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Low Carb High Protein Greek Yogurt Dough

Low Carb High Protein Greek Yogurt Dough

A versatile and incredibly useful dough that revolutionizes your low-carb baking. This recipe is your secret weapon for creating guilt-free, satisfying treats that pack a protein punch without the carb overload.
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Prep Time 20 minutes
Resting Time 10 minutes
Total Time 30 minutes
Course: Dough
Cuisine: Healthy, Low-Carb, Protein
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Plain, Full-Fat Greek Yogurt (approximately 450g)
  • 1 cup Almond Flour (approximately 120g)
  • 1/4 cup Coconut Flour (approximately 30g)
  • 2 tablespoons Psyllium Husk Powder
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 large Egg
  • 2 tablespoons Melted Butter or Coconut Oil (plus extra for greasing)

Equipment

  • Large mixing bowl
  • Spatula
  • Parchment paper

Method
 

  1. Before you begin, ensure you have all your ingredients measured out and ready. Lightly grease a clean work surface or a large piece of parchment paper with a bit of melted butter or coconut oil. This will make handling the dough much easier.
    2 tablespoons Melted Butter or Coconut Oil
  2. In a large mixing bowl, whisk together the almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Ensure there are no clumps and that everything is evenly distributed. The psyllium husk powder is crucial for binding and creating a dough-like consistency.
    1 cup Almond Flour, 1/4 cup Coconut Flour, 2 tablespoons Psyllium Husk Powder, 1 teaspoon Baking Powder, 1/2 teaspoon Salt
  3. Create a well in the center of the dry ingredients. Add the plain, full-fat Greek yogurt, the large egg, and the melted butter or coconut oil.
    2 cups Plain, Full-Fat Greek Yogurt, 1 large Egg, 2 tablespoons Melted Butter or Coconut Oil
  4. Using a sturdy spatula or your hands, begin to mix the ingredients together. Start by incorporating the wet ingredients into the dry. Continue mixing and gently kneading until a cohesive dough forms. It will be sticky at first, but as you work it, it will become more manageable. Aim to knead for about 2-3 minutes until the dough is smooth and comes together.
  5. For best results, cover the bowl with plastic wrap and let the dough rest for about 10-15 minutes at room temperature. This allows the psyllium husk to fully absorb the moisture, making the dough firmer and easier to handle.
  6. Your Low Carb High Protein Greek Yogurt Dough is now ready to be used. You can shape it into cookies, flatten it for pizza crusts, or use it as a base for savory pastries. If you are shaping cookies, preheat your oven to 350°F (175°C).

Notes

Dough can be stored in the refrigerator for 3-4 days or frozen for 2-3 months. Reheat baked goods at 300°F (150°C) or microwave.