Low Carb Hot Dog Buns and Hamburger Buns (A Fathead Dough Style Recipe)

Fathead dough makes buns 'heavy' and 'filling'  so don't let your eyes be bigger than your stomach.  I often end up using just the bottom bun for a burger or hotdog to help 'hold' it and make me feel like I have a bun - but in reality, sometimes the whole bun is just too much for me.   Still, it's just such a fantastic recipe to keep on hand when you need a 'dough' that you can count on.

I also like to sprinkle a tiny bit of yeast into my dough.  It doesn't do anything for raising, but I like how the scent and flavor of the yeast makes me feel like it's more of a real wheat 'bread'.

Low Carb Hot Dog Buns and Hamburger Buns 
(A Fathead Dough Style Recipe)

1 1/2 c mozzarella cheese
2 oz. cream cheese
1 egg
1 1/4 c almond flour
*optional - 2 T oat fiber 500 or unflavored, no carb whey protein powder
1 T baking powder
*optional - 1/2 t xanthan gum

Microwave the mozzarella and cream cheese until melted.  Place in the bowl of a food processor with 1 egg and the dry ingredients.  I like to add the oat fiber and xanthan gum but if you don't have it, that's fine.  Many people don't use it theirs although I feel like the texture and height is better when I use them.

Process just until the dough comes together, then stop.  Wrap the dough in plastic and pop it into the freezer while you preheat your oven to 400.

Line your baking pan/sheet with parchment.  Spray or oil your hands and divide your dough into about 5-6 pieces.  Form into balls for buns or 'logs' for hotdog buns.  Bake at 400 for approximately 12 minutes until raised and golden brown.  Cool before splitting and using.

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