Fathead Keto Bagels
Chewy, golden bagels made from fathead dough (melted mozzarella and cream cheese bound with almond flour) and finished with an everything-seasoning crust. They toast beautifully and stand up to a thick layer of cream cheese.
Nutrition per serving
1 bagel- Net carbs
- 4.6g
- Calories
- 318kcal
- Protein
- 16g
- Fat
- 27g
- Total carbs
- 7.1 g
- Fiber
- 2.6 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Cinnamon "sugar": Cinnamon and sweetener kneaded into the dough and sprinkled over the top instead of the savory everything mix. Toast and spread with cream cheese.
- Whisk 1 tablespoon of the sweetener and 1 teaspoon of the cinnamon into the almond flour and baking powder before adding it to the melted cheese.
- After brushing the bagels with egg, sprinkle them with the remaining sweetener and cinnamon mixed together. Bake as usual.
Nut-free (coconut flour): Coconut flour makes a nut-free dough. Use much less than the almond flour it replaces; the bagels come out a little firmer and drier, which suits toasting.
- Whisk the coconut flour with the baking powder and work it into the melted cheese with the egg. Let the dough rest 2–3 minutes until it firms and stops sticking.
- Shape quickly while the dough is warm, since coconut flour dough cracks as it cools; pinch any splits closed. Bake times are the same.
Jalapeño cheddar: Minced jalapeño in the dough and a crown of sharp cheddar that bakes into a crisp, lacy crust.
- Knead the jalapeño into the dough along with the almond flour.
- After brushing with egg, pile the cheddar on top of each bagel (a little can spill onto the parchment — it turns into crunchy cheese crisps) and sprinkle with the flaky salt. Bake as usual.
- Dough
- Everything topping
- Dough
- Everything topping
-
1 tbsp sesame seedsleave out -
1 tsp dried minced onionleave out -
½ tsp dried minced garlicleave out -
¼ tsp flaky saltleave out - Also add
- Dough
- Everything topping
- Dough
- Everything topping
-
1 tbsp sesame seedsleave out -
1 tsp dried minced onionleave out -
½ tsp dried minced garlicleave out - Also add
Estimated cost $6.95 for 6 servings ($1.16 each) · how we estimate
Instructions
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Heat the oven to 400°F (200°C) and line a baking sheet with parchment. Whisk the almond flour and baking powder together in a small bowl.
-
Melt the mozzarella and cream cheese together in a large microwave-safe bowl: 1 minute, stir, then 30-second bursts until completely smooth.
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Add the almond flour mixture and one egg and work everything together with a spatula, then knead with damp hands until the dough is uniform. If it stiffens, microwave it for 10 seconds.
-
Divide the dough into 6 equal pieces (a scale helps). Roll each into a rope about 8 inches (20 cm) long, wrap it into a ring and pinch the ends firmly together. Set the rings on the sheet.
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Brush the tops with the beaten egg. Mix the sesame seeds, dried onion, dried garlic and flaky salt and sprinkle generously over the bagels, pressing lightly so it sticks.
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Bake 12–15 minutes until deep golden-brown all over — pale bagels stay soft and doughy inside. Cool on the sheet for 10 minutes to firm up before slicing.
Tips for success
-
Work while the dough is warm and pliable; oiling your hands keeps it from sticking as you shape. - Pinch the ends hard or the rings will open in the oven. For rounder, puffier bagels, roll each piece into a ball and push your finger through the center instead.
- Slice and toast cut-side down in a dry skillet, then top with cream cheese or smoked salmon. The same dough base becomes fathead pizza dough.
Nice to have, not needed
- A kitchen scale helps you divide the dough into equal bagels — eyeballing six pieces works fine.
- Store-bought everything-bagel seasoning can stand in for the homemade topping mix.
Storage & meal prepMeal-prep friendly
- Keeps 5 days in the fridge
- Freezes up to 3 months
Reheat: Slice and toast cut-side down in a toaster or dry skillet; frozen halves go straight in.
Prep tip: Slice the bagels before freezing so you can toast one half at a time.
Refrigerate in an airtight container up to 5 days, or slice and freeze up to 3 months; toast straight from frozen.
Variations
3 variations, each with its own ingredients and macrosCinnamon "sugar"
FlavorCinnamon and sweetener kneaded into the dough and sprinkled over the top instead of the savory everything mix. Toast and spread with cream cheese.
- + 3 tbsp granulated erythritol
- + 2 tsp ground cinnamon
- no sesame seeds
- no dried minced onion
- no dried minced garlic
- no flaky salt
4.2 g net · 311 kcal · 15 g protein · 26 g fat · ≈$1.24 per serving (−0.4 g net carbs vs the original)
Nut-free (coconut flour)
DietCoconut flour makes a nut-free dough. Use much less than the almond flour it replaces; the bagels come out a little firmer and drier, which suits toasting.
- blanched almond flour → coconut flour
4 g net · 210 kcal · 12 g protein · 15 g fat · ≈$0.77 per serving (−0.6 g net carbs vs the original)
Jalapeño cheddar
FlavorMinced jalapeño in the dough and a crown of sharp cheddar that bakes into a crisp, lacy crust.
- + 2 medium jalapeños
- + ½ cup shredded sharp cheddar
- no sesame seeds
- no dried minced onion
- no dried minced garlic
4.5 g net · 347 kcal · 17 g protein · 29 g fat · ≈$1.23 per serving (−0.1 g net carbs vs the original)
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