- 6 hot dogs I used Nathan's uncured beef
- 4 eggs
- 1/3 cup extra virgin olive oil
- 1/4 cup psyllium husk powder
- 1/2 cup coconut flour
- 1 scoop MCT powder optional
- 2 Tbsp nutritional yeast
- 1/2 tsp garlic powder you can use onion powder
- 1/2 tsp sea salt
- 1 tsp baking powder
- 1/2 tsp baking soda
Preheat oven to 400° F. and line a baking sheet with parchment paper or silicone mat. Lightly oil. Insert sticks (I used bamboo skewers then cut them to length) into the hot dogs and set aside.
In mixer bowl with paddle adapter add eggs and oil and mix on slow speed until well blended.
Add remaining bagel coating ingredients and mix on slow speed, then increase speed and allow to mix on high speed for 30-60 seconds until thick dough ball forms.
To assemble the bagel dogs, I started with a ball of dough about the size of a golf ball.
I rolled it between my hands until the dough was about the same length as the hot dog.
Using your fingers make a well in the dough to place the hotdog in.
Gently roll the hot dog and dough back and forth until dough begins to wrap around the hot dog.
Seal the ends and edge of the dough around the hot dog.
Gentle roll again to make dough seal even and smooth.
Set wrapped hot dogs on prepared baking sheet and bake for 20-25 mins. Dough will be cooked and slightly browned on the outside.
Macros are per bagel dog.
total fat 31.8 g
net carbs 3.2 g
protein 12.1 g