Keto Bagels with Fathead Dough

Perfectly chewy texture and flavor, these Keto Fathead Bagels are just what you need to start your morning off right. They’re quick and easy to make, just add your favorite toppings and enjoy!

Keto Fathead Bagels on cutting board with cream cheese in white bowl

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❤️ Why You’ll Love This Keto Bagels Recipe

  • Fluffy chewy texture
  • Easy to make using a handful of common ingredients
  • Add the toppings of your choice
  • Perfect for breakfast or brunch
  • Gluten-free and family friendly
Keto Fathead Bagel with cream cheese and smoked salmon on white plate

Warm and chewy bagels don’t have to be off limits anymore. With this Keto fathead dough, bagels are back in business!

You can top them with a number of seasonings, eat them with butter, cream cheese or even make an egg and cheese sandwich!  

closeup of Keto Fathead Bagel with everything bagel seasoning

This is a great 5-ingredient low carb bagel recipe that only takes 25 minutes from start to finish.

🛒 Ingredients for Fathead Bagels

*Optional toppings: Homemade Everything Bagel Seasoning

*Exact measurements are listed in the recipe card below.

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🔪 How to Make Bagels with Fathead Dough

Preheat oven to 400°F.

Place the mozzarella cheese and cream cheese in a microwave safe bowl and microwave for 1 minute.

shredded mozzarella cheese and cream cheese in glass bowl

Stir and microwave for 30 seconds or until both are melted.

melted mozzarella and cream cheese in glass bowl

Add the almond flour, salt and baking powder in a bowl and whisk together to combine. 

almond flour, baking powder and salt in glass bowl unmixed

Add in the 2 beaten eggs and mix.  Then add in the mozzarella and cream cheese and combine.  

fathead dough ingredients with beaten eggs being poured into glass bowl

As the cheese cools, it can become more difficult to mix, so if that happens, microwave the dough for 10 seconds and it should be easier to mix.

fathead dough in glass bowl

The dough will be very sticky, so be sure to oil your hands to make forming the bagels easier. 

egg wash being brushed over fathead bagels on parchment paper

Divide the dough into 6 balls and poke your finger in the center, then using both index fingers, widen the center hole until you have a bagel shape. 

You can also roll these out into logs, then form into bagels. Which ever method you find easier will work equally as well.

uncooked Keto Fathead Bagels on parchment paper

Place bagels on a baking sheet lined with a Silpat or parchment paper.  Brush the tops lightly with the beaten egg white and add your favorite toppings (or you can leave them plain).

Bake for 12-15 minutes, or until the tops have browned nicely.  Allow to cool before removing from the pan.

Keto Fathead Bagels on cooling rack

☑️ Storage Instructions

Store leftovers bagels in the fridge for several days in an airtight container or food storage bag.

🔄 Optional Bagel Toppings

Keto Fathead Bagel cut in half on white plate with more in back

💡 Tips

  • To keep the dough easy to work with, you may have to reheat a little at a time in the microwave, but avoid overheating as you don’t want the egg to cook.
  • Be sure to use the prepackaged, preferably part skim, shredded mozzarella cheese in this recipe. Fresh mozzarella contains too much water and your bagels won’t turn out as they should.
  • If your Keto bagels deflate too much while baking, try forming the dough with a slightly larger hole. This allows them to cook a little quicker and can help them keep their shape. Keep in mind, they will expand in the oven while baking.
  • To store left over bagels, you can wrap them individually with parchment paper or store them in a single layer with parchment placed between the layers in an air tight storage container.
  • Be creative with your bagel flavors. Add some chopped jalapeno peppers to the dough, or you can add any of your favorite spices like cinnamon and nutmeg or savory spices like garlic and onion powder.
Keto Fathead Bagel with cream cheese and smoked salmon on white plate

🍴 What to Serve with Keto Bagels

You can serve these bagels with most any of your favorite Keto spreads or flavorings. The possibilities are endless! If you need some inspiration, here are some great options:

Keto Fathead Bagels on cutting board with cream cheese in white bowl

What is Fathead Dough?

