The Best Fathead Keto Bagels

Fathead dough is making its way into many Keto baked goods, and we can’t complain. These Keto bagels are made using a version of fathead dough, making them soft, chewy, and absolutely delicious. We have adjusted the dough recipe for these Keto bagels and included yeast for a risen and velvety result. These Keto bagels are delicious with every bite and will leave you wanting more.

How to make a light and risen bagel?

To make the dough, we have used the fathead dough as a base but have lightened it up by using xanthan gum and yeast. The result is a risen, pillowy bread. We don’t recommend omitting the xanthan gum or the yeast because that will yield a dense and crumbly bun. There are some critical points to baking a successful Keto bagel. Firstly, to bloom the yeast, you must use lukewarm water around body temperature. If you use hot water, you will kill the yeast, and if you use cold water, the yeast won’t prove. Secondly, let the dough rest and rise for at least 30 minutes in a warm place. Skipping this step will result in a denser bagel.

How can you customize this fathead bagel recipe?

The great thing about this bagel recipe is that it can be customized easily. You can make plain or everything bagels using this recipe. You can also add some sweetener to the dough and stir in blueberries, cranberries, or any other addition of your choice. To take it to the next level, make cheese-filled bagel bites for an oozy and delicious snack.

Should you be worried about the sugar in the dough?

While it is a no-no to add sugar to any Keto recipe, this recipe is an exception. The yeast will feed on the sugar and produce carbon dioxide, aka the bubbles that cause bread and baked goods to rise. So basically, the yeast will activate by consuming the sugar, leaving you none.

Net Carbs

3.1 g
Fiber

2.8 g
Total Carbs

6 g
Protein

11.4 g
Fats

20.1 g

242 cals

Quantity

Serving Size

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Active Dried Yeast / Quick Yeast

2 tsp
Warm Water

2 tbsp
Sugar

0.5 tsp
Almond flour

1 cup
Baking Aids Xanthan Gum

1 tsp
Baking powder

1 tsp
Salt

0.5 tsp
Raw egg

2 large
Mozzarella cheese, whole milk

1 cup, shredded
Cream cheese

2 tbsp
Egg yolk

1 medium
Sesame seeds, hulled, dried

2 tbsp

Step 1

To bloom the yeast, add the yeast and sugar to a bowl. Pour in the water, making sure it is lukewarm. Whisk and place the bowl in a warm place for 10-15 minutes. The yeast is ready when there is foam or bubbles on top.
Step 2

Add the almond flour, xanthan gum, salt, and baking powder to your food processor. Whisk the eggs, then add them to the food processor. When the yeast has done proving, add it to the food processor with the rest of the ingredients. Pulse for 10-20 seconds until combined.
Step 3

In another bowl, combine the mozzarella cheese and cream cheese. Heat in the microwave until the cheese is melted. Stir until smooth.
Step 4

Add the melted cheese to the food processor along with the dough. Process until a uniform dough forms. Scrape the sides and process again.
Step 5

Transfer the dough to an oiled bowl and smooth the top with a spatula. Cover the bowl with plastic wrap. Let it prove in a warm place for 1 hour.
Step 6

Preheat your oven to 325 Fahrenheit, and line a small baking dish with parchment paper. Oil your hands and separate the dough into 6-7 pieces. Roll them into even-sized balls and arrange them on the baking sheet.
Step 7

Poke a hole in the middle of each one, stretching to form a bagel. Cover with a piece of plastic wrap. Set aside in a warm place to prove for 30 minutes.
Step 8

Beat the egg yolk in a small bowl. Remove the plastic wrap and brush the bagels with the egg yolks. Sprinkle the surface with the sesame seeds.
Step 9

Bake for 15-20 minutes until they have doubled in size. They should be ready when they're golden, and an inserted toothpick comes out clean. Set them aside to cool before handling.