Keto bagels made with low carb ingredients including almond flour and mozzarella cheese, topped with a homemade everything bagel seasoning mix. It’s a “fathead” dough recipe that’s easy to make, low carb, and gluten free.
Bagels Made With Fathead Dough
I use fathead dough to make these bagels, which is a simple low carb dough composed of almond flour, mozzarella cheese, cream cheese, and egg. I’m always pleasantly surprised at how easily these ingredients can come together to form a dough, versatile in its uses whether you’re making pizza crusts or garlic knots.
The baked result looks eerily similar to regular bagels. And you can easily slice them in half, slather with your favorite cream cheese spread, and eat them like you would normal bagels. They make for a convenient grab-and-go breakfast or snack.
Homemade Everything Bagel Seasoning Mix
These bagels include a homemade seasoning mix that mimics “everything bagel” seasoning — sesame seeds, poppy seeds, dry minced onion, and garlic powder — and it’s added to both the dough and the topping.
You can make your own seasoning as I did, or use 2-3 tablespoons of store-bought everything bagel seasoning. Another option is to skip the seasoning altogether and just make plain bagels. Either way will work.
Tips For Making Successful Bagels
- For best results, measure out the main ingredients (mozzarella cheese, almond flour, and cream cheese) by weight, not volume. You’ll also get more consistent results that way.
- Watch out for the carbs in almond flour, which can vary from brand to brand. It should be 2g net carbs per 1/4 cup or 1 ounce serving (if you don’t know what net carbs are, read this beginners guide on how to start a low carb diet). I typically buy Kirkland brand almond flour in bulk from Costco.
- I use the microwave to heat the dough ingredients. The microwave times are estimates only, and depending on your particular appliance, you may need longer or shorter times. The goal is to microwave long enough, pausing to stir every 45 seconds or so, so that the ingredients can be easily stirred to form a smooth dough.
- Use a nonstick liner for baking these bagels. I use parchment paper, and another good option is a silicone baking mat. Note that wax paper is not the same as parchment paper and shouldn’t be used in the oven.
- Don’t crowd the individual bagels too close together on the baking sheet. They will expand a fair amount as they bake. I usually space them 2 inches apart.
Keto Bagels
Keto bagels made with low carb ingredients including almond flour and mozzarella cheese, topped with a homemade everything bagel seasoning mix. It's a "fathead" dough recipe that's easy to make, low carb, and gluten free.
Ingredients
- 1 1/2 cups shredded mozzarella cheese (170 g or 6 oz wt.)
-
1
cup
blanched almond flour (113 g or 4 oz wt.) - 2 tbsp cream cheese (28 g or 1 oz wt.)
- 1 large egg
- 1/2 tbsp olive oil
-
1 1/2
tsp
baking powder
Seasoning Mix (Or Use Seasoning Of Choice):
-
1
tbsp
dried dry minced onion -
2
tsp
poppy seeds -
2
tsp
white sesame seeds -
1
tsp
garlic powder - 1/4 tsp salt
Instructions
-
Preheat the oven to 375 F. Prepare a baking sheet lined with parchment paper or a nonstick silicone baking mat. -
In a small bowl, add all seasoning mix ingredients and stir until well-mixed.
-
In a large heatproof bowl, add almond flour, about two-thirds of the seasoning mix, and baking powder. Whisk until well-mixed.
-
Add mozzarella cheese and cream cheese to the same bowl. Microwave for 45 seconds, stir, and microwave for another 45 seconds or until the cheese is melted. Stir until the mixture forms a smooth dough.
-
Add the egg to the same bowl, working it in until absorbed and well-mixed. If easier, use your hands to knead once the dough is cool enough to handle.
-
Divide the dough into 4 equal pieces. Shape each piece into a log about 6 inches long, and attach the ends to form a bagel shape. Place the bagels at least 1 inch apart on the prepared lined baking sheet.
-
Brush olive oil across the tops. Take the remaining seasoning mix and sprinkle on top, using as much or as little as desired.
-
Bake at 375 F until golden brown on top, about 20 minutes. Since ovens vary, start monitoring at 15 minutes.
Nutrition Info
| Makes 4 Servings |
| Amount Per Serving (1 bagel with seasoning): |
| Calories 370 | |
| Total Fat 30g | 46% |
| Saturated Fat 8g | 41% |
| Cholesterol 82mg | 27% |
| Sodium 680mg | 28% |
| Net Carb 6.5g | |
| Total Carb 10g | 3% |
| Dietary Fiber 3.5g | 13% |
| Sugars 2g | |
| Protein 19g |
Love them! How long do they keep? How do you suggest to store them?
These are delicious!! Thanks! What is the best way to store?
