KETO FATHEAD ROLLS
Fathead dough is all the craze right now. It seems the most common food missed by many when going low carb is pizza. So, of course the recipe Gods created an amazing dough that would work as the perfect alternative. I had to take it a bit further.
Pizza isn’t the only thing people miss when going low carb. It is bread in general. While a burger can be great wrapped in lettuce or simply by itself, some people just don’t feel complete without the bread. For some, this can make or break their low carb or keto success. The cravings just don’t seem to go away unless there is a delicious alternative. That is why I set out to create a bread/roll that can be used for burgers, sandwiches and more, but still fall within the guidelines of low carb and keto approved.
If you’ve never tried the Fathead dough it’s for a fabulous pizza dough. I changed the orginial recipe removing the typical almond flour since we have nut allergies in our family. I’ve used the dough for savory pizza, pizza pockets, cheeseburger calzone, chicken calzone and even for sweet recipes like a cheesy danish and pumpkin twists!
So this recipe is essentially just my pizza dough recipe with 1 addition and a change in how to make the rolls. Pretty simple and picky family approved! I took this on our Cross Country trip making them ahead of time and freezing them.
We enjoyed them as sandwiches and for burgers as well as just a roll with butter on the side of an entree.
Using the popular fathead dough recipe with a few tweaks, I created soft, raised keto fathead rolls that can be used for anything. Sliders, sandwiches, dinner rolls or simply smothered in butter. I am willing to bet that adding a little sweetener and some blueberries would even turn these into a yummy scone for breakfast! The basis of the dough is to create a “gluten” using mozzarella. The mozzarella holds the flour together and helps give the dough some chew and pull.
Ingredients
Instructions
Pizza isn’t the only thing people miss when going low carb. It is bread in general. While a burger can be great wrapped in lettuce or simply by itself, some people just don’t feel complete without the bread. For some, this can make or break their low carb or keto success. The cravings just don’t seem to go away unless there is a delicious alternative. That is why I set out to create a bread/roll that can be used for burgers, sandwiches and more, but still fall within the guidelines of low carb and keto approved.
If you’ve never tried the Fathead dough it’s for a fabulous pizza dough. I changed the orginial recipe removing the typical almond flour since we have nut allergies in our family. I’ve used the dough for savory pizza, pizza pockets, cheeseburger calzone, chicken calzone and even for sweet recipes like a cheesy danish and pumpkin twists!
So this recipe is essentially just my pizza dough recipe with 1 addition and a change in how to make the rolls. Pretty simple and picky family approved! I took this on our Cross Country trip making them ahead of time and freezing them.
We enjoyed them as sandwiches and for burgers as well as just a roll with butter on the side of an entree.
Using the popular fathead dough recipe with a few tweaks, I created soft, raised keto fathead rolls that can be used for anything. Sliders, sandwiches, dinner rolls or simply smothered in butter. I am willing to bet that adding a little sweetener and some blueberries would even turn these into a yummy scone for breakfast! The basis of the dough is to create a “gluten” using mozzarella. The mozzarella holds the flour together and helps give the dough some chew and pull.
Ingredients
- 1 1/2 cup shredded part skim mozzarella cheese
- 2 ounces cream cheese, cubed
- 1 large egg
- 1 1/4 cup almond flour
- 2 tbsp plain whey protein isolate, (or coconut flour or oat fiber or 1/4 c. more almond flour
- 1 tsp baking soda (or 1 tbsp baking powder)
Instructions
- Melt the mozzarella and cream cheese together in a microwave-safe bowl at full power for 1 minute. Stir, then heat another 30-45 seconds, it should be molten. Scrape the cheese into the bowl of a food processor and process until thoroughly mixed. Add the egg and mix until blended.
- Add the dry ingredients to the food processor and process until thoroughly combined (about 10-15 seconds).
- Spray a piece of cling film with oil and scrape the bread dough onto the center of the cling film. It is VERY STICKY. Gently shape the dough into a disk or rectangle and place in the freezer to cool until the oven is ready. (NOTE: if your dough is not very sticky, then it does not need to go into the freezer.)
- Preheat the oven to 400 degrees F and position the rack to the middle of the oven. Line a cookie sheet with a piece of parchment or a Silpat. (NOTE: I place an old metal pie plate in the bottom of my oven while preheating. Then, I add about 6 ice cubes to it when the rolls go in. This forces them to rise.)
- When the oven is ready, remove the dough from the freezer and cut into 8 pieces. The dough will stick like crazy to the knife. It's' okay.
- Lightly oil your hands and gently roll a portion of dough into a ball and drop it onto the prepared cookie sheet to flatten the bottom. Repeat the process for the remaining dough. Sprinkle with sesame seeds, poppy seeds, or dehydrated onion, pressing very gently into the dough to adhere.
- Bake for approximately 13-15 minutes. The dough will brown and may split. Enjoy. Keep extra rolls in the refrigerator (or freezer) and gently warm before eating.
