VIDEO WALKTHROUGH – Step by step, fathead made simple (with chicken-bacon-ranch stromboli)!

chicken-bacon-ranch fathead
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Enough people seem to struggle with fathead dough that I thought I’d make a video while preparing dinner tonight. Sorry about the crappy camera phone quality and not-so-steady camera Hobbit :). There is no sound because The Lady was chatting with her daughter so I kept the mic off. I hope you find this helpful. The dough method is the same for all my fathead recipes, all that changes are the spices. Some of my variations are:

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

Here’s the recipe for the video:

Chicken-bacon-ranch Stromboli:

Watch the video here

chicken-bacon-ranch fathead

  • 1/4 cup almond meal
  • 3 tbsp coconut flour
  • 1/4 cup bacon grease
  • 1 egg
  • 1.5 cups low moisture part skim mozzarella cheese
  • 1 tsp onion powder
  • 1 tsp garlic powder

Filling:

  • 10.00 oz, Chicken Thighs-Boneless and Skinless – cooked (substitute cooked breast or turkey for a lower-fat result).
  • 12.00 strips, Bacon – Fried
  • 2.5 tbsp Greek yogurt
  • 3 tbsp mayo
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp dill
  • 1/4 tsp parsley
  • 1/4 tsp chives
  • 1/2 cup more mozzarella for filling

Preheat oven to 425F

First, let’s make the crust. Mix all the dry ingredients in a bowl, then add one well-beaten egg and – for this recipe something a little different – BACON GREASE. 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. 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. Again, if this isn’t clear and you want pics, see my earlier post – Fathead Stromboli for the win! (opens in new tab).

Mix the filling (outside of the cheese and meats) together in a bowl, then spread up the center of the dough.

Lay the chicken and bacon along the middle of the dough, from one end to the other, on top of the filling.

Top with some more shredded mozzarella (1/2 cup). Fold the the dough over the top, alternating sides all the way down, sealing the ends.

Fathead chicken blt stromboli

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,

chicken-bacon-ranch fathead

Nutritional information (based off my ingredients, double-check!): Calories: 553, Fat: 41g, Protein: 39g, 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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11 Comments

  1. […] I made her the chicken-bacon-ranch stromboli, I think she loves that crust more than she does me. I don’t blame her :). After dinner last […]

  2. […] (I have a video that walks you through the process of making the basic dough, if you are a visual person or need some clarification on the process) […]

  3. […] you can make with it. No, it’s not just for pizza crust, that is for damn sure. I used my basic fathead recipe – unmodified – as the base for this one, then the rest of it comes together pretty […]

  4. Soooo. . . I know this is a sin for a keto’er, but I don’t cook bacon. Nor do I have bacon grease. Ideas for a substitution? 🙂

    1. Nah, not a sin at all. Different strokes, different folks :). Bacon grease is a modification from the original (and I only use it when it is complementary to the rest of the dish) recipe, just sub in equal amount of melted butter :). I use butter instead of the grease often, especially when making the danishes and tarts :).

      Thanks for stopping by and commenting!

      ~The Hobbit

  5. […] is why we use them here at House of Hobbit. This uses my basic fathead crust recipe which you can watch the video on how to make it here. I’ll still include all the steps below but if you are a visual person, i recommend watching […]

  6. […] but she was mistaken. She saw me making fathead dough (very tasty and versatile replacement for several doughs such as for pizza crust, a variety of […]

  7. […] have a video walk-through of the basic dough process if you are a visual person […]

  8. […] and I have to say, I’m quite proud of it :). For me, this goes beyond my reinvention of the Fathead and takes ketofied foods to a place I’ve not seen it go this easily or successfully.  So, […]

  9. Looks delicious. 9g carbs? the whole caboodle or serving? If serving how many?

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