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With versatile fat head dough and a sweet blueberry filling, Low-Carb Fathead Blueberry Cobbler Bars taste similar to a blueberry cheese pastry; they’re so good you’ll even find non-keto-eaters grabbing seconds!
One of the foods people tell us that they miss most since going keto are sweet treats, like cakes, pies, cookies, pastries, etc. We get it; those were what we thought of as comfort foods! Plus when it’s a celebration and everyone around you is indulging, it takes a lot of self-restraint to not eat that slice of cake.
But we want to show you that keto doesn’t have to be restrictive. You can remake your favorite keto recipes into something that won’t cause a sugar crash or gluten bloat. These Low-Carb Fathead Blueberry Cobbler Bars are something you can feel good about eating. Bring them along to a summer picnic, potluck, or BBQ and watch as everyone else enjoys them too.
What is Fat Head Pizza Dough?
In the low-carb/keto world, fat head dough is hugely popular! It’s used to make everything from pizza, to breadsticks, sticky buns, crackers, and the list goes on. Fat head dough is made from a base of melted cheese, a little cream cheese, egg, and almond meal or flour. It comes together quickly and easily, and can be used to make both savory and sweet recipes. It was made popular by Tom Naughton’s older brother’s oldest son (who said he adapted it from this blog), and was named after Tom’s comedy/documentary, Fat Head Movie.
How to Make Fat Head Dough
Considering how delicious fat head dough is, it is surprising how easy it is to make! Start by melting together mozzarella and cream cheeses (we also add a little butter to this recipe for flavor). Then mix in the egg (we also add vanilla and stevia glycerite in this step, for flavor and sweetness), and finally mix in the almond meal or flour (and any other dry ingredients that the recipe calls for). Stir to combine (or get in there with your hands!), and then it’s ready to roll out or press into a pan.
What Kind of Cheese to Use for Fat Head Dough
After several kitchen experiments, we’ve found that the best kind of cheese to use for fat head dough is low-moisture part-skim shredded mozzarella (the kind that comes pre-shredded in a bag). If you get your own mozzarella to shred it has too much moisture content, and if you try to use cheddar it has too much fat content, and both will require the other ingredients in the recipe to be adjusted. Trust us, for best results, pick up a bag of the pre-shredded is low-moisture part-skim shredded mozzarella!
Difference Between Almond Meal and Almond Flour
Almond flour is finely-ground blanched almonds, which are just almonds with the skin removed. Because the skins have been removed prior to grinding, almond flour is lighter in color. (Removing the skins off almonds is actually a very easy process; just briefly soak the almonds in warm water and then the skins should slip right off.) Almond meal is made from ground almonds, skins and all, and has a darker color and usually a somewhat coarser grind. Almond flour and meal can’t always be used interchangeably, but if a recipe says they can, go ahead and use either. We’ve found that almond flour yields a lighter colored baked good (similar to using white flour), and almond meal yields a more “whole wheat” look.
Other Favorite Fat Head-Inspired Recipes
- Keto Wrap-Style Soft Tortilla Flatbread from The Keto Queens
- Low-Carb Bagels from Low-Carb Maven
- Keto Fat Head Pizza Pockets from Hey Keto Mama
- Low-Carb Fat Head Keto Gnocchi from I Breathe I’m Hungry
- Low-Carb Fat Head Carrot Cake Sticky Buns from An Edible Mosaic
Low-Carb Fathead Blueberry Cobbler Bars
Pastry for Top and Bottom:
- 3/4 cup 85 g almond meal or flour
- 2 tablespoons Swerve Confectioners
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1 1/2 cups 6 oz/170 g low-moisture part-skim shredded mozzarella
- 1 oz 28 g cream cheese
- 2 tablespoons unsalted butter
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon stevia glycerite
- Coconut oil spray we like Chosen Foods
- Preheat the oven to 350F; spray the inside of an 8 by 8-inch pan with coconut oil and set aside.
- For the dough, whisk together the almond flour, Swerve Confectioners, cinnamon, baking powder, and salt in a medium bowl and set aside.
- Melt the mozzarella, cream cheese, and butter together in a double boiler or microwave. If using the microwave, start out with 1 minute and then stir the cheese with a fork; continue heating it in 15-second intervals until it’s melted.
- Use a fork to mix the egg, vanilla, and stevia glycerite into the mozzarella mixture.
- Stir the dry ingredients into the cheese mixture. It’s easiest to do this with your hands; to help prevent the dough from sticking, lightly spray your hands with a little coconut oil before kneading the ingredients together until they form a dough.
- Press 3/4 of the dough (reserve 1/4 for topping) into the bottom and 1/4 to 1/2 inch up the sides of the prepared 8 by 8-inch pan. Bake until light golden, about 15 minutes.
- For the filling, add the blueberries, erythritol, stevia glycerite, and salt to a medium saucepan over medium heat. Bring to a simmer, and then cover and boil 5 minutes. Add the vanilla, lemon juice, and psyllium and cook until thickened, about 30 seconds more, stirring constantly.
- Spread the filling out into the pre-baked dough bottom. Crumble the remaining 1/4 of the dough on top.
- Bake until the dough on top is light golden, about 15 to 20 minutes.
- Cool to room temperature before cutting. Store leftovers in the fridge for up to 5 days (they can be reheated in the microwave or toaster oven if desired).