These cloud bread hot dog buns are a low carb essential for summer grilling!
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Several months ago I researched all about the history, recipes and taste of cloud bread. It's a low carb bread alternative that has become very popular. It's easy to make, tastes good and doesn't have any "weird" ingredients! It has so many uses, and freezes well, too!
With grilling season around the corner, I decided to make some hog dog shaped cloud bread. I followed my usual recipe, and spooned out the mixture onto a silicone mat. The result tasted good, but was way too thin.
I considered making one large cloud bread bun so I could wrap the hot dog inside, almost like a corn dog! But what I really wanted was a way to cook the cloud bread so the mixture could be deeper. I found the answer in this baking pan. I think it's meant for making Twinkies - but I thought it would be perfect for hot dog buns! It's the Delectovals Cake Pan from Wilton - but you could also try this Cream Canoe Pan from Norpro for slightly larger buns.
How to Make Cloud Bread Hot Dog Buns
To make the cloud bread, separate the eggs, adding the yolks to one bowl and the whites to a stand mixer bowl. Add cream cheese and salt to the bowl with the egg yolks and mix well. My new hand blender was perfect for this task!
Add cream of tartar to the egg whites, and whisk until stiff peaks form. Add the egg yolk mixture and gently stir to combine. Spray the baking pan with non stick spray (yes, the pan is already non stick but it never hurts to add more when baking eggs!) and spoon the mixture into eight of the cavities.
Bake for 15 minutes or until cooked through.
To serve them you could either cut the hot dog buns in half or (as I prefer) take two and sandwich the hot dog between them. Add some carb-free ketchup - perfect!
📖 Recipe
Cloud Bread Hot Dog Buns
Ingredients
Step-by-Step Instructions
- Preheat the oven to 325F. Spray a delectovals baking pan with nonstick spray.
- Mix the egg yolks, cream cheese and salt together using a stick blender, fork or whisk.
- In a stand mixer, whisk the egg whites and cream of tartar until stiff peaks form.
- Gently fold the two mixtures together, then spoon into 8 of the cavities in the baking pan.
- Bake for 15 minutes or until cooked through.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
Kim | Low Carb Maven says
What an innovative use for those twinkie pans! Great idea Georgina.
Georgina says
Thanks, Kim!
Tess says
Hi Georgina, Are you cutting them to place the hotdog (or are they too soft to do that) or just wrapping them around?
Georgina says
You take two and wrap them around!