Cheese Burger Stuffed Fat Head Baguette - Keto, Low Carb, Gluten Free

Keto Cheese Burger Stuffed Fat Head Baguette / Low Carb / Gluten Free

Published on May 24, 2017



I eat Fat Head “Something” for breakfast every day. That’s why I’ve been trying different recipes. And here’s a new one! (See my other recipes using Fat Head Dough from HERE.)

I used Worcestershire sauce in the video, but I cooked beef with taco seasoning just today and placed the beef, scrambled eggs, shredded cheese and ricotta, rolled up the dough and baked just like in the video. It was amazing too 🙂 

Also, I used mozzarella cheese in the video, but it’s simply because I didn’t have cheddar in my fridge!

Cheese Burger Stuffed Fat Head Baguette - Keto, Low Carb, Gluten Free





How to make fat head dough: Please watch the first half (from 00:20 – 1:07) of the video below. The recipe for Cream Cheese Danish is here!

For my other Fat Head recipes, please click here!



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Cheese Burger Stuffed Fat Head Baguette - Keto, Low Carb, Gluten Free
5 from 1 vote

Cheese Burger Stuffed Fat Head Baguette / Keto / Low Carb / Gluten Free

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 7
Calories 304 kcal
Author Miyuki



  • 7 oz Ground Beef (200 g)
  • 1 tbsp Worcestershire Sauce
  • Salt & Pepper
  • 1 tsp Lard
  • 2 Eggs, Beaten
  • 1/2 cup Shredded Cheddar Cheese
  • 3 tbsp Ricotta Cheese

Fat Head Dough

  • 1 1/2 cup Shredded Mozzarella Cheese (160 g)
  • 2 oz Cream Cheese (56 g)
  • 3/4 cup Almond Flour (85 g) (or 3.5 - 4 tbsp (30 g) Coconut Flour)
  • 1 Egg
  • 1/2 tsp Aluminum-Free Baking Powder

To Sprinkle Over Dough

  • 1/2 tsp Chopped Parsley (Optional)



  1. Heat a frying pan on the stove top over medium-high heat and add the lard.

  2. Add the beef into the pan. Season with the salt, pepper and worcestershire sauce. When cooked, set aside to cool.

  3. Add the eggs into the pan and scramble. When done, set aside to cool.

Fat Head Dough

  1. In a large saucepan, melt the mozzarella cheese and cream cheese over low heat until it can be stirred together and remove from the heat. (Or microwave 1 - 1.5 minutes.)

  2. Stir until well combined.

  3. Add an egg and stir.

  4. Add the almond flour and baking powder and mix well.

  5. Wet your hand and knead the dough until uniform. *Reheat the dough if it gets crumbly. Add flour little by little (like 1/2 tsp at a time) if the dough is too sticky.


  1. Preheat the oven to 190 C / 375 F.

  2. Place the dough on a parchment paper.

  3. Top the dough with another piece of parchment paper and roll it out into a 15 x 12 inch (40 x 30 cm) rectangle.

  4. Place the cooled beef and scrambled eggs on the dough, and then spread the cheddar and ricotta.

  5. Roll up the dough.

  6. Place the seam side down on the parchment paper. Seal both ends.

  7. Make diagonal slashes across the top with a sharp knife.

  8. Place the parchment paper with the dough onto a baking sheet.

  9. Bake for 22 - 25 minutes.

  10. Sprinkle the parsley if desired. Cool on a wire rack for 10 - 15 minutes.

Recipe Notes

Reheat in the oven / toaster oven before serving for fluffy texture.

Per Serving:

Calories 304 kcal, Protein 21.2 g, Total Fat 22.5 g, Total Carbohydrate 4.6 g, Dietary Fiber 1.5 g, Sugar 1.3 g

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  1. Denise says:

    Hi Miyuki,
    I have recently discovered your blog – your recipes look great! I have just made the Cheeseburger Stuffed Baguette – It is delicious. I am a Fat Head Dough fan as well.
    I have also made your Cabbage/Bacon/Brie soup – the flavor was excellent but I think that the amount of bacon could be halved as it seemed to be too much bacon to me. Perhaps our bacon (US) is cut thicker than yours and so less would be needed unless thinner slices can be found. But it is a really tasty soup.
    Keep up your good work!

    1. Keto Diet Channel says:

      Thank you very much for your comment! That’s just made my day!
      Also, thank you for trying the bacon & napa cabbage hot pot recipe. I saw some harsh comments on that recipe, which almost made me decide to quit this blog (haha), so I’m glad to hear that someone from outside Japan actually tried it and liked it.
      As for bacon, it’s sometimes difficult for me to decide the quantity and size of each ingredient and research what is available outside Japan. Thank you for the information! I’ll keep that in mind.
      Again, thank you for your warm comments!

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