It can be hard to give up bread, but with delicious keto mozzarella dough bagels, you don't have to.
Only 2.4g net carbs per bagel and are delicious toasted with salmon, avocado, and cream cheese.
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Baking 101 (tips & charts)
Is bread keto?
No, most traditional bread is not keto because they are made for wheat flour, all-purpose flour, or gluten-free flour and are high in starch and carbohydrates.
If you are new to low-carb or keto, you may think you have to give up bread – including bagels – forever!
Luckily there are plenty of low-carb and keto bread recipes you can enjoy. All are low-carb, grain-free, and naturally gluten-free.
They are made with simple pantry and fridge ingredients, and you will discover just how filling and delicious they are.
What is mozzarella dough?
Mozzarella dough is often called fathead dough or keto dough. It is the easiest keto dough and is made with 4 simple ingredients and can be used in a variety of recipes.
The wonderful thing about this keto almond flour dough is that its ingredients, (mozzarella, cream cheese, egg, and almond or coconut flour) are naturally free of grain and wheat – making it perfectly low-carb and keto!
And if you learn how easy it is to make mozzarella dough, you can make an entire library of keto fat head recipes.
How to make mozzarella dough
You may want to watch the supreme guide to making fat head dough even without a microwave. Can be made with almond flour or coconut flour PLUS 16 keto recipes to use it.
Making keto dough is a simple process, but there is a couple of top tips I need to give you.
1: Do not heat the cheeses too much, or the dough will become sticky and difficult to handle. If this happens, simply pop it in the fridge for a minute, and it will firm up nicely again.
2: You must use parchment paper, not baking paper. And if for some reason you do find the dough sticks, use wet hands to slowly peel the paper away from the dough ACROSS the dough not UPWARDS.
Ingredients
All quantities, ingredients, and instructions are in the recipe card below.
You only need a few simple low-carb ingredients to make keto bagels. You probably have them already.
- Pre shredded/grated cheese mozzarella
- Almond meal/flour *see recipe notes below
- Cream cheese full fat
- Egg - medium
- Baking powder
Instructions
If you have never made mozzarella dough before, you may want to read the beginner's guide to mozzarella dough (fat had dough). It will show you everything you need to know and the top recipes that use this versatile keto dough.
There are even tips showing you how to make it with almond flour or coconut flour and even if you don't have a microwave.
Keto bagels
Bagels have been around since the 17th century and have since then spread across the world especially where there are thriving Jewish communities. People became so enamoured by its dense, chewy, and doughy interior that they are now made in a variety of ways to suit different tastes.
Keto bagels are the perfect healthy lunch box filler for hungry children. These delicious keto bagels are naturally gluten-free and will keep blood sugars and concentration stable without the highs and lows that a high-carb lunch might do.
No more stodgy bread and wheat, keto bagels are simply the yummiest naturally gluten-free bread there is.
More mozzarella dough recipes
Once you learn how easy it is to make keto mozzarella dough, just look at all the different ways you can use it. Breadsticks, crackers, and calzones.
So, the next time you and your family are having a hankering for your signature low-carb bagel treat, break out these simple ingredients!
- Fat Head Pizza
- Fat Head Sausage Rolls
- Fat Head Nachos
- 10 meals you can make with fat head dough
- Cheesy keto garlic bread
- Keto dinner rolls
- Hamburger buns
📖 Recipe
Please rate this recipe.
Keto Mozzarella Dough Bagels Recipe
Recipe Video
Calculate ingredients
Ingredients
- 170 g (1 ¾ cup) shredded/grated cheese mozzarella
- 85 g (¾ cup) almond meal/flour *see recipe notes below
- 2 tablespoon cream cheese full fat
- 1 eggs - medium
- 1 teaspoon baking powder
- +/- salt and pepper to taste
Instructions
- Mix the shredded/grated cheese, almond flour/meal and cream cheese in a microwaveable bowl. Microwave on HIGH for 1 minute.
- Stir then microwave on HIGH for another 30 seconds.
- Add the egg, baking powder, salt, and any other flavourings, mix gently.
- Divide the dough into 6 equal portions. Roll into balls then into cylinder shapes as shown in the video.
- Fold the ends of the cylinder shapes in a circle and squeeze the two ends together to form a bagel shape.
- Place on a baking tray and sprinkle with sesame seeds.Bake at 220C/425F for 15 minutes, or until golden brown.
