If you’re new to Keto, you might be missing those high carb breads and bagels. This fathead dough bagel recipe is a great replacement for those cravings!
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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!
This is a great 5-ingredient low carb bagel recipe that only takes 25 minutes from start to finish!
Ingredients for Low Cab Bagels
- Almond flour
- Mozzarella cheese
- Cream cheese
- Baking powder
- Flavorless oil (for handling the dough/forming the bagels)
*Optional toppings: Homemade Everything Bagel Seasoning
*Exact measurements are listed in the recipe card below.
How to Make Fathead Bagels
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. Which ever method you find easier will work equally as well.
Bake for 12-15 minutes, or until the tops have browned nicely. Allow to cool before removing from the pan.
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.
How to Serve These Low Carb 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:
- Strawberry Chia Seed Jam
- Cinnamon and Swerve mixed with cream cheese
- Sugar Free Apricot Jam with grass-fed butter
- Smear with grass-fed butter then sprinkle with cinnamon then lightly toasted in a skillet
- Smoked Salmon with cream cheese and capers
- Homemade Mayonnaise with your choice of Keto friendly sandwich meat
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.
Tips for Keto Bagels
- To keep the dough easy to work with, you may have to reheat a little at a time in the microwave, but avoid over heating 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.
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!
If you enjoy this fathead dough, try this Fathead Keto Pizza recipe!
More Keto and Low Carb Breakfast Recipes:
- Coffee Crumb Cake
- Ricotta Almond Pancakes
- Italian Sausage & Spinach Quiche
- Pumpkin Donuts with Cream Cheese Glaze
- Blueberry Lemon Muffins
If you’re looking for another great Keto bread option, this Rosemary and Kalamata Olive Focaccia Bread has amazing flavor and is so easy to make!
Bagels with Fathead Dough – Keto, Low Carb & Gluten Free
- 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!