Keto Bagels | The BEST Low Carb Fathead Bagel Recipe

Keto Bagels! Easy Low Carb Fathead Bagel Recipe

5 from 19 reviews

These keto bagels are perfectly chewy with a crisp crust and the most delicious bagel seasoning. You'd never know that this keto bagels recipe has only 3 NET CARBS per bagel!



1 1/2 Cups (168g) Blanched Almond Flour

1 1/2 Scoops (45g) Isopure Unflavored Whey Protein Powder

1 Tbsp (10g) Baking Powder

1/2 Tbsps (7g) Xanthan Gum

1 Egg

2 1/2 Cups (280g) Full Fat Mozzarella Cheese

1 Ounce (28g) Full Fat Cream Cheese


  1. Add all of the dry ingredients into a large bowl. Mix until combined.
  2. Once combined set that bowl aside and take out another large bowl. Add the mozzarella cheese and the cream cheese to this bowl. Microwave the cheese blend for 30-45 seconds at a time. Mix & combine the cheese with a spatula in between microwaving. Repeat this process 3 times.
  3. Now add 1 beaten egg into the dry ingredients from earlier, and then add the cheese mixture. Make sure the cheese is still hot when you add it...THIS IS VERY IMPORTANT.
  4. Mix the ingredients with a spatula until they just start to combine.
  5. Once they just start to combine, use your hands to form a ball of dough.
  6. Knead the dough with your hands, and then add a tiny bit of almond flour to your work-surface to continue kneading the dough
  7. Once the ball of fathead dough forms, split it up into 6 smaller balls of dough
  8. Now take your finger and press it into the middle of the small ball of fathead dough to form a hole. At this point you'll want to shape the dough into that of a bagel.
  9. Once you've shaped all 6 balls of fathead dough into bagels, add them to a baking sheet lined with parchment paper.
  10. If making "Everything" bagels coat the tops of each bagel with baking spray, and add the Trader Joe's Everything Bagel Seasoning.
  11. Now bake them in a preheat oven at 400 Degrees Fahrenheit for around 15 minutes, or until the tops are golden brown.
  12. Remove them from the oven and let them cool down in the tray.
  13. Once cool, store them in an airtight container in the fridge for a week.


*NOTE: If you do not have/or want to use the Unflavored Whey Protein Powder you'll need yo use roughly 70g MORE of the Blanched Almond Flour. Just try your best to get your dough to look like what mine does in the video!


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