These are the most incredible keto mozzarella dough bagels that I love to enjoy toasted with salmon and avocado or cream cheese.
Only 2.4g net carbs per bagel and this recipe will make 6 keto bagels.
Keto Mozzarella Dough Bagels
If you are new to the low-carb or keto way of living, you may have thought that you’d have to give up bread – including bagels – forever!
I've got you covered! There’s still a way to have your cake – err, bagel – and eat it, too! The solution? Make my easy keto mozzarella dough bagels instead!
They are made with simple pantry and fridge ingredients, and you will discover just how filling and delicious they are.
Keto Almond Flour Dough Bagels
If you are new to mozzarella keto dough, it is hands down, the easiest keto dough on the planet.
The wonderful thing about this keto almond flour dough is that its ingredients, (mozzarella, cream cheese, egg and almond or coconut flour) is 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 recipes.
How To Make Keto Mozzarella Dough
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.
How To Prepare Keto Mozzarella Dough
Add cheese, almond flour and cream cheese 
Mix then microwave (or heat in a pan) 
Mix until smooth 
Add egg and baking powder 
Mix again until soft and pillowy 
Divide into 6 balls and shape the bagels 
Sprinkle with sesame seeds 
Bake until golden 
Enjoy!
Fat Head Dough
Mozzarella dough is also known as Fat Head dough. It was so named by Tom Naughton, the creator of Fat Head, the movie. It's a comedy-documentary that explains how low cholesterol is unhealthy, saturated fat does not cause heart disease but instead, sugars, grains, starches and processed vegetable oils do.
You can read more about Tom Naughton and Fat Head here.
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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
Keto bagels are the perfect lunch box filler for hungry tummies.
No more stodgy bread and wheat, keto bagels are simply the yummiest naturally gluten-free bread there is.
More Low-Carb Kids Recipes & Ideas ...
Keto Mozzarella Dough Bagels - cooking video
Once you learn how easy it is to make keto mozzarella dough, just look at all the ways you can use it.
So, the next time you and your family are having a hankering for your signature low-carb bagel treat, break out these simple ingredients!
More recipes you may like:
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Keto Dough Bagels - recipe
Keto Mozzarella Dough Bagels
Recipe Video (tap to play)
Calculate ingredients
Ingredients
- 170 g (1 3/4 cup) pre shredded/grated cheese mozzarella
- 85 g (3/4 cup) almond meal/flour *see recipe notes below
- 2 tbsp cream cheese full fat
- 1 eggs - medium
- 1 tsp baking powder
- pinch salt 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
Nutrition
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Shadi
Hi,
Thanks for the recipe but are sure the amounts are correct for 6 servings?
I barely could get 4 out of them. Also, with 425 F even 7 minutes was too much.
Am I missing something?
Libby www.ditchthecarbs.com
Yes, it makes 6 regular bagels, not super-sized one 🙂 Our serving sizes have been skewed by the sizes that are now served at restaurants and cafes. They are 30% biger then they were even 15 years ago.
Wendy S
You are right about that! I made six and substituted oat fibre for the coconut as I was out. They are delicious.
Carla Van Dyke
How can coconut flour be keto. The package I have says there are 9 grams of net carbs per 1/4 cup?
Libby www.ditchthecarbs.com
You might want to read this article. The Ultimate Guide To Coconut Flour vs Almond Flour. Coconut flour recipes require so little, the result is keto.
Charlotte
The whole recipe calls for 1/4 cup coconut flour. Thats not bad for 6 bagels. That means the coconut flour contributes 9g to the WHOLE recipe. Thats good.
Bridget Brecheen
So, I just got done mixing up a batch of these. These are my thoughts. I don’t use pre-shredded cheese because they typically coat it with potato starch which is not keto. I used fresh mozzarella that I chopped up and followed all the other directions, but the dough was so wet there was no forming it. so I had to add about a half a cup more of almond flour just to get it where it wasn’t falling all over the place. Even then the dough was so sticky and wet it just stuck to my hands. So, I just made a blob on the cookie sheet and put a hole in the center as there was no forming it. We shall see how it goes.
