5-Ingredient Keto Bagels
Chewy, golden keto bagels made with famous fathead dough. Ready in just 30 minutes with 5 simple ingredients — low carb, beginner-friendly, and family approved.
Ingredients
Dough
- 1 3/4 cups almond flour finely blanched, not coarse almond meal
- 1 tbsp baking powder ensure it is fresh
- 3 cups mozzarella cheese shredded, low moisture part skim
- 2 oz cream cheese softened, full fat
- 2 large eggs for the dough
Egg Wash & Topping
- 1 large egg for egg wash
- 1 tbsp sesame seeds optional but recommended
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a medium mixing bowl, whisk together the almond flour and baking powder until no lumps remain. Set aside.
- Place the shredded mozzarella and softened cream cheese in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each burst, until completely melted and smooth.
- Let the melted cheese cool for one minute. Transfer to a food processor. Add the almond flour mixture and 2 eggs. Pulse until a smooth, slightly sticky dough forms. (No food processor? Use a rubber spatula and work quickly while the cheese is warm.)
- Lightly dust a clean surface with extra almond flour. Divide the dough into 8 equal portions. Wet your hands with cold water, then roll each portion into a rope and pinch the ends together to form a bagel ring. Place on the prepared baking sheet.
- Whisk the remaining egg in a small bowl. Brush the top of each bagel with egg wash, then sprinkle with sesame seeds.
- Bake for 12 to 15 minutes, until firm and deep golden brown. Let cool completely on the pan before slicing — the cheese needs time to set.
Notes
Cheese tip: Always use low moisture part-skim mozzarella. Fresh mozzarella contains too much water and will ruin the dough.
Sticky dough? Your cheese was too hot. Let it cool a few minutes and wet your hands before shaping.
Flavor variations: Swap sesame seeds for Everything Bagel seasoning, mix ½ tbsp cinnamon into the dry flour for a cinnamon swirl version, or fold in ¼ cup grated Asiago cheese before shaping.
Storage: Refrigerate in an airtight container for up to 5 days, or freeze individually wrapped for up to 6 months. Reheat in the microwave for 15 seconds, then toast cut-side down for best results.