Low Carb Hot Dog Rolls made with my Cloud Bread Loaf Recipe!
Summer time is all about convenience and stress free cooking!
Grilling outside, pool parties, the beach and BBQ parties are all about easy foods to enjoy! And hot dogs are just one of the favorites at this time of year.
I can't tell you I'm a hot dog lover, but I can say every once in a while I'm in the mood for a hot dog. My post today isn't about what kind of hot dog rocks your world, but it's more about what you're putting that hot dog on.
I transformed my Cloud Bread Loaf recipe with some photos below to show you how easy it is to make my loaf into heavenly low carb hot dog rolls.
Use any cardboard that's oven safe. I had these in my cupboard so that's what I used. I cut them up and used them for slits in the center of each hot dog and divided the batter in half for 5 sections on each side of the pan.
You can see from the photos once it comes out of the oven it does deflate some, but no worries they are still delicious!
Simply slice around the cardboard and those are your center slits for each roll.
Slice into 10 rolls and you're almost done. The magic happens when you brown these in a skillet!
Grease skillet with oil or use some olive oil or coconut oil cooking spray and brown each side.
What do you think? They pass for a pretty good looking hot dog roll don't you think?
I mean it's still low carb Cloud bread but hey, it's pretty good when you feel like a hot dog in a bun!
Enjoy a low carb hot dog on a bun whenever you want! I kept mine refrigerated and reheated them the next few days we wanted them. Even the kids loved them!
Check Out my Other Cloud Bread recipes:
- Cloud Bread Grilled Cheese
- Cloud Bread French Toast
- Cloud Bread Loaf
- Cheesy Garlic Cloud Bread Texas Toast
Cloud Bread Hot Dog Rolls
Ingredients
- 6 eggs separated
- ½ teaspoon cream of tartar
- 6 ounces sour cream
- ½ teaspoon baking soda
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ½ cup whey protein powder
Instructions
- Preheat oven at 300 degrees F.
- Place your egg whites in a stand mixer with the cream of tartar and whip until stiff peaks. Set aside.
- Place the egg yolks in a bowl with the remaining ingredients and stir well to combine.
- Fold in a small amount of egg whites into the yolk mixture a little at a time until it's all incorporated.
- Pour this into a greased 9 by 13 loaf pan.
- Cut the cardboard into 10 pieces about 3 inches in length for the center slits to resemble a slice in a hot dog roll.
- Place Just halfway into batter not all the way to bottom. 5 on one side of the dish and 5 on the other half of the dish and divide batter in half using two baking cardboard liners.
- Bake 30 minutes or until a toothpick or skewer stick in the center comes out clean.
- Allow to cool completely before removing cardboard sections. Use a sharp knife and work around cardboard to loosed and lift them out.
- Slice into 10 hot dog rolls about an inch on either side of the center slice you made with the cardboard.
- Place them on a baking sheet and heat a skillet with butter or cooking spray to brown each side of hot dog roll.
- If not eating right away, place in an air tight container, use parchment to layer rolls on top of one another, keep refrigerated. When ready to serve from the refrigerator simply reheat in a toaster oven for just a minute to warm or in a dry hot skillet.
- Enjoy!
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Elle Becker
Thanks for the recipe! Turned out great!
Laura Smith
I used vanilla whey protein (that's all I had) they were delicious but had to use them for dessert instead - they were so sweet and more similar to angel food cake! I'll definitely use unflavored whey protein for the rolls next time, but the vanilla whey was excellent for dessert. Thanks!
Robyn Smith
My daughter has Celiac and we are tired of the heavy and very expensive breads and buns available. I made the hot dog buns first. I failed geometry when I was in high school so I omitted the cardboard step. I just cut them in long rectangles and slit those down the middle. It worked really well. Today I made them as hamburger buns because I am grilling burgers. I added sesame seeds before I baked them then cut them in squares. I sliced each square and made delicious hamburger buns.
Next I am going to try omitting the onion and garlic powders but add chopped strawberries so I can toast them with cream cheese. May be a total fail but it sounds good. 🙂
Thank you for a great recipe!
Michelle Hayes
Hey Brenda, Do you think Greek yogurt would work in place of Sour cream?
Brenda
I do, let me know how it works for you.
Gavy
did it work? 🙂 what was the measurement?
Dandydogs
I love this low carb bread hot dog rolls, perfect when you are health conscious.
Kim
Think I am going to have to make these hot dog buns they sound yummy and we like cloud bread so I am sure they will be awesome!
Eret
Can I make it without cream of tartar?
Brenda
I wouldn't. It boosts the strength of the air bubbles when whipping the whites and helps the whites to not deflate.
Joan
Hi Brenda, I've made these a few times, as round buns. My latest batch I added a teaspoon of glucomannan powder to the whey protein powder, and I'm quite impressed! Gives them a bit of a firmer texture
Joan
Hands down your recipe is an favorite recipe for rolls or buns!