Libby www.ditchthecarbs.com
You really need to follow the recipe as it was developed and use pre-shredded mozzarella, the other type will not work (as you discovered - whoops). Yes, many pre-shredded kinds of cheese contain starches to stop the cheese from clumping, but many others don't. The one I buy only has 0.1% carbs and so is keto - yay!
Barbara Kelly
I use fresh Mozza too and I found that this tips help. I throw the dough in the fridge for about 30 minutes to firm up. It's not as sticky then. I also then kneed the dough using just some avocado oil on my hands. Much more manageable this way.
Kathy
Yes, the egg turns it into a sticky, wet mess.
Christine Moore
In the video your bagels look dryer than mine turned out. Mine were a "wet sticky mess". Any suggestions?
Libby www.ditchthecarbs.com
Some mozzarella brands are wetter than others, and fresh mozzarella is not recommended as it is so wet. I use pre-shredded mozzarella, it turns out perfectly every time. Hope that helps 🙂
Nick
You just have to keep working it. It will come together at the end.
Sam
I used a similar recipe and had the same issue with it being sticky. They recommendation was to freeze it for 30 minutes. That made it much easier to work with. Just had to be quick as it does warm in your hands and feet sticky again.
Chris
Can you use a donut pan?
Libby www.ditchthecarbs.com
A doughnut pan is more suited to a batter that you pour and it will take the shape of a doughnut. Mozzarella dough needs to be rolled out then formed into a circle to make the shape of a bagel.
Carole Dennis
I use donut pan all the time..just stretch dougj around circle
Lisa
Is it the same recipe but no baking powder for the pizza dough?
Bagels are amazing!
Libby www.ditchthecarbs.com
Yes, by adding a little baking powder to the dough, makes it rise for a bagel. We don't want it in the pizza dough so it stays thin and crispy (or you could add it if you want a fluffy soft pizza crust).
Chantel Latter
Any suggestions to replace the egg(allergy) we bake the dough without egg for pizza bases which turns out great - but will baking powder without egg be enough to get a rise for a bagel or bun??
Libby www.ditchthecarbs.com
I have successfully made the mozzarella dough pizza base without an egg also, but I'm unsure how the bagels would rise without the egg. The baking powder would have some effect on the dough being able to rise, but not as much as per photo.
Lisa
Make sure you use double acting baking powder(rises twice 1st with liquid acid and 2nd with heat) Try adding a little apple cider vinegar or sour cream(acid) to the batter
Kyle
I added a teaspoon of garlic powder and sprinkled white sesame seeds on top, yum.
Keto-girl
I thought why bot try cheddar? Fail! Lol in sure they will still taste good!
Janet Barker
These are so good. I even used Neufchâtel cheese which was a little nervous about, but I added 1/2 tsp gluten free xantham gum. Wonderful.
Christa Lundrigan
Can these be frozen for future use?
Mary
Mine didn’t rise - could that be because I used light mozzarella? They are otherwise very delicious
Me
I did frozen it! And worked, after going to the foster they tasted like fresh!
Myrna
My 4 year old grandson and myself made them. We used a large egg. It turned out wonderful. We are going to actually try to make this recipe into pizza crust tonight for supper.
Becky
I have these baking now, but after entering the recipe into my app, it says 5 net carbs per serving. My cheese is showing 11 carbs, is that because I’m using preshredded? Would I be better off shredding my own, or using fresh? 5 carbs is still better than a regular bagel, but 2.6 sounds much better ?
Libby www.ditchthecarbs.com
It sounds like your pre-shredded cheese has fillers/flours. Yes, it's best to shred/grate your own, but many people won't even look at a recipe if I ask them to do that ( 😉 ). Next time you're buying cheese, take a look at the labels, each brand of shredded cheese can vary incredibly. Once you find a good brand, stick with it! Enjoy, these bagels are the best 🙂
Mindy
It could be the brand you’re using as well. My cheese is 1g carbs per serving (1/4 cup) so this recipe would be approx 3g carbs (cheese alone clearly)
Janet Paula
What to do if I do not have a micro. Thanks.
Libby www.ditchthecarbs.com
You can heat/melt the cheeses together in a saucepan gently on the stove/hob.
SHANNON BLANCO
After baked, do you need to refrigerate them or can they stay out in a storage container?
