All keto people must know the super popular Fathead dough, aka mozzarella dough. It’s versatile, so unique, and very widely spread among the keto and low-carb community. People often use the dough as a pizza crust, but it also makes an awesome keto replacement for puff pastry. If you don’t know what Fathead dough is, just continue reading further. You’ll notice how this simple recipe is a real life-saver!
Well, the problem with the regular Fathead dough is that preparing it is undoubtedly a bit complicated as you have to melt the cheeses first. Usually, this is done in a microwave oven. That results in an intolerably hot mixture that can become easily lumpy. A much finger-friendlier method is to prepare the dough in a saucepan over a stovetop, but this method is also quite laborious. In addition, no matter which method you use, you have to knead the heck out of the dough so that it becomes silky smooth.
I developed an extraordinarily simple method to prepare Fathead dough. No melting, and absolutely no kneading needed — and the dough is ready in a minute! Read on to find the secrets to the simplest and easiest method to prepare Fathead dough. I bet you won’t use the laborious old-school melting and kneading techniques ever again after trying this ridiculously effortless approach!
How to make this Lazy Woman’s Fathead Dough
You’ll be surprised how easy it is to make this dough! Just combine all ingredients in a food processor (or comparable) and process with low speed until smooth dough forms. That’s it! Takes just one minute!
Instead of a food processor, you can use a blender, or like I have here in the summer house where I’m currently located, an immersion blender with a chopper attachment. Well, the 500 ml bowl of the chopper was a tad too small, but it satisfactorily did the work after all.
But, without further ado, let’s take a look at the ingredients and how to make this extremely easy Fathead dough:
The ingredients are the same as in the regular Fathead dough. So, place 1 1/2 cups = 350 ml = 150 g shredded starch-free mozzarella or other neutral-tasting cheese into a food processor bowl.
Add 2 tablespoons = 1 oz = 30 g full-fat cream cheese…
…1 1/4 cups = 300 ml super-fine almond flour…
…and 1 organic free-range egg.
Close the lid tightly and process with low speed…
…until smooth dough forms. That’s it! Ready.
Shape the dough into a ball and use as you wish.
You can, for example, make adorable and tasty breadsticks: divide the dough into about 16 pieces. Roll the pieces into about 3-inch (7.5 cm) long sticks.
Place the dough sticks on a parchment paper-lined baking sheet.
Sprinkle dried herbs like thyme on top. Alternatively, you can sprinkle freshly grated Parmesan or sesame seeds for a fabulous flavor.
Bake at 350 °F (175 °C) for about 20 minutes, or until the breadsticks are done.
Remove from the oven.
How I came up with this unbelievably easy version of Fathead dough
If you have been following me, you must have seen me complaining about burning my fingers when making Fathead dough — especially in a microwave oven. Well, I developed an easier and much finger-friendlier method of making Fathead dough in a saucepan over a stovetop. At that time, I was traveling in Greece and simply didn’t have a microwave oven there, but I wanted to try out how our Ketokamu baking mix behaves in the Fathead dough.
The baking mix made an extremely smooth and superb Fathead dough. So, encouraged by that, I tried the saucepan method with a more traditional version of the Fathead dough with almond flour. It worked so well that Fathead dough prepared in a saucepan became my favorite dough immediately!
However, I started pondering if there is even a simpler way to prepare Fathead dough. What if you don’t melt the cheeses but just mix all ingredients into a dough? Well, the shredded mozzarella is pretty coarse, so just kneading the ingredients might not make that smooth dough, I concluded.
Then, I realized I could simply put all ingredients into a food processor and process until smooth dough forms. Like that, I wouldn’t have to melt anything or knead anything, I contemplated. Sounded too easy!
Of course, I wanted to try out how my idea works in practice. I was (and I still am) in my summer house, where I have only an immersion blender with a chopper attachment. Well, it’s sort of a food processor, so it should do the job, I thought.
First, I tried a version with our Ketokamu baking mix. The dough turned out really smooth. It was easy to form into a ball.
Now, I wondered what to do with the dough ball, or what exactly I should bake from it.
I decided to simply make breadsticks. I shaped the dough into sticks and sprinkled some dried thyme on top.
