Fathead dough is a popular low carb dough that has revolutionized pizza. It is used in many savory and sweet applications like these keto fathead sugar cookies. Save this recipe for the holidays, you will be glad you did!
Keto Fathead Sugar Cookies
If you eat keto or low carb you have most likely heard of fathead dough and have become a super huge fan. If you're new and haven't heard of it- let me introduce you... Fathead dough started with pizza. A low carb or keto way to get your pizza fix in far less than carbs than normal pizza crust. We are talking like maybe 2 net carbs per slice compared to about 40.
Making our Keto Fathead Sugar Cookies +Video
(Full Recipe Card Below)
Melt cream cheese and mozzarella in a small bowl, microwaved for 1 minute. Mix well to combine.
In a separate bowl cream butter, sweetener, vanilla and egg whites. Add baking powder and almond flour, continue mixing. Mixture will be crumbly.
Add cream cheese mixture to the flour mixture. Stir. Hand work dough until fully combined Shape into a ball. Let rest 5 minutes.
Shape into a cylinder (like store bought cookie dough) , refrigerate 30 mins.
Cut into 12 slices. Bake on 350 in a preheated oven for 15-18 mins.
Cool on rack. Serve!
If you have sugar free chocolate chips melt them down, add a little heavy cream and make a ganache to dip one side of these in. OR dust with powdered sweetener!
You can also try our amazing Low Carb Chocolate Chip Cookies
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Keto Fathead Sugar Cookies
Fathead dough is a popular low carb dough that has revolutionized pizza. It is used in many savory and sweet applications like these keto fathead sugar cookies.
Ingredients
- 2 ounces Cream Cheese
- 1 cup Mozzarella, shredded
- 3 tablespoon Real Butter, softened
- ½ cup Swerve Sweetener
- 2 Egg Whites
- 2 teaspoon Vanilla Extract
- 1 cup Almond Flour
- 1 teaspoon Baking Powder
Instructions
- Melt cream cheese and mozzarella in a small bowl, microwaved for 1 minute. Mix well to combine.
- In a separate bowl cream butter, sweetener, vanilla and egg whites. Add baking powder and almond flour, continue mixing. Mixture will be crumbly.
- Add cream cheese mixture to the flour mixture. Stir. Hand work dough until fully combined Shape into a ball. Let rest 5 minutes.
- Shape into a cylinder (like store bought cookie dough) , refrigerate 30 mins.
- Cut into 12 slices. Bake on 350 in a preheated oven for 15-18 mins.
- Cool on rack. Serve!
Notes
Recipes makes 12 cookies.
Serving size- 1 cookie. 1.3 net carbs per serving.
Nutrition Information:
Yield:
12Amount Per Serving: Calories: 69
Hi
I tried this recipe, I measured everything but my cookie batter was real wet like cake batter. I put it in a baking pan and baked it. So i Have pan cookies lol. Any suggestions on what i can do to the batter to make it work. I do want to say this recipe is Delicious even if i have to keep making pan cookies out of it
Wondering if the measurements are correct? Like Tina, my dough was super wet. My dry ingredients were much more wet to begin with, not crumbly at all, more like cake batter,
Tasted great, but texture was nothing like those pictured.
Measurements are correct. There is a video in the post that may help , albeit not a good quality one (we were new to video), but that shows the dough. A mistake we find often is that folks are using liquid measuring cups for flour.
I am wanting to try this to make a crust for mini fruit Pizzas and would love to make a Chocolate Version as well. Is there something I can do to make these chocolate Sugar Cookies while keeping most of the same ingredients?
Hi! Do you think it would work with coconut flour? Or half coconut/half almond?
Thank you!
This is my first time baking these and, despite some mishaps on my part, my husband loves them!! How should they be stored? Do they need refrigerated?