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Keto Fathead Dough | Fathead Pastry

A great keto fathead dough is a good recipe to have. This one is my favourite by far!

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Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

Mad Creations Keto Fathead Dough is easily one of the most versatile keto recipes there is.

Use fathead dough for pies, pizzas, sausage rolls, scrolls flat breads and bagels. Fathead has limitless uses I am sure.

Check out my yummy Vegemite Scrolls using the fathead they are sooo good.

vegemite and cheese fathead dough scrolls on a black plate

Keto Fathead Dough Ingredients

My fathead recipe is just a little different than most. I discovered a great way to make it that results in a more dough-like bread (or pastry) than the standard recipe.

All you will need to make the fathead dough is almond meal (or almond flour), cream cheese, mozzarella cheese, egg, baking powder, and optional xanthan gum.

keto fathead dough ingredients on a white benchtop

How to make the best Fathead ever!

Please follow the below steps in their order to make the fathead trust me it does make a difference to the consistency and end result of the bread/pastry.

  • Place mozzarella and cream cheese into large microwave safe bowl. Heat on high for 2 minutes.
melted cheese and cream cheese in a bowl
Melt the cheeses
  • Stir to combine
mixed melted cheese in a glass bowl
Mix them
  • Add egg and baking powder. Stir well. The mixture will foam and puff up.
foaming fathead dough cheese in pyrex bowl
  • Mixture should foam up and change the stricture of the cheese. Stir in remaining ingredients and continue to stir until the dough forms (1-2 minutes).
fathead dough in pyrex bowl with yellow spatula
  • Roll between 2 sheets of baking paper to your desired shape and thickness. Use as per recipe instructions.
pastry rolled out on silicon mat

Keto Fathead Dough FAQs and Hot Tips

As mentioned above there are few substitutions and variations you can make with a fathead dough.

What can I substitute for Almond Meal?

You can make a fathead dough with coconut flour (use 30g). You can also make it with flaxseed flour/meal (use 50g), chia flower (use 50g), sesame flour and possibly a load more flours. So it is possible to have a nut-free fathead. This will also be great for nut-free lunch box meals that are still low carb.

Can I use cheddar in a Fathead Dough?

Absolutely! You can use cheddar or a combination of cheddar/mozzarella. Other cheeses like gouda, emmentel or massadam would also be fine.

What does the baking powder do?

When you add baking powder the mix will get foamy and require a little bit of extra effort to mix together. Adding the baking powder results in a puffier slightly risen pastry. It is so damn good.  I use Bobs Red Mill Baking Powder. It is both gluten free and aluminium free.

3 pies on plates

Recipes that use Keto Fathead Dough

  1. Kofta Fathead Sausage Rolls
  2. Super Easy Keto Lahmacun
  3. Mad Creations Keto “ChikOH” Rolls
  4. Delicious Keto Bagels – gluten free
  5. Keto Breakfast Quesadilla
scrolls on a plate on a white table

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Learn from one another, laugh and cry (hopefully none of that 😂) and be there for mutual keto support for one another.

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vegemite and cheese scrolls on a pinterest banner

Watch me make it and see how the pastry reacts at each step

Mad Creations Lamb Kofta Fathead Keto Sausage rolls

Keto Fathead Dough

A staple in most keto households. Keto Fathead Dough is used for everything from a flat bread to a pastry substitute. This is one of the easiest recipes.
4.58 from 7 votes
Prep Time: 5 mins
Cook Time: 2 mins
Total Time: 7 mins
Course: Dough
Cuisine: Keto
Keyword: fathead dough recipe, how to make fathead, keto fathead dough
Recipe Category: Low Carb
Calories: 117kcal
Author: Megan Mad Creations Hub
Servings: 12 serves (5 x 5 cm square)
Tap or hover over number to scale ingredients
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  • 200 g mozzarella grated
  • 50 g cream cheese
  • 100 g almond flour I just blitz almonds 10 seconds / speed 10
  • 1 egg large room temperature egg
  • 1 tbsp baking powder I use Bobs Red Mill Double Acting
  • 1 tsp xanthan gum
  • pink Himalayan salt


