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Easy Keto Asiago Bagels Recipe: Cheesy Fathead Bagels in 30 Minutes

Easy Keto Asiago Bagels

These yeast-free keto bagels use a simple fathead dough with almond flour, mozzarella, cream cheese, egg, and Asiago cheese. The six bagels bake directly in the oven until puffed and lightly golden.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Bagel Dough
  • 1 1/2 cups (about 168 g) Finely ground blanched almond flour
  • 1 1/2 cups (about 6 oz/170 g) Shredded low-moisture mozzarella
  • 2 oz (56 g) Full-fat cream cheese
  • 1 large Large egg
  • 1 teaspoon Baking powder
  • 1/4 cup, divided Finely grated Asiago cheese
Seasoning
  • 1/2 teaspoon, optional Garlic powder
  • 1/4 teaspoon, optional Salt
Finishing
  • 1 tablespoon, optional Beaten egg or cream
  • 2-3 tablespoons Additional grated Asiago

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a microwave-safe bowl, combine the mozzarella and cream cheese.
  2. Microwave the cheeses for about 60 seconds, stir, and continue heating in 15–20-second bursts until completely melted and smooth.
  3. In a separate bowl, whisk together the almond flour, baking powder, garlic powder, and optional salt.
  4. Add the dry mixture, egg, and about 2 tablespoons of the grated Asiago to the warm melted cheese. Stir and knead until a uniform dough forms.
  5. Divide the dough into six portions. Roll each portion into a rope, join the ends, and shape it into a bagel, or form each portion into a ball and press a hole through the center.
  6. Arrange the bagels on the parchment-lined baking sheet. Brush lightly with beaten egg or cream, if desired, and sprinkle the remaining Asiago over the tops.
  7. Bake for 15–18 minutes, until puffed and lightly golden brown. Cool for at least 5–10 minutes before slicing.

Notes

Work with the dough while it is warm. If it becomes stiff, microwave it for 10–15 seconds and knead again with lightly oiled hands. For a chewier texture, chill the shaped bagels for 10 minutes before baking. Avoid overbaking because almond-flour dough can become dry and firm.