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
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!