Notes
5-INGREDIENTS COOKBOOK
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YOUR HOLIDAY PANTRY & GIFT GUIDES
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Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.
Wendi
I love these bagels. I make them often into buns and I get 4 nice size ones. They don't rise much I wonder if that is because I don't do bagels?
Libby Jenkinson
Hi Wendi, the bagels don't tend to rise much either, they puff up (and sometimes deflate). Always check your baking powder, if it is near its "best by" date, then use a fresh pack and you might see a difference.
Julie Macdonald
Can these be frozen for future use?
Libby Jenkinson
Yes, keto bagels can be cooked, cooled then frozen in an airtight container for up to 3 months. To defrost, leave a bagel covered on your kitchen bench at room temperature for an hour, or use the defrost setting on your microwave.
Cat
Odd. Followed recipe exact and there was only enough for 3 bagels! When I divided into 6 the rounds were TINY!
John Wayney
it is a tasty recipe, however it won't make even close to 6 bagels - more like 4 mini bagles.
Also, do not use a traditionally mozzarella stored in water, use the block one variety (I doubt it is "true" mozzarella, but hey). I also made it with other hard cheese varieties like shredded Cheddar and Comte and it was delish.
Libby Jenkinson
Yes, you mustn't use traditional mozzarella, in all my recipes I state to use "Pre shredded/grated cheese mozzarella". Otherwise your mozzarella dough will be too wet and sticky.
Liz
15 minutes is far too long for these in the oven. Its more like 10-12 minutes at 400 °F so they don't burn on the bottom. No, my oven does not run hot.
Jenny
There is no video. You said it was above the recipe. You can't click on it.
Libby www.ditchthecarbs.com
It's there, you may have an ad blocker installed or a video blocker in your browser?
sam
no video showing, probably it was not embedded properly
Libby www.ditchthecarbs.com
It's there, I just double checked using an incognito window, phew, you may not be able to see it if you have an ad-blocker installed in your computer. I also have a YouTube channel you can watch all my cooking videos too.
Fox
NO the video is not there. I disabled all plug ins and no video. The coding is not done properly, please don't blame the users, but the programmer.
Jeni Ball
I've tried this twice now and my mixture is so runny and I don't know why. I end up adding so much more almond flour to try and firm it up a bit.
Libby www.ditchthecarbs.com
Are you using the pre-shredded mozzarella or the mozzarella dough that is stored in water? This definitely doesn't sound right, if anything, sometimes the dough is too thick. Or are you o=heating the cheese too much so it is super runny?
Steve
Having the same issue. Followed and measured well. Seems like the oven is too hot at 425 is that possible?
Jocelyn
Thanks for this recipe! I had a mozzarella/provolone pre-shredded mix on hand and used that instead. I also used a large egg. Mix was slightly wet, but workable. Baked 6 mini bagels in a silicone donut pan using a convection oven for 15 min. They turned out perfect! So easy to make and satisfied my biggest weakness!
Kayla
I did the net carb math out using the labels of each ingredient and then again using Carb Manager (in case I was making a mistake) and I’m getting a higher net carb value.
I got ~24 net carbs for the almond flour (Bob’s Red Mill)
~13 for the mozzarella (Good and Gather from Target)
~2 for the cream cheese (Philadelphia while fat)
Is there some net carb technicality I’m not taking into account?
Thanks in advance!
Libby www.ditchthecarbs.com
There should be almost zero carbs for the mozzarella. Find a brand that is cheese only. Some will have starch powder to stop it form clumping.
Dawn
I have been craving bagels for breakfast with my eggs. This recipe was wonderful. A little tacky because I used a large egg but I was still able to roll and make 6 med sized bagels. Delicious!
Christine
Easy to make, satisfying. Mine turned out and tasted like cornbread rather than bagels, though. Suggestions?
Libby www.ditchthecarbs.com
I would presume it was the brand of cheese you bought? You could try another brand and you could also sprinkle some bagel seasoning or sesame seeds n top to make it more like a traditional bagel. Yummo!
Renee
Instead of making bagels, I made little ‘bread balls’. Perfect lunchbox sized dipper. The world ma easiest recipe. Tastes just like cheese sticks.
Sarah
I followed the recipe as written and it worked out just fine. Great, in fact. I did divide the dough into 4 parts, rather than 6, as I was hoping to use these for sandwiches. Also, mine only needed to bake for 11 minutes, so my oven must be hotter.
