Name: Keto Fathead Dough
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 ½ cups shredded mozzarella cheese; 2 tablespoons cream cheese; ¾ cup almond flour; 1 large egg; ½ teaspoon baking powder; Optional: garlic powder, Italian seasoning, or herbs of choice

A game-changer for anyone following a low-carb or keto lifestyle, Fathead dough is rich, chewy, and incredibly adaptable. Made primarily with mozzarella cheese, cream cheese, and almond flour, this dough is perfect for creating everything from pizza crusts and bagels to breadsticks and savory rolls—without sacrificing flavor or texture.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups shredded mozzarella cheese

2 tablespoons cream cheese

¾ cup almond flour

1 large egg

½ teaspoon baking powder

Optional: garlic powder, Italian seasoning, or herbs of choice

Directions

I start by combining the mozzarella and cream cheese in a microwave-safe bowl.

I microwave it for 45 seconds, stir, then microwave again for another 30 seconds until it’s fully melted and smooth.

Next, I stir in the almond flour and baking powder. I let the mixture cool slightly before adding the egg.

I knead everything together with a spatula or my hands until I get a smooth dough.

If it gets sticky, I chill it for 10–15 minutes or dust it with a bit of almond flour.

Then I roll or shape the dough however I need—pizza crust, bagels, breadsticks—you name it.

Finally, I bake it at 400°F (200°C) for 10–15 minutes, until it’s golden brown and cooked through.

Servings and timing

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Servings: 6

Calories: 220 kcal per serving

Variations

I like adding garlic powder and Italian herbs when I want a more flavorful base.

For a nut-free option, I sometimes swap almond flour with coconut flour (but only ⅓ cup as it’s more absorbent).

When making bagels, I shape the dough into rings and top with sesame seeds or everything bagel seasoning before baking.

To make calzones, I roll the dough thinner and stuff it with keto-friendly fillings like cheese, pepperoni, or spinach.

Storage/Reheating

I store leftover dough in an airtight container in the fridge for up to 3 days. I can also freeze it—just wrap tightly in plastic wrap and store it for up to a month. When I want to use it, I thaw it overnight in the fridge or leave it at room temperature for 30 minutes. Reheating is simple: I pop it in the oven at 350°F for 5–7 minutes or until warm.

FAQs

How do I keep Fathead dough from sticking to my hands?

I chill the dough for 10–15 minutes or lightly dust my hands with almond flour to make it easier to handle.

Can I make Fathead dough without a microwave?

Yes, I melt the cheese and cream cheese together on the stovetop over low heat while stirring constantly until smooth.

Can I freeze Fathead dough?

Absolutely. I wrap the dough tightly in plastic wrap and freeze it for up to a month. I thaw it in the fridge before using.

What can I make with Fathead dough besides pizza?

I use it to make bagels, garlic knots, crackers, calzones, and even mini rolls. It’s extremely versatile.

Why is my dough too sticky or runny?

It’s likely too warm or the cheese wasn’t fully melted. I let it cool slightly or chill it briefly to fix the texture.

Conclusion

Keto Fathead dough has completely changed the way I approach low-carb baking. It’s easy, satisfying, and flexible enough for any savory keto recipe. Whether I’m craving pizza or prepping for a keto brunch, this dough always delivers.

📖 Recipe: