I tried a few different keto doughs for baked goods, but Fathead has become one of my favorites. Some of the recipes I tried in the past had excessive amounts or fibre, which caused tummy issues. Or, the carb count was just too high. I like the Fathead dough for rolls, pizza, garlic fingers, and a few other things. So, stay tuned for recipes involving this dough!
I like to make this dough in a large batch and keep some in the freezer, so I always have it on hand for quick redhotketo meals. It can be stored in the fridge for a few days or frozen for a few months, but it never lasts that long in this house.
In a microwaveable bowl, combine the shredded mozzarella cheese and cream cheese. Cut the cream cheese into cubes for easier melting. Microwave for 1 minute then stir. Microwave the cheese mixture for another 30 seconds to 1 minute, depending on the power of your microwave. Make sure you don't overcook it, or the cheese will harden and cannot be used.
Combine the eggs and almond flour in another bowl and mix together. Add this mixture to the melted cheese.
You can mix this dough by hand, but I do suggest using a mixer with a dough hook attachment, which will make the process much easier. Mix for 3-5 minutes or until fully combined.
The dough will be quite sticky at this point, so wet your hands when shaping it. Divide into 5 portions and wrap in plastic wrap or use right away for our pizza recipe. The dough can stay in the fridge for 3 days, or frozen for a few months. Yes, there's 4 portions in the photo below, because we couldn't resist and had to make a pizza with one of them!
4 1/2 cups shredded mozzarella
2 1/4 cups almond flour
6 tbsp cream cheese
Combine shredded mozzarella and cubed cream cheese in a microwaveable bowl.
Microwave for 1 min then stir. Microwave for another 30 seconds to 1 minute until cheese shreds are melted and can be stirred smooth
Combine eggs & almond flour in a bowl and stir into melted cheese
Mix egg and almond flour mixture into melted cheese.
Mix by hand, or preferably use a mixture with dough hook for 3-5 minutes until ingredients are fully combined.
Separate into 5 equal portions. They can be stored in the fridge for 3 days or frozen for future use.
NUTRITION INFO Per Serving (1 portion of dough)
13.5g total carbs
8.1g net carbs
If you've made this recipe, comment below or tag us on Instagram @redhotketo, we'd love to hear about it. If there's any recipes you'd like to see in the future, hit us up in the comment section below!