Are you looking for a way to enjoy your morning toast without the heavy carbs? These Keto Fathead Bagels are the perfect answer for your healthy reset goals this winter.
There is nothing like the smell of fresh bread baking on a chilly morning. You can have these chewy, golden treats ready for your family in just 30 minutes.
Why You’ll Love This Recipe
This recipe is a total game-changer for anyone wanting a satisfying breakfast without the grain. You will love how the melted cheese creates a texture that is remarkably close to a traditional bagel.
It is budget-friendly because it uses simple staples you likely have in your pantry right now. These bagels are kid-approved and perfect for busy weekday mornings when you need a quick win.
Simple Method
Making these bagels is much easier than you might think. You simply melt the cheeses together and stir in your dry ingredients. Even beginners can master this dough with just a few minutes of kneading.
The dough is forgiving and fun to shape with your hands. You do not need any fancy equipment to get bakery-quality results right in your own kitchen.
Ingredients You’ll Need
These bagels rely on high-quality pantry staples to get that perfect chewy bite.
- 1.5 cups superfine blanched almond flour
- 1 tablespoon baking powder
- 2.5 cups low-moisture shredded mozzarella cheese
- 2 ounces full-fat cream cheese, cubed
- 2 large eggs, room temperature and lightly beaten
- 1 tablespoon everything bagel seasoning (optional)
Step-by-Step Directions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour and baking powder until well combined.
- Place the shredded mozzarella and cream cheese in a microwave-safe bowl.
- Microwave the cheeses on high for 60 seconds, stir, then microwave for an additional 30 to 45 seconds until the mixture is completely melted and smooth.
- Immediately add the beaten eggs and the dry flour mixture to the melted cheese.
- Stir with a spatula and then knead the dough with your hands for 1-2 minutes until a uniform, non-streaky dough forms.
- Divide the dough into 6 equal portions (approximately 85g each).
- Roll each portion into a log about 6 inches long and press the ends together to form a ring.
- Place the rings on the prepared baking sheet and sprinkle with everything bagel seasoning if desired.
- Bake for 12 to 15 minutes until the bagels are golden brown and firm.
- Cool on the baking sheet for 10 minutes before slicing to allow the internal structure to set.
Best Ways to Enjoy It
Serve these bagels warm with a generous smear of creamy butter or cream cheese. They make an incredible base for a breakfast sandwich with fluffy eggs and crisp bacon.
For a lovely weekend brunch, set out a platter with smoked salmon, capers, and red onion. Your guests will be so impressed that these are actually low-carb!
Keep It Fresh
Store any leftover bagels in an airtight container in the fridge for up to 5 days. You can also freeze them for up to 3 months for easy meal prep.
When you are ready to eat, simply slice and toast them until they are warm and crisp. This revives the texture perfectly and makes them taste fresh-baked again.
Recipe Tips
- Do not skip the cooling time or the bagels may feel too soft inside.
- Avoid over-microwaving the cheese or it will become tough and hard to mix.
- Lightly oil your hands if the dough feels too sticky while you are shaping it.
- Use a silicone baking mat for the easiest cleanup after baking.
- For a winter treat, add a pinch of cinnamon to the dough.
- Double the batch and freeze half to save time during busy weeks.
- Make sure your eggs are at room temperature to keep the cheese from seizing.
Ways to Switch It Up
- Mix in some diced jalapeños and cheddar for a spicy kick.
- Swap the everything seasoning for sesame seeds or poppy seeds.
- Omit the savory seasoning and add a touch of stevia for a sweet version.
- Use dairy-free mozzarella and cream cheese if you need a lactose-free option.
Common Questions
Can I make these without a microwave?
Yes, you can melt the cheeses using a double boiler on the stove. Just keep the heat low and stir constantly until the mixture is smooth and combined.
Why is my dough so sticky?
Sticky dough often happens if the cheese was not melted enough or the eggs were cold. Simply keep kneading with slightly damp hands until it comes together into a smooth ball.
Will my kids actually eat these?
Absolutely! The cheese base gives them a mild, kid-friendly flavor that is very similar to regular white bread. They are perfect for school lunches or quick morning snacks.
I hope these chewy bagels make your healthy reset feel like a total treat. They have become a staple in my home, and I know your family will love them too. Happy baking!
— Lidia
Keto Fathead Bagels
Ingredients
- 1.5 cups superfine blanched almond flour
- 1 tablespoon baking powder
- 2.5 cups low -moisture shredded mozzarella cheese
- 2 ounces full -fat cream cheese, cubed
- 2 large eggs , room temperature and lightly beaten
- 1 tablespoon everything bagel seasoning (optional)
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour and baking powder until well combined.
- Place the shredded mozzarella and cream cheese in a microwave-safe bowl.
- Microwave the cheeses on high for 60 seconds, stir, then microwave for an additional 30 to 45 seconds until the mixture is completely melted and smooth.
- Immediately add the beaten eggs and the dry flour mixture to the melted cheese.
- Stir with a spatula and then knead the dough with your hands for 1-2 minutes until a uniform, non-streaky dough forms.
- Divide the dough into 6 equal portions (approximately 85g each).
- Roll each portion into a log about 6 inches long and press the ends together to form a ring.
- Place the rings on the prepared baking sheet and sprinkle with everything bagel seasoning if desired.
- Bake for 12 to 15 minutes until the bagels are golden brown and firm.
- Cool on the baking sheet for 10 minutes before slicing to allow the internal structure to set.
