Juicy Keto Hot Dogs

If you ask me, hot dogs are one of life’s simple pleasures that shouldn’t be off-limits on keto.

These keto hot dogs prove you can enjoy classic comfort food while sticking to your low-carb goals. The homemade buns are made with almond flour and psyllium husks, creating a bread that actually holds together and tastes good.

They’re topped with a quick cabbage slaw that adds crunch and a bit of tang from apple cider vinegar. Sugar-free ketchup and yellow mustard keep things familiar and satisfying.

It’s a weeknight-friendly meal that feels like a treat, perfect for when you’re craving something fun without the carbs.

What Kind of Sausages Should I Use?

The sausage is really the star of the show here, so you’ll want to pick good quality ones that you actually enjoy eating on their own. Look for sausages that are already gluten-free and don’t have a bunch of fillers or weird additives – check the label and aim for ones where meat is the first ingredient. You can go with classic pork sausages, chicken sausages, or even beef franks depending on what you like best. Just make sure they’re fully cooked varieties so you only need to heat them through, and try to find medium-sized ones (around 50g each) so they fit nicely in your homemade buns.

Options for Substitutions

This keto hot dog recipe has some flexibility, though a few ingredients are pretty essential:

• Almond flour: You can swap almond flour with sunflower seed flour if you have a nut allergy. The texture will be similar, but the buns might have a slightly greenish tint (totally normal and safe to eat).
• Psyllium husks: This ingredient is really important for the bread texture, so I wouldn’t skip it. If you only have psyllium husk powder, use 2 tablespoons instead of 4 tablespoons of whole husks.
• Xanthan gum: If you don’t have xanthan gum, you can leave it out, but your buns might be a bit more crumbly. Some people use an extra tablespoon of psyllium husk powder as a substitute.
• Butter: Coconut oil or ghee work well in place of butter. Use the same amount and make sure it’s melted.
• Sausages: Any good quality sausage works here – bratwurst, Italian sausage, or even chicken sausages if you prefer. Just check the labels to make sure they’re low-carb and gluten-free if that matters to you.
• Cabbage slaw: Feel free to use pre-shredded coleslaw mix to save time, or swap the cabbage for shredded lettuce or sauerkraut.
• Sugar-free ketchup: Regular ketchup has more carbs, but if you’re not strictly keto, go ahead and use it. You can also try sugar-free BBQ sauce or hot sauce instead.

Watch Out for These Mistakes While Baking

The biggest challenge with keto bread dough is overworking it, which can make your hot dog buns dense and heavy – mix just until the ingredients come together, then stop.

Since psyllium husk absorbs liquid quickly and continues to thicken as it sits, add the warm water gradually and let the dough rest for a few minutes before shaping, which gives you a better feel for the right consistency.

To prevent your buns from cracking when you slice them open, make sure they’ve cooled completely before cutting, and use a serrated knife with a gentle sawing motion rather than pressing down.

One more tip: if your dough feels too sticky to handle, lightly wet your hands with water instead of adding more flour, which keeps the texture light and prevents the buns from becoming dry.

What to Serve With Keto Hot Dogs?

These keto hot dogs are already pretty filling with the almond flour buns, but they pair great with some crispy baked zucchini fries or turnip fries as a low-carb alternative to regular fries. A simple cucumber salad with vinegar and dill makes a refreshing side that cuts through the richness of the hot dog, or you could whip up some coleslaw (just use a sugar-free dressing to keep it keto-friendly). If you’re feeding a crowd, consider setting up a hot dog bar with extra toppings like diced onions, pickles, jalapeños, and different mustards so everyone can customize their own. For something heartier, a bowl of cauliflower mac and cheese or some roasted Brussels sprouts with bacon would round out the meal nicely.

Storage Instructions

Store: Keep any leftover hot dog buns in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. The cooked sausages can be stored separately in the fridge for about 3-4 days. I like to keep the cabbage slaw in its own container so everything stays fresh and you can assemble when you’re ready to eat.

Freeze: The buns freeze really well for up to 2 months. Just wrap them individually in plastic wrap, then place in a freezer bag. You can also freeze the cooked sausages separately. I don’t recommend freezing the cabbage slaw though, as it gets watery when thawed.

Serve: Thaw frozen buns at room temperature for about an hour, or warm them up in a 300°F oven for 5-10 minutes to get them nice and soft again. The sausages can be reheated in a skillet or microwave until warmed through. Make fresh slaw if you froze your leftovers, or just give the refrigerated slaw a quick toss before topping your hot dogs.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1900-2100
• Protein: 75-85 g
• Fat: 150-165 g
• Carbohydrates: 45-55 g

Ingredients

For the dough:

• 2 egg whites
• 2 eggs
• 7.05 oz almond flour
• 2.12 oz butter
• 0.7 oz psyllium husks
• 1 1/2 tsp baking powder
• 3/4 tsp xanthan gum
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 4.06 oz water (boiled)

For the slaw:

• 0.63 oz red cabbage (finely shredded)
• 0.63 oz white cabbage (finely shredded)
• 3/4 tbsp olive oil
• 1 tsp apple cider vinegar
• 0.39 oz parsley

For assembly:

• 10.58 oz sausages
• 1 1/2 tbsp sugar-free ketchup
• 1 tbsp yellow mustard

Step 1: Make the Keto Bread Dough

• 2 egg whites
• 2 eggs
• 7.05 oz almond flour
• 2.12 oz butter
• 0.7 oz psyllium husks
• 1 1/2 tsp baking powder
• 3/4 tsp xanthan gum
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 4.06 oz water

Preheat your oven to 350°F.

