Amazingly doughy and fragrant low carb bagels are made with the miraculous fathead dough. Ready in just 30 minutes, they will blow your mind!
So I went in the kitchen and started experimenting. I quickly found out that to make low carb bagels with fathead dough, I would need to add more almond flour than I used for empanadas. The empanada dough was extremely sticky – there was no way I could shape it into bagels.
I also learned that to get lovely, puffy bagels, I need to add a leavening agent to the dough, so I added baking powder.
It took a few tries, but it was well worth it. I now have a wonderful recipe for low carb bagels that my family really enjoys.
I should point out two things though:
1. As much as these low carb bagels are tasty, they are different than regular bagels. Without gluten and yeast, it’s obviously not the same. But they are very, very good.
2. As with all almond flour baked goods, these low carb bagels are calorie dense, so a medium size bagel is nearly 300 calories. Now, I’m not telling you to count calories on a low carb diet, but I also don’t think we should eat low carb food in huge excess. I view these Fathead bagels as a weekend indulgence, not as something to eat every day.
These bagels are best eaten warm and fresh. If you have any leftovers, it’s best to freeze them right away, as soon as they are cool, then thaw in the microwave. It’s best to freeze them, because they don’t keep very well in the fridge – they tend to deflate when stored and lose a lot of their fluffiness.
Watch the video to see how I make these low carb bagels:
- 1 1/2 cups shredded part skim mozzarella (6 oz)
- 1 oz cream cheese, cubed
- 1 1/2 cups blanched finely ground almond flour (6 oz)
- 1 tablespoon baking powder*
- 1 large egg, lightly beaten
- 1/4 cup sesame seeds, or any other topping
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Place the mozzarella in a medium microwave safe bowl. Top with the cream cheese cubes. Microwave for 30 seconds. Stir, then microwave for 30 more seconds.
- Stir again, and add the almond flour and the baking powder. Stir to incorporate as best as you can - dough won't come together yet at this point.
- Add the egg, mixing it in with a rubber spatula and then with your hands. Work quickly, kneading the dough well before it cools and making sure it's completely uniform.
- Divide the dough into 6 equal parts. I use my kitchen scales to make sure the bagels are all the same size.
- Knead each part briefly, then roll into a 7-inch log, starting in the middle and rolling outwards, as shown in the video. Press the ends together to shape into a bagel.
- Dip the tops of the bagels in the sesame seeds.
- Arrange the bagels on the prepared baking sheet. Bake until golden brown and fragrant, 15-17 minutes.
*If you need this recipe to be strictly gluten free, use gluten free baking powder.