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

Gluten Free
Lunch
Main Dishes
★★★★☆
4.8/5
(2789 reviews)
By Zylo Nutritionist Team
Low Carb Completos (Chilean Style Hotdogs in a Keto Bun)
Zylo Recipes

Description

Completos are a delightful Chilean take on a classic hotdog, distinguished by a vibrant medley of toppings that transform a simple dish into a flavor-packed experience. Imagine a warm, soft bun cradling a savory hotdog, generously adorned with creamy mayonnaise, freshly mashed avocado, juicy diced tomatoes, and crisp onions. Each bite is a burst of contrasting textures and complementary tastes that dance across your palate.

Like many traditional recipes, completos offer room for personalization. While some variations include the tangy zest of ketchup and mustard, others celebrate the pure flavors of the core ingredients by omitting the onions. Feel free to tailor your completo to your preferences, creating a culinary adventure that perfectly suits your taste.

The foundation of any great hotdog is, of course, the bun. For those following a carb-conscious lifestyle, enjoying a satisfying hotdog might seem challenging. However, with a little creativity, a soft and delicious bun can be crafted using alternative ingredients.

This recipe utilizes a unique dough base, lightened with psyllium husk and yeast to achieve a remarkable rise and a delightfully airy texture. Omitting the psyllium husk or yeast is not recommended, as it will result in a dense and less appealing bun. Baking these specialized buns requires a few key considerations.

First, ensure the water used to activate the yeast is lukewarm – about body temperature. Water that is too hot will destroy the yeast, while water that is too cold will prevent it from activating properly. Secondly, bake the buns in a small baking dish that provides just enough space for them to rise vertically.

A larger baking sheet may cause the buns to spread horizontally, compromising their desired shape. A touch of sugar is added to this recipe to nourish the yeast. The yeast consumes the sugar during the rising process, producing carbon dioxide, which is essential for creating the light and airy texture of the buns.

Rest assured, the yeast will utilize all of the sugar, leaving none behind. When selecting hotdog sausages, take a moment to review the ingredient lists. Opt for sausages with minimal fillers and a low carbohydrate count.

Ideally, a high-quality hotdog should consist primarily of meat and seasonings, with only 1-2 grams of carbohydrates derived from the spices.

Preparation Time

Prep Time
1 h 30 min
Cook Time
35 min
Total Time
2 h 5 min

Nutrition Information

Per 1 hotdog with bun and toppings serving
C
Calories
450 Kcal
C
Carbs
10 g
Fi
Fiber
5 g
Sugar
4 g
P
Protein
25 g
C
Fats
35 g
Saturated Fats 15 g
Unsaturated Fats 18 g
Cholestrol 75 mg
Sodium 900 mg
Potassium 300 mg
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Ingredients

    1.
    Yeast, Active Dry
    Yeast, Active Dry
    1 tsp
    2.
    Water
    Water
    2 tbsp
    3.
    sugar
    sugar
    0.5 tsp
    4.
    Almond flour
    Almond flour
    0.5 cup
    5.
    Psyllium husks
    Psyllium husks
    1 tbsp, ground
    6.
    Baking powder
    Baking powder
    0.5 tsp
    7.
    Egg
    Egg
    1 large
    8.
    Mozzarella cheese, whole milk
    Mozzarella cheese, whole milk
    0.5 cup, shredded
    9.
    Cream cheese
    Cream cheese
    1 tbsp
    10.
    Avocado
    Avocado
    0.5 each
    11.
    Lemon juice
    Lemon juice
    1 tbsp
    12.
    Tomato
    Tomato
    0.25 small - 2 2/5" diameter
    13.
    Onion
    Onion
    0.13 small
    14.
    Oil
    Oil
    1 tbsp
    15.
    Hot Dog All Beef
    Hot Dog All Beef
    2 serving
    16.
    Mayonnaise, store bought
    Mayonnaise, store bought
    2 tbsp
    17.
    Salt
    Salt
    0.25 tsp
    18.
    Black pepper
    Black pepper
    0.13 tsp

Instructions

    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.
    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.
    3.
    In another bowl, combine the mozzarella cheese and cream cheese. Heat in the microwave until the cheese is melted. Stir until smooth.
    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.
    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.
    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
    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.
    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.
    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.
    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.