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!
What's in Keto Bagels
- Almond flour
- Mozzarella cheese
- Cream cheese
- Eggs
- Baking powder
- Salt
- 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.
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.
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 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.
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
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Keto Bagels with Fathead Dough
Recipe Video
INGREDIENTS
- 1 ½ cups almond flour
- 2 ½ cups shredded mozzarella cheese
- 3 ounces cream cheese
- 2 eggs, beaten
- 1 egg white, beaten with a little water
- 1 tbsp baking powder
- ¼ 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
© Copyright for Keto Cooking Christian LLC. Please use the share buttons to share on social media, but please do not copy/paste the recipe.
*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, Allulose, or Monk Fruit.
NOTE: Recipes using Swerve/Erythritol can be substituted 1:1 with a Monk fruit/Allulose blend.
Cathy
My husband has a nut allergy, what can I replace the almond flour with?
Thank you -
Cathy
Keto Cooking Christian
I have not tried this recipe with any other flours. I have another bagel recipe that does not use almond flour that you could check out. https://ketocookingchristian.com/homemade-keto-bagels-not-fathead/
Nadine Noriko Beaufort
Could a vegan mozzarella cheese work? I can't handle dairy anymore even though I'd like to!
Keto Cooking Christian
I honestly can't say, since I've never tried it before.
Eileen
Tried making them today and they came out wonderful. Thank you for this recipe!
Keto Cooking Christian
You're welcome, glad you liked them!
Wendy
Hello
This was a good pizza crust !
The nutrition facts don’t show sugar alcohol is there any ?
Jamie
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!.
Keto Cooking Christian
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!
Brandy Cole
So many different ways to enjoy these. Can't say enough about how easy and how much I enjoy them.
Keto Cooking Christian
That's wonderful, glad you enjoy them!!
Laura
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!
Elizabeth
I have a question as to why they flattened out so much
Keto Cooking Christian
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.
Jacqui
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!
Keto Cooking Christian
Hi Jacqui,
Glad you enjoyed them and yes, you can freeze them!
Jacqui Wilkins
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 😃
Jacqui Wilkins
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! 😃
Keto Cooking Christian
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 🙂
Jess
Hi! What kind of shredded mozzarella do you use? Also, do you have any suggestions for the flavorless oil? Thanks!
Keto Cooking Christian
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!
Jess
So helpful!! Thank you!!
Keto Cooking Christian
You are most welcome!
Jess
Sorry one more question. Where do I add the salt? I can’t seem to find it in the directions. Thank you!
Keto Cooking Christian
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!!
Jess
My Keto App is saying they are 12 net carbs each. Am I missing something? All my other macros line up with yours.
Jess
They are amazing by the way!!!
Keto Cooking Christian
Glad you liked them!
Jess
Ok I’ll just input it that way. Thanks!!!
Dana
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.
Keto Cooking Christian
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!
MsSS
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!
Keto Cooking Christian
That's awesome! Thanks for letting me know and I'm glad you liked the bagels 🙂