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
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.
Debbie says
I have had that happen when my kitchen was super cold. I think the mozzerella started to coagulate.
Now I make sure that my added ingredients are room temp. that seems to help
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.