Low Carb Chicago Style Hot Dogs
The Windy City (a.k.a. Chicago) has its own cuisine that you really can’t get anywhere else. That is unless you learn a couple of classic Chicago recipes to make at home. One of the most iconic Chicago foods is the Chicago-style hot dog. To keep things Keto, you’ll be making your own Low Carb poppy seed hot dog buns. Making the buns is what takes up most of the time, so assembling your hot dog will be quick and easy! Choose your favorite brand of hot dog, cook it to your liking, then pile on the toppings.
How to Make It
Step 1
In a large mixing bowl, use a whisk to mix the almond flour, ground flax seed, salt, and baking powder together. Make sure to break up any lumps. Next, make a well in the center of the dry ingredients, then crack all the eggs into the middle of the bowl. Briefly whisk the eggs to break them up, but leave them in the center of the bowl. Set the bowl aside for later.
Step 2
Place shredded mozzarella cheese and cream cheese into a pot on the stove. Melt the two types of cheese while stirring over medium heat until both combine into a singular, creamy white cheese. Adjust the heat as necessary to make sure the cheese doesn’t brown in the pot. Once the cheese is melted, remove the pot from the heat, and stir the cheese to release the excess steam. Begin stirring the melted cheese in the center of your mixing bowl, and keep mixing and mixing until a sticky dough forms.
Step 3
Transfer the dough to a piece of plastic wrap, and use the plastic to knead the dough further if needed. Wrap the dough in plastic and shape it into a flat disc so it chills quickly. Place the wrapped dough in your freezer to chill for at least 20 minutes or until firm. It may need to chill for longer, depending on how much dough you have made.
Step 4
When the dough is done chilling in your freezer, turn on an oven to preheat to 350 F (180 C) and line a sheet pan with parchment paper. Unwrap your dough and divide it into the number of servings you’re making. Shape each portion into a hotdog bun and place it on the parchment paper. After shaping the buns, melt the butter in a microwave-safe dish, then brush the melted butter over the tops and sides of the buns. Sprinkle poppy seeds across the top of each bun.
Step 5
Bake the hot dog buns for 35 minutes or until done. The hot dog buns will be golden all over the tops and sides to show doneness. If you own a cooling rack for baking, use it to help cool your buns quickly. Allow the buns to cool entirely before you slice them for serving (approx. 1 hour). Please note the cooling time is included in the overall cooking time.
Step 6
When your hot dog buns are ready to use, prepare your Chicago hot dog toppings. Mince the first amount of pickles, then mix them with liquid stevia drops. This will be your sweet relish. Each hot dog will also need half a pickle spear, a slice of tomato, and sport peppers.
Step 7
Cook your hot dogs in your preferred style, whether on a grill or stovetop. To make one hot dog, place the dog in the bun first. Place the pickle spear on one side of the hot dog, then the tomato slice on the other. Add relish, sport peppers, a squirt of yellow mustard, and just a pinch of celery salt. Enjoy!
Ingredients
- Almond flour
2.5 cup
- Flax seeds (Ground/ Milled)
0.5 cup
- Salt
0.25 tsp
- Baking powder
0.5 tsp
- Raw egg
2 large
- Mozzarella cheese
2.5 cup, shredded
- Cream cheese
2 oz
- Butter, unsalted
0.5 tbsp
- Poppy seeds
0.25 tsp
- Pickles
1 oz
- Liquid stevia
12 Drop
- Pickles
2 spear
- Tomato raw (includes cherry, grape, roma)
4 medium slice – 1/4″ thick
- Sport Peppers
8 sport peppers
- Hot dog
4 regular – 10 per pound
- Mustard
2 tsp
- Celery salt
0.13 tsp