Once you bite into the warm dough, it’s difficult to believe these bagels are made with almond flour. These bagels are AMAZING. Made with Fathead Dough (a keto dough based on almond flour, cream cheese, and eggs), they are soft and doughy and taste so good. How wonderful that even on a low-carb diet, I don’t have to give up my beloved weekend morning ritual of a fresh bagel, a thick layer of cream cheese, and a potent cup of coffee!
Instructions
Serving Suggestions
Recipe Card
Shredded mozzarella: I use bagged pre-shredded part-skim mozzarella. Cream cheese: Use full-fat cream cheese, not reduced-fat. Almond flour: Blanched, finely ground almond flour works best. I don’t recommend using a coarse almond meal in this recipe. Baking powder: It’s important to make sure it’s fresh. Egg: One large egg is all you need. Sesame seeds: Optional, but they make the bagels look amazing!
You start by microwaving shredded mozzarella and cream cheese until melted. Then, stir the mixture. Add almond flour, baking powder, and an egg. Quickly mix everything together to form a dough. Roll each part into a log, then shape it into a bagel. Bake the bagels until puffed, golden, and fragrant, for about 15 minutes in a preheated 350°F oven. Naturally, like all bagels, keto bagels practically beg for a thick layer of cream cheese (or cream cheese dip) and perhaps some lox on top! In the photos below, you can see me slicing one of them and spreading it with cream cheese. Sometimes, I use them to make a keto breakfast sandwich or serve them with shakshuka. My dad makes these bagels regularly. He reports that they’re excellent with feta cheese. Here are Dad’s bagels: It’s best to freeze them because they don’t keep well in the fridge. They tend to deflate when stored and lose their fluffiness.