In a large bowl, whisk together the egg whites and whole eggs until well combined.

In a separate bowl, mix the almond flour, psyllium husks, baking powder, xanthan gum, garlic powder, and salt.

Melt the butter and add it to the egg mixture along with the boiled water, stirring until smooth.

Fold the dry ingredient mixture into the wet ingredients until a thick dough forms—the psyllium husks will help bind everything and create a better texture than regular keto bread.

Step 2: Shape and Bake the Bread Rolls

• bread dough from Step 1

Divide the dough from Step 1 into 6 equal portions and shape each into an oval roll that will cradle a sausage.

Place the rolls on a baking tray lined with parchment paper, spacing them a couple inches apart.

Bake for 35 minutes until they’re golden brown and set through.

The rolls will firm up as they cool, making them sturdy enough to hold the toppings.

Step 3: Cook the Sausages

• 10.58 oz sausages

While the bread rolls are baking (around the 10-minute mark), place the sausages on a separate baking tray and put them in the oven.

Bake for 20-30 minutes until they’re cooked through and browned.

Timing them to finish around the same time as the rolls will make assembly much smoother.

Step 4: Prepare the Cabbage Slaw

• 0.63 oz red cabbage
• 0.63 oz white cabbage
• 0.39 oz parsley
• 3/4 tbsp olive oil
• 1 tsp apple cider vinegar

While everything bakes, prepare the slaw so it’s ready to assemble.

In a bowl, combine the finely shredded red cabbage, white cabbage, and fresh parsley.

Drizzle with olive oil and apple cider vinegar, then toss until evenly coated.

I like to let the cabbage slaw sit for a few minutes to soften slightly, which makes it less watery when spooned onto the hot dogs.

Step 5: Assemble and Serve the Hot Dogs

• baked bread rolls from Step 2
• cooked sausages from Step 3
• cabbage slaw from Step 4
• 1 1/2 tbsp sugar-free ketchup
• 1 tbsp yellow mustard

Once the bread rolls and sausages are cooked and slightly cooled, carefully split each roll lengthwise or create a pocket for the sausage.

Place one cooked sausage into each roll.

Top each with a spoonful of the cabbage slaw from Step 4, then drizzle with sugar-free ketchup and yellow mustard.

Serve immediately while everything is still warm.

Juicy Keto Hot Dogs

Delicious Juicy Keto Hot Dogs recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 6 hot dogs

Calories 2000 kcal

Ingredients

  

For the dough

• 2 egg whites
• 2 eggs
• 7.05 oz almond flour
• 2.12 oz butter
• 0.7 oz psyllium husks
• 1 1/2 tsp baking powder
• 3/4 tsp xanthan gum
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 4.06 oz water (boiled)

For the slaw

• 0.63 oz red cabbage (finely shredded)
• 0.63 oz white cabbage (finely shredded)
• 3/4 tbsp olive oil
• 1 tsp apple cider vinegar
• 0.39 oz parsley

For assembly

• 10.58 oz sausages
• 1 1/2 tbsp sugar-free ketchup
• 1 tbsp yellow mustard

Instructions

 

• Preheat your oven to 350°F. In a large bowl, whisk together the egg whites and whole eggs until well combined. In a separate bowl, mix the almond flour, psyllium husks, baking powder, xanthan gum, garlic powder, and salt. Melt the butter and add it to the egg mixture along with the boiled water, stirring until smooth. Fold the dry ingredient mixture into the wet ingredients until a thick dough forms—the psyllium husks will help bind everything and create a better texture than regular keto bread.
• Divide the dough from Step 1 into 6 equal portions and shape each into an oval roll that will cradle a sausage. Place the rolls on a baking tray lined with parchment paper, spacing them a couple inches apart. Bake for 35 minutes until they're golden brown and set through. The rolls will firm up as they cool, making them sturdy enough to hold the toppings.
• While the bread rolls are baking (around the 10-minute mark), place the sausages on a separate baking tray and put them in the oven. Bake for 20-30 minutes until they're cooked through and browned. Timing them to finish around the same time as the rolls will make assembly much smoother.
• While everything bakes, prepare the slaw so it's ready to assemble. In a bowl, combine the finely shredded red cabbage, white cabbage, and fresh parsley. Drizzle with olive oil and apple cider vinegar, then toss until evenly coated. I like to let the cabbage slaw sit for a few minutes to soften slightly, which makes it less watery when spooned onto the hot dogs.
• Once the bread rolls and sausages are cooked and slightly cooled, carefully split each roll lengthwise or create a pocket for the sausage. Place one cooked sausage into each roll. Top each with a spoonful of the cabbage slaw from Step 4, then drizzle with sugar-free ketchup and yellow mustard. Serve immediately while everything is still warm.