Low Carb Keto Bagels Recipe (Fathead Dough)

Step 1

Place the mozzarella cheese and cream cheese in a microwave safe bowl and microwave for 1 minute. Stir and microwave for 30 seconds to 1 minute more.  Scrape the cheese into a food processor with the egg and process until smooth.

Step 2

Add the dry ingredients and process until a dough forms. It is very sticky! Scrape onto a piece of cling film and place into the freezer.

Step 3

Preheat oven to 400 F and place rack into the middle of the oven. Line a baking sheet with parchment.

Step 4

When oven is ready, remove the bagel dough from the freezer and divide into 6 equal pieces. Lightly oil hands and roll each portion into a snake and seal the ends together forming a ring. Place on the parchment paper and top with your favorite topping, pressing gently to adhere.

Step 5

Bake for 12 minutes or until the outside has browned.  They will still be soft, so let them cool before removing from the baking sheet. Once cool, store in a bag in the refrigerator. Warm slightly to enjoy or toast.

Step 6

Makes 6 average sized bagels. Dividing the dough into 8 portions results in mini bagels and dividing into 4 results in gourmet sized bagels. (Don't have a food processor? Read the post for other methods.)

Step 7

Keep bagels in the refrigerator in an airtight container. They keep for 7-10 days and also freeze well.