If you’re missing bagels on keto, then these chewy keto bagels will make your dreams come true. Whether you like a sweet bagel or a savory bagel, these gluten free and low carb keto fat head bagels make perfect breakfast sandwiches, burger buns, or toast. Slather them in some cinnamon sugar butter for an extra sweet treat too!
Are you a bagel fanatic? Do you miss the chewy, soft, slathered in cream cheese goodness that can only be found in a bagel?
Chewy keto bagels are going to be your new brekkie bff!
Yeah, I did too. And hey, just because we’re keto now doesn’t mean we can’t drool over good food.
All we have to do is find ways to replicate those delectable tastes.
Friends, that’s what I’ve done with this bagel recipe!
There are a bunch of fat head keto bagel recipes floating out there on the interweb.
Some are alright, some aren’t. You know how it goes.
These Really Are The Best Keto Bagels
And here’s why:
- Lower calories and less fat than most recipes because there isn’t added cream cheese
- Fluffy, chewy, and very bread like
- Toast-able
- Easy to make
- Perfect for meal prepping (double or triple the recipe)
- Delicious option for sandwich bread
- Kid approved
Why My Fat Head Keto Bagels Are Different (and better)
If you’re not familiar with “fat head” dough, it’s a cheese based dough. Specifically, mozzarella cheese.
One thing I don’t like about many of the fat head recipes is that they use cream cheese in addition to mozzarella cheese.
To me, it’s unnecessary and just adds extra calories. I have tried it both ways and do not notice a difference with and without the cream cheese.
I have a recipe for my version of fat head dough here.
In fact, I think you you get a lighter and chewier dough without the cream cheese.
And many of the popular keto bagel recipes fall into this category.
Mozzarella cheese is the base of the dough, simply mixed with some almond flour and egg.
When mozzarella cheese is melted, it is has the perfect stretchy consistency needed to mimic the stretch gluten normally provides.
Making Your Own Keto Bagels
These keto bagels couldn’t be any easier to whip up!
The key to a good fat head dough is making sure it is uniform in color and texture.
Working quickly, and with damp hands, will insure you have perfect fat head dough every time.
I like to put my fat head dough between parchment paper and knead the dough (fold it together) a few minutes before I roll it out, or whatever it is I’m using it for.
The parchment paper is a total necessity because it prevents the dough from sticking to the baking sheet during baking.
When your dough is all mixed together, cut it into 4 equal pieces (I weigh mine on a kitchen scale for accuracy), and then roll the pieces into ‘logs”.
Shape the “logs” into circles, pinch them together, and voila, bagels!
You could also use a donut pan to shape the dough.
Personalize Your Fat Head Bagels
You’ve heard me talk about Trader Joe’s Everything But The Bagel Seasoning before. Obviously, the name says it all.
You can also mix a little brown sugar substitute with cinnamon and coat the top and bottoms of the bagels.
That’s my favorite way to make these!
Add the brown sugar cinnamon butter (included in the recipe) and you’ll have a very keto sweet morning!
Pro Tip: To make sure the seasonings stay on these keto bagels and don’t end up coating the pan, brush a little water on top of the bagels before putting on your toppings!
More Recipes To Use Fat Head Dough
Chewy Keto Bagel Recipe
Ingredients
- 1.5 cups shredded mozzarella cheese
- 1 cup almond flour
- 1.5 tsp baking powder
- 1/4 tsp xanthan gum
- 1/4 tsp salt
- 1 egg
- Optional:
- 3 tbsp butter softened
- 3 tbsp brown sugar substitute I use this
- 1 tbsp cinnamon
Instructions
- Preheat oven to 400 degrees. Line baking sheet with parchment paper and set aside.
- Microwave mozzarella in 30 second intervals until very melty and stretchy.
- Add almond flour, baking powder, xanthan gum, and salt. Mix with wooden spoon until completely combined.
- Add egg and incorporate completely into mixture.
- Using wet hands, knead dough together until it’s uniform in color. There should not be yellow or white parts.
- Turn dough out on to parchment paper and knead into ball. The more you knead the dough, the easier it will be to roll out.
- Cut into 4 equal parts. Roll each piece into a log. Wrap in an O shape and pinch ends together.
- Bake for 15 minutes until tops are golden brown. Let rest 5-10 minutes before slicing.
- To make optional sweet butter: combine butter, brown sugar, and cinnamon in a bowl. Spread on warm bagel.