Print Options:

Fat Head Bagels

Yields1 Serving

Keto Bagels that make you forget about the carby ones!

 1 ½ cups Mozzarella Cheese (6 oz)
 2 oz Full Fat Cream Cheese
 1 Large Egg
 1 ¼ cups Almond Flour
 1 ½ tsp Baking Soda
 2 tbsp Whey Protein Powder or 1/4 cup more almond flour
 Coconut Oil to Oil Your Hands While Handling the Dough

I've made goat and sheeps milk cheese substitutions before. You just need to find cheeses that melt fairly easily. I'm making one of the batches with cow's milk cheese and another batch with goat and sheeps milk cheese.


Place the mozzarella and cream cheese in a microwave safe bowl and microwave for 1 minute. Stir and microwave for another 30 seconds and stir again. We're looking for melted but not boiling.

Add the cheese and the egg to the bowl of a food processor and process until smooth. Add the dry ingredients and process until a dough forms. It's going to be really sticky.

Scrape it on to a large piece of plastic wrap, seal it up and place it in the freezer while the oven is coming up to temp.


Line a rimmed baking sheet with parchment paper and move the oven rack to the middle of the oven.

When oven is preheated to 400 degrees, remove the dough from the freezer and get ready to bagel. You're going to want to rub some coconut oil on your hands, because when I said that the dough is sticky - it's another level of sticky.


This amount of dough is good for about 6 bagels, so grab a chunk of dough that looks like it's about a sixth of the dough and roll it into a snake. Then turn the snake into a bagel.

Place the bagels on the parchment lined baking sheet, making sure that you leave some room between them.

Feel free to top them with whatever bagel toppings you choose. Finishing salt, poppy seeds, whatever calls out to you.

You're going to bake them for 12 minutes.