Easy Low-Carb Everything Bagels

These soft and chewy fathead dough bagels combine almond flour, melted mozzarella, cream cheese, eggs, and everything bagel seasoning. The six bagels bake quickly and are delicious warm or cooled.

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Prep Time 10

Cook Time 12

Total Time 25

Servings: 6 servings

Ingredients Method Notes

Ingredients

Bagel Dough

1 1/2 cups (about 168 g) Blanched almond flour
1 tablespoon Baking powder
2 1/2 cups (about 250 g) Shredded low-moisture mozzarella cheese
2 ounces (56 g) Cream cheese, cut into pieces
2 Large eggs

Topping

2 tablespoons Everything bagel seasoning

Optional Topping

1 large egg Beaten egg for brushing

Method

Step-by-Step

Heat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Whisk the almond flour and baking powder together in a bowl until evenly combined.
Place the mozzarella and cream cheese in a microwave-safe bowl. Microwave for about 1 minute, stir, then continue heating in 20-30-second intervals until completely melted and smooth.
Quickly mix the two eggs and almond flour mixture into the warm cheese mixture. Stir or knead until a cohesive dough forms, briefly warming it again if needed.
Divide the dough into six equal portions. Roll each portion into a rope, join the ends, and shape a fairly large bagel hole before placing the bagels on the prepared baking sheet.
Brush the tops with the beaten egg, if using, and sprinkle generously with everything bagel seasoning.
Bake for 12-16 minutes, or until the bagels are puffed and golden brown. Cool for several minutes before slicing.

Notes

Use low-moisture, pre-shredded mozzarella and work while the cheese mixture is warm for a smoother dough. Lightly oil or wet your hands if shaping becomes sticky. Almond flour cannot generally be replaced 1:1 with coconut flour. Seasoning saltiness varies, so adjust the topping to taste.