Libby www.ditchthecarbs.com
I keep mine in the fridge in an airtight container in the summer, and in the pantry, in the winter. The mozzarella dough bagels are so high in dairy, they need to be kept somewhere cool (but airtight) to remain fresh.
Jay
Just finished my first batch, look good, I added cinnamon, 1tbs, think it needs more, overall I think they came out really good and I can now start eating bagels again. Thinking about next time using flavored cream cheese instead of regular.
Kat
Just be sure to check carbs on flavored cream cheese, as these can be higher in carbs due to added sugars.
Carol
I don't have a scale for food. Could someone tell me the measurements for the mozzarella cheese and almond meal?
Libby www.ditchthecarbs.com
There are conversion buttons below each recipe. You can swap between cups or weight (grams) whichever you prefer to cook by. You can even dial up how many servings you wish to make, try it out. The recipe magically calculates all the ingredients for you - yay!
Chris
1 & 3/4 cup mozzarella. 3/4 Almond Flour
Christy
This was REALLY easy and quick to make and fulfilled my carb craving. Mix gently and don't over do it. My dough didn't come out sticky at all. My husband was amazed that I made my own bagels on a Saturday morning.
Wendy
Why can I not see the cooking video? I cannot find the referenced video on any recipe. Am I just overlooking it?
Libby www.ditchthecarbs.com
It's sitting just above the recipe 🙂
Brett
I can't see it either, I'm sorry, older guy and very NOT tech savvy! Could you maybe put a button that says "HEY! Here's the video!!"?? LOL
Invertex
It would seem the video does not show if you have your AdBlocker turned on for this website. Disabling it showed the video for me.
Patricia
just make them . They came out good not that cheesy flavor thank good!! I use a large egg but took some of it out with a paper towel . They are good thank you , I miss having bagels
Tiffanylryan
After 10 minutes in the oven they started to get really dark on top but we're still a little gooey in the middle. Should be using the convection?
amber
I tried to make this but i screwed up somehow i did exactly the recipie but they didnt really rize much at all and were like hard and dense nothing like the photo.
Kate Wagner
Mine too ?
Tanya
I just made these, and they are great! I just started a low carb eating plan, and these are a great substitute without the carb. I can't wait to try the other recipes!
Anastasia
Any chance there is a fat-head recipe out there without almond flour/meal? I’m allergic to almonds and have been unable to find a decent substitute.
Libby www.ditchthecarbs.com
YES!!!!! In all my Fat Head recipes there is a recipe note at the end, explaining how to substitute almond flour for coconut flour instead. I have had so many people contact me asking for nut free recipes, I am making more and more with coconut flour, or at the very least, conversions using both 🙂
Cyndi
Did you try coconut flour?
Kristy
It says too can substitute the almond flour with coconut flour ?
Tammy Hall
Must have made error somewhere along the way. Mine turned out small and only 5, then very flat?
Sheri
Mine did the same thing but were still good. Next time I think I will double the recipe and see if that helps.
Fatima
Same thing happened to me actually they looked perfect out the oven but an hour after they went completely flat. Still delicious but would rather if they had the shape of bagel after.
Terri Larimore
I doubled the recipe so the bagel could be a "normal" size and yes they did flatten out a little but they still taste great.
Holly
Just curious if boiling like a tradition bagel might be possible before the bake? I might try it and see what happens..
Libby www.ditchthecarbs.com
Ooooh, please come back and let me know how that works.
Elizabeth
It looked like the dough was coming along nicely, however once i added the egg it got super gooey and it would not mold at all into any shape. It was just a big mess in my hands. Any tips? I followed the directions exactly so I'm confused as to why it turned out this way. Any help is much appreciated...thanks!
Kace
Same thing happened to me! It was so tacky that a lot of it was wasted getting stuck to my hands. I couldn't get it to roll out well either, so they look like mini-bagels.
Gina Vertuccio
This was kind of a disaster and I did everything step by step. No ingredients had gone past their date or anything... I had to add about a tablespoon or more of more almond flour to get them to be rollable and even then just got 4 mini bagels.
Shay
I have the tacky problem every time I make these. I just coat my hands with avocado or coconut oil first and it solves the problem. 🙂
Barry
The recipe calls for 1 med egg. I use large or xlarge eggs so ive had same problem. I just added more almond flour till it was malleable.
Hope this helps!
