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
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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
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