After 20 minutes of baking, the breadsticks turned out gorgeous and tasty!
I was very delighted that my super-simplified version of the Fathead dough turned out so well. Naturally, I wanted to try the more traditional Fathead dough version that uses almond flour. I was sure that it was going to be a success, too.
So, I gathered all ingredients and started combining them in the chopper attachment while taking photos of each step. After some blending, a smooth dough formed. Marvelous!
I shaped the dough into a ball and made again breadsticks from it. The result of my experiment you’ll see in this blog post. The breadsticks were just irresistible!
Here’s the recipe for you to enjoy. As I said, I bet you’ll never ever return back to the old laborious method of melting the cheeses and kneading the dough. That’s just too much work. Yep. Too. Much. Work. This version, my dear readers, is the undisputable winner!
- 1 1/2 cups = 350 ml = 150 g shredded starch-free mozzarella or other neutral-tasting cheese
- 2 tablespoons (1 oz = 30 g) full-fat cream cheese
- 1 1/4 cups = 300 ml super-fine almond flour
- 1 organic free-range egg
1. Place all ingredients into a food processor.
2. Process with a low speed until smooth dough forms. This takes about one minute.
3. Use as a regular Fathead dough, aka mozzarella dough. Recommended baking temperature is 350 °F (175 °C).
How to make breadsticks from the dough:
1. Preheat the oven to 350 °F (175 °C).
2. Divide the dough into 16 pieces. Roll the pieces into about 3-inch (7.5 cm) long sticks.
3. Place the dough sticks on a parchment paper-lined baking sheet. Sprinkle dried herbs like thyme on top. Also, grated Parmesan or sesame seeds makes a delicious topping.
4. Bake in the preheated oven for about 20 minutes, or until the breadsticks are done.
5. Enjoy warm.
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|Nutrition information||In total||Per serving if 16 servings in total|
|Protein||73.9 g||4.6 g|
|Fat||118.7 g||7.4 g|
|Net carbs||8.9 g||0.6 g|
|kcal||1435 kcal||90 kcal|
What to make from the Lazy Woman’s Fathead Dough
I guess the most common way to use Fathead dough is to make pizza crust. And, this dough certainly makes a perfect pizza crust. Don’t forget calzone, an Italian oven-baked folded pizza. This dough will undoubtedly make a perfect keto calzone!
And not only pizza crust, but you can also use the dough for a pie crust. I estimate this dough is perfect for an 8-inch (20 cm) pie pan. You can make sweet and savory pies alike from this dough.
For holidays, you can make traditional Finnish Christmas Pastries as a keto version using this dough.
Naturally, this dough makes a perfect keto variation on puff pastry. Use this dough for keto Danish, croissants, or strudel.
Oh yes, I bet this easified Fathead dough works as a nut-free version, too. Check out this recipe for my Nut-Free Fathead Dough.
So many uses! What are you going to make first from this dough?
So, this week I’m visiting my summer house. The weather finally starts getting warm, and some days are as warm as summer days. However, the lake here is still mostly covered with ice.
I’ve baked a lot this week. First of all, I’ve always wanted to make a keto version of Charlotte Russe. This week, I finally took the time to develop this stunning dessert as a keto version for Mother’s Day. I made a Keto Cake Roll filled with Sugar-Free Lemon Buttercream, sliced it, and laid it into a half ball-shaped cake pan covered with plastic wrap. I filled the creation with a creamy jelly that contained raspberries, cream, and mascarpone.
Despite at least 30 years break from making Charlotte Russe — and being never made Keto Charlotte Russe before — the creation succeeded really well and became not only stunning but also really delicious! Just take a look at this photo:
On Thursday, I was in Helsinki in a brand new flagship store of Ruohonjuuri, talking about the keto diet and presenting our Ketokamu products. I had also baked Keto Chocolate Cookies, Herby Flatbread, and Cardamom Vanilla Muffins for people to taste.
There were many visitors, and they were raving about our Ketokamu products. They were especially happy with how easy and versatile our Ketokamu baking mix is to use. That made me really delighted. If only more people would find our products to help make their lives easier!