Who says you have to give up flaky, delicious pastry on a low-carb diet? We certainly thought so, until we unlocked the magic of this game-changing mozzarella pastry dough! By combining mozzarella, almond flour, and eggs, we’ve created a dough that bakes up shockingly close to traditional pastry. It’s buttery, versatile, and so mildly flavored you can even use it for your favorite sweet tarts and pies. Get ready to bring quiche, pies, and turnovers back to your keto kitchen!
Ingredients
• 1½ cups / 165 g almond flour
• ¼ teaspoon fine sea salt
• 2 teaspoons baking powder
• 1½ sticks / ¾ cup / 165 g unsalted butter
• 3 cups / 335 g shredded low-moisture mozzarella cheese
• 2 large eggs
Instructions
1. Combine Dry : In a medium mixing bowl, whisk together the almond flour, fine sea salt, and baking powder until well combined.
2. Melt Cheese & Butter: In a large saucepan over low heat, gently melt the unsalted butter and shredded mozzarella, stirring constantly until smooth. The mixture might look separated, but don’t worry—it will come together in the next step.
3. Mix the Dough: Pour the hot cheese mixture into the bowl of a stand mixer fitted with a paddle attachment. On low speed, mix in the dry and the eggs. Increase the speed to high and beat for 1-2 minutes until a smooth, soft dough forms.
4. Cool and Use: Let the dough cool for a few minutes until it’s comfortable to handle. It’s now ready to be used in your favorite recipe as a replacement for traditional flour-based pastry.
Nutritional Information
• Recipe Details
• Prep Time: 10 minutes
• Cooking Time: 5 minutes
• Servings: 8 (enough for one large pie crust)
Pro Tips
• for Perfect Pastry
• If the dough feels sticky when rolling, lightly dust your work surface and rolling pin with a small amount of extra almond flour.
• This dough is easiest to work with while it’s still warm. If it cools and becomes stiff, simply microwave it in 20-second bursts until it becomes pliable again.
• For sweet recipes like tarts or dessert pies, add up to 3 tablespoons of your preferred granulated low-carb sweetener to the dry in step 1.
FAQ
Q: Can I make this mozzarella pastry dough ahead of time
A: Yes, you can prepare this mozzarella pastry dough in advance. After making the dough, wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. When ready to use, you may need to gently microwave it in short bursts to make it pliable again.
Q: What can I use this keto pastry dough for
A: This versatile keto pastry dough is perfect for a wide range of savory and sweet dishes. Use it as a low-carb pie crust for quiches and turnovers, or add a low-carb sweetener to the mix to create delicious dessert tarts and pies.
Q: Why is my mozzarella dough sticky when rolling
A: If your mozzarella dough feels sticky, it’s easy to fix. Simply dust your work surface, hands, and rolling pin with a small amount of extra almond flour. Working with the dough while it’s warm but not hot also helps prevent stickiness.
Q: Can I use pre-shredded mozzarella for this recipe
A: While you can use pre-shredded mozzarella, shredding a block of low-moisture mozzarella yourself is recommended for the best results. Pre-shredded cheeses often contain anti-caking agents that can affect how the dough melts and comes together.
