Source: I tried lots of different recipes but didn’t like any of them so I made my own combining coconut flour and almond flour. So for source just google “fathead keto pizza” and check the first few pages.
Makes one round pizza crust about 10 inch diameter when rolled out.
v1; 29/12/2019: split the dough recipe into this page as it is versatile and I have used it for pies, pizza crust, dumplings.
Ingredients
Mozzarella 176g (approx 1.5 cups)
Cream cheese 30g (approx 1/4 cup)
Coconut flour 1/4 cup
Almond flour 1/3 cup
1 egg
2 tbsp butter
1 tsp baking powder
1/2 tsp salt, other seasonings as desired, e.g. 1/2 tsp oregano
Dough seasonings
I found the following works really well: 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp onion powder, 1/2 tsp garlic powder. Used for pies, pizza crust, dumplings.
Method
Add coconut and almond flours, egg, melted butter (don’t fry the egg!), seasonings as desired, and baking powder to a mixing bowl and combine thoroughly.
Microwave mozzarella and cream cheese together (keep checking and mixing until melted and doughy)
Combine batter with cheese mixture. It won’t combine completely which is fine.
Knead dough thoroughly while it is still quite warm until the texture becomes completely uniform. This can take several minutes. If it becomes difficult to knead, consider microwaving for 20-30 seconds to soften the dough.
Store (fridge or freezer – untested) or use right away.
v2; updated 25/12/2019: added egg to make the crust less crumbly/dry.
Ingredients
1/2 cup almond flour
1/4 cup coconut flour
1 egg
1/3 cup butter
Sweetener equivalent to 3 tbsp sugar
1 tsp baking powder
1 tsp vanilla extract
Additional flavourings/seasonings, e.g. 1 tsp cinnamon, or 1 tsp lemon zest, or 1 tsp cardamom
Filling ideas
2 cups of frozen berries, simmered in saucepan with sweetener to taste (e.g. 1/4 cup) until the liquid thickens sufficiently. Bake pie for 20 minutes.
Chocolate pie, e.g. 1/3 cup cocoa powder dissolved in 40g melted butter, 75mL double cream, with 1/2 cup sweetener, all mixed well. Bake for 20 minutes (untested).
Method
Preheat oven gas mark 4
Combine coconut flour, almond flour, baking powder, eggs, melted butter, and sweetener, and any additional seasonings/flavourings
Use hands to knead and form a ball of dough
Divide dough into half. Press one half into small (approx 6 inch) pie dish. Make holes with fork.
Pre-bake for 15 mins at gas mark 4
Add pie filling.
Cover on top with remaining dough. Can use dough intact and make holes in the dough, or make dough into pattern, e.g. roll out dough then cut strips to make lattice top. Note dough is very fragile so strips would likely have to be formed directly on top of the crust (rather than rolled out separately).
Return to the oven and bake at gas mark 4 for 15-30 minutes depending on filling.
Flavouring, e.g. 1 tsp vanilla extract, or 1 tsp lemon extract, with up to ~3 tbsp liquid flavouring such as lemon juice
To make it chocolate, add 1/2 cup bloomed cocoa powder and sweetener equivalent to 1/4 cup sugar (warning, untested for now, so ingredients may need adjusting)
To make it coffee, add 4 tsp coffee granules dissolved in as little water as possible, and sweetener equivalent to 1/4 cup sugar (warning, untested for now, so ingredients may need adjusting)
Method
Soften the butter and blend with the cream cheese.
Add sweetener and any flavourings and blend until well incorporated.
Sweetener equivalent to 1.5 cup sugar (reduce if using sweetened chocolate, e.g. to 1.25 cup – may need to taste batter)
6 tbsp cocoa powder
1/2 tsp salt
1/4 cup coconut flour
1 tsp vanilla
2 whole eggs
Method
Microwave chocolate until melted. Then add butter and microwave until melted. Mix well.
