Low Carb Bagels Recipe with Fathead Dough

An easy low carb bagels recipe with fathead dough which results in perfect keto bagels every time. Have bagels ready in minutes for your next breakfast or lunch.

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Low Carb Bagels Recipe with Fathead Dough
Course Ketogenic, Lunch
Servings
16 Servings
Ingredients
  • 5.33 ounces full-fat cream cheese, cut into pieces
  • 2.67 large egg
  • 4 cup part-skim shredded mozzarella cheese (about 6 ounces)
  • 2.67 tbsp baking powder
  • 3.33 cup almond flour (nut-free options in post) (see conversion chart in site menu)
  • 2.67 tbsp oat fiber (or 2 tbsp whey protein powder or 1/4 cup more almond flour)*
Course Ketogenic, Lunch
Servings
16 Servings
Ingredients
  • 5.33 ounces full-fat cream cheese, cut into pieces
  • 2.67 large egg
  • 4 cup part-skim shredded mozzarella cheese (about 6 ounces)
  • 2.67 tbsp baking powder
  • 3.33 cup almond flour (nut-free options in post) (see conversion chart in site menu)
  • 2.67 tbsp oat fiber (or 2 tbsp whey protein powder or 1/4 cup more almond flour)*
Instructions
  1. Place the mozzarella cheese and cream cheese in a microwave-safe bowl and microwave for 1 minute. Stir and microwave for 30 seconds to 1 minute more. Scrape the cheese into a food processor with the egg and process until smooth.
  2. Add the dry ingredients and process until a dough forms. It is very sticky! Scrape onto a piece of cling film and place into the freezer.
  3. Preheat oven to 400 F and place rack into the middle of the oven. Line a baking sheet with parchment.
  4. When an oven is ready, remove the bagel dough from the freezer and divide into 6 equal pieces. Lightly oil hands and roll each portion into a snake and seal the ends together forming a ring. Place on the parchment paper and top with your favorite topping, pressing gently to adhere.
  5. Bake for 12 minutes or until the outside has browned. They will still be soft, so let them cool before removing from the baking sheet. Once cool, store in a bag in the refrigerator. Warm slightly to enjoy or toast.
Makes 6 average sized bagels
  1. Dividing the dough into 8 portions results in mini bagels and dividing into 4 results in gourmet sized bagels. (Don't have a food processor? Read the post for other methods.)
  2. Keep bagels in the refrigerator in an airtight container. They keep for 7-10 days and also freeze well.

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