I just made two batches and they are amazing. I had to adjust my cooking time to 16 mins. I made one batch plain and one cheddar jalapeño. Added 1/2 cup cheddar and chopped up 4 oz of jalapeño slices and incorporated it with the egg. Oh my gosh! So yum! Thank you for this recipe!
You’re welcome, Katherine! Cheddar jalapeño sounds amazing 🙂
Can you sub with coconut flour or flax seed.. not a huge fan of almond flour?
You can’t substitute directly, no. I haven’t experimented with coconut flour or flaxseed to determine how the other ingredients would need to be modified.
I loved this recipe and site!! You have spoiled me. Now when I see a recipe that doesn’t use weights, I’m reluctant to try it. However, I did recently see a Fathead dough recipe for Keto “Hot Pockets” that used a bit of yeast (1 packet). What are your thoughts on that and does the yeast kick the recipe out of a “Keto” classification? I was thinking of adding yeast to this bagel recipe the next I make it. Thank you very much !!
Hi Helene! Glad to hear that you liked this recipe. I don’t see anything wrong with using yeast; active dry yeast is about 15% net carbs by weight, and using a small amount shouldn’t make the overall net carbs prohibitive. You might need to add some sugar for the yeast to convert. Hope that helps!
I enjoyed this recipe, although from the pictures I expected to see a bit more rise. I must of dreamt that I read one could use of a food processor to mix the dough and if the dough was to sticky to refrigerate it prior to shaping, though after re reading I couldn’t find that info. After not getting the rise, I thought maybe the dough was too cold when I placed it n the oven, what do you think?
I wonder if your baking powder is old, and if you measured your ingredients using weight (that’s the ounces listed in the recipe) or volume (cups). I recommend using a food scale to measure everything out in weight because then your results won’t depend on how much you packed the measuring cup.
Just made them! Fantastic!!! I used everything but the bagel seasoning from Trader Joe’s and brushed top with avocado oil … yumm!!
Loved the recipe! How do you store them?
How do you store the leftover bagels and how long do they last?
I just tried this easy yet delish recipe, now I can’t wait to try some more of your recipes.
Hi, I am getting ready to make the Keto Bagels and the recipe says 4 ounces ( 1 cup)
Almond flour, 4 ounces is a half cup so which is it, a cup or 1/2 cup?
Thanks, M Ely
For almond flour, I’ve always seen it listed as 1 oz weight = 1/4 cup volume. So 4 oz = 1 cup. Perhaps you’re getting fluid ounces and ounces mixed up. Fluid ounces is a unit of VOLUME, and ounces is a unit of WEIGHT. Here, I am listed both weight (in oz) and volume (in cups) for convenience.
Best keto “bread” recipe I’ve tried yet! Honestly, these bagles remind me of a cheese biscuit. Absolutely delicious!
I made these and the flavor is amazing! They came out a bit flat and slightly gooey but after toasting, they were great. Any suggestions on how to get a more fluffy rise?
Check the expiration date on your baking powder. For best results, I recommend measuring out your ingredients by weight (ounces are provided for the 3 main ingredients) because volume can vary so much depending how you pack the ingredient in the measuring cup.
Make your own baking powder, it works better
I was very happy with this recipe! The taste was great. I thought the texture was a bit more like a muffin than a bagel, but I didn’t mind! I didn’t weigh my ingredients so that may be why. This will be a favorite recipe for sure!
Correction-1/4 teaspoon salt was too much for my taste. Or, I added too much when I made this recipe. I’ll be more careful next time.
I was surprised at how similar in texture it is to a bagel. I will reduce the salt next time I make these. 1 teaspoon was too much for my taste.
Just made these! Super easy and quick, my husband really liked them…he misses bread.
I made them on a double boiler since i don’t have a microwave. It worked out great.
Do you have a tortilla recipe?
Thanks Julia
I don’t have a tortilla recipe (yet). If you’re craving tortillas, my Kroger supermarket sells low carb tortillas by multiple brands, including Mission. Might be worth checking out your local grocery store.
Can you toast these like you would regular bagels?
I am having a bit of trouble with the log shaping of the dough. When I’m shaping the dough, it breaks. I didn’t make any changes to the ingredients except to add some Trader Joe’s Everything But the Bagel Seasoning. Any suggestions/tips would be most welcomed. Thank you.
Try adding 1/4 cup extra mozzarella cheese and increasing the microwave cooking time to make sure the cheese is completely softened/melted so it incorporates better. Another thing you can try is using an extra large egg (instead of a large egg), since egg acts as a binder.
Wonderful recipe. I would like to make a dozen bagels. Would I triple all the ingredients?
That’s correct. Triple the ingredients, and you may need to adjust the microwave time or microwave in batches of 3.