Keto Everything Bagels
Chewy, golden everything bagels made from fathead dough — no wheat, no rise time. At just 3.6g net carbs each and ready in 35 minutes, they deliver that crackly everything-seasoning crust and soft center you've been missing on keto.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
These chewy keto everything bagels use classic fathead dough — melted mozzarella and almond flour — to recreate the crackly, seasoning-crusted bagel you love, without the wheat or the carb crash. No yeast, no rise time, just 35 minutes from bowl to breakfast.
Ingredients
- 1.5 cups shredded low-moisture mozzarella cheese
- 2 oz full-fat cream cheese
- 1.5 cups almond flour (super-fine, blanched)
- 2 tablespoons ground psyllium husk powder
- 2 teaspoons baking powder
- 2 large eggs (1 for dough, 1 for egg wash)
- 0.25 teaspoon fine sea salt
- 2 tablespoons everything bagel seasoning
Instructions
- 1
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a bowl, whisk together the almond flour, psyllium husk powder, baking powder, and salt.
- 2
Combine the mozzarella and cream cheese in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until fully melted and smooth (about 60–90 seconds total).
- 3
Working quickly, add the dry mix and 1 beaten egg to the melted cheese. Knead with a silicone spatula, then your hands, until a uniform dough forms. If it stiffens, microwave 10 seconds to soften.
- 4
Divide the dough into 6 equal balls. Roll each into a 6-inch rope, pinch the ends together to form a ring, and place on the baking sheet.
- 5
Beat the remaining egg and brush over each bagel, then sprinkle generously with everything bagel seasoning, pressing lightly so it sticks.
- 6
Bake for 18–22 minutes, until deeply golden and firm. Cool on the sheet for 10 minutes before slicing — they firm up as they cool.
Tips & notes
- Don't skip the psyllium husk — it gives the bagels their chewy, bread-like structure and keeps them from being crumbly. Use the powder form, not whole husks.
- Store cooled bagels in an airtight container in the fridge for up to 5 days, or freeze for 2 months. Toast or warm before serving to restore the crust.
- Make your own everything seasoning with equal parts sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and flaky salt.
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Frequently asked questions
- How many carbs are in keto everything bagels?
- Each bagel has 3.6g net carbs (6.6g total carbs minus 3g fiber), 312 calories, 17g protein, and 24g fat. This recipe makes 6 bagels.
- Why is my fathead dough sticky or hard to shape?
- If the dough is too sticky, your cheese was still warm — let it cool slightly or chill the dough for 5 minutes. If it cracks while shaping, microwave it for 10 seconds to soften, then work fast before it sets.
- Can I make these dairy-free?
- Fathead bagels rely on mozzarella and cream cheese for their structure, so they're hard to make truly dairy-free. You can try dairy-free shredded mozzarella and dairy-free cream cheese, but the texture will be denser and less chewy.
