This easy keto dough recipe is the best low carb dough I’ve ever made. Super versatile, it can be used in both sweet and savory keto recipes.
I’ve already posted this easy keto dough recipe here within the Cheesy Spinach Calzone, and Pumpkin Prosciutto Pizza recipes but I wanted to give it a post of its own so that I can link to it in future recipes rather than cluttering up the recipe card with the instructions for this dough every time.
I also thought it might be nice to include some tips for getting the best out of this easy keto dough, so that if you’re a first timer you’ll be able to get it right without any hiccups.
The primary difference between my easy keto dough and other keto dough recipes like fathead, is the inclusion of psyllium husk powder. It gives the end result a stretchy, chewy texture that is more like real bread than the typical fathead dough made with just butter, cheese, egg, and almond flour.
I also use whole milk mozzarella instead of part skim, which gives it a better mouthfeel in my opinion.
If you don’t have the psyllium husk powder, you can omit it or replace it with 1/2 the amount of xanthan gum which will give a similar result – though not as good in my opinion.
TIPS FOR MAKING EASY KETO DOUGH
After the cheese is melted and mixed, be sure to layer the additional ingredients in the order of almond flour, psyllium husk powder (sprinkled, not dumped) and the egg added last. If you drop the egg in first, it can start to cook and curdle on the hot cheese – the almond flour insulates it from the heat in those first few seconds.
After stirring with a spoon, knead the keto dough by hand for about 2 minutes to make sure that all the flour is fully incorporated into a smooth dough. Otherwise you can have clumps of hard flour and long strands of unmixed cheese in your finished dough.
This easy keto dough is very easy and forgiving to work with, but as it cools and dries out it can start to crack and break rather than stretch. Keep it covered when not working with it to avoid drying out. If it cools it will still work, it will just be a little tougher to manipulate – but no matter what don’t return it to the microwave to reheat it, because the eggs will cook and it will turn into a solid chunk.
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Easy Keto Dough – Low Carb
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Total Time: 7 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This easy keto dough recipe is the best low carb dough I’ve ever made. Super versatile, this keto dough can be used in both sweet and savory recipes.
Ingredients
- 2 cups shredded whole milk mozzarella cheese
- 3 ounces cream cheese
- 1 1/2 cups superfine blanched almond flour
- 1 teaspoon psyllium husk powder
- 1 large egg
Instructions
- Place the shredded mozzarella cheese and cream cheese in a microwave safe bowl.
- Microwave, uncovered, on high, for 1 – 2 minutes, or until the cheese is completely melted.
- Remove from the microwave and stir with a spatula until the cheeses are combined.
- Add the almond flour, psyllium husk powder (sprinkle don’t dump), and egg to the cheese mixture.
- Stir well with the spatula or a fork, until a stiff dough is formed.
- Knead the dough by hand for 2 – 3 minutes, to ensure all of the ingredients are fully mixed and the dough has a smooth consistency.
- Cover with a cloth or plastic until ready to use.
- Don’t reheat!
Notes
Approximate net carbs per serving = 4g.
- Category: keto baking
Nutrition
- Serving Size: 1/6th recipe
- Calories: 326 calories
- Fat: 25g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 21g
Keywords: easy keto dough, mozzarella dough, fathead dough, low carb dough
Linda says
I am looking forward to trying this bread. One thing I would ask is if you could include sodium levels in the Nutrition section? That would be a great help because my husband is on a lower salt diet.
Thanks!
Linda
Noreen Stair says
I’m using this as pizza dough. Do I first bake the dough, add the ingredients to the top and then bake more?
Thank you
Tammy says
What brand of psyllium husk do you use and where is best place to purchase it.
Brenda says
Almond flour is problematic for me. Any chance this would work with sunflower flour?
Mellissa Sevigny says
Yes, my squeaky clean Keto version of this bread uses sunflower flour and it works great.
Cathy Kopp says
Have you tried kneading this in a mixer with a dough hook?
Mellissa Sevigny says
Yes I have and it works fine. But I don’t even bother anymore because a light mix by hand is all it really needs – just enough to get all of the dry ingredients evenly mixed with the wet and you’re good to go.
Tammy says
Hi Mellissa! Can we sub the psyllium husk powder for something else?
Mellissa Sevigny says
It’s there for texture, but it can be omitted and still work. Not sure about subs since I haven’t experimented with any yet, but if you try something else please let us know how it goes since I’m sure other people could be wondering the same thing. Thanks!
kelly mac says
Thanks for this! Am a huge fan of the fathead dough and I agree that your addition of Psyillium husk is a definite improvement :-) ps welcome back to US!
Mellissa Sevigny says
Thanks Kelly!
Lisa says
Can this recipe be doubled, or is it better to make two of whatever I’m using it for?
Brittany says
How would you use say coconut flour as apposed to almond… I have a nut allergy
Mellissa Sevigny says
I’d seek out a recipe already made nut free by someone who has done the experimenting. Sugar Free Mom has some good nut free options!
Amanda says
Tigernut flour subs amazingly well for almond flour and tigernuts are tubers (not nuts).
LP says
What are cooking directions? temp &time?
Mellissa Sevigny says
This is a recipe for the dough – which is then used in many different applications and recipes with different times and temperatures based on the recipe.
jay says
I did the dough alone as a flatbead. 400 degrees at 8 minutes worked for me.
Kay says
Did I read correctly that you add the almond flour in with the cheeses and then microwave?
Mellissa Sevigny says
Some people do, but I do not. I microwave the cheeses and then add the other ingredients.