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
- 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.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- 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
Sonia Davis says
Gotta be honest here, when I first melted the cheeses and mixed them, I was doubting how this would all come together. However, after all ingredients were added and it began forming this awesome warm dough, perfect for kneading, I was SUPER IMPRESSED!!! We all love this dough for many different recipes in my house! Can’t thank you enough for sharing all that you do!!!
10 outta 10 for sure!!
Mellissa Sevigny says
Thanks so much Sonia, so glad it turned out for you!
Eydie Hostetler says
Hi Melissa, what substitutes do you recommend for almond flour and eggs, both of which I am allergic to?I would love keto but Everything is made with almonds. I have substituted ground sunflower seeds in some cases, but it is difficult to find extra fine ground sunflower seeds. It seems there is more fat in sunflower seeds than almonds which tend to make the recipes overly rich and chewy. Thank you so much.
★★★★★
Rose says
Cannwe make a bread boule out of this fathead dough?
Mellissa Sevigny says
I think it would be too dense in the middle for that, but I think people have made smaller rolls with it.
Isolde says
Terrible – always almond flour. Every recipe almond floor which has a lot of Uric acid.
Erin M says
No one is forcing you to make the recipe. If you don’t like almond flour and say that it’s in every recipe then why are you here?
Edith says
Awe!
Linda says
I read all the comments and found my answer. However, I sure wish your recipes also included METRIC measurements! I could ‘measure’ 2 cups of mozzarella and come out with 6 different weights! It would always be ‘nice to know’ what the original amount was in the recipe. JMO.
Heather K says
Personally, I don’t necessarily need metric measurements, but I would prefer that the amount of the ingredients (especially the mozzarella) be specified by weight, myself.
Laura says
YES!!!!!! I figure about 2.8oz
Rob says
Any time I use psyllium it turns purple. Is there a specific brand that doesnt do this?
Mellissa Sevigny says
It’s strange how some brands do and some don’t. I use Anthony’s brand and it never turns purple on me – you can find it on Amazon!
Linda says
Only if you combine it with baking soda…
Jodi says
Rob, NOW brand psyllium husk powder does not turn purple.
Melba says
If you were to use this dough for a pizza…. would you bake it any first before placing toppings? If so, what temp and how long?
Jeff says
Yes, I would, and on a parchment paper lined baking Stone. Id baket it just enough to be set and firm on the top.
Julie says
Can you do this without a microwave?
Chrissy Rand says
I have made this many times, but always with a microwave. I was wondering the same thing, if it could be made without a microwave and wondered if anyone had success melting the cheese another way.
Kerrie says
I boil a pot of water on the stove and turn down to simmer then put a well fitting bowl over it (like a double boiler) and melt the ingredients that way! It works great!
Lori says
I don’t have a microwave either and just do it in a non stick frying pan on the stove top on a medium low temperature, stirring often. It gets pretty hot to get the right consistency so after I take it off the stove I let it cool for 1 minute before adding ingredients. I always add the flour first then the egg, beaten first. Has worked well for me.
Dee says
Love it! Super easy 👌
★★★★★
Lynne says
Hi Mellissa, we love your recipes but have just had a total disaster with this one and I wondered if it was because we used blocks of mozzarella and grated it ourselves in the food processor. It was very sticky. The dough mixture was a sticky mess and we tried adding extra almond flour to firm it up but it didn’t really help. Our dough was very sticky and impossible to work with. So disappointed as your recipes are delicious and I know everyone else loves this recipe, so it must have been us who did something wrong?
Mellissa Sevigny says
Not sure what happened there – possibly extra large eggs? Too much cheese if you packed it into the cup after grating? Almond flour too coarse, which wouldn’t absorb as much liquid? Hard to say without seeing it – did you use it and bake it and if so how was the finished product?
Gail says
The package of Kraft shredded cheese says, 8 oz net weight, and the nutrition panel says 8 1/4-cup servings, so two cups in the package. Some brands give both measurements right on the front.
RandonDadda says
You probably didn’t use “Low Moisture” mozzarella. Also Polly-O Brand has a higher moisture content than others as well.
Kathy says
this dough is so versatile, but I mainly use it for chicken bundles….a very old recipe that called for commercial crescent roll refrigerator dough, and this works perfectly. We always liked that recipe, and now we can have it again.
★★★★★
Therese LePage says
My kids and friends love the pizza and stromboli I make with this dough. Better than regular dough. It’s a staple for me on the keto diet. Thank you!
★★★★★
Lisa says
Do you have a list to the recipes that use this particular dough? Thank you for the recipes!
Jen says
I love this basic recipe because it is just a few ingredients and so easy to make and handle. I use this recipe the most for bagels.
Judie says
I was wondering about recipes to use it for also. Sounds so good…not just pizza…
★★★★★
Judy Burton says
Can this be used in lasagna for the noodles? Kinda sounds maybe not, must get baked alone?
Mellissa Sevigny says
I don’t think I’d use this for noodles, but then again I haven’t tried it so I can’t really say – could be amazing. Let us know if you experiment with it!
Gail says
I made the crepes for Mellissa’s cannolis, and I think they could work for lasagna layers. I added 1/8 tsp of psyllium for elasticity. You could probably bake the batter and get squares or rectangles.
Dale Ridgway says
Check out the keto lasagna recipe on Delish, I make it once a week, it’s unreal. I even use the “lasagna” noodles to make flatbread Keto pizzas
Sonya says
I used this recipe to make keto cabbage burgers!! Oh my heavens!! Sooo good!
Wish I could post a picture so you could see the finished product!
Thanks so much for sharing this recipe! ❤️
★★★★★
gjeanieg says
Another winner, Mellissa! Used it to make calzones. They were not only beautiful, but they were delicious! Thank you!
★★★★★
Jstro says
Is there a substitute for cream cheese? It really affects my lactose intolerance. But mozzarella ok
CHARLOTTE STARAITIS says
I found a non-dairy cream cheese at Whole Foods
Gwen Kelley says
Please help. 4 g carbs per serving. What is considered a serving?
Mellissa Sevigny says
1/6th of the entire dough recipe, which will vary depending on what you do with it. For example, a large pizza made with this dough and cut into 6 slices would be 1 serving per slice – and the net carbs total would depend on what toppings you add.
Roberta says
Hurray…! Finally a whole-milk mozzarella based keto dough, since here where I’m living the part-skim one is almost out of option being sky-hi i carbs or with added junk or with a plastic consistence that would affect the whole recipe: thank you for sharing your tips and tricks anche experience ;-)
Diana says
Has anyone tried this with non dairy ingredients? Dairy allergy here….
Esther says
I am not in the States. How much is the weight of 2 cups of shredded mozzarella cheese, since I get it in a block?
Mellissa Sevigny says
About 8 ounces!
Jaine says
On a recipe I used yesterday, I had noted that 1 cup is 112g.
★★★★★
Pip says
I’ve tried many keto pastry doughs but this is by far the best. I’ve used it three times this week to make pies and pasties and would have made more but I ran out of cheese! Easy to make, easy to roll out and tastes yummy whether raw or cooked! I shall be making many more recipes with this dough. Thank you for doing the experimentation for us.
★★★★★
Mellissa Sevigny says
So glad you are getting so much mileage out of this dough recipe Pip – thanks for letting us know!
Cin says
If i want to bake this into a loaf or buns, at what temperature and for how long am I baking it for?
Christine says
Is there a replacement for psyillum husk?
Francine says
I’d like to know also.
Can I use chia seeds instead?
Mellissa Sevigny says
I wouldn’t – it would give it a strange flavor and texture I think.
Rhonda Ray says
So I’m new to Keto and so I would like for you to tell how to bake this as a loaf of bread what temperature and how long please
Mellissa Sevigny says
I don’t use this dough for bread, I usually use my Keto HOP Bread recipe for the best sandwiches and toast.
Cristina says
Can I mix the ingredients in a stand mixer?
martine says
Do you think oat fibre would be a good sub for psyllium husk
Shannon says
Can this dough be deep fried?
Mellissa Sevigny says
YES!
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!
Sonia Davis says
You can use Xanthan gum in place of psyllium husk but when using the Xanthan, be sure to ONLY USE a third of you would use of the psyllium.
Corn Starch is another option but is not as healthy . Corn Starch amount is equal to however much psyllium recipe calls for, so equal measurements when swapping
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.
Amy says
Love this dough and so does my 9 year old daughter! Only problem is one egg makes it so sticky. I end up having to add a ton of extra flour. What am I doing wrong?
★★★★★
Argia says
The first couple of times I made this, I thought so, too. The dough will incorporate the egg completely, just keep mixing… I use a fork. If you prefer to mix it with your hands, that works too.
(I also stir in the almond flour to the cheeses before microwaving)
norma says
Looks amazing I will share with my friends. Unfortunately I am highly allergic to cream cheese. I f I find an alternative I will try it!
K says
Look for Kite Hill brand cream cheese (substitute) online or contact them and see if they sell locally. I’ve consistently heard really good things about this product although I have not personally used it.
Vickie says
I try to make things both my keto hubby and I can eat and enjoy and your crab rangoon recipe sounded so good until I got to this part of the recipe; I’m allergic to eggs. Is the egg essential? Do you have a suggestion for an alternative?
Thank you
Mellissa Sevigny says
The egg is what keeps it from falling apart, so I’m not sure you can leave it out and still have good results.
Christine says
You could try making this with a “flax egg” by mixing one tablespoon ground flaxseed meal with three tablespoons of water (this makes one ‘egg’). Mix together, and let sit in your fridge for 15 minutes to set up and thicken before adding to your recipe. I haven’t tried this myself, but I would imagine that this might also double as a good substitute for the psyllium husk too, as moist ground flax seed has a similar texture. Good luck!
Jamie Peigler says
Did I miss the part where you put it in the oven and bake it or is it not supposed to be baked?
Mellissa Sevigny says
This isn’t a bread recipe, it’s a dough recipe that can be used to make all sorts of things. How you cook it will depend on the way it’s being used – all of my recipes using it include cooking instructions tailored to the specific recipe. If you’re looking for a bread recipe, I recommend my famous keto HOP bread.
Stephanie says
I’ve made the Stromboli and the cheesy spinach calzone and I’ve used this dough to make crackers. This is the best keto dough I’ve tried. I even used it to make ‘hot pockets’. Love this recipe. Will make it this again and again.
★★★★★
Mellissa Sevigny says
Thanks so much Stephanie!
AILUY says
Hi, Stephanie, can you please share how you made Stromboli and crackers? Thank you
★★★★★
Marianne Fasciano says
Will xanthan gum give the dough a similar texture instead of husk powder? Only asking bc I already have it on hand. Thanks!
Mellissa Sevigny says
Sorry no, it won’t work the same at all.
Lisa says
Can we substitute oat fiber for psyllium husk?
KatLot says
Yum! I added a touch of chili oil, nutritional yeast, garlic powder, onion powder, salt and pepper to the almond flour mix. Gave a little bit extra zing/ flavour and topped as a ‘pizza’ with ham cheese and ground beef. Oh so good. Had to ration my husband and myself! I have tried other versions of this dough but this came out the best. Thank you
★★★★★
Alyce S Kremer says
What bread making directions do you recommend for this dough? Can it be baked like fathead buns? Same times and all?
★★★★★
Violet says
Is there any way to make this without a microwave?
Mellissa Sevigny says
You could melt it together over low heat on the stovetop I suppose!
Salwa Azar says
If i don’t have Psyllium Husk, can i skip it or is it essential?
Mellissa Sevigny says
The dough will be more stretchy and authentic with it, but you can omit it and it will be firmer and a little more crumbly.
micheele says
Where can I find psyllium husk
Scott says
Can you freeze it for later?
Laura says
Health food store. It is the main ingredient in fiber therapies like Metamucil, but all natural. Maybe this bread will keep us regular too!!!😉
Flip says
Can this be frozen?
Mellissa Sevigny says
Not sure, theoretically yes but I haven’t experimented with that yet. Let us know if you try it and how it works out!
PC says
Hi there! Love your work! Tryed the lemon curd and is fantastic. Im half italian so lemon i sooo important to mee :D
Sorry to ask but, the final product of this dough is a bread with only 3 grams of carbs? 7 grams carb minus 3 grams of fiber as in your nutition table…?
PC says
Im also good in math but not with qwerty keyboards :D
4 grams. 7-3=4
Mellissa Sevigny says
In the notes it does say that the net carbs are 4 grams, not sure where you saw that I said it was 3? If I did let me know so I can fix that but so far I can’t find anything. Thanks!
Maria Rodrigues says
Can this be made diary free? Have you any suggestions?
Kay says
Can this dough be baked in a loaf and used for sandwiches?
Mellissa Sevigny says
I’m not sure that’s practical as is, but I’m doing further experimenting with it to come up with a legit sandwich bread that isn’t a ton of carbs and has a good texture.
Carolyn says
Love love love the flavor, but I think I did something wrong as my dough was soggy.
I fried it then sprinkled a little fake sugar and cinnamon. It was great. But I’m disappointed it was not the right texture
Any suggestions of what I screwed up?
Btw. Also love your book. It’s my bible. Thanks
★★★★★
Lala says
How long and at what degree should this be left baking? I could see that in the instructions. Thanks
Mellissa Sevigny says
The time and temperature depends on how you’re using the dough. Thinner applications can go as high as 400 like in the calzone, while a thicker dough with a longer bake time would be about 375 degrees and again it depends on if you’re making it as pizza or something else as to how long you’d bake it.
Jan Cotton says
How long do we bake these? I’m baking rolls now. No instructions on time.
Daniel Nixon says
Can the dough be fried? I was thinking of using it to make donut holes.
Mellissa Sevigny says
Yes!
MaryM says
Can you use coconut flour? Nut allergy! :(
Mellissa Sevigny says
Sugar free mom has a dough using coconut flour – I’d try hers since it’s tested!
Patricia says
I’ve been using xanthan gum with my fathead recipes, but your recipe looks to be better . QUESTION? Can you tell which brand of Psyllium Husk Powder you use? It appears so “white” on your photo and mine is much darker and the end product turns out darker or even green at times? UGH. THANK YOU.
★★★★★
Mellissa Sevigny says
I use Healthworks and it’s very white and doesn’t discolor in the dough at all.
Tatiana says
This is the dough that was used in the calzone. That turned out great. Even my mom liked it. She usually won’t eat keto food.
★★★★★