Following a ketogenic diet but want to splurge on a Chicago style dog? Believe it or not, you can! Grab the full guide to making this classic hot dog vendors across the city are known for with a low cab keto twist!
As a Chicago area native, I know my way around this cities iconic culinary classics. Even more so, I have had fun over the years finding creative ways to make them keto or low carb friendly to help fit this diet and lifestyle.
In fact, I’ve already mastered recipes on a Chicago style keto deep dish and this crispy keto Chicago thin crust pizza too. While I still need to get to work on an Italian beef sandwich (it’s on the to-do list), you really can’t go wrong with a tried and true Chicago hot dog.
This is a fun guide to sharing the in’s and out’s of how to “drag it through the garden” and I include easy substitutes to make this Chicago dog both sugar free, low carb, and keto friendly (including the hot dog bun). Details below!
- Knife & Cutting Board
- Grill or Pot (with Steam Basket)
We have all had our fair share of hot dogs (I’m going to assume this is correct, especially if you’re here), but this one is a gem. If you are going to make this hot dog, you HAVE to know how to make it correctly. So let’s dive in!
What is on a real Chicago hot dog?
Now, this is a keto friendly version, I do understand that. But the ingredients still work here to make the perfect Chicago dog and I’m sticking to that. Here is what you need:
The Ingredients “aka The Garden”:
The Bun: A classic Chicago style hot dog bun is a S. Rosen’s poppy seed bun. You won’t find this outside of the Chicago area most likely and they are obviously not keto either so here are some store bought substitutes for low carb hot dog buns I can personally vouch for.
These 6 net carb buns from SOLA Bread Company (pictured here) are my first choice for texture (super important) and flavor. I have also bought these buns from Great Low Carb Bread Co. that are only 2 net carbs (and are pictured with this Low Carb Kansas City Dog).
The Hot Dog: While some people may debate the brand of the hot dog is crucial (like a Vienna Beef), I say as long as you use an all beef frankfurter with a natural casing you are on the mark!
Yellow Mustard: This is the ONLY condiment you should ever put on your Chicago dog. Never put ketchup on a hot dog (unless you’re under the age of 13 ). So, why is their no ketchup on a Chicago hot dog? Well, besides it being a cardinal sin in Chicago, it is said that they
Pickle Spear: If you’re a pickle lover like me, then you’re in luck! This hot dog requires a full dill pickle spear and pickle relish too.
Pickle Relish: Chicago is known for its neon green sweet relish. Yes, I said NEON green. Not to mention the “sweet” part also means sugar. If you’re going keto, sub for a dill pickle relish or dice up your own pickles for a substitute.
Chopped Onion: A crucial addition to this stellar hot dog. Add in some diced onion with the relish and add it to the top.
Tomato: A hot house tomato, sliced into crescent moons, thinly and tucked into the sides of the bun
Sport Peppers: Two spice pepper minimum on these dogs please and thank you! They’re spicy and give a nice crunch and a little bit of a kick to this dog.
Celery Salt: Top the entire dog off at the end with a quick sprinkle of this spicy. Adds so much flavor to the veggies and brings this hot dog together in all the best ways. DO NOT OMIT!
How do I properly cook and assemble a Chicago Dog?
Start by cooking your hot dog! This is typically done by steaming it (but if you grill is I won’t judge you). You also want to slice your buns and steam those as well. Once heated through, add your hot dogs to the buns and get your toppings ready.
Next, add in your diced onions and relish of choice and top it with a pickle spear and the sliced tomatoes tucked into either side of the bun. Add in the sport peppers, a little mustard, and finish it all off with the celery salt!
Serve it all up and pair it with a low carb beer and tuck in!
Classic Keto Chicago Hot Dog Recipe
- 4 All Beef Hot Dogs
- 4 Keto Buns
- 1/4 cup Diced Onion
- 1/4 Dill Pickle Relish
- 4 Pickle Spears
- 8 Tomato Slices
- 8 Sport Peppers
- Celery Salt
- Start by steaming your hot dogs and then your buns until heated through.
- Place a hot dog in each bun and add a tablespoon of relish and one of diced onion. Add a pickle spear, tomato slices, and sport peppers.
- Finish it off with a little mustard and a sprinkle of celery salt on each one. Then dig in and enjoy!