Emily
Wow, a medium egg! Who even uses medium eggs?? Thanks for noticing, that makes so much sense now!
Sarah
You have to wet your hands when rolling each bagel. They don't really roll, I just kind of pulled them into a tube shape then made a circle. They did go flat out of the oven, but they taste great. The recipe made 4 good sized "bagels"
Linda Lewis
I make a ball and poke a hole in the middle with my thumb. Much easier than the log method!
Martha
I wanted to try a Cinnamon Bagel. How much cinnamon can i use? For the topping going to make icing!
Libby www.ditchthecarbs.com
Gosh, that is another recipe entirely. I would add sweetener to taste and cinnamon, but I would have to experiment with the quantities to make it perfect, alternatively try my cinnamon Chelsea buns.
JESS
I made these this morning and they turned out to be delicious. Simple and quick to assemble.
Libby www.ditchthecarbs.com
Jess that's awesome. I'm glad you loved it. Pretty darn yummy huh?
Julie
These are truly wonderful! Thank you for sharing this recipe. My husband is so happy he can eat breakfast sandwiches again! He's like, you know you will be making these all the time right?
Libby www.ditchthecarbs.com
Whoops - I think I may have just created a daily job for you now. 😉
Jenny
I've been making these for a few years. I usually make large pretzels and top with an "everything" mix. I always add 1 tsp of xanthen gum to it for better texture. I've never used baking powder. I'm going to try a variation with both and see how that works. I love the bagel shape idea!
Andrea
Any idea how much sunflower seed meal to use? My family is allergic to nuts and we didn’t like the coconut flour!
Libby www.ditchthecarbs.com
I would try a 1:1 swap. Then you may wish to add more meal if it is the dough is too sticky/damp or add a little liquid if it is dry (perhaps more cream cheese).
lazymeiz
Can you use fresh mozz?
Cindy
For how long can you storage the bagels?
Libby www.ditchthecarbs.com
I would keep them for up to 3 days. In the summer months, I would keep them in a airtight container in the fridge because of the high dairy content.
Joyce
Can the bagels be frozen after you bake them?
Libby www.ditchthecarbs.com
They are best fresh, but yes they can be frozen then best toasted - yum.
Jaye Fisher
These are sooooooo tasty!!!!!! I was skeptical, but they worked beautifully. Do you know if I could freeze these? Thank you so much for sharing x
Libby www.ditchthecarbs.com
I'm so glad you loved them Jaye, and yes they freeze well. Pop them in an airtight container in the freezer.
Seipua Ieremia
My fat head dough tends to somewhat 'melt' and go flat...ie it melts off my sausage rolls and my cinnabons went flat as pancakes. Any idea what I'm doing wrong? Love you recipes! Thank u for sharing
Mar
Looks yummy! You think you can freeze it?
Libby www.ditchthecarbs.com
Yes after they are cooked. I don't advise to freeze the raw dough.
Je
Mine haven’t risen at all, I followed the recipe and they are tiny! 🙁 very disappointed ?
Ann
Two possibilities: your baking powder is old or you put it in too early. Tins of baking powder should be dated when opened and pitched after 6 months. Also don’t put it in for the microwave/cheese melting step. Baking powder acrivates with heat and moisture. If you add too early you’ll lose a good bit of rise.
Stephanie
I don't have the enzyme to digest fat well. Can these be made with low fat mozz and cream cheese?
Denise
Hasn’t your doctor prescribed digestive enzymes? If you take lipase when you eat fat you will digest it just fine. You can buy them over the counter. I take a combination of enzymes with a probiotic. I used to have digestive difficulties, and I’m not sure which of my enzymes are deficient. I now can eat anything and feel great.
Michelle
Do you have a recipe to make low carb noodles? I want to make korean ttebbokki ( thick rice noodle-rectangular—way thicker than Shirataki, etc) but want to avoid rice. Going to try the bagel recipe today! Thanks!
Libby www.ditchthecarbs.com
Sorry, no. I generally use zoodles.
Ruber
If we don’t have a microwave, how can I make bagels ?
Libby www.ditchthecarbs.com
You can gently heat them together on the stove top.
TDM
I make mozzarella dough in a homemade double-boiler. I put the cheeses into glass bowl on top of a saucepan with simmering water.