Keto Fathead Bagels
Chewy fathead bagels with a golden crust, made from melted mozzarella dough and topped with everything seasoning. About 4g net carbs per bagel.
Chew without the wheat
A good bagel is all about chew, and wheat gluten normally provides it. Fathead dough gets close by leaning on melted mozzarella, which gives these a satisfying pull once baked. Almond flour and an egg bind the dough, while baking powder lifts it enough to hold the classic ring shape.
The dough is easiest to handle warm, so shape the rings quickly after mixing. Roll each portion into a rope and pinch the ends together, or press a hole through a ball with your thumb. An egg wash and a heavy shower of everything seasoning give the browned, seedy top that makes a bagel look right.
Slice and toast them for the best texture, with cream cheese or a keto breakfast filling.
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Ingredients
- 2 cups shredded low-moisture mozzarella (net carbs →)
- 2 tablespoons cream cheese (net carbs →)
- 1 1/2 cups blanched almond flour (net carbs →)
- 2 large eggs (net carbs →)
- 1 teaspoon baking powder (net carbs →)
- 1/2 teaspoon salt
- 1 egg yolk beaten with 1 teaspoon water, for brushing (net carbs →)
- 2 tablespoons everything bagel seasoning (net carbs →)
Instructions
- 1Heat the oven to 400F and line a baking sheet with parchment.
- 2Melt the mozzarella and cream cheese together in the microwave in 30 second bursts, stirring until smooth.
- 3Mix in the almond flour, 2 eggs, baking powder, and salt, kneading with your hands until a uniform dough forms.
- 4Divide the dough into 6 pieces, roll each into a rope, and pinch the ends together to form a ring.
- 5Arrange the rings on the sheet, brush with the egg yolk wash, and sprinkle generously with everything seasoning.
- 6Bake for 15 to 18 minutes until deep golden and firm, then cool for 10 minutes before slicing.
Nutrition (per serving)
Recipe FAQ
My dough keeps tearing when I shape it. What went wrong?
The cheese probably cooled and stiffened. Warm the dough in the microwave for 10 to 15 seconds so it turns soft and stretchy again, then work quickly to shape the rings before it sets.
Are these bagels chewy or cakey?
They land between the two. The mozzarella gives real chew, but they are softer than a boiled wheat bagel. Toasting the cut sides firms them up and gives the closest bite to the real thing.
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