Keto Fathead Dough: Carb Content And Recipe Tips

Fathead dough is a versatile, low-carb, keto-friendly dough that can be used for anything from pizza bases to flatbreads, pastries, and bagels. The dough is made by melting shredded mozzarella and cream cheese together in a microwave, and then adding almond flour and an egg. The dough is then kneaded and can be shaped as desired. The nutritional value of fathead dough varies depending on the ingredients used and the quantity consumed, but it is generally high in fat and low in carbohydrates, with net carbs ranging from 2-5 grams per serving.

How to make keto fathead dough

Keto Fathead Dough is a versatile, low-carb, gluten-free dough that can be used for anything from pizza bases to cinnamon rolls. Here is a step-by-step guide on how to make it.

Ingredients:

• Shredded mozzarella cheese
• Cream cheese
• Almond flour or coconut flour
• Egg (optional)
• Baking powder (optional)
• Xanthan gum (optional)
• Salt (optional)
• Spices, e.g. fennel seeds or caraway seeds (optional)

Method:

• Place the mozzarella and cream cheese in a microwave-safe bowl. Heat on high in 20-30 second increments until melted, stirring in between.
• If using, add the egg and baking powder. Stir well. The mixture will foam and puff up.
• In a separate bowl, whisk together the almond flour (or coconut flour) and any seasonings or spices.
• Mix the cheese and egg mixture into the dry ingredients and stir until a soft, sticky ball of dough forms.
• Using wet hands, form the dough into your desired shape. For example, a rectangular pizza base or a ball for rolls. You can also roll the dough out between two sheets of baking/parchment paper to your desired thickness.
• Bake at 400°F/200°C for 12-15 minutes.

Tips:

• If the dough is too stiff or difficult to spread, place it back in the microwave for 5-10 seconds.
• If the dough is too sticky, add a little extra almond flour.
• Work quickly as the dough is easier to handle when the cheese is still melted.
• If the cheese cools, reheat the dough in 20-second increments.
• The dough browns easily, so cover with foil if it is browning too much.
• When rolling out the dough, place it between two sheets of silicone baking paper or parchment paper to prevent it from sticking.

Variations:

• For a nut-free version, use coconut flour instead of almond flour.
• Cheddar or a combination of cheddar and mozzarella can be used.
• Yeast can be added for a puffier dough. Activate 2 teaspoons of instant yeast with 1 teaspoon of inulin in 1 tablespoon of warm water and add to the dough with the baking powder and eggs.
• For an egg-free version, omit the egg and increase the amount of cream cheese.

Storage:

The dough can be frozen for up to 3 months. When ready to use, let it thaw and roll it out as desired. It can also be frozen after cooking.

Nutritional information for keto fathead dough

Keto Fathead Dough is a versatile dough that can be used for everything from flatbread to pastry substitutes. It is a blend of crispy, chewy ingredients wrapped in a low-carb package. The dough typically includes shredded mozzarella, almond flour, cream cheese, eggs, and salt. The dough can also be customized to add more seasoned flavor or be sweetened.

Nutritional Information

The nutritional information for keto fathead dough will vary depending on the specific ingredients used and the serving size. However, here is a general overview of the nutritional content per serving:

• Calories: 325-434
• Total Fat: 27g-33g
• Saturated Fat: 8g-3g
• Cholesterol: 82mg-31mg
• Sodium: 302mg-123mg
• Carbohydrates: 7g-8.05g
• Net Carbohydrates: 4g-5.05g
• Fiber: 3g
• Sugar: 2g-0g
• Protein: 17g-33.725g

Tips for Working with the Dough

The keto fathead dough can be sticky, so here are some tips for working with it:

• Use plastic wrap or non-stick baking paper to roll out the dough.
• Oil your hands and working surface lightly to reduce sticking.
• Chill the dough in the fridge for 20-30 minutes to make it less sticky and easier to handle.
• Use a rolling pin to get a more even roll and a thinner, crispier crust.
• Poke holes in the dough with a toothpick or fork to prevent bubbling during baking.

Make-Ahead and Storage Tips

The keto fathead dough can be made ahead and stored in the refrigerator for up to a week. It can also be frozen, either as a ball of dough or as a pre-baked crust. When ready to use, simply thaw the dough and roll it out, or bake the frozen crust for 5-10 minutes before adding toppings and finishing the baking.

Tips for working with keto fathead dough

Ingredients

• You can use either almond flour or almond meal in the recipe.
• If you are using a softer, "milkier" cream cheese, you may need to add more almond flour to the mixture to prevent it from becoming too sticky.
• It is recommended to use pre-packaged shredded mozzarella, rather than fresh mozzarella.
• If you have the time, shredding the mozzarella yourself from a block of cheese is preferable as it melts easier and tastes better.
• You can use either cream cheese or butter in the recipe.
• It is recommended to use room-temperature eggs to avoid an "eggy" taste.
• If you are using baking powder, it is recommended to use double-acting baking powder.
• Xanthan gum is used to help add a gluten-like structure to the dough and make it more flexible for rolling.