Fathead dough is a gluten free dough used to make pizza crusts, bagels and other Keto bread recipes. Since almond and coconut flours don’t contain gluten, mozzarella cheese steps up and acts as binding agent in the dough.

What does fathead dough taste like? Well, it tastes a lot like a chewy, cheesy bread. It has great texture and the flavor is really incredible.

Can You Freeze Fathead Dough?

Fathead dough comes together so quickly that there really isn’t a need to have to freeze it for meal prep purposes.

But, if you find you have some leftover dough that you want to save for a later time, you can certainly freeze it. Wrap it tightly in double layers of plastic wrap and store it in the fridge for up to a month. When you’re ready to use it, stick it in the fridge over night, then roll it out and bake it.

What Makes These the Best Gluten Free Bagels?

One of the things everyone looks for in a good low carb bagel recipe is texture. The distinct difference in texture from the crisp outside and the chewy inside makes for perfect bagel quality!

This recipe delivers those expectations and more with just a few ingredients and easy-to-follow steps for everyone.

Is This Fathead Dough Recipe Keto?

Absolutely! In fact, dough is commonly referred to as Keto dough because it traditional flour is replaced with almond flour and the mozzarella and cream cheese help to up your healthy fat.

Are There Carbs in Bagels?

Traditonal bagels have around 72 grams of carbs EACH! This almond flour bagel recipe solves that issue by swapping out the wheat flour.

By using all Keto friendly ingredients we transform those carby bagels into a 6 net carb delicious option without missing out on flavor or texture!

Keto Fathead Bagels on cooking rack

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Keto Fathead Bagels on cutting board with cream cheese in white bowl

Keto Bagels with Fathead Dough

Perfectly chewy texture and flavor, these Keto Fathead Bagels are just what you need to start your morning off right.
5 from 11 votes
Author: Julianne
Servings 6
PREP 10 minutes
COOK 15 minutes
TOTAL 25 minutes

RECIPE VIDEO

Ingredients
 

  • 1 1/2 cups almond flour
  • 2 1/2 cups shredded mozzarella cheese
  • 3 ounces cream cheese
  • 2 eggs, beaten
  • 1 egg white, beaten with a little water
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 tsp Flavorless oil
  • Optional I use sesame seeds and Everything Bagel Seasoning

Instructions
 

  • Preheat oven to 400F.  Place the mozzarella cheese and cream cheese in a microwave safe bowl and microwave for 1 minute. Stir and microwave for 30 seconds or until both are melted.
  • Add the almond flour, salt and baking powder in a bowl and whisk together to combine. Add in the 2 beaten eggs and mix. Then add in the mozzarella and cream cheese and combine. As the cheese cools, it can become more difficult to mix, so if that happens, microwave the dough for 10 seconds and it should be easier to mix.
  • The dough will be very sticky, so be sure to oil your hands to make forming the bagels easier. Divide the dough into 6 balls and poke your finger in the center, then using both index fingers, widen the center hole until you have a bagel shape. You can also roll these out into logs, then form into bagels, I just prefer this method, it’s how I used to make regular bagels before Keto.
  • Place bagels on a baking sheet lined with a Silpat or parchment paper. Brush the tops lightly with the beaten egg white and add your favorite toppings (or you can leave them plain).
  • Bake for 12-15 minutes, or until the tops have browned nicely. Serve with some grass-fed butter, cream cheese or even make an egg and cheese sandwich!

Recipe Notes

Be sure to use the prepackaged, preferably part skim, shredded mozzarella cheese in this recipe.  Fresh mozzarella contains too much water and your bagels won’t turn out as they should.

*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.

Course Breakfast
Cuisine American
Calories 357kcal
Nutrition Facts
Keto Bagels with Fathead Dough
Amount per Serving
Calories
357
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
10
g
63
%
Carbohydrates
 
9
g
3
%
Fiber
 
3
g
13
%
Sugar
 
2
g
2
%
Protein
 
22
g
44
%
* Percent Daily Values are based on a 2000 calorie diet.

