CHEESE BURGER STUFFED FAT HEAD BAGUETTE – Keto, Low Carb, Gluten Free
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!
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
- 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)
Heat a frying pan on the stove top over medium-high heat and add the lard.
Add the beef into the pan. Season with the salt, pepper and worcestershire sauce. When cooked, set aside to cool.
Add the eggs into the pan and scramble. When done, set aside to cool.
Fat Head Dough
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.)
Stir until well combined.
Add an egg and stir.
Add the almond flour and baking powder and mix well.
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.
Preheat the oven to 190 C / 375 F.
Place the dough on a parchment paper.
Top the dough with another piece of parchment paper and roll it out into a 15 x 12 inch (40 x 30 cm) rectangle.
Place the cooled beef and scrambled eggs on the dough, and then spread the cheddar and ricotta.
Roll up the dough.
Place the seam side down on the parchment paper. Seal both ends.
Make diagonal slashes across the top with a sharp knife.
Place the parchment paper with the dough onto a baking sheet.
Bake for 22 - 25 minutes.
Sprinkle the parsley if desired. Cool on a wire rack for 10 - 15 minutes.
Reheat in the oven / toaster oven before serving for fluffy texture.
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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