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When you go keto or low-carb, it happens that sometimes you just crave bread. Fathead dough rolls could be the perfect replacement for bread, and they are my favorite side dish.
Fathead dough is an ideal keto/ low carb alternative that uses almond flour and mozzarella to replace the oh so missing gluten. The mozzarella holds the flour together and helps give the dough some chew and pull. It results in a fantastic crust. It can be used for pizza, sandwiches, and sliders – anything that your heart desires.
Bread is the thing that people miss the most when starting the ketogenic diet. A burger wrapped in lettuce can taste great all it wants, but sometimes you just need some bread. I have noticed that this is a make-or-break point for some people. They crave the things that they ate before, and I know because I’ve been there. I had that problem until I found this alternative and that is delicious.
I wanted to show you that you can still eat bread that falls within the guidelines of low-carb and keto diet. Once you master this type of fathead dough, you can try and make it sweet! It can be used as a base for a lot of recipes. My favorite is Poppy Seed Cinnamon Roll Cake. You can find a variety of sweet and savory recipes with fathead dough over here.
A little tip – be sure to use fresh baking powder, because after some time it starts to lose its potency. If your dough doesn’t rise, that may be one of the reasons. The others can be that your mozzarella contains too much water in it or you didn’t cool the dough enough. And sometimes the dough simply doesn’t rise even if you do everything right. That’s why I suggest sticking to the same brands that have proven best for fathead dough.
Rolls can last for 3-5 days in the fridge. You can freeze them as well, and defrost in a microwave, they will taste the same!