Fathead for the WIN! Stromboli

Fathead Stromboli
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Fathead Stromboli

Fathead is loved in the keto world, and for good reason. You get that wonderful crust that you used to get from grains while increasing your fat intake and dropping out a ton of carbs. The other beauty of it is its versatility! You can use it to make pizza, bread sticks, cheese danish, and other bread-like recipes. Here in the The House of Hobbit, we love our fatheads :). My fathead recipe is a slight variation of the typical one as I do not use cream cheese, which helps lower the carb count a little so I can have more fun with the rest of it. Here’s my Fathead stromboli!

  • 1.50 Cup, 2% Milk Natural Reduced Fat Shredded Mozzarella Cheese
  • 4.00 tbsp(s), Almond Meal
  • 3.00 tbsp(s), Coconut flour
  • 1.00 Large Egg
  • 4.00 tbsp(s), Butter – Salted (melted)
  • 2 oz pepperoni
  • 2.00 oz(s), Cheese, provolone

First, let’s make the crust. Mix all the dry ingredients in a bowl, then add one well-beaten egg and butter. Stir until well combined. Set aside. In a separate bowl, melt your mozzarella in the microwave on 30-40% (depending on power) for 2 minutes, stirring and blending after 1 minute. Stir again to make sure it is good and blended.

Fathead Stromboli

Immediately add this to the rest of the mixture and fold it over and over to incorporate as much of the cheese with the others.

Fathead Stromboli

Nuke it for 10 seconds on high, then fold\kneed it until you have a uniform color with no obvious ‘cheesy’ spots. Repeat the nuke if you if it starts getting hard to work the cheese. Once you have it uniform, roll it into a ball, then nuke one more time for 10 seconds on high.

Fathead Stromboli

Place it between two sheets of parchment or silicon baking mats. Press down with your hand to flatten it out as much as you can, then using a rolling pin to roll out the dough in a large rectangle of uniform thickness (about the thickness of two quarters stacked).

Trim if needed. Starting at one end, make slices down each side about 1/3rd of the way across. This will let you braid\wrap the dough across the top of the filling.

Fathead Stromboli

Lay the pepperoni up the center of the dough, topping with the cheese.

Fathead Stromboli

Fold the the dough over the top, alternating sides all the way down, sealing the ends. Place on baking sheet and pop in the oven for about 20 minutes or until the crust browns up nicely. Remove, let cool for a few minutes, then slice up and serve!!

Fathead Stromboli Fathead Stromboli

Nutritional information (based off my ingredients, double-check!): Calories: 375, Fat: 29g, Protein: 22g, Carbs: 9g, Fiber: 4g, Net Carbs: 5g

Hey, if you read this and like it, feel free to give me some feedback in the comments. I’d love to hear from everyone on what they think of my ‘creations.’ If you have questions, ask! If you hate them, tell me 🙂. If you do your own tweaks, let me know, I love to learn new things!!

~The Hobbit

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12 Comments

  1. […] lol). As we’ve already seen, it isn’t just for pizza – you can use it to make traditional stromboli, bread sticks, cheese danish, and other bread-like recipes. Oh, and tonight, I’m having fun! […]

  2. […] into action, HOBBIT!! Fortunately, I keep a ball of my Fathead Stromboli dough in the fridge just for occasions like this! Out it came. Hmmm. But how to pull off a corndog […]

  3. […] week, I posted my Chicken BLT Fathead Stromboli and standard Fathead Stromboli. Since I made this one at the same time to toss in the freezer for Date Night, I thought I’d […]

  4. […] over for dinner? Do you feed them a plate of bacon and beef? As much as I LOVE fathead pizza and stromboli, it’s just different enough to clue in Carb Eaters that what you made is a little different. […]

  5. […] In this recipe, I’m doing them as individual tarts as that fits our lifestyle the best, but don’t be afraid to roll it out into one crust and make a whole pie with it instead. It works quite nicely :). You get the texture of a nice pie crust without all the carbs. It isn’t as solid and easy to flop into the pie plate like traditional wheat crust, but it is a lot easier to fix if it tears, you can moldshape it to your heart’s content, and oh yeh…IT TASTES AWESOME! The crust is my basic fathead crust with some sweetener added. For your convenience, I’ve included it below instead of having you chase all over my blog for the original.  […]

  6. […] Again, if this isn’t clear and you want pics, see my earlier post – Fathead Stromboli for the win! (opens in new tab). […]

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  8. Question: when you use this dough for pizza crust, do you have to bake it part way before adding sauce, cheese, etc.?

    1. Yes, you would want to do that. Bake it for 10-12 minutes to firm it up. This way, when you put the topping on and finish cooking it, you don’t overcook the top and have an undercooked crust.

      ~The Hobbit

  9. […] Pepperoni and cheese Hot Pastrami Chicken BLT Corn dogs Cheese danish Pumkin Pie tarts Spinach, Feta and Pine Nut pastry  Holiday Breakfast Braid […]

  10. […] Pepperoni and cheese Hot Pastrami Chicken BLT Corn dogs Cheese danish Pumkin Pie tarts Spinach, Feta and Pine Nut pastry  Holiday Breakfast Braid […]

  11. What temperature is the oven? How many servings did you consider when doing nutritional information?

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