Low Carb Chicago Syle Hot Dogs Recipes

KETO CHICAGO HOT DOGS

Steps:

• Preheat oven to 400 degrees.
• Whisk or sift together dry ingredients in a medium bowl. Sifting ingredients is preferred to get a finer texture.
• Add eggs, melted butter and sour cream to dry ingredients. Mix until combined.
• Wet your hands with some water or oil in order to handling the dough easier and 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.
• 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.
• 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 you hot dog over some boiling water. Top hot dog buns with hot dogs and remaining toppings.

LOW CARB CHICAGO SYLE HOT DOGS

Steps:

• Grill Hot Dogs in a cast iron pan over medium heat until brown on all sides with grill press.
• While dogs are cooking dice tomatoes, jalapenos, onion and pickle. Place toppings in bowl.
• Rinse Romaine lettuce and pick out the best leaves. Trim bottom white off of leaves and place leaves on plate.
• Top leaves with one hot dog, tablespoon mustard and 2 tablespoons of topping mixture (save remaining topping for future use). Garnish with celery seed and cheese.