Who knew that there were so many variations of this one recipe. Fathead dough, sometimes it’s even called Fathead Pizza Dough, Keto Dough, low carb dough. I honestly didn’t realize that everyone had their own recipe. But I should have, I change almost every recipe I come across and this one was no different. But my quest was to find a simple recipe. I finally did. Thanks to the folks over at Twisted Keto.
This recipe is so easy! No really, even if you change nothing, you will not only find it simple to make but super tasty. I only added a couple of ingredients, spices, because of my flavour pallet.
- Mozzarella Cheese (use a scale and weigh out 10 oz)
- Almond Flour (use a scale and weigh out 5 oz)
- Egg (1)
- Baking Powder (1) Teaspoon
What I added
When mixing the almond flour and the baking powder, I adding the the following:
- 1 tsp garlic powder
- 1 tsp Italian seasoning
What I make with Fathead Dough
I ended up making two recipes with this one batch: Keto Chili Pockets and mini pizzas. I had some left over Butter Bob’s Chili, you can find a link to this post here and wanted to find a new way to eat it. So I made the fathead dough and separated it into 9 equal parts. The first six were used to make these pockets:
I saved three of the flattened dough balls for a snack later in the evening. PIZZA!!! We love pizza and these made the perfect snack. Once flattened for the pockets, I stored these in the fridge, separated with parchment, until I was ready to make the next recipe. See how easy and fast it was to make three Keto Snack Pizzas:
In my TikTok video you will see that I use this awesome cast iron press, makes it easy to evenly flatten dough for making empanadas, stuffed pockets or mini pizza’s.
Also, when making Keto recipes, I find that exact measurement are key to successful baking. This is the scale that I have, so easy to use and very accurate. As I mentioned above, I weighed my full batch of dough, then easily divided it up. Weighing each ball to ensure that all the pockets/pizzas were the same size.
I did promise to share the 1 Net Carb Chocolate Peanut Butter Fat Bomb recipe.
- 1 cup all-natural peanut butter
- 1/3 cup coconut oil
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp liquid stevia
- First, spray a mini cupcake tin with nonstick cooking spray or line with mini cupcake liners.
- Next, place drippy peanut butter and melted coconut in a medium-size bowl and mix. Then, add cocoa powder and liquid stevia and mix until combined.
- Using a teaspoon as your scoop, spoon about 3 heaping teaspoons of the mixture into each mini cupcake tin. Repeat until mixture is gone. You should get about 24 fat bombs.
- Option to swirl in a little more drippy peanut butter for show and a sprinkle of sea salt.
- Place in the freezer for 1-2 hours or until completely frozen. Once frozen, remove from mini cupcake tin and store in a freezer-safe plastic bag in the freezer.
- Peanut butter, try to use a thin kind, not too thick.
- If you want to substitute granular sweetener, which I have done successfully, replace the 1/2 tsp of liquid with 1/2 cup of granular.
- 1 Net Carb each. Subtract the sugar and the fibre. There is no sugar (the recipe card doesn't recognize swerve as a sweetener).
Let me know if there is something else you want to see. Need a recipe overhauled? Just ask and I’ll see what I can do.
“Plan for tomorrow, because tomorrow you won’t have time