  • Fresh herbs seeds like fennel seeds or caraway would be fabulous



  • Place mozzarella and cream cheese into large microwave safe bowl. Heat on high for 2 minutes. Stir to combine.
  • Add egg and baking powder. Stir well. Mixture should foam up and change the structure of the cheese. Stir in remaining ingredients and continue to stir until the dough forms (1-2 minutes).
  • Roll between 2 sheets of baking paper to your desired shape and thickness. Use as per recipe instructions.



  1. I have used this dough in the Chicken Carbonara Sausage Rolls, and the Kofta Sausage Rolls.
  2. By no means am I claiming a truly original creation here, and there are many other online for you try to find your favourite version.
  3. This recipe is suitable to freeze cooked or uncooked.
  4. If you do not have a microwave place cheeses in a heat safe bowl over a simmering saucepan and stir until cheese has melted.


Serving: 1serve ( 1 x 5 x 5cm) | Calories: 117kcal | Carbohydrates: 2g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 123mg | Potassium: 23mg | Fiber: 0g | Sugar: 0g | Vitamin A: 190IU | Calcium: 108mg | Iron: 0.5mg | Net Carbs: 2g
Tried this recipe?Mention @meganellam or tag #madcreations!

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  • Rebecca says:

    5 stars
    This recipe is pure genius! I used it yesterday to make pizza dough, taking your advice and adding a bit of baking powder (I only added 1 tsp). It was delicious! I can’t wait to try it in other things. Thank you so much for sharing the recipe and linking to several other recipes that I can’t wait to try!

  • Anonymous says:

    It’s so yummy as pinwheels with a smattering of sugar free tomato sauce, mozzarella, mixed herbs, salami & ham. I put the 2 Tbs of baking powder in. Pure genius, Megan.

  • Jen says:

    Approximately how long will this keep in the freezer for. Am thinking of making a couple of batches as a go to.

  • Kitty says:

    Would you pre bake for a quiche base?

  • Lyn says:

    Hi Megan,
    If substituting golden flax for the almond meal as you said you prefer the taste, is it an equal quantity?

  • Kimberly May says:

    I noticed that the measurements you have for your fathead dough video are a bit different than the recipe that is printed. I used the one from the video for pizza and it got rave reviews from my husband. The only thing is that my dough never seems to get to the nonsticky stage like you show in the video. I mixed by hand once and w my stand mixer the other time. It doesn’t affect taste but I’d love to be able to handle it without it being so sticky. Any thoughts? I also don’t have the double baking powder just the regular one. Would that make a difference? Thanks!

    • Megan Mad Creations Hub says:

      Hi Kimberly, I definitely think the double action baking powder is better, however the way to stop it being sticky is just to keep mixing it in the bowl until it becomes a dough and then shouldnt stick to your hands. I am actually heading into the kitchen to make some shortly soon. x

  • Neal says:

    Giving this a go for the first time now, Im trying to make twists to eat with a good quality olive oil. I think I might have rolled them too thick as it’s taking longer than expected in the oven and still looks doughy.

    I’ll roll it flat next time and see how it goes.

    Jury is still out on this batch, it might turn out fine.

  • Caron says:

    5 stars
    This. Was delicious. I left out the Xanthan gum and also baked it for 10 min before adding topping of baked cherry tomatoes salami cheese and rosemary and putting it back in the oven to melt the added cheese. Love melted cheese

    • Megan says:

      I am so happy you enjoyed the recipe Caron. Your pizza also sounds amazing. Thanks so much for trying the recipe and also for taking the time to come back and give it a review.

  • catherine says:

    anybody use this recipe to make pies

  • Ange says:

    Just wondering which flour gives the best end poroduct? Almond, flax, chia , coconut or seesame?

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