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Fathead is one of the most well known foods in the low carb world. It is an incredibly versatile dough that can be used in several different ways. It only has 4 base ingredients, is quick and easy to make and can be made with either almond meal or coconut flour for people with nut allergies. I’ve recently switched to mainly using it with coconut flour since it is much cheaper and the carbs are also slightly lower. There are some recipes though where I still prefer the almond meal.
Fathead is supposed to have come to us via Tom Naughton, who made the Fathead movie. It’s a great film that I would definitely recommend and Tom Naughton who is a comedian, now is a strong advocate for LCHF. Fathead first rose to fame in the form of pizza, which is the first time I heard about it. Then I starting seeing people in my groups posting all sorts of cool things they’d made with Fathead, there really seems to be almost no limit to it!
Here I’m going to give you the base recipe for the dough which you can then use for my recipes containing Fathead or to make your own. Make sure to check out the nutritional info at the bottom of the recipe so you can see the difference in macros between using almond meal and coconut flour.
Fathead Dough with Almond Meal
Ingredients
- 170 g grated/shredded mozzarella cheese
- 95 g almond meal
- 45 g cream cheese
- 1 egg
- optional salt/spices/sweetener, depending on what recipe you're making
Instructions
- Put mozzarella and almond meal in a bowl and mix well. Top with the cream cheese microwave for 1 minute. Mix briefly then microwave another 30 seconds. Alternatively, for those that don’t own or like to use a microwave, you can do this on the stove.
- Add egg and salt/spices or sweetener and mix with a spoon. The egg might seem hard to mix in but try and mix just until the egg is mostly incorporated. Then finish it off by kneading the rest in with your hand. It’s faster than mixing and you get a really even dough.
- To roll it out form it into a ball, place on a sheet of baking paper, top with another sheet of baking paper and roll it out with a rolling pin in your desired shape. This will make sure it doesn’t stick to your rolling pin or make a mess. Then just pull off the top sheet of baking paper and your Fathead is ready to use! Cooking times will depend on the recipe you’re making.
Notes
Nutrition
Fathead Dough with Coconut Flour
Ingredients
- 170 g grated/shredded mozzarella cheese
- 45 g coconut flour
- 45 g cream cheese
- 1 egg
- optional salt/spices/sweetener, depending on the recipe you're making
Instructions
- Put mozzarella and coconut flour in a bowl and mix well. Top with the cream cheese microwave for 1 minute. Mix briefly then microwave another 30 seconds. Alternatively, for those that don’t own or like to use a microwave, you can do this on the stove.
- Add egg and salt/spices or sweetener and mix with a spoon. The egg might seem hard to mix in but try and mix just until the egg is mostly incorporated. Then finish it off by kneading the rest in with your hand. It’s faster than mixing and you get a really even dough.
- To roll it out form it into a ball, place on a sheet of baking paper, top with another sheet of baking paper and roll it out with a rolling pin in your desired shape. This will make sure it doesn’t stick to your rolling pin or make a mess. Then just pull off the top sheet of baking paper and your Fathead is ready to use! Cooking times will depend on the recipe you’re making.
Notes
Nutrition
Fathead Dough rolled out between baking paper
Please add standard measurements to your recipes.
I am in Australia where grams are the standard measurement. If you need to convert to another measurement it’s easily done in a just a few minutes using an online calculator, which is what I do for American recipes. Is there a particular measurement you consider standard, for example, ounces?
Grams are the most standard measurements in the world, in fact, only one country doesn’t use them, so umm, yeah 🙂 What does need fixing though is the nutritional panel, because it needs to be per serve and per 100g, not comparing two dissimilar amounts. Simple enough to do.
The website I use to work out the nutritional info gives you the amount per serving or for the full recipe. I usually always give amounts per serving but since the serving sizes for this recipe are always so different depending on what you’re making, I thought the full amount for each of the two variations might be easier!
Thank you. We are allergic to coconut. It has been hard .
Allergies are always so tough! Any recipe on my website using Fathead with coconut flour can be switched to the almond meal instead.
at what temperature and for how long does this need to be baked? Thanks!!
It really depends on what recipe you’re making since there’s a whole category on the site for recipes just using the Fathead dough! If you have a look at the recipe you want to use, you’ll find cooking times and temps worked out in there for you. Generally though most recipes range between 180C and 200C and between 10-25 minutes. Hope this helps, let me know if you need anything else and hope you like the recipe!