Easy keto dough
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A low-carb dough of melted mozzarella, cream cheese, almond flour and egg for pizza crusts, rolls or bagels.
Ingredients
- 2 cups whole milk mozzarella cheese shredded
- 3 ounces cream cheese
- 1 1/2 cups superfine blanched almond flour
- 1 teaspoon psyllium husk powder
- 1 large egg
Equipment
- microwave-safe bowl
- baking sheet
Directions
- Add the mozzarella and cream cheese to a microwave-safe bowl.
- Microwave on high, uncovered, for 1 to 2 minutes, until fully melted.
- Stir with a spatula until blended.
- Mix in the almond flour, the psyllium (sprinkle it in instead of dumping it), and the egg.
- Stir with a spatula or fork until the dough turns stiff.
- Knead by hand for 2 to 3 minutes, until smooth and everything is well mixed.
- Cover with a cloth or plastic wrap until you are ready to use it.
Notes
Do not reheat the dough (the egg cooks and it turns into a solid chunk). Keep covered so it doesn’t dry out and crack. No shelf life given. No baking temperature or time; that depends on what you make with it. Baked dishes made with it (stromboli, calzone) freeze and reheat well.
Nutrition
Serving: 96g | Calories: 344kcal | Carbohydrates: 7.2g | Protein: 18g | Fat: 28g | Saturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 93mg | Sodium: 288mg | Potassium: 246mg | Fiber: 3g | Sugar: 1.6g | Vitamin A: 534IU | Vitamin C: 0mg | Calcium: 320mg | Iron: 1.3mg
Nutrition is an estimate per serving from USDA FoodData Central, for 6 servings; whole milk mozzarella cheese counted as fresh mozzarella, superfine blanched almond flour counted as almonds (as almond flour). Brands and portions vary, so use it only as an approximation.