Carl Franklin’s Keto Rye Hoagies are so easy to make, and so delicious! Oh and did we mention it’s low carb, gluten free, and zero sugar?
Carl Franklin of 2 Keto Dudes is an amazing friend of ours here at Fox Hill Kitchens. Carl quickly fell in love with Fox Hill Kitchens All Purpose Bread Mix after switching to a keto friendly lifestyle in 2016 to control his Type 2 Diabetes and obesity. As an amazing chef, he played around with our mix and added his own twist to make a “rye” hoagie!
Learn how to make Carl Franklin’s Keto Rye Hoagies below!
Many of you may be wondering how we can even use the word rye surrounding anything gluten free. The secret is caraway seeds! They give the mix a rye-like flavor without any rye at all!
For this Keto Rye Hoagies recipe you will need:
When preparing the dough, add all the pre-measured ingredients, including the butter and caraway seeds, except for the boiling water, and mix well.
Add boiling water and mix well until the dough is smooth and even. The mix can be done by hand, in a stand mixer, or a food processor. When in doubt, mix longer it will not damage the dough.
Immediately, divide dough into 3 baguettes, roughly 8 inches long.
If you are new to baking, using plastic wrap (or we suggest a natural alternative) can make it easier to roll the dough to the desired shape and length.
Now that the dough is shaped, let the keto rye hoagies rise for 3 to 4 hours.
Note: during the rising process, at 4 hours of rising, dough will be at 0 sugars. If your space is on the cool side and you don’t notice much rise, it is perfectly fine to let it go a little longer.
Bake Keto Rye Hoagies in preheated oven at 335℉, 315℉ convection, for a total of 1 hour and 30 minutes.
Let cool and make whatever desired sandwich you crave! Remember to share your photos with us on Instagram and Facebook @foxhillkitchens as well as @2ketodudes!
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