Keto Fathead Bread

Great addition to creamy chicken soup, don’t miss pot pie now!

I didn’t have any cheddar so I used all mozzarella and added oregano (which I probably wouldn’t have done if I used cheddar). I cut the dough into eight pieces and rolled them into balls using olive oil (because oregano -had to have some evoo) they puffed up even after I flattened them pretty well. They looked a lot smaller going in the oven because they spread too. When they were cooked, which was just under ten minutes, they looked like bagel thins without the hole. I can slice the 8 in half to have 8 sandwiches or more if I do opened face with just half. (I took a test bite of the halved one before I cut it.) I’ll add rosemary next time. Very easy recipe to play and experiment with. 😊 My daughter’s pretty bummed though because she thought I made pizza for lunch when she smelled them! 🤭

I love this bread so much! I have been making it with different cheeses and adding things like bacon, onion, garlic... I made it into bagels. Love it! I also mixed Italian seasoning into the flour. Rolled it out. Baked for 10 minutes at 375°. I then put garlic butter instead of sauce. Topped with chicken, broccoli, mushrooms and mozzarella cheese. Baked it for another 5 minutes untill the cheese was melted. Turned out great! The family loved it!

I love this bread so much! I have been making it with different cheeses and adding things like bacon, onion, garlic... I made it into bagels. Love it! I also mixed Italian seasoning into the flour. Rolled it out. Baked for 10 minutes at 375°. I then put garlic butter instead of sauce. Topped with chicken, broccoli, mushrooms and mozzarella cheese. Baked it for another 5 minutes untill the cheese was melted. Turned out great! The family loved it!

I've made at least a dozen types of keto/fathead breads which all have slightly different variations of ingredients. The flavor of these is delicious! The execution, however, is problematic, hence the 4 stars instead of 5. I tried 1 bun using the stated method (cutting in half BEFORE baking) - the two halves turned out like small "cookies" and were very small and thin, about 3" in diameter, about slider bun size but thinner. It was also difficult to keep the dough from becoming misshapen when cutting it raw. I baked the next three buns without cutting them in half first. I rolled the dough into a ball, flattened it to about 3/4" thickness and baked for 12 mins. Not only did these produce bigger buns, it was much easier to slice them in half after they had baked and cooled. Another issue: 425F was too hot (at least in my oven), so I lowered it to 400F and they came out perfectly browned. I made my first one into a turkey sandwich - DELICIOUS! These would also make great breakfast sandwiches with egg and sausage rounds, or shaped into biscuits. They definitely have an eggy texture, but if you are used to fathead breads, you will love these!