To make the protein sparing hot dog buns, preheat the oven to 325 degrees F. Spray a 6-hole silicone hot dog pan (click HERE to find) with Avocado oil spray and set aside.

Separate the eggs (save the yolks for another recipe like my keto ice cream, hollandaise, mayo or lemon curd), and place the whites into a large bowl or stand mixer. Add the allulose, gelatin, salt and cream of tartar if using and whip the whites for a few minutes until VERY stiff.

Turn the mixer to low and gently mix the egg white protein powder into the whites. Do not over mix or the hot dog buns will end up like styrofoam.

Spread the protein sparing hot dog mixture onto the prepared hot dog pans. Bake for 15 minutes or until cook through and golden brown. Allow to cool completely before removing from the pans.

Meanwhile, make the keto chili for the chili dogs! Heat a large stock pot over medium-high heat. Place the bacon in the pot over medium high heat, saute while bacon is starting to cook and there is bacon grease in the pot. Add the onion, green and red bell peppers, chile peppers, and garlic. Saute for 2 minutes or until onions are soft. Add the ground beef and Italian sausage and cook while crumbling for 5 minutes or until cooked through. Drain off excess grease.

Add the tomatoes and tomato sauce. Season with chili powder, garlic, oregano, cumin, basil, salt, pepper, cayenne, and paprika. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. Add stevia if using. Remove from heat and serve, or refrigerate, and serve the next day.

To make the chili dogs, heat a pot of water over high heat. Add the hot dogs and boil for 2 minutes or until heated through.

Place each hot dog into a sliced open protein sparing bun. Top with 4 tablespoons of keto chili and enjoy!

Store leftovers in the fridge for up to 4 days or in the freezer for up to a month.