MKD (Michele's Keto Dough)
This is a very versatile dough, and you'll see me using it lots for all sorts of recipes. Quick to make too :-)
The macros are for the whole recipe, you decide how many portions
If its a pizza, I would say 2, if it's pasties then 4
For the whole recipe, using milled linseed:
913 Calories / 8g Carbs / 54.5g Protein / 69.9g Fat
For the whole recipe, using ground almonds:
999 Calories / 7.2g Carbs / 56.9g Protein / 81.1g Fat
170g Ready Grated Mozzarella (Morrisons do a good mozzarella that has a very small amount of starch). The mozzarella balls can't be used for this recipe.
70g Milled Linseed but can use Ground Almonds, or other mixed seeds
30g Cream Cheese
A pinch of seasoning
In a microwavable bowl weigh out the grated mozzarella, cream cheese and ground almonds.
Shake the bowl to combine the ground almonds throughout the grated cheese.
Microwave on full power for 30 seconds, remove from microwave and shake again.
Return and microwave for a further 30 seconds.
The cheese will have started to melt. Using a metal spoon/fork stir the mixture and return to microwave for a final 30 seconds.
Using a spoon/fork mix the cheese again and it will form a dough.
Work with this dough whilst it's still hot! Click for the MKD Pasty fillings (Traditional or Curry), Fran's Beans, Sausage Plait, Cheese & Leek Splat.
Preheat the oven to 200°C.
Weigh the dough and divide into 4 dough balls.
Roll into a perfect ball and then roll it out, using a rolling pin to make it around 15cm in diameter, or to the size of your pasty mould.
If using a pasty press, add a portion of the dough to your mould.
Divide your filling mix across the pasties, filling just one side of the dough.
Fold the press in half and press firmly or, if making the pasty by hand, fold the rolled out dough in half and pinch the edges together.
Place the pasties on a tray lined with greaseproof baking paper and bake for 15 minutes. After 10 minutes, you may need to turn them over, depending on your oven. Remember, you don't want a soggy bottom!
Cheese & Leek 'Splat'
Preheat the oven to 200°C.
Roll out your MKD until it's around 3mm thick.
You can either make one giant splat or two smaller ones, depending on the size of your oven tray.
Add the filling to one side of your MKD and gently fold it over, pressing the sides together. To make it neater, trim the edges of the dough and either re-roll & bake, or have them as snacks. We're not judging.
Place the splats) on a tray lined with greaseproof paper and bake for 15-20 minutes or until golden brown. After 10 minutes, you may need to turn it over, depending on your oven.
Once this recipe has cooled, it will crack when you try to roll it. Either use immediately or pop in the microwave for about 20 seconds,