Crazy Keto Dough (For Everything!)

Think of this crazy keto dough as your (easy peasy!) master recipe, good for anything from pizza, hot pockets, tortillas, pasta… and much, muuuuch more! 

Prep time: PT10M

Cook time: PT5M

Total time: PT15M

Rating

4.85 stars (51 reviews)

Keywords

dairy free keto dough, keto dough

Ingredients

96 g almond flour
24 g coconut flour
2 teaspoons xanthan gum
1 teaspoon baking powder
1/4 teaspoon kosher salt (depending on whether sweet or savory)
2 teaspoons apple cider vinegar
1 egg (lightly beaten)
3-5 teaspoons water (as needed)

Cuisine

American
Keto

Steps

Add almond flour, coconut flour, xanthan gum, baking powder and salt to food processor. Pulse until thoroughly combined. Note: you can alternatively whisk everything in a large bowl and use a hand or stand mixer for the following steps.
Pour in apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Followed by the water. Stop the food processor once the dough forms into a ball. The dough will be sticky to touch.
Wrap dough in cling film and knead it through the plastic for a minute or two. Think of it a bit like a stress ball. Allow dough to rest for 10 minutes (and up to 3-4 days in the fridge). 
No food processor? No worries! You can use your hand or stand mixer or even do it by hand with a little extra elbow grease. I don't suggest using blenders though, as the dough is quite stiff and it could damage your engine.
If cooking on the stove top (tortillas, naan)
- Heat up a skillet (preferably) or pan over medium heat. You can test the heat by sprinkling a few water droplets, if the drops evaporate immediately your pan is too hot. The droplets should ‘run’ through the skillet.
- Transfer to skillet and cook over medium heat for just 3-6 seconds (very important). Flip it over immediately (using a thin spatula or knife), and continue to cook until just lightly golden on each side (though with the traditional charred marks), 30 to 40 seconds. The key is not to overcook them, as they will no longer be pliable or puff up.
If baking (pizza, cinnamon rolls)
- Preheat oven to 350°F/180°C. Line a baking tray with a baking mat or parchment paper. If making pizza, you'll want to blind bake the crust without toppings until lightly golden (10-13 minutes). Add the toppings and bake for an additional 10-15 minutes. 
If frying (pasta, ravioli)
- Heat up butter or oil in a skillet or pan over low heat. Cook pasta until it just begins to get some color, I found this gave the most 'al dente' texture (soft but with a bite). Feel free to make a test with one piece.

Nutitrion

Serving Size: 1 serving
Calories: 89 kcal
Carbohydrates: 4 g
Protein: 3 g
Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 20 mg
Sodium: 51 mg

Reviews

Amy Becker on 2024-12-22 (5 stars):
I made cinnamon knots with the dough last weekend. It was very easy to make and was eaten up right away with requests from my family to make again.
Obe on 2024-05-16 (5 stars):
This is truly the most amazing dough! I've made it three times now - I just mix it by hand and it comes together very easily. I've made sausage rolls in the normal oven, pizza pockets in the air fryer and gozleme in a frypan. Soo good when you are sick of fat head dough - and it's a lot cheaper It is actually rather "bready" well done and thankyou for this!
Olen on 2024-03-03 (4 stars):
I suggest that you are using xanthan gum wrong: Because it is called a "gum", people think it gels like cooked starch or agar or wheat gluten. But, xanthan gum, while it is a good thickener, does not gel, per se, by itself...which is why you need so much in a small batch to replace stretchy gluten. What you should use is 1/4 as much as you suggest (1/2 teaspoon) plus an equal amount of guar gum. This also is only a thickener by itself. BUT, used together with xanthan gum, there is a synergistic action and the result is an elastic gel. Alternatively, a hydrocolloid that forms a good gel by itself (without needing cooking for the gelling to occur) is glucomannan (konjac) powder, which also does not require cooking to form a gel. Probably 1 tsp (certainly no more than 2 tsp) would be adequate in this size recipe. BTW, an alternative to eggs, flax eggs or expensive "vegan eggs", when a recipe only calls for 1-2 eggs, is Aquafaba...the liquid from canned chick peas...using 3T per egg being replaced.
Olen on 2024-03-03 (4 stars):
Just a quick replay to your comment that "oat fiber is a grain". Hardy so! It is the outer husk of the grain that is ground to a powder, and has no actual grain component in it . One might as well grind up the stem of the plant....whereas oat flour is the actual ground grain, high in carbs, fat & the beta-glucan that makes oatmeal "slimy". Oat fiber is pure fiber.
Olen on 2024-03-03 (4 stars):
Substitute oat fiber for the coconut flour...just keep in mind that it is very absorbant, so a bit of extra water may be needed. Also, do note that oat fiber & oat flour are not the same. Oat fiber is just that, virtually 100% fiber.
Annette L Rose on 2023-12-10 (4 stars):
February 19, 2021 at 11:31 am Carol says: You could use Just Egg in this recipe. It’s totally vegan plant source. I’m not sure how flax egg would work but I often use that in my other dough recipes so I think that could work also. Use 1 Tbls of ground golden flax and add 3 Tablespoons of water for 1 egg, let it sit for 10 mins. And then whisk and use it in your recipe! Reply September 3, 2021 at 3:55 pm BJ says: Carol, You can substitute with a box of “EnergG” Egg Replacer powder. It is a culinary Egg Substitute. gluten free, wheat free, No sugar added and no Cholesterol.
Sharon Down on 2023-01-31 (5 stars):
Okay I love your pastry recipe. But we have to I'll admit it is very very fragile. I needed a pastry dough that I could use in my Sunbeam mini pie machine for hearty keto meat pies. This dough is the bomb. It doesn't crumble .it doesn't break. I can handle it easily and it doesn't leak pie filling. Today I used my tortilla press and made the ravioli recipe and it turned out great too. I have the KitchenAid pasta sheet attachment coming later this week and I can't wait to try running it through that in order to make the thinnest pie crusts possible. Thank you so much for this brilliant recipe.
Caty A. on 2022-06-13 (5 stars):
I love this recipe! I have been searching for a long time for a recipe that is this versatile as far as making keto dough goes. I really dislike the massive amounts of chees that a lot of recipes call for. This is by far the best dough recipe I have stumbled across yes, and can not thank you enough for sharing it. Side note- it made me laugh a little that you referred to the blender motor as an engine. Thanks again!