Wendy Taylor
Cloud bread hot dog rolls!!!!! I can't wait to try them
Jamie
Can you use almond flour instead of the whey protein?
Brenda
I'm sorry I've not tried it.
Laurie
I'm confused. The pictures make it look like they will accommodate a whole hot dog. But the instructions say to cut them to be 3" long which, obviously, is not big enough for an entire hot dog.
Robyn Smith
I used a 9x13 pan but did not use the cardboard. I cut them width wise and was able to get six buns out of the batch. I then made a slit down the middle and pulled them apart to my liking. The accommodated the whole hot dog.
Shea
These look amazing definitely gonna try this soon. News resolutions and all lol. I'm really interested in those hot dogs they look so good where do you get them ?
Brenda
Those are Applegate hotdogs, uncured, no nitrates.
Christina
Could you use almond flour instead of whey?
Michelle
These look amazing! I will definitely try this recipe. Thank you for sharing. One question though - do you use fat free sour cream or full fat? Do you think one works better than the other? (OK, maybe two questions 😉
Brenda
I use full fat here, not sure how it tastes with fat free.
Marybeth
Ohh!! Stuff those puppies with lobster salad for a lobster roll!! Slobber slobber!
Tomi Johns
How long do these last? Can I stick them in the fridge and have them tomorrow? Should I grill them before I store them or when I'm ready to eat them?
Brenda
Yes I would grill or toast before storing them then reheat when you want them. I stored them in my fridge all week.
Marilyn
I made these yesterday and they came out ok. I cut up some cardboard from a cracker box that was empty and covered the pieces with non stick foil. They worked great. However I pushed them too far in and the rolls had an open bottom. Also the rolls were too small for a hotdog to fit into the opening so I will rework the size next time. They are very soft (like cloud bread) but not bad when the outsides are toasted. Will make again when a hotdog is craved or maybe a lobster roll.
Lisandra
Love your idea of foil wrapped cardboard. I will try that
Carrie B
Do you think baking PAPER would work in place of the baking cardboard?
Linda
Brenda---Do you use any particular brand of plain whey protein powder? Any characteristics in the powder that you look for?
These look good. Used to call that, "style" of hot dog rolls, "New England". Don't know why!
Thanks!
Brenda
Currently I've been using Jay Robb's brand.
Diane
I can't find a plain whey protein all vanilla. Brenda could it be the egg white whey protein you used for the bread?
Brenda
No I found one at GNC and Vitamin shop so there is plain but vanilla would work, you just might have a hint of it in the roll.
Diane
I found a Jay Robb's unflavored but it is a whey protein isolate. Is this one ok to use.
Brenda
Yep that works.
Kati
I got this cool new hot dog bun pan, think that I could break it in on this, instead of the massive engineering you did?
MC
These look amazing! What type of whey powder do you use? I have vanilla, would that work?
Brenda
You could use vanilla, I used plain whey protein powder.
Platt College
I love that there is a low carb hot dog. With diabetes it is hard to eat any style of bread.
Linda
Try, "Paleo Wraps". I get them in the local health food/organic store. Low in carbs; made with 100% coconut. Good for sandwiches, etc. I'm a LONG-time Type 1.
Good luck!
Hari
Hi,
Thanks for sharing! These look great!!!
Just curious about the Whey protein powder. It's not something I use and so do not have it on hand. My questions - Is that necessary? If so why? And if it is necessary is there an alternative staple product you might recommend?
Thanks again!!
Brenda
Yes it is necessary and I've not experimented with anything else. Although most cloud bread recipes you will find just use egg whites and cream cheese, I felt there was no substance to them so I added the protein powder in my recipe and like it much better.
Hari
Thanks for the reply. Yes, I made a basic cloud bread today with just eggs and cream cheese. BLEH! I am not a fan!! LOL! Very eggy. I'll have a go with your recipe!
Thanks again!
Kendra
Do you add the protein powder to the yolks?
Brenda
yes
Yvonne Brown
I used replaced 1/2 cup whey protein powder with 2 tbsp and the texture was very bread like.
Bonnibaby
Yvonne Brown
Sorry, forgot what I used to replace whey with-- OAT FIBER( not oat flour).
Mary
boy, you are pretty smart......................they look great and bet they taste great too. thanks so much for the recipe and hints.............
Brenda
Thank you!
Diane Keller
These look amazing! One question, do you think they can be frozen? I am the only one that eats GF and SF in our house so a 9x13 pan would be a waste.
Brenda
I haven't tried it but I do think yes, after toasting and cooling completely.
Diane
Is it egg white protein powdew
Brenda
No it's whey protein powder.
Joann
I have used egg white powder and they came out just the same. Be sure to thoroughly mix in the egg whie powder as it might form little lumps.