Low Carb Completos (Chilean Style Hotdogs in a Keto Bun)

We don’t know about you, but we LOVE trying other cultures’ food and creating Keto-friendly versions of them. We are currently in a Latin American mood and have recreated some AMAZING Chilean Keto recipes for you to try.

Completos is a Chilean version of a hotdog differentiated by its toppings. These sandwiches start with a hotdog in a bun, then topped with mayonnaise, mashed avocados, tomatoes, and onions. Just like any traditional dish, these completos have several versions. Some recipes require ketchup and mustard, while others have no onions. You can choose to add or omit these ingredients.

How to make a low-carb hotdog bun?

Hotdogs aren’t complete without a fresh bun, and following a Keto lifestyle shouldn’t stop that. We have included a Keto hotdog bun recipe that is soft and delicious. To make the dough, we have used the fathead style dough as a base but have lightened it up by using psyllium husk and yeast. The result is a risen, pillowy bread. We don’t recommend omitting the psyllium husk nor the yeast because that will yield a dense and unappetizing bun.

There are some key points to baking a successful Keto bun. Firstly, to bloom the yeast, you must use lukewarm water, which is around body temperature. If you use hot water, you will kill the yeast, and if you use cold water, the yeast won’t prove. Secondly, you must bake the buns in a small baking dish that is large enough to fit them, but not much larger. If you use a baking sheet or a large baking dish, then the buns will expand horizontally rather than vertically.

Should you be worried about the sugar in the dough?

While it is a no-no to add sugar to any Keto recipe, this recipe is an exception. The yeast will feed on the sugar and produce carbon dioxide, aka the bubbles that cause bread and baked goods to rise. So basically, the yeast will activate by consuming the sugar, leaving you none.

How to choose a Keto hotdog sausage?

When shopping for a hotdog sausage, check the nutrition labels. Compare the brands and choose one with no fillers and very low in carbs. A good hotdog should only contain meat and seasonings, and have 1-2 g of carbs, usually coming from the seasonings.

Net Carbs

7.3 g
Fiber

8.8 g
Total Carbs

16.3 g
Protein

22.8 g
Fats

63.9 g

707 cals

Quantity

Serving Size

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Yeast, Active Dry

1 tsp
Water

2 tbsp
sugar

0.5 tsp
Almond flour

0.5 cup
Psyllium husks

1 tbsp, ground
Baking powder

0.5 tsp
Egg

1 large
Mozzarella cheese, whole milk

0.5 cup, shredded
Cream cheese

1 tbsp
Avocado

0.5 each
Lemon juice

1 tbsp
Tomato

0.25 small - 2 2/5" diameter
Onion

0.13 small
Oil

1 tbsp
Hot Dog All Beef

2 serving
Mayonnaise, store bought

2 tbsp
Salt

0.25 tsp
Black pepper

0.13 tsp

Step 1

To bloom the yeast, add the yeast and sugar to a bowl. Pour in the water, making sure it is lukewarm. Whisk and place the bowl in a warm place for 10-15 minutes. The yeast is ready when there is foam or bubbles on top.
Step 2

Add the almond flour, psyllium husk, and baking powder to your food processor. Whisk an egg, then add half of it to the food processor, reserving the other half for later. When the yeast has done proofing, add it to the food processor with the rest of the ingredients. Pulse for 10-20 seconds until combined.
Step 3

In another bowl, combine the mozzarella cheese and cream cheese. Heat in the microwave until the cheese is melted. Stir until smooth.
Step 4

Add the melted cheese to the food processor along with the dough. Process until a uniform dough forms. Scrape the sides and process again.
Step 5

Transfer the dough to an oiled bowl and smooth the top with a spatula. Cover the bowl with plastic wrap. Let it prove in a warm place for 1 hour.
Step 6

Preheat your oven to 325 Fahrenheit, and line a small baking dish with parchment paper. Oil your hands and divide the dough into 2 pieces. Roll them into 2 long logs, place them in the dish an inch apart, and cover the dish with plastic wrap
Step 7

Let them prove for another 30 minutes, then gently brush their surfaces with the remaining half egg from earlier. Bake for 25-30 minutes until they have doubled in size. It should be ready when it's golden, and an inserted toothpick comes out clean. Set them aside to cool before handling.
Step 8

To prepare the toppings, place the avocado, lemon juice, salt, and pepper into a small bowl, and mash until creamy. Finely chop the onion and tomato into small cubes. Set the toppings aside until assembly.
Step 9

Heat a griddle pan or skillet over medium-high heat, and add the oil. Cook the hotdogs for 3-4 minutes per side, flipping 3 to 4 times to cook it evenly. Take them out of the skillet.
Step 10

To assemble, slice each bun ¾ of the way from the side. Add the hotdog, then drizzle 1 Tbsp of mayonnaise. Spread the mashed avocado, and sprinkle with the chopped onions and tomatoes. Serve immediately.