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Amazingly doughy and fragrant keto bagels are made with the miraculous fathead dough. Ready in just 30 minutes, they will blow your mind!
Servings 6 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 (gluten-free if needed)
- 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.
Serving: 1bagel | Calories: 281kcal | Carbohydrates: 8g | Protein: 15g | Fat: 22g | Saturated Fat: 5g | Sodium: 402mg | Fiber: 4g | Sugar: 2g