Last updated on 12-Nov-2022
I’ve been trying many low-carb and keto recipes and one of my favourites is the Fat Head Pizza dough. The crust is delicious, really holds up to the toppings, and the texture is very “bread-like”. I started thinking the dough seemed very versatile and could probably be tweaked to make other dishes replacing regular wheat dough. One of the first challenges was making bagels – and it worked!
I love bagels and have tried other keto/low-carb recipes, but this recipe is now our top choice. It is easy to shape by hand (no need for a donut pan), it is not crumbly like other recipes I’ve tried, and produces a deliciously cheesy chewy bagel that is perfect for sandwiches. These are so good I don’t think I’ll ever want to buy regular bagels again!
These bagels are keto, low-carb and gluten-free.
Cheesy Keto Bagels with Fat Head Dough
- Baking sheet
- Parchment paper or a silicone mat
- 2 ½ cup mozzarella cheese firm, shredded (250-280g or about 9-10 oz)
- 60 g cream cheese cut into small pieces (2 oz)
- 2 eggs large, lightly beaten
- 1 ½ cups almond flour
- 1 tbsp baking powder
- 1 tsp psyllium husks ground (optional)
- sesame seeds and/or poppy seeds, garlic flakes and/or onion flakes - all mixed or any combination - for topping (optional)
- Preheat the oven to 400° F (200° C). Line a baking sheet with parchment paper or a silicone mat.
- Add the shredded cheese to a large bowl, top with cream cheese in small pieces. Microwave on high for 1 min, stir, and microwave again for another minute. Stir again until cheese mixture is fully melted, creamy and uniform. If needed, heat cheeses longer, stirring again after each 30-sec increment.
- On a separate bowl, lightly beat the eggs and combine with the almond flour, psyllium husks and baking powder until combined.
- Stir the almond flour mixture with the melted cheese mixture, mixing quickly until a dough forms. If cheese becomes stringy and is not incorporating, warm up the mixture in the microwave a little more (15-20 secs at a time) and try again.
- After the mixture is completely uniform (no visible separated areas of cheese or almond flour), it's done. Try shaping the dough. If it's too sticky, place in the fridge for a few minutes before shaping the bagels.
- Divide the dough into 6 portions. Roll each portion into a log. Join the ends and press together to form the bagels "ring" shape.
- Place a small quantity of the topping(s) in a small plate. Press the bagels onto the topping(s) and place on the baking sheet (topping side up).
- Bake for 10-14 minutes until golden brown and firm. Cooled bagels can be stored in a bag or container in the fridge. Toast or warm up before serving.
- A double boiler can be used to melt the cheeses instead of the microwave.
- Using eggs and almond flour at room temperature makes it easier for the dough to come together.
- The dough can be mixed by hand or using a stand mixer with a dough hook. Because the bowl of my stand mixer can't go in the microwave, I find it easier to mix by hand in a microwave-safe bowl.
- To help roll the dough or if too sticky, handle with slightly wet or oiled hands.
- The dough can be also shaped into flat rounds and used for burgers or made into shorter logs for hot-dogs and subs.
- If you try this recipe, have any questions or feedback, let us know in the comments! 🙂