– 12 oz Mozzarella – 2 oz Cream cheese – 1 tbsp Baking Powder – ½ tsp Salt – 2 ¼ cup Almond Flour – 1 tbsp Ground Psyllium Husk – 2 Eggs TOPPINGS – 1 tbsp Butter – 1 tbsp Sesame Seeds
In a large microwave-safe bowl, add shredded mozzarella and cubes of softened cream cheese.
Melt the Cheese
Microwave until the cheese is fully melted. It takes about 1 minute 30 seconds to reach a soft texture.
Add Dry Ingredients
Pour the dry ingredients into the melted cheese: baking powder, salt, almond flour, psyllium husk, along with beaten eggs.
Mix the Fathead Dough
Start stirring with a spoon, then, oil your hands with olive oil and squeeze the dough for about 1 minute until you don't see any lumps or pieces of cheese.
Form a Dough Ball
Form a Keto Fathead Bagels dough ball. It should look like a soft yellowish dough, elastic and consistent.
Divide the Dough Ball
Divide the Keto Fathead Bagels dough ball into 12 pieces - each piece is about 64g/2.2 oz.
Roll into Bagels
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 Keto Fathead Bagels onto the baking sheet covered with parchment paper.
Brush with Butter
Brush the top of each keto bagel with melted butter and sprinkle sesame seeds mix on top of each bagel.
Bake the Keto Bagels
Bake the Keto Fathead Bagels in the center rack of the oven preheated to 350°F (180°C) until golden brown, about 12-18 minutes.
Cool the Keto Fathead Bagels down on a cooling rack before serving to get the best texture.
NET CARBS FAT PROTEIN
Serving: 1 Bagel Makes: 12 Bagels
Prep: 10 Minutes Cook: 20 Minutes