yndication.com/pagead/js/adsbygoogle.js"> })();

Low-carb Bacon-Wrapped Mexican Hot Dogs on Cheesy Cloud Buns

by Jackie Alpers on June 9, 2013

mexican low carb hot dogs: recipe and photo by Jackie Alpers

I made this low-carb bread replacement (often called “Oopsie Bread”) out of eggs and cream cheese from a recipe I’ve seen all over the internet. It turned out great. It smells like cheesy-bread while it’s cooking, and it’s very light, and well, bread-like. Often hot dogs are too much about the bun, so this turned out to be the perfect housing for my Sonoran-style Mexican hot dogs. I baked the hot dogs in the oven instead of grilling them because I wanted to make sure that the bacon was cooked throughout.

Low-Carb Cheesy Cloud Buns

Low-Carb Cheesy Cloud Buns

3 eggs, separated
3 ounces cream cheese
1/8 teaspoon cream of tartar


  1. Preheat the oven to 300 degrees.
  2. Put the egg yolks and the cream cheese in one bowl and the egg whites and cream of tartar in another bowl. Beat the egg whites with an electric mixer at medium-high speed until stiff peaks form, about 3-5 minutes. Then, beat the egg yolks and cream cheese together until they are smooth, about 1-2 minutes.
  3. Fold the yolk mixture into the fluffy whites with a rubber spatula, gently so that the whites don't deflate. Spoon the batter into 6 equally sized heaps onto a baking sheet covered with a silpat or parchment paper. Bake for 30 minutes, turning the baking sheet half way though.


Sonoran-Style Mexican Bacon-Wrapped Hot Dogs

Sonoran-Style Mexican Bacon-Wrapped Hot Dogs

For each Sonoran style Mexican hot dog:
1 cheese filled hot dog. I like Trader Joe's
1 slice of bacon - preferably jalapeño style
1 cheesy cloud bun (recipe above)
1 tablespoon re-fried or whole pinto beans
1 teaspoon fresh pico de gallo salsa and/or chopped tomatoes


  1. Raise oven temperature to 400 degrees.
  2. Cover a baking sheet with foil and top with a roasting insert as shown. Wrap cheese dogs in jalapeño bacon and place on roaster with the bacon edges facing downward so that they don't unravel.
  3. Bake for 20 minutes or until bacon is brown and cooked throughout.
  4. Top "bun" with refried beans, then with the bacon-wrapped hotdog, salsa, mustard, mayo and ketchup. Enjoy! They're messy, so I like to eat them over the sink!

mexican low carb hot dogs -106

{ 4 comments… read them below or add one }

Andrea June 10, 2013 at 8:50 am

What?!?! I’ve never heard of this “Oopsie Bread” and I’ve been off and on Atkins for nearly 20 years, mostly Paleo/Primal for 2.5 years and 100% gluten free for a little over a year. I am so totally making this!

Jenny June 12, 2013 at 10:20 pm


Kaylah April 24, 2014 at 12:40 pm

Making these right now; they’re in the oven as I type! I’m wondering, though – how do these heat up or do as leftovers? Are these good the next day, or are they more of a “eat em while they’re hot!” kinda thing?

Jackie Alpers April 24, 2014 at 12:58 pm

Yes, they keep. I store them in a zip-lock bag in the refrigerator. I either heat them up in the toaster over or use them at room temperature.

Leave a Comment

Previous post:

Next post: