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 THE 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.
I’ve gotten a lot of questions on how to bake this dough straight from this recipe, but I don’t give those instructions because how the dough is baked, depends on how you use it in a recipe. There are hundreds of variations on ways to bake this dough depending on what you are doing with it. I haven’t tried baking it as a loaf, and in truth I’m not sure that’s the best application for it. But if you try it please do report back in the comments with your results – good or bad!
Uses for this Keto Dough
Keto Hot Pockets – Peace Love and Low Carb
Print
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
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.