If there’s one thing people tend to miss on a low carb diet, often times it’s bread. Although there are already several low carb bread recipes on the blog (the 2-minute low carb English muffins and 4-ingredient almond flour biscuits are the most popular), none of them have that chewy bagel quality. I’m hoping that these keto low carb bagels with almond flour fathead dough will fill that void.
Discovering Fathead Dough For Bagels
Creating a low carb bagels recipe has been on my list of plans for months. At first, I entertained the idea of a paleo version with psyllium husk powder – similar to this low carb bread recipe.
I tested the psyllium keto bagels recipe several times. It was difficult to find a balance between having the chewiness you want in a bagel, avoiding the gummy texture that too much psyllium creates, and preventing cracks if you don’t use enough.
Eventually, I convinced myself that the bagels were “good enough”. Despite a nagging feeling that they still weren’t “quite right”, I decided I would post them. I had the pictures ready and everything.
But then I made this fathead pizza crust. And, oh my goodness… you guys, I fell in love.
The Best Gluten Free Bagels
I couldn’t help but wonder, if mozzarella dough creates such an amazing chewy pizza crust, what other chewy low carb bread recipes could it be used for? I instantly thought of the bagels I’d been struggling to perfect. Not to mention at least half a dozen other ideas that popped into my head. (I’ll be sharing them with you throughout the year!)
But first, the keto low carb bagels!
When I thought about it, I realized I do already have one gluten-free bagels recipe using coconut flour and mozzarella – these zucchini bagels. But, with the zucchini, only a little mozzarella, and no cream cheese, those are still pretty different from a fathead dough. Since they were made with coconut flour, I decided make this version into almond flour bagels.
And, I’m pretty sure these are the best gluten-free bagels ever…
Texture & Toppings For Low Carb Bagels
After playing with the ingredient ratios a bit, these beautiful, golden low carb bagels were the result. And, I am now a firm believer that when it comes to a chewiness, mozzarella fathead dough totally trumps psyllium dough. Both the flavor and texture is so much better!
The fathead dough for these gluten-free bagels has a bit less mozzarella compared to a traditional Fathead pizza dough. They also have baking powder added to help them rise.
These keto bagels will only work if you mix the dough very well. It needs to be completely uniform, without pieces of almond flour separate from areas of cheese. You may need to knead, reheat a little, and knead some more to accomplish this. Other options to make it easier include a hand mixer, stand mixer, or food processor. Chilling the dough can also help if it’s still too sticky to work with even after mixing well.
I topped my bagels with a light sprinkle of sesame seeds, but feel free to use any toppings you like. (Update: I’ve had lots of people tell me that Everything But The Bagel seasoning from Trader Joe’s is ah-mazing. After trying it, I have to say I agree!) Or use none at all, if you want simple.
Either way, they’re puffy, fluffy, and chewy – just like a real bagel. I’ll consider that a success!
- 1 1/2 cup Almond flour
- 1 tbsp Gluten-free baking powder
- 2 1/2 cup Mozzarella cheese (shredded)
- 2 oz Cream cheese (cubed)
- 2 large Eggs (beaten)
- Sesame seeds (for topping – optional)
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Stir together the almond flour and baking powder. Set aside.
- Combine the shredded mozzarella and cubed cream cheese in a large bowl. Microwave for 2 minutes, stirring halfway through. Stir again at the end until well incorporated. (If you don’t want to use the microwave, heat the cheeses in a double broiler on the stove over low heat, stirring frequently, until completely melted and easy to stir.)
- Stir the flour mixture and eggs into the melted cheese mixture. Working quickly while the cheese is still hot, knead with your hands until a dough forms. The dough will be very sticky, but keep kneading and squeezing through your fingers for a few minutes. If the dough becomes hard before fully mixed, is too difficult to mix, or is still sticky after a couple minutes, you can microwave/reheat for 15-20 seconds to soften it. In that case, wash your hands and knead again.
NOTE: It’s very important for the dough to be completely uniform before proceeding to the next step. You shouldn’t have pieces of cheese separate from areas of almond flour.
UPDATE: To make it easier to mix the dough, you can use a food processor with a dough attachment instead of kneading by hand.
- Divide the dough into 6 parts. Form/roll a long log with each part, then press the ends together to make a bagel shape on the lined baking sheet. Repeat with the remaining dough. If using sesame seeds, sprinkle them over the bagels and gently press into the dough. (You can also use everything seasoning for everything bagels.)
- Bake for 10-14 minutes, until the bagels are firm and golden.
Net carbs per serving (1 bagel): 5g