Add sweetener, vanilla, cocoa powder, salt. Mix well
When mixture cooled slightly, add eggs one at a time. Mix well.
Add sifted coconut flour and mix well.
Pour into baking pan and spread evenly (make sure it is spread thin). Bake at gas mark 4 for 30-40 mins (may vary depending on oven). Use toothpick or fork to check if done at ~30 mins.
v 5.0; updated on 15/12/2019. Added chocolate variation. See in substitutions.
This is a recipe just for the sponge cake. You can stack multiple cakes and make icing for example with cream cheese to make it nice and professional. Have not tried recipe with scaling of ingredients. It is adaptable because you can swap out the vanilla extract and almond milk for other flavourings such as lemon extract and lemon juice, and you can add seasonings like cinnamon, or lemon rind.
Default flavour below is vanilla.
It is very hard to achieve rise compared with normal cake recipes, so the steps, ingredients, and their quantities should be followed precisely to avoid a flat cake.
Ingredients
1 cup almond flour, sifted (very important to be sifted for good rise)
3 tbsp coconut flour, sifted
Granulated sweetener equivalent to 2/3 cup sugar
3 eggs, room temperature
1 tbsp butter, softened and room temperature
1 tbsp cream cheese
1.5 tsp baking powder. If you use an acidic ingredient e.g. lemon juice, cocoa powder, replace this with 0.5 tsp baking powder and 0.5 tsp baking soda (sodium bicarbonate).
1 tsp vanilla extract, or other flavourings such as lemon extract
2 tbsp almond milk, or other liquid flavouring of your choice, e.g. lemon juice.
Additional seasonings, such as 1 tsp cinnamon, 3/4 tsp cardamom, lemon rind (from up to 2 lemons).
Substitutions
More almond flour:
Can replace the coconut flour with an additional 1/2 cup almond flour to make 1.5 cups almond flour total. This will increase the caloric content but decrease the net carbohydrates. The flavour will be more almond-like and the texture will not have that slight coconutty tint.
Chocolate variant:
Reduce the almond flour by 1/4 cup to make 3/4 cup almond flour total.
Bloom 1/4 cup cocoa powder in 4 tbsp boiling water and add to batter just after adding cream cheese and vanilla.
Increase sweetener from 2/3 cup to 3/4 cup to offset the bitterness of the cocoa powder.
Don’t add any almond milk or alternative (the 4 tbsp boiling water above is enough).
Method
Preheat oven to gas mark 4.
Separate egg yolk and egg whites into separate bowls.
In another empty bowl, add the softened butter. Gradually add the sweetener and beat the mixture. Beat until fluffy (at least 2 minutes).
Add egg yolks one at a time, and whisk on low until all well incorporated.
Combine together the dry ingredients: almond flour, coconut flour, and baking powder/soda in a separate bowl
Slowly add the dry ingredients to the batter and whisk on low until well incorporated (batter is thick so will take some effort).
Add the cream cheese, vanilla extract (or alternative), almond milk (or alternative), and any additional seasonings such as cinnamon or lemon rind. Combine until well incorporated.
Whip the egg whites in a separate bowl until stiff.
Gently fold in the egg white into the batter.
Cover a 6 inch sandwich cake tin with parchment paper. Place the batter into the covered dish and bake at gas mark 4 for 1 hour (baking times may vary; ensure it is cooked by checking with a fork or cocktail stick.)
Leave it to cool before serving.
Vanilla sponge cakeChocolate sponge cake
Nutritional information for the entire cake: 1088 calories, 18g net carbohydrates, 46g protein, 88g fat, 22g fibre
Pulse the food processor and then add 1/2 tsp water, then pulse again then add 1/2 tsp water, then pulse again until thoroughly combined
Take mixture out of processor and roll it flat onto a baking tray
Cut flattened dough into desired shape, season as desired, then bake gas mark 4 for 30 minutes or until golden. Make sure the middle crackers are hard. If not, leave them in and bake longer until they are hard.
Keto recipes I tried that actually worked 