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