served straight from the oven.

Storage instructions

You’ll notice the hot dog buns become quite firm once they are cool or at room temperature. While leftovers can be refrigerated and frozen to enjoy later, they will need to be warmed up before adding your hot dogs and fillings. To store: Leftovers can be stored in the refrigerator for up to 5 days. To freeze: Place buns in a ziplock bag and store them in the freezer for up to 2 months. Reheating: Microwave the buns in 20-second spurts until warm.