Low Carb Completos (Chilean Style Hotdogs in a Keto Bun)
We don’t know about you, but we LOVE trying other cultures’ food and creating Keto-friendly versions of them. We are currently in a Latin American mood and have recreated some AMAZING Chilean Keto recipes for you to try.
How to Make It
Step 1
To bloom the yeast, add the yeast and sugar to a bowl. Pour in the water, making sure it is lukewarm. Whisk and place the bowl in a warm place for 10-15 minutes. The yeast is ready when there is foam or bubbles on top.
Step 2
Add the almond flour, psyllium husk, and baking powder to your food processor. Whisk an egg, then add half of it to the food processor, reserving the other half for later. When the yeast has done proofing, add it to the food processor with the rest of the ingredients. Pulse for 10-20 seconds until combined.
Step 3
In another bowl, combine the mozzarella cheese and cream cheese. Heat in the microwave until the cheese is melted. Stir until smooth.
Step 4
Add the melted cheese to the food processor along with the dough. Process until a uniform dough forms. Scrape the sides and process again.
Step 5
Transfer the dough to an oiled bowl and smooth the top with a spatula. Cover the bowl with plastic wrap. Let it prove in a warm place for 1 hour.
Step 6
Preheat your oven to 325 Fahrenheit, and line a small baking dish with parchment paper. Oil your hands and divide the dough into 2 pieces. Roll them into 2 long logs, place them in the dish an inch apart, and cover the dish with plastic wrap
Step 7
Let them prove for another 30 minutes, then gently brush their surfaces with the remaining half egg from earlier. Bake for 25-30 minutes until they have doubled in size. It should be ready when it’s golden, and an inserted toothpick comes out clean. Set them aside to cool before handling.
Step 8
To prepare the toppings, place the avocado, lemon juice, salt, and pepper into a small bowl, and mash until creamy. Finely chop the onion and tomato into small cubes. Set the toppings aside until assembly.
Step 9
Heat a griddle pan or skillet over medium-high heat, and add the oil. Cook the hotdogs for 3-4 minutes per side, flipping 3 to 4 times to cook it evenly. Take them out of the skillet.
Step 10
To assemble, slice each bun ¾ of the way from the side. Add the hotdog, then drizzle 1 Tbsp of mayonnaise. Spread the mashed avocado, and sprinkle with the chopped onions and tomatoes. Serve immediately.
Ingredients
- Yeast, Active Dry
1 tsp
- Water
2 tbsp
- sugar
0.5 tsp
- Almond flour
0.5 cup
- Psyllium husks
1 tbsp, ground
- Baking powder
0.5 tsp
- Egg
1 large
- Mozzarella cheese, whole milk
0.5 cup, shredded
- Cream cheese
1 tbsp
- Avocado
0.5 each
- Lemon juice
1 tbsp
- Tomato
0.25 small – 2 2/5″ diameter
- Onion
0.13 small
- Oil
1 tbsp
- Hot Dog All Beef
2 serving
- Mayonnaise, store bought
2 tbsp
- Salt
0.25 tsp
- Black pepper
0.13 tsp