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
Patti says
Hi Melissa,
This us by far the BEST dough out there!!!! I’ve been making your spinach calzone recipe for a few years now and only use this recipe to make our pizza crust!!! I also saw another poster say they use it for bagel, genius!!! So, my question, can this be used to make a danish? Can a teaspoon or so of allulose be added to tbe dough to make it sweeter then? Thank you for your great recipes!!!
Darlene E Leighton says
I love that idea, have you tried it yet?
Mellissa Sevigny says
Thanks so much Patti, I really appreciate the feedback! I have made danish with this and never posted the recipe. Let me go back in my notes and find it and I’ll try to post it soon. But yes, you can use it for danish and add some sweetener and maybe glaze them after if you like it sweeter.
Jennifer says
Is this freezable?
Mellissa Sevigny says
Not sure, I’ve never tried freezing it. If you try it let us know how it goes!
Deborah Fulper says
Yes you can freeze it. I made it and cut it up in quarters and froze it. When I was ready to eat it I put in the microwave for maybe a minute. All microwaves are different so do accordingly. I think you may be able to air fry also. I didn’t try it this time
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.
Maybeso says
Might try coconut flour.
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.
Sherry says
How do you bake this?
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!
Maybeso says
I have taken pecans and ground them into a fine grind in a food processor and used them in recipes calling for almond flour with success. And the taste is pretty darn good too. Worth a try.
Brenda says
Maybe try sesame flour, it is a very fine flour. I bought it on Amazon
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
Lorelei says
I’ve thrown in more Mozz and less and it still works. Fathead type doughs work always!
Bernadette Tigg says
Would I bake this for flat bread or fry it in pan? I don’t see any instructions after the receipe
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.