*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.

© Copyright for Keto Cooking Christian LLC. Please use the share buttons to share on social media, but please do not copy/paste the recipe.

Rate this Recipe

*Originally published on April 24, 2018, updated on July 11, 2025 with improvements to the recipe, new photos, new recipe information and helpful tips.

Bible verse of the day

A cheerful heart is good medicine, but a crushed spirit dries up the bones.
5 from 11 votes

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Recipe Rating




33 Comments

  1. Could a vegan mozzarella cheese work? I can’t handle dairy anymore even though I’d like to!

  2. Hello

    This was a good pizza crust !
    The nutrition facts don’t show sugar alcohol is there any ?

  3. 5 stars
    Made these twice, now. First time, as is. Second time, I switched out a 1/4 cup of coconut flour for 1/4 cup almond. Since I use fresh mozzarella (I Live by a Wisconsin cheese factory, how can I not? :;-) It seemed to keep them fluffier. Very good recipe. Made egg sandwiches as well as regular turkey/avocado. Great bread substitute!.

    1. Subbing the almond flour with coconut flour was a great idea, because it helps absorb all the extra moisture in the fresh mozzarella! Glad you enjoyed them!

  4. I loved your method of making the dough into a ball then putting a hold on the middle. It’s so much easier than trying to roll that wet dough! Thank you!

    1. It could be the water content in the mozzarella cheese. It’s best to use the pre-shredded packaged kind, because it has an anti-caking agent to help prevent it from clumping. This drys up the cheese a little and is perfect for this dough. Most other cheese or if you shred your own mozzarella, will make the dough too wet and it will flatten more when they cook.

  5. 5 stars
    Made these again – this time didn’t bother with the hole – I only had one block of
    Mozzarella but still came out delicious! Question: do these freeze well? And how long do they keep in the fridge? Thanks!

  6. 5 stars
    Love these! Definitely a keeper!
    Curious as to where the 5 carbs come from? Doesn’t seem like anything very “carby” in them lol? BTW love your blog name – fellow believer here 😃

  7. 5 stars
    These are. Sooo good! Just tried them this morning. Definitely a repeat recipe! I’m curious as to where the 5 carbs come from? Doesn’t seem like there’s much of anything “carby” in them lol?
    BTW love your blog name – fellow believer here! 😃

    1. Hi Jacqui,
      Nice to hear you’re also a believer, that’s awesome! The carbs are mostly in the almond flour, but also from the cheese and cream cheese as well. Glad you enjoyed them 🙂

  8. 5 stars
    Hi! What kind of shredded mozzarella do you use? Also, do you have any suggestions for the flavorless oil? Thanks!

    1. Hi Jess,
      I use pre-shredded part-skim mozzarella cheese, I find it works best. For flavorless oil, you can use avocado oil. I hope that helps!

      1. 5 stars
        Sorry one more question. Where do I add the salt? I can’t seem to find it in the directions. Thank you!

      2. No problem and sorry about that, you mix it in with the almond flour and baking powder. I’ve corrected the directions, thank you for catching that!!

      3. My Keto App is saying they are 12 net carbs each. Am I missing something? All my other macros line up with yours.

  9. Do you have to do the hole? Can you make a bun? I did that but they came out kinda flat. How do you get them so fluffy. And what’s the salt for? Didn’t see it in recipe.

    1. You can omit the hole if you’d like. I’m not sure why they would have turned out flat, honestly. The salt is added in with the almond flour and baking powder, I’ve corrected the directions to reflect this. Sorry it was initially left out for some reason!

  10. 5 stars
    WOW – these are so easy and soooo yummy!! I actually got 9 out of my batch, extra goodness! Makes such a great breakfast treat with egg, bacon and cheese – just one bagel! Filling, easy and YUM!! Thank you for sharing!