I made this today and followed the recipe exactly. It was delicious but it didn’t rise much. The photo looks like the dough rose a little. Is that just the photography or is the dough rolled thicker than I rolled mine? Should it rise while baking? Thanks!
Carlshead or Fathead Dough used for other recipes?
CrazyCaper
(Kelly LeBlanc)
#22
Which recipes did you make, Anne? The Fathead/Carlshead doesn’t rise, but you can get different textures by playing with the thickness.
I haven’t tried the garlic knots.
xandtrek
(Kathy Meyer)
#23
I really hate the idea that I was monitored while eating in public because I was an obese person – that just pushes so many buttons for me – is it socially acceptable to watch fat people eat because they are gluttonous pigs? I got fat, not because I ate with my hands without stopping, but because I was eating carbohydrates and became insulin resistant.
kim
(kimhowerton)
#24
Respectfully disagree. I’ve always loved eating with my hands. That doesn’t mean you can’t do so mindfully.
JamieHayes
(Jamie Hayes)
#25
@kim Of course it is entirely possible to eat keto with your hands. I was making a generalisation based upon years of observation.
“If two of us agree on everything, one of us is not needed!”
Bahrutile
(Dustin Cade)
#27
Lowest affordable ones I’ve found are 1carb per hot dog, you can spend like 8 to 10 dollars a package for <1 carb… not sure the price per carb ratio is worth it…
markkloch
(markkloch)
#28
Made a Carl’s fat head Stromboli
It turned out awesome!
3 cups mozzarella cheese
3 tablespoons cream cheese
1.5 cups almond flour
Pepperoni
3 cheese Italian
Microwave 2 minutes, mix
Another minute, mix
Add almond flour, mix completely
Roll out between parchment paper
Add pepperoni & cheese
Fold over, seal crimp close
Olive oil with Italian seasoning covering Stromboli
Heat 375 for 30 minutes
Rest for a few, enjoy!
RVAStef
(Stephanie Pratt)
#29
It was weird, I was looking and it the chicken dogs were lower in carbs.
CrazyCaper
(Kelly LeBlanc)
#31
I don’t think it rises much. But it’s been a while since I have made it.
I read somewhere, maybe here, that adding a little baking powder would give it a little rise. I want to say I read 1 tsp for the recipe, and I would imagine you would want to mix it with the almond meal first, before adding to the melted cheese.
larry
(Larry Lustig)
#36
I’m no longer overweight but this pretty much describes how I still eat. I don’t believe the use of flatware has anything to do with it – I can eat pretty quickly with a fork and there’s nothing to stop me from pausing while eating finger food.
I’m also not sure the “hitting the bloodstream” part makes sense – would that not require a good deal more time than simply pausing between bites? When I eat too much and realize it afterwards, it’s generally forty-five minutes or an hour later.
Nonetheless, I consider my style of eating less than ideal and recognize that I should be slower and more mindful.
WhoAteMyPsyche
(Ashley Haddock)
#37
I made Carlshead for the first time (have made fathead a lot). This was much easier to work with and very sturdy - perfect for my grilled sandwiches! One has teriyaki chicken and meunster, the other has roast beef and meunster (with mayo on both). Put them in a skillet with some butter and toasted each side. So perfect. I freaking love keto.
Janis_keto_beetch
(No I'm not mad - that's just my face)
#39
I made breakfast pockets. These would be a great make-ahead for eating on the run or travel / a camping trip. Next time I’ll make them half the size. The little oddball one was extremely filling.
Filling is 6 eggs scrambled with 4 sausage patties and a handful of Chipotle cheddar mixed in. Possibilities are endless. I did brush with egg wash before baking then baked 400°F for 15 min, flipped, then 5 more minutes .
