(Pretty please!) see recipe video for guidance on the deets for keto yeast breads- hint they're easier than you think, as there's no kneading involved! In fact, I think you'll soon realize that the only annoying thing here is the long list of ingredients. That said, try not to sub for best results but do check out the post for possible subs and some tips 'n tricks.
Line a baking tray with a baking mat or parchment paper. Set aside.
Add yeast and maple syrup (to feed the yeast, see notes) to a large bowl. Heat up water to 105-110°F, and if you don't have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn't start again (too cold water won't activate the yeast and too hot will kill it).
Mix your flours while the yeast is proofing. Add almond flour, flaxseed meal, whey protein powder, psyllium husk, xanthan gum, baking powder and salt to a medium bowl and whisk until thoroughly mixed. Set aside.
Add in the egg, egg whites, lightly cooled melted butter (you don't want to scramble the eggs or kill the yeast!) and vinegar. Mix with an electric mixer for a couple minutes until light and frothy. Add the flour mixture in two batches, alternating with the sour cream, and mixing until thoroughly incorporated. You want to mix thoroughly and quickly to activate the xanthan gum, though the dough will become thick as the flours absorb the moisture.
Divide dough into 6-8 (I did 6 here as my sausages were on the bigger side), shaping them into strips using lightly wet hands. Cover with lightly oiled cling film (saran wrap), cover with a kitchen towel and place in a warm draft-free space for 40-60 minutes until the buns have substantially increased in size (see post for pics!). How long it takes depends on your altitude, temperature and humidity- so keep an eye out for it every 20 minutes or so. And keep in mind that you do need a bit extra warmth than traditional gluten doughs (say placing the tray on top of the oven!). Another trick you guys have given, and I can confirm works great, is to turn on the oven until just warm, turn it off (very important!) and place the buns inside to proof for the first 30 minutes- it will kickstart the proofing and give you fluffier buns.
Preheat oven to 350°F/180°C while the dough is proofing. And if you're baking at high altitude, you'll want to bake it at 375°F/190°C.
Bake for 25-30 minutes until deep golden, covering with a lose foil dome after 15 minutes if you notice they begin to brown too quickly. Just be sure that the foil isn't resting directly on the buns.
Allow to cool completely for best texture, but (and I really shouldn't encourage this!) you can get away with waiting just 15-20 mins for fresh warm buns. But they really are better completely cool ok?
Keep stored in an airtight container (or tightly wrapped in cling film) at room temperature for 4-5 days, giving it a light toast before serving. Though you'll find that this keto bread is surprisingly good even without toasting!
Grill up those sausages and get your favorite toppings ready. I'm clearly a pico de gallo and mustard kinda gal- oh, and yes please to pickled jalapeños when they're around! Though I suppose with hot dogs, more than a recipe, its kinda about enjoying your thing- isn't it? So do you :)
*Before you scream sugar remember that yeast feeds on such sugar to emit carbon dioxide and make your bread rise, so it doesn’t affect the final carb count much (if at all). And yes, this is science.**If paleo (or in keto maintenance), feel free to sub 1/4 to 1/2 cup of almond flour with arrowroot flour for a lighter crumb. Please note that nutrition facts were estimated per hot bun, and I found the recipe to yield 6-8 buns. And, per usual, keep in mind that grain free baked goods are very filling!