Substitutions

• You can make a nut-free version of the dough by substituting almond flour with coconut flour, flaxseed flour/meal, chia flour, or sesame flour.
• You can use cheddar or a combination of cheddar and mozzarella in the recipe. Other cheeses such as gouda, Emmental, or Massadam would also work.

Preparation

• It is important to follow the correct order of mixing the ingredients.
• When melting the mozzarella and cream cheese in the microwave, do it in 30-second increments to avoid burning the cream cheese.
• If your dough is too stiff or will not spread, it may be too cold. Place it back in the microwave for 5-10 seconds to soften it.
• If your dough is too wet and sticky, keep mixing with a stiff spatula. If it does not dry up, add a little more almond flour.
• You can roll the dough between two sheets of baking paper to get an even roll without the dough sticking.
• If you don't have a microwave, you can place the cheese in a heat-safe bowl over a simmering saucepan and stir until melted.
• You can add fresh minced garlic to the recipe and bake it to make garlic breadsticks.

How to store and reheat keto fathead dough

Storing and reheating keto fathead dough is a straightforward process. Here is a detailed guide on how to do it:

Storing Keto Fathead Dough

Keto fathead dough can be stored in the refrigerator or freezer for future use. To store it, wrap the dough securely in plastic wrap (cling film). If freezing, it is recommended to wrap it multiple times to ensure it is well protected. Then, place the wrapped dough in an airtight container, such as a plastic bag, and store it in the refrigerator or freezer. The dough will last for about a week in the fridge and up to three months in the freezer.

Reheating Keto Fathead Dough

When you are ready to use the dough, simply thaw it and let it come to room temperature. If you are using it as a pizza crust, pre-bake the crust for about 7 minutes, allow it to cool, and then add your desired toppings. Bake it for an additional 7-10 minutes, or until the crust is cooked to your liking.

For other recipes, such as rolls or muffins, you can shape and bake the dough according to the specific instructions for that dish. For example, if making rolls, fill and slice the dough, then bake at 400°F for 12-15 minutes. If using muffin tins, the baking time will vary depending on the type of pan, but it typically ranges from 12-18 minutes.

Recipes for keto fathead dough

Keto fathead dough is a versatile, low-carb, gluten-free, and high-fat recipe that can be used for everything from flatbread to pastry. Here are some recipes to get you started:

Basic Keto Fathead Dough Recipe:

Ingredients:

• 1 1/2 cups (150g) shredded mozzarella
• 2 tablespoons (31g) cream cheese
• 1 cup (115g/4 oz) fine almond flour

Instructions:

• Place the mozzarella and cream cheese in a microwave-safe bowl and microwave for 1 minute, then stir and cook for an additional 30 seconds.
• Add the almond flour and a beaten egg to the cheese mixture, stirring well to combine.
• Allow the dough to cool slightly, then knead until smooth. If the dough is still sticky, add more almond flour and knead again.

Keto Fathead Pizza Crust:

Ingredients:

• 2 1/2 cups shredded mozzarella
• 2 ounces cream cheese
• 1 cup almond flour
• 1/2 teaspoon baking powder

Instructions:

• In a large microwave-safe bowl, melt the cream cheese and mozzarella together in 30-second increments to avoid burning.
• Once melted, stir the cheeses together until smooth, then add an egg and continue stirring until well combined.
• In a separate bowl, whisk together the almond flour, any desired seasonings, and baking powder.
• Mix the cheese and egg mixture into the dry ingredients until a soft, sticky dough ball forms.
• Using wet hands, form the dough into your desired shape (e.g., a rectangular pizza crust).
• Bake at 400° F for 12-15 minutes.

Keto Fathead Bread:

Ingredients:

• 3/4 cup shredded mozzarella cheese
• 2 ounces cream cheese
• 1/3 cup almond flour
• 2 teaspoons baking powder
• 1/4 teaspoon garlic powder
• 1/2 cup shredded Cheddar cheese

Instructions:

• Place the mozzarella cheese and cream cheese in a microwave-safe bowl. Microwave in 20-second intervals until melted.
• In a separate bowl, beat an egg and mix in the almond flour, baking powder, and garlic powder.
• Work the mozzarella mixture into the dough until sticky, then stir in the Cheddar cheese.
• Transfer the dough to plastic wrap and form it into a ball. Refrigerate for 30 minutes.
• Preheat the oven to 425° F and grease a baking sheet or line it with parchment paper.
• Cut the dough into four equal pieces and roll each piece into a ball, then cut each ball in half to form a top and bottom bun.
• Place the dough, cut-side down, on the prepared baking sheet and bake for 10-12 minutes, until golden.

Variations and Tips:

• You can use either almond flour or almond meal in these recipes. For a nut-free version, substitute coconut flour (use about 1/3 of the amount of almond flour called for).
• For the cheese, use pre-shredded mozzarella or shred your own from a block of mozzarella. You can also substitute cheddar, gouda, Emmental, or Massadam.
• Cream cheese can be substituted with butter in equal amounts.
• If your dough is too sticky, add more almond flour or meal.
• You can freeze fathead dough by wrapping it tightly and storing it in the freezer. Defrost it in the fridge overnight and bring it to room temperature before using.

Frequently asked questions