I tried making a bagel, but the hole closed as it puffed up 😀 but that worked out anyway since they now just work like rolls and are absolutely fantastic for sandwiches. Great crust on out the outside, nice slightly chewy texture (not crumbly like most almond-based breads), and very nice flavor!
Nick
My bagels were small next time I’ll try your way dividing it into four.
Paula Schwarz
I have made this recipe and they turned out great. However, they are a little dry, is there anything I can do to make them a little moist? If I toast them it is better, but don't want them toadted all the time.
eva
Is there a way to make this without the microwave? I've survived without one for over 17 years. Hoping I still can!
Jessika
Yes, but don't let it get to hot on the stove you will turn the egg to scramble. Use a non-stick pan and keep stirring until it forms a ball. Once the ball is even colored (all ingredients mixed) drop into a glass bowl. While stirring add egg, baking powder and salt. Then complete the recipe. Hope this helps. They are stunning.
maryellen kohika-skipper
how old are you
brooke
I used an oven safe bowl at 400 for 2 minutes and carefully stirred using an oven mitt. You could probably transfer bowls.
Magriet Cordier
How long will the bagels stay fresh in the fridge? What's the best way to store it in the fridge, sandwich bags or airtight container?
Libby www.ditchthecarbs.com
I would keep them in an airtight container, in the fridge, for up to 3 days.
Kerry
I have just started the Keto diet and am currently using coconut flour for all my baking as it seems to be easier to get hold of and cheaper but I’m struggling with the texture. Does almond flour produce a better texture and is it worth investing in for the future? I liked The taste of these bagels but I also had run out of pre grated cheese. I dried the cheese out as much as I could but I will try again next week. The texture in the middle still seemed moist and grainy but I don’t know if this is due to the coconut flour or cheese. I am trying to reduce carbs for the whole family and my kids are fussy eaters and I need to come up with some more ideas, so any suggestions are welcome.
Libby www.ditchthecarbs.com
Many people dislike the texture of coconut flour, it is incredibly high in fibre so the grainy texture can be quite gritty in baking. Yes, almond flour will have a better texture, but as you said, it is expensive. I tend to use ground almonds (almond meal) instead of almond flour, it is much cheaper. I think the moist and grainy texture you are experiencing in the centre will be from the coconut flour and it may be slightly undercooked. You say you dried the cheese out as much as you could, were you using the pre-grated/shredded cheese or the fresh mozzarella that is usually very damp? The pre-shredded variety is what is required in this recipe. Hopefully, you have some great tips ready to make it next time with better texture and your kids are coming back for more.
Paige
I just made these and followed the recipe perfectly for the bagels. I topped them with cheddar cheese and everything but the bagel topping from Trader Joe’s. They turned out AMAZING. These will save me when I’m craving bread. Thank you so much!
Michelle
Hi!
I just logged everything as you listed to my CarbManager app, and it shows that the net carbs are 4g? 🙁 I know there’s the fiber part, but I thought the app would calculate that since it shows “net carbs”.
Do you have any advice?
Libby www.ditchthecarbs.com
Every app shows nutrition results differently and some are very inaccurate depending if they allow "user added" entries. Some users add net and some users add total carb values. I use cronomter.com which has accurate nutritional values to calculate all my nutrition panels.
Dee
How can these be made chewy? Gelatin?
Ann Marie Mulholland
I am gluten/dairy/egg free. Do you think substituting non-dairy cheeses & an egg replacer would work? Any other suggestions? I’m craving a crispy bagel/bread experience!
Libby www.ditchthecarbs.com
I wouldn't be able to say, you just completely reinvented a new recipe by replacing all the ingredients 😉
Rebecca
Hi, my bagels came out flat. Do you think I should add more baking powder or people something else be causing this? My dough came together very nicely, though it wasn’t ‘fluffy’, maybe I over stirred?
Libby www.ditchthecarbs.com
Maybe try to add more almond flour next time to make the dough a little sturdier. This helps prevent the bagels from collapsing. Also, it is worth checking the expiry date of your baking powder, I find if it is close to the expiry date, it never produces a fluffy cake, bread, dough.
Katie
My boyfriend loves these. We have been making 4 bagels with this recipe instead of 6. In our oven 11 minutes is the perfect amount of time.