In a large mixing bowl combine the warm water and yeast; stir to dissolve yeast. Add flour, sugar, 1/3 cup melted butter, egg and salt. Beat on low with the paddle attachment (scraping down the sides) until you have a soft dough (dough will still be sticky). Spray a large bowl with non stick cooking spray.
If you drop the egg in first, it can start to cook and curdle on the hot cheese – the almond flour insulates it from the heat in those first few seconds. After stirring with a spoon, knead the keto dough by hand for about 2 minutes to make sure that all the flour is fully incorporated into a smooth dough.
Add flour, sugar, 1/3 cup melted butter, egg and salt. Beat on low with the paddle attachment (scraping down the sides) until you have a soft dough (dough will still be sticky). Spray a large bowl with non stick cooking spray. Place dough in bowl, spray the top of the dough, cover with plastic wrap and place in the refrigerator to chill overnight.
Otherwise you can have clumps of hard flour and long strands of unmixed cheese in your finished dough. This easy keto dough is very easy and forgiving to work with, but as it cools and dries out it can start to crack and break rather than stretch.