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These Low Carb, Keto Bagels are based on the Fathead dough recipe and use mozzarella cheese, cream cheese, almond flour and eggs to make a dough that's surprisingly light and cream-cheese-spreadable. Add some smoked salmon, capers and sliced red onion for a Bagel and Lox. #farmsteadchic #lowcarbbagel #ketobagel #bagelandlox #smokedsalmonbagel #fatheadbagel #lowcarbbreakfast #ketobreakfast

Low Carb, Keto Bagels – Fathead Bagels

  • Author: Kristi Barnes
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 6 bagels 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

Description

These Low Carb, Keto Bagels are based on the Fathead dough recipe and use mozzarella cheese, cream cheese, almond flour and eggs to make a low carb “bread” that’s surprisingly light and cream-cheese-spreadable. Add some smoked salmon, capers and sliced red onion for a Bagel and Lox. 


Scale

Ingredients


Instructions

  1. Preheat oven to 425°F.
  2. Place mozzarella cheese, blanched almond flour and cream cheese in a mixing bowl.
  3. Microwave on high 1 minute.
  4. Mix ingredients.
  5. Microwave on high an additional 30 seconds.
  6. Mix well, but gently, with hands.
  7. Add egg, powdered monk fruit blend, sea salt and baking powder, and mix well again.
  8. Divide dough until 6 equal parts, and roll into balls. Roll the balls into long cylindrical shapes and stretch into a circle, connecting the ends to form a bagel shape. Place on a greased baking sheet or baking sheet lined with parchment paper. **OR** Divide dough until 6 equal parts and press into a greased 6-cavity silicone donut mold.
  9. Bake 10-15 minutes, or until bagels are browned and cooked through.
  10. Allow to cool for 5 minutes before slicing with a serrated knife and serving.


Notes

  • To reheat, let thaw overnight in the fridge, slice and place under the broiler or in the toaster.
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