KETO FATHEAD BAGELS
– 11.7 oz Shredded mozzarella 2 cups + 1/2 cup packed – 2 oz Cream cheese – 1 tablespoon Baking powder – 1/2 teaspoon Salt – 2 1/4 cup Almond flour – 1 tablespoon Ground psyllium husk – 2 large Eggs -beaten TOPPINGS – 1 tablespoon Melted butter – 1 tablespoon Sesame seeds
In a large microwave-safe bowl, add shredded mozzarella and cubes of softened cream cheese.
Melt the Cheese
Microwave by 30 seconds burst, stir between and microwave again until the cheese is fully melted. It takes about 1 minute 30 seconds. You know it's ready when both ingredients are melted, stringy and well combined with no bites of cream cheese showing.
Add Dry Ingredients
Pour the dry ingredients into the melted cheese: baking powder, salt, almond flour, psyllium husk, along with beaten eggs.
Mix the Dough
Now work fast as you don't want the cheese to cool and harden. Start stirring with a spoon or silicone spatula, then when it gets difficult to stir, oil your hands with olive oil and squeeze/knead the dough for about 1 minute until you don't see any lumps or pieces of cheese.
Form a Dough Ball
Form a dough ball. It should look like a soft yellowish dough, elastic and consistent.
Divide the Ball
Divide the dough ball into 12 pieces - each piece is about 64g/2.2 oz.
Roll each piece into a Bagel
Roll each piece into a ball, then roll the ball into a cylinder. Pinch the extremities of each cylinder together to close it into a bagel shape
Transfer to Baking Sheet
Place each formed bagel onto the baking sheet covered with parchment paper.
Brush with Butter
Brush the top of each bagel with melted butter and sprinkle sesame seeds mix on top of each bagel.
Bake in the center rack of the oven preheated to 350°F (180°C) until golden brown, about 12-18 minutes.
Cool on a cooling rack before serving.
NET CARBS FAT PROTEIN
Serving: 1 Bagel Makes: 12 Bagels
Prep: 10 Minutes Cook: 20 Minutes
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