No need to miss bagels on a low carb diet! These Keto Fathead Bagels are a delicious alternative that is surprisingly similar to the "real thing." They are perfect for enjoying while lingering over a coffee cup on the weekend and work just as well for a busy weekday morning.
I have had a long love affair with bagels, dating back to my early childhood. I love them so much that my mother would often pack a cream cheese bagel instead of a sandwich for lunch.
Probably not the healthiest option - especially since I likely had a Little Debbie snack cake in there too - but delicious all the same.
Since going keto, I have missed bagels but didn't think I'd ever enjoy them again. I am happy to report that these Keto Fathead Bagles are now filling the void.
They are delicious - I keep making them again and again, and I think you will too.
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- Finely Ground Blanched Almond Flour - Don't confuse this with almond meal or unblanched almond flour. I use Bob's Red Mill or Wholesome Yum brand, but you need to be careful because they also sell unblanched almond flour (I believe they call it "natural") and almond meal. If you use another brand and are concerned that it may be too coarse, you can give it a whirl in your food processor.
- Oat Fiber - The function of oat fiber here is to improve the texture of the bagels. It doesn't have a strong taste, unlike psyllium husk powder. It has zero net carbs and an easy way to add fiber into your diet.
- Gluten-Free Baking Powder - Make sure your baking powder is fresh. Old baking powder will yield disappointing results.
- Xanthan Gum - Use in gluten-free baking, xanthan gum helps with the texture and keeps things from being too crumbly. You don't use much, so I recommend storing it in a sealed bag in the refrigerator.
- Salt - I use fine sea salt. If you are using something more coarse or finer (like table salt), feel free to adjust the amount.
- Mozzarella Cheese - I recommend grating your own to avoid unnecessary additives.
- Cream Cheese - I use the block style, but any type works.
- Eggs - This recipe was tested with large eggs.
- Toppings - Anything goes here! I love everything seasoning, but poppy seeds and sesame seeds are also lovely.
Can You Eat a Bagel on Keto?
If you can believe it, a standard bagel has 48 grams of carbs in it - and some larger ones have even more. Traditional bagels are a no-go on a keto diet.
What is Fathead Dough?
Fathead Dough is a keto-friendly dough made of mozzarella cheese, cream cheese, egg, and flour. It is commonly used to make pizza dough. It's origins are linked back to the oldest son of the Fathead Movie.
How Many Carbs are in Fathead Bagels?
This recipe has about 5 net carbs per bagel.
Can I Use Coconut Flour in this Recipe?
I believe that this recipe can be adapted for almond flour, but I have not done so yet. If you wish to try it, please understand that you will use significantly less coconut flour than almond because coconut flour absorbs a lot of moisture.
Do Fathead Bagels Taste Like Traditional Bagels?
These keto bagels scratch the itch for traditional bagels - but let's be honest. Absolutely nothing will be just like a bagel - especially not one from a New York deli. (Even gluten-free bagels loaded with starch aren't the same.)
I think as long as you go into it with the understanding that these are delicious but have a different texture, you will enjoy them as much as I do.
These low carb bagels can be kept in a zip-top bag in the refrigerator for up to one week. I recommend reheating in a toaster oven before serving.
To freeze, wrap the bagels individually in parchment paper and then place them in a zip-top freezer bag or in a freezer-safe container. They will keep for about three months.
How to Make Fathead Bagels
Start by preheating your oven and lining a baking sheet with parchment paper. Combine the dry ingredients in the bowl of a stand mixer or your food processor. If you don't have either, use a large bowl.
Melt the cheese and the cream cheese in a glass or metal bowl on top of a pot of boiling water or in the microwave.
Beat 2 of the eggs and add, along with the cheese mixture, to the dry ingredients.
Mix until thoroughly combined.
Divide the dough and form six bagel shapes. If the dough is filling sticky, you can moisten your hands to make it easier to work with.
Beat the remaining egg and water and brush over the tops of the bagels. Sprinkle with your choice of topping seasoning and bake until golden brown.
- 1 1/4 cup finely ground blanched almond flour
- 2 tablespoons oat fiber
- 1 tablespoon gluten-free baking powder
- 1 teaspoon xanthan gum
- 1/4 teaspoon salt
- 2 1/2 cups shredded Mozzarella cheese 10 ounces
- 2 ounces cream cheese cut into pieces
- 3 large eggs divided
- For topping: 1 tablespoon everything seasoning poppy seed, or sesame seeds
- Preheat oven to 400° F. Line a baking sheet with parchment paper. Stir together the almond flour, oat fiber, baking powder, xanthan gum, and salt in the bowl of a food processor or stand mixer. If you don’t have either, combine them in a large bowl.
- Place a glass or metal bowl on top of a pot of water and place the cream cheese and mozzarella cheese in the bowl. Set the heat to medium and cook until the cheese is melted, stirring often. Alternatively, you can microwave in 45-second intervals, stirring between intervals until the cheese is melted.
- Beat 2 of the eggs. Add the eggs and melted cheese mixture to the almond flour mixture and process or beat to combine. The dough will be sticky, and if you are mixing by hand, you will need to knead quickly before the dough becomes hard. Make sure the mixture is thoroughly combined.
- Divide the dough into six parts and form into a bagel shape. If the dough is sticky, moisten your hand to make it easier to work with. Transfer to the prepared baking sheet and press the ends together to form a ball shape.
- Beat the remaining egg with 1 tablespoon of water and brush over the bagels. Sprinkle with your choice of topping seasoning. Bake for 14 to 16 minutes, until golden brown. Allow the bagels to cool on the baking sheet.