Cooking eggs too soon for Keto dough

I've recently been looking at Keto recipes and Fathead dough came up. The recipe specifies that I should be careful to not cook the egg before you put the dough in the oven. It was really difficult to get the egg to mix into the melted cheese, almond flour mix. I'm wondering why I shouldn't just mix the egg in with the almond flour and cheese before melting the cheese?

Fathead recipe: https://www.ditchthecarbs.com/fat-head-pizza/

Best Answer

I love Fathead dough!*

No, don't microwave the egg. If the temp gets up to about 145°F, the proteins in an egg will solidify and you'll end up with bits of scrambled eggs smushed into the pizza crust. Unless that's your thing, I wouldn't microwave the egg.

But...you are right. It can be hard to mix the cheese(s) and flour together and then to incorporate the egg into that mixture. So...the real secret is to just use your hands to mix it all together. It's messy but well worth it.

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Why is my fathead dough sticky?

A sticky fathead dough means too much moisture has been incorporated into the dough. This can happen for many reasons: your egg is slightly bigger than the recipe calls for, or your mozzarella brand contains a lot of moisture, or you simply didn't add enough flour.

How long does Fathead dough last in the fridge?

You can prepare the dough, cover it in plastic wrap, and store in the fridge for up to a week, until you are ready to use it. Bake the crust ahead. You can refrigerate it for up to a week. To make the pizza, just add toppings and bake for 10-15 minutes.

Can you deep fry Fathead dough?

Deep fried fathead dough! These perfect treats are stuffed with cheddar to make the perfect keto cheese balls!

How many net carbs are in fathead dough?

How many carbs are in fathead dough?IngredientsCaloriesNet Carbs (g)1 cup of almond flour68081/2 teaspoon baking powder10.65Totals173720.2Total Per Serving (/4)434.255.054 more rows•May 6, 2021

Are Eggs Killing Us on Keto? 2019 Study Results

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Polina Tankilevitch, Pixabay, Monserrat Soldú, Taryn Elliott