Making Keto Fathead Flatbread: How To and Review
Now that I’m doing keto (as of right now, I’m nearly 1 month into the diet), I of course have had to jump on the “fathead” dough bandwagon. When I first tried keto in 2015, I don’t think I was aware of any fathead dough possibilities. I had attempted “cloud bread” (my husband refers to it as “clown bread”) but it wasn’t all that promising. However, now, I have used fathead dough in 3 recipes this week and each time has been closer to a success! Keep scrolling for insight into what fathead dough is, how to make it, and read my review on the finished product!
What is Fathead Dough?
Fathead dough is a dough that is primarily made out of cheese. It does contain some flour, but rather than using wheat flour, the recipe calls for almond flour. The four staple ingredients are as follows: mozzarella, almond flour, egg, and cream cheese (some use butter in addition to the cream cheese).
My Experience with Fathead Dough
I recently made a chanterelle and bacon flatbread topped with mozzarella and brie cheese bites. I also substituted some Kerry Gold butter for some of the cream cheese in the dough to get a more buttery and flakey flavor.
It seems like people disagree on the exact ratios of ingredients for fathead dough, but I have found a recipe that works well for me. This is based off of Keto Connect video on how to make fathead dough sausage biscuits. I have linked this video below, I recommend following the first part of it because Matt from Keto Connect explains how to best combine the ingredients for optimal results. It’s pretty easy with a microwave and a spatula.
Making Fathead Dough
1.5 cups mozzarella (I just learned how to properly spell this word!)
1 oz cream cheese or Kerry Gold butter
For my flatbread, I included 1/2 oz cream cheese and 1/2 oz butter
3/4 cup almond flour
Also, optional, I’ve been adding ~1 tsp of baking powder into the mix
Once I made the fathead dough, I let this sit in the fridge. This was helpful because it lets the dough get a little more solid (when I haven’t done this, I have ended up with sticky dough all over my fingers).
After assembly, I baked the flatbread for about 20 minutes on 400 degrees. And voila, a pizza was born!
Fathead dough has proved to be a delicious treat that both my husband and I love! The preparation does take some time, but I think the dough is actually quicker to whip up than a standard, white-flour dough. However, one word of warning - just be cognizant of the fact that the dough, is, well, mainly cheese. Not that there’s anything wrong with that, right?! The reason I highlight this, however, is that it can be tough on someone’s stomach if they don’t deal with dairy well. You get what I’m saying.
But, give fathead dough a try and let me know what you think! I highly encourage that all keto cooks add fathead dough to their repertoire. I think it takes some getting used to (and I have a lot of experience to gain) but it does enable one to get that “bread fix” without knocking themselves out of ketosis. I’m always searching for win-win solutions :)