Fathead Bagels

Dish Info

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.


– 1 ¼ cup finely ground blanched almond flour – 2 tablespoons oat fiber – 1 tablespoon gluten-free baking powder – 1 teaspoon xanthan gum – ¼ teaspoon salt – 2 ½ 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.