Get your bagel fix without the carbo-load by whipping up this super easy recipe you can tailor to your sweet or savory cravings!
Bagels used to be a Sunday morning ritual. My partner and I would sleep late, walk up to the corner bakery, and bring home the newspaper, a dozen bagels, and a couple tubs of whipped cream cheese. The rest of the day was dedicated to completing the crossword while carbo-loading.
But when we embraced a low-carb lifestyle, that weekend indulgence ended. Sigh. I thought I’d noshed on my last bagel—until I found this recipe for sweet and savory keto bagels! I’d only recently learned about fathead dough from a friend who uses it for low-carb pizza crust. What a delight to find it’s versatile enough to make these bread-like treats!
This recipe was much easier than I had anticipated. I was surprised that simply wetting my hands kept the dough from sticking too much as I kneaded it. And it required less kneading than the wheat-flour-based bread doughs I’ve made in the past. The really big stunner? How much these keto bagels taste like the real thing! They’ve got that nice, chewy texture you get in traditional New York bagels with a lovely airiness inside. Every bite delivers satisfying breadiness with a hint of nutty notes from the almond flour.
We made half our first batch plain and half with everything bagel seasoning on top. I loved the simple sweetness and cozy vibes of the cinnamon butter on the plain ones! Next time—and you can be sure we’re making this recipe again—I’ll sprinkle cinnamon on top of a few before baking for extra flavor.
How fathead dough creates chewy, golden, low-carb bagels
Fathead dough relies on the powerful pairing of mozzarella and almond flour to deliver the classic bagel chew—without any gluten. Mozzarella’s melty texture creates structure and stretch, while almond flour adds a subtly nutty flavor and keeps the carbs low. Xanthan gum acts as a binding agent, ensuring the dough holds together and mimics the elasticity of traditional wheat dough. Together, these ingredients recreate the dense, satisfying bite you expect from a great bagel.
When working with fathead dough, stay hands-on. Knead the dough thoroughly between sheets of parchment paper until the color becomes uniform and the texture turns smooth. I swear by parchment paper to make handling the dough easier and prevent sticking. Always line your baking sheet with parchment paper, too. It helps the bagels bake evenly, keeps them from sticking to the pan, and makes cleanup a breeze. Keep your oven hot, and let the bagels rest after baking so they slice cleanly and stay airy inside.
How do I store leftovers?
After your bagels have cooled completely, store them in an airtight container or resealable bag. They’ll keep at room temp—away from moisture and sunlight—for up to 2 days, in the fridge for up to 1 week, or in the freezer for up to 2 months. Thaw at room temp or reheat directly from the freezer in the oven or toaster. Store leftover cinnamon butter in an airtight container in the fridge for up to 2 weeks. Let it sit at room temp for 30 minutes or so for easier spreading.
Similar recipes to try
Hungry for more low-carb dishes that feature fathead dough? Try this Chicken Alfredo Pizza On Fathead Crust, this Keto Ranch Pizza Recipe, these Keto Pigs In A Blanket, and these Sausage And Cream Cheese Breakfast Squares.
Sweet And Savory Keto Bagels
Ingredients
- 1 1/2 cups mozzarella cheese shredded
- 1 cup almond flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1 egg
- Everything bagel seasoning optional
- Cinnamon optional
For the Optional Sweet Butter:
- 3 tablespoons butter softened
- 3 tablespoons brown sugar substitute
- 1 tablespoon cinnamon
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
Make The Bagels:
- In a medium-sized microwave-safe mixing bowl, microwave the mozzarella cheese in 30-second intervals until it's very melty and stretchy.
- Add the almond flour, baking powder, xanthan gum, and salt to the bowl with the cheese. Mix with a wooden spoon until all ingredients are well combined.
- Add the egg and stir to incorporate it completely into mixture.
- Using wet hands, knead the dough together until it’s uniform in color. There should not be any yellow or white parts.
- Turn the dough out onto parchment paper and knead it into ball. The more you knead the dough, the easier it will be to roll out.
- Cut the dough into 4 equal parts. Roll each piece into a log. Wrap each log into an O shape and pinch the ends together. Place the shaped bagels on the prepared baking sheet. If desired, brush the bagels lightly with water and sprinkle them with seasoning or cinnamon.
- Bake until the tops of the bagels are golden brown, about 15 minutes. Remove from oven and let the bagels rest on the baking sheet for 5-10 minutes before slicing. Serve warm or at room temp.
Make The Sweet Butter:
- Combine the butter, brown sugar, and cinnamon in a bowl. Mix well until the mixture is smooth and creamy. Spread on warm bagels.
I love the texture! Great substitute if you can’t have real bagels!
Awesome, thanks a lot Meghan