Featured below is a fantastic collection of recipes where I used the basic concept of the popular ‘fathead dough’ and created some pretty tasty dishes!
This is a great way to flavour my Fried Keto Gnocchi (Nut-free) recipe. Its simply fresh thyme leaves and finely grated lemon zest scattered over. These two ingredients complement each other beautifully so you could tuck in as is, or serve it alongside chicken or fish. The macros for this recipe are based on it serving two people, but it could be stretched to serve 4 as a light meal or small side dish (the gnocchi itself is very rich). The time indicated does not include the making of the gnocchi, but most of that recipe can be made ahead of time. Enjoy!
Oh my… these flavours! I used smoked bacon lardons because they are chunkier (and fattier) than simply dicing up thin bacon rashers yourself. They also render so much glorious fat and flavour when frying up, and this is key to this dish. The tomatoes add lovely sweet acidity. If you can manage 9.9g carbs per serving, this will sufficiently feed 2 people. But it is very rich and filling, so you could divide this into 4 smaller servings and halve the macros accordingly. I used my almond-flour gnocchi for this recipe, but I think the nut-free version version of my gnocchi is much lighter and may sit better (it will also come in lower in carbs). Either way, enjoy this lovely combination to enjoy over whichever version you prefer. Enjoy!
This is a basic, undressed ‘gnocchi’ recipe loosely based on the fathead dough concept. It looks a little rustic, but it does the job! It will need to be served with a sauce and some great ideas include Smoked Bacon & Tomato or Spinach and Pesto. The gnocchi itself is incredibly filling, so this recipe could serves 2 people as a main meal, or you could serve it as 4 lighter meals / side dishes then halve the macros accordingly. If you prefer lighter, ‘pillowy’ gnocchi pieces, you may like my nut-free version – Fried Keto Gnocchi (that version is only 1.2g carbs per serving) where I don’t feature almond flour and fry the little delicate pieces after cooking. Try both versions and stick to your favourite using your favourite sauces.
Just in time for summer! This is a fantastic keto garlic bread roughly based on the fathead dough concept. This recipe will yield 12 slices and the macros have been calculated on one serving being 2 slices (because who eats only one slice of garlic bread at a braai?) – so this will sufficiently feed 6 people. I used equal amounts of (recently discovered) extra-fine almond flour and regular almond flour to achieve the texture I wanted. NOTE: I have not developed this recipe using only regular almond flour, but I anticipate a much stickier mixture which will be impossible to work with – so I encourage you to invest in a bag of the extra-fine flour which I have so far only seen available at amazon). Perhaps Holland & Barrett will stock it in the future if we all kick up enough of a fuss. Sealed well, almond flour will last a long time, and you will love this keto garlic bread so much, its best you have a bag on hand this summer. Be sure to also check out all the other Bread recipes on this site..
The Ham & Gruyere Rolls recipe that I posted a few weeks ago was so well-received (please try it), I decided to shake things up a bit and use a similar concept with fresh homemade Basil Pesto and grated Cheddar. There was one very significant change to the dough recipe (which is loosely based on the “fathead” concept): I experimented with extra-fine almond flour instead of regular almond flour. Some adjustments had to be made to the remaining ingredients, but the texture was exactly what I was after and the BONUS factor was that the raw ‘dough’ was SO much easier to work with! If you choose to follow this recipe, please use extra-fine almond flour – I cannot guarantee successful results if you don’t. I titled them “rustic” because while they do puff and rise, they lop to the side and look exactly like something that is made at home with love (that’s how we all cook, right?) Regarding the basil pesto, I really don’t want to blow smoke up my own… but my fresh, homemade basil pesto is simple unbeatable. It takes a few minutes to make and is SO worth the effort..
