Last updated on 02-Nov-2019
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
- 2 1/2 cup (about 250-280g) shredded firm mozzarella cheese
- 2 oz (60g) cream cheese
- 2 large eggs
- 1 1/2 cup almond flour
- 1 Tbsp baking powder
- 1 tsp psyllium husks
- OPTIONAL: Sesame seeds, black sesame seeds, poppy seeds, garlic flakes and/or onion flakes (all mixed or any combination – for topping)
- 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, then for another minute. Stir again until cheese mixture is fully melted, creamy and uniform. If needed, heat cheeses for longer, in 30-sec increments.
- On a separate bowl, lightly beat the eggs and combine with the almond flour, psyllium husks and baking powder.
- Stir the 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 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), the dough may be very sticky. Let it cool or place in the fridge for a few minutes to become firmer 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 the dough easier 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.
These bagels have become a staple in our home. They toast beautifully, are great for breakfast or a quick meal, and taste great in any savoury sandwich combinations (e.g. cheese, cold cuts, eggs, BLT, smoked salmon, tuna salad, and much more). If you try this recipe, have any questions or feedback, let us know in the comments below! 🙂