Keto Bagels with Fathead Dough
User Reviews
5
Keto Bagels with Fathead Dough
Description
This recipe combines shredded mozzarella and cream cheese melted together, then mixed with almond flour, baking powder, salt, and eggs to form a sticky dough known as Fathead dough. Kneading and occasional microwaving help incorporate the ingredients as the cheese cools. Dividing the dough into six portions, each is shaped into a bagel by forming a ring with a hole widened by fingers.
The bagels are placed on a lined baking sheet, brushed with egg white wash to encourage browning and optionally sprinkled with sesame seeds or an everything bagel seasoning blend. Baking at 400°F yields bagels with a golden surface and dense, chewy interior, approximating the texture of traditional bagels while remaining low in carbohydrates due to almond flour and cheese.
These bagels serve as a savory, ketogenic bread substitute for sandwiches or breakfast, particularly suited for those limiting grain intake. Using shredded part-skim mozzarella cheese is advised over fresh mozzarella to prevent excess moisture and ensure proper texture.
Ingredients
- 1 ½ cups almond flour
- 2 ½ cups mozzarella cheese shredded
- 3 ounces cream cheese
- 2 egg beaten
- 1 egg white, beaten with a little water
- 1 tbsp baking powder
- ¼ tsp salt
- 1 tsp vegetable oil flavorless
- Optional sesame seeds used together
- Optional everything bagel seasoning used together
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!
Notes
- Use prepackaged shredded mozzarella cheese, preferably part-skim, as fresh mozzarella contains too much moisture that can affect dough consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 9g | 3% |
| Protein | 22g | 44% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