Best eaten warm, these puffy, cinnamon-flavoured rolls were made with sweetened Fathead dough. I know you may think I have gone completely bonkers suggesting a sweet treat made predominantly from cheese, but the reality is that fresh mozzarella and cream cheese are very mild in flavour and the cheese flavour doesn’t come through at all. I went on to drizzle mine in a criss-cross fashion – and aptly called them my Easter Cinnamon Rolls. Forgive my poor piping skills, you can decorate as you please (and the drizzle is included in the macros, which total in at only 4.1g carbs per roll!) QUICK NOTE: Your pastry scraper is a very important tool here (just as it is in the Ham & Gruyere Rolls recipe) – it’s essential to gently nudge and shift the ‘dough’ when rolling…. Happy Easter everyone! xxx
These are just fabulous! They are low in carbs, high in fat and worth all the effort. I know its #dirtyketo, but this is due to the use of (deliciously addictive) Kielbasa – a smoked Polish sausage which contains a little wheat and soy, and is a processed meat. But at 7.9g carbs for this giant whopper, I think its worth being a little filthy. For my South African readers, these are what you know as “Russians”, and this would essentially be a “Russian Roll”. I made these using a ‘dough’ influenced from the fathead concept and if you are a low-carber that is still keeping an eyeball on your calories, watch out and perhaps enjoy this after a day of fasting. The Kielbasa was calculated as 120g / 4.2oz per portion and my long monster was double this, so I cut it in half to make two appropriate-sized pieces. Also, the macros do not include the spicy tomato relish but I highly advise that you whip a quick relish up because the sweet acidity it brings to every bite is just lovely!
Now that you have waxed the Fathead Dough recipe (and hopefully tried my Fathead Pizzas, Ham & Gruyere Rolls or Mini Keto Rosemary Rolls), why not shake things up a bit and try a ‘calzone’? I decided on a vegetarian filling and made a spinach, mushroom and ricotta calzone. This is a very rich dish, so one calzone will easily feed two people with a lovely fresh salad on the side…
I did an Instagram snapshot of me tucking into my recipe trial of these Ham & Gruyere Rolls (using Fathead Dough) last week. It was so well-received, I simply had to post the perfected recipe earlier than scheduled. Oh, how we love the Fathead Dough base! Here I used it (somewhat altered) to create deli ham and (powerfully-flavoured) Gruyere cheese rolls… and the results are simply amazing. One roll is very rich and filling and comes in at only 3.8g carbs per roll! Some struggle with perfecting the Fathead dough technique, but I have added step-by-step pics below to help you along…
This recipe shows you step-by-step how to make a flop-proof Fathead dough pizza base. * I have not included any toppings in the macro-calculations, because we all have our favourite ones. (Funnyman loves pepperoni or spicy salami, and I love seafood with fresh mozzarella.) These pizza bases are big and very filling, so the macros are based on 1/2 pizza base, so please adjust accordingly if you plan to devour a whole one (no judgement here). Also, as mentioned plenty throughout the site, please invest in a kitchen scale if you do not already have one: this recipe (and all the others on FOL) are carefully developed using a scale: this ensures success with the end-product and helps with keeping an eyeball on your macros.
I need to do more research on the guy that invented Fathead dough, so I can find him and plant a big fat one on him! I love it and use the concept for so many great dishes, but switched around some ingredient ratios until I was happy. Here, I made a batch of mini rosemary-flavoured ‘breadrolls’, yielding between 13 and 14 little rolls. The macros are calculated as one ‘serving’ being 2 mini keto rolls. You can use any appropriately-sized pan or baking tin, but I thought it would be attractive to bake, then serve (tear-and-share-style) straight from a cast-iron pan (mine was 20cm / 8-in diameter). Enjoy with just about anything and play around with different herbs – but I think I rocked these using rosemary..
Cheesy, crispy keto nachos that can be used to scoop up a generous serving of Guacamole! The basic concept of this recipe was based on very thinly rolled Fathead dough before both sides being crisped up in the oven. Try this fool-proof version, then play around changing up the cheese or herbs I used…