Let me say this right up front. If you grew up with real wheat-based, gluten-based bagels, these are not those.
However, this is a fathead keto bagels recipe, made with yeast for flavor and gelatin for stretchiness. You can use it like a bagel or think of it as a great sandwich option. It’s a superb roll, shaped like a bagel and holds together. It might be my favorite keto sandwich bread to date.
I came to this recipe from a bakery customer, Kate, who was a student in my keto bread baking class. She found it somewhere on web, adapted her own changes and sent it to me. I made more adaptations, reducing the amount of mozzarella and added a secret ingredient that improved the texture. I’m sure she loves her as much as I love mine.
This is made with a version of fathead dough and yeast.
I am usually not a fan of Fathead Dough. I make an exception here and adapted the recipe to my taste.
Fathead dough often uses more mozzarella cheese in the dough than I’m comfortable with. I only use 8 ounces of high quality mozzarella, which is one ounce per bagel. They are filling and one will be all you need.
Why You Want to Eat a Bagel for Breakfast or Lunch?
High in protein and fat, this bagel will fill you up for several hours. If I eat one bagel with an egg for my breakfast/lunch at 11:00 I am not hungry until dinner. This is what you want to eat early in the day to prevent all day snacking.
What is Fathead Dough?
Fathead dough is a keto friendly dough used for rolls, bread, pizza, flatbread. It’s made mainly with melted mozzarella, eggs, and almond flour, and there are many variations. I added gelatin to the dough, which gives the outside of the bagel a little chewiness. It also aids the outside texture of the bagel.
Pick Your Favorite Topping
We love to use Maldon flaked salt, and I add that to my toppings of either poppy seeds or sesame seeds. Some people like to use the Everything Bagel seasoning.
Ingredients For Fathead Bagel Recipe
Why Does this Recipe Use Sugar?
Do not worry about using sugar or maple syrup to activate the yeast. The sugar is converted by yeast into carbon dioxide to add air to the bread recipe. It will NOT need to be counted in the macros.
Does yeast make almond flour dough rise?
Yeast will not add much rise to non-wheat flour, but it will add flavor. The bagels will rise though, just not as much as a regular wheat and yeast recipe would.
Gelatin, the Secret Ingredient in Gluten Free Baking
Gelatin is often used in gluten free baking to add some stretchiness to dough that is otherwise missing. Be sure to use unflavored (Knox is usually the brand).
Tips to Baking Fathead Keto Bagels
- Make sure yeast is alive and bubbly. It adds flavor.
- Mix all dry ingredients well.
- The bagel holes tend to close up while baking. Make sure you have 2 inches.
- Use an egg wash to make sure you get a golden brown bagel.
- Toast or reheat once bagels are stored in a plastic bag.
Calories: 275 Carbs: 4 Fiber: 4 Net Carbs: 0 Fat: 22 g Protein: 16 g
The boys, who are major bagel lovers, liked these and thought they would be amazing for egg sandwiches. I’m also thinking of something I used to love so much years ago. Bagel dogs! I think I’ll be making those soon. Stay tuned!
Fathead Keto Bagels
- 2 teaspoon yeast
- 1 teaspoon sugar, honey or Inulin
- 2 tablespoons warm water 30 ml
- 8 ounces mozzarella
- 2 tablespoons cream cheese
- 170 grams almond flour 1 1/2 cups plus 1 tablespoon
- 1 tablespoon gelatin powder
- 2 teaspoons baking powder
- 3 eggs, divided
- 1/2 teaspoon salt
- various toppings sesame seeds, poppy seeds, everything bagel
- Warm water to 110 F. (42 C.) to activate yeast. No higher or you kill yeast.
- Add yeast and sugar, honey or inulin to water. Allow to sit for 7 minutes. It should look foamy if it's alive.
- Gather all dry ingredients and whisk.
- Make a well in midst of dry ingredients and mix in yeast mixture with hands to form dough.
- Add beaten eggs to dough and mix thoroughly.
- Microwave mozzarella 30 seconds at a time until melted. Add in cream cheese. Add to dough. Mix with hands thoroughly.
- Prepare baking sheet with parchment or silpat.
- Divide the dough evenly into 8 balls. Form bagels, by pressing a hold in each center. Do this on the baking sheet you are going to use, as the dough is sticky and hard to move. To maintain that hole, it should measure two inches or It will close up. If it closes up the bagels will still be fine.
- Set in a warm place to proof for about fifteen minutes.
- Preheat oven to 350 Degrees F. 180 C.
- Beat remaining egg and brush on bagels. Top with your choice of sesame seeds, poppy seeds etc. We like adding Maldon Flaked Salt.
- Bake until golden brown, about 15-20 minutes. You want them as brown as you can get them without burning them.
- Once bagels are placed in plastic bag, they will become more moist and will be eaten reheating in oven or toasting.
Please follow me on instagram. If you make this recipe, please tag me #spinachtiger.
If you love this recipe, please give it five stars. It means a lot. xoxo