Low-Carb Fathead Bagels
These chewy keto bagels use classic fathead dough — melted mozzarella, cream cheese, and almond flour — for just 3.2g net carbs each. Ready in about 35 minutes, they toast beautifully and hold up to cream cheese, butter, or a loaded breakfast sandwich without the wheat.
Food Writer & Recipe Tester · February 6, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
Fathead dough is the secret to keto baking that actually satisfies — and these bagels are proof. They come out chewy, golden, and sturdy enough for a real breakfast sandwich, with just 3.2g net carbs each.
Ingredients
- 1 1/2 cups (168g) blanched almond flour
- 2 tsp baking powder
- 2 cups (200g) shredded low-moisture mozzarella cheese
- 3 tbsp (45g) full-fat cream cheese
- 2 large eggs
- 1 tbsp apple cider vinegar
- 1/2 tsp salt
- 1 large egg (for egg wash)
- 1 tbsp everything bagel seasoning
Instructions
- 1
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
In a bowl, whisk together the almond flour, baking powder, and salt. In a separate small bowl, beat the 2 eggs with the apple cider vinegar.
- 3
Combine the mozzarella and cream cheese in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until fully melted and smooth (about 90 seconds total).
- 4
Working quickly, add the almond flour mixture and the beaten eggs to the melted cheese. Stir, then knead with your hands until a uniform dough forms. If it gets stringy and stiff, microwave for 10 seconds to soften.
- 5
Divide the dough into 6 equal pieces. Roll each into a 6-inch rope, then pinch the ends together to form a ring. Place on the prepared sheet.
- 6
Beat the remaining egg and brush over each bagel, then sprinkle generously with everything bagel seasoning.
- 7
Bake for 16-18 minutes, until deep golden brown. Cool on the pan for 5 minutes before serving — they firm up as they cool.
Tips & notes
- Use low-moisture, part-skim mozzarella (the block kind you shred yourself melts most smoothly). Fresh mozzarella holds too much water and makes the dough wet.
- Store cooled bagels in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Slice before freezing so you can toast straight from frozen.
- Swap the everything seasoning for sesame seeds, flaky salt, or shredded cheese on top to vary the flavor.
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Frequently asked questions
- How many carbs are in low-carb fathead bagels?
- Each bagel has 3.2g net carbs (6.2g total carbs minus 3g fiber), along with 312 calories, 16g protein, and 25g fat. This recipe makes 6 bagels.
- Why is my fathead bagel dough too sticky to shape?
- The cheese is likely still warm and loose. Let the dough rest a minute or chill it briefly, and wet or oil your hands before rolling. If it's wet rather than sticky, you probably used high-moisture mozzarella — switch to low-moisture, part-skim.
- Can I make these keto bagels dairy-free?
- Fathead dough relies on real mozzarella and cream cheese for its structure and chew, so dairy-free swaps don't reliably work here. For a dairy-free keto bagel, look for a recipe built on almond flour, psyllium husk, and eggs instead.
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CarbMeNot provides general nutrition information, not medical advice. Values are estimates — verify before relying on them for any health decision. See our Medical Disclaimer.