Low Carb Bagels with Fathead Dough


  • 1 1/2 cup part-skim shredded mozzarella cheese (about 6 ounces)
  • 2 ounces full-fat cream cheese, cut into pieces
  • 1 large egg
  • 1 1/4 cup almond flour (nut-free options in the post) (see conversion chart in site menu)
  • 1 tbsp baking powder
  • 1 tbsp oat fiber (or 2 tbsp whey protein powder or 1/4 cup more almond flour)*


Place the mozzarella cheese and cream cheese in a microwave-safe bowl and microwave for 1 minute. Stir and microwave for 30 seconds to 1 minute more. Scrape the cheese into a food processor with the egg and process until smooth.

Add the dry ingredients and process until a dough forms. It is very sticky! Scrape onto a piece of cling film and place into the freezer.


Preheat oven to 400 F and place rack into the middle of the oven. Line a baking sheet with parchment.

When the oven is ready, remove the bagel dough from the freezer and divide it into 6 equal pieces. Lightly oil hands and roll each portion into a snake and seal the ends together forming a ring. Place on the parchment paper and top with your favorite topping, pressing gently to adhere.

Bake for 12 minutes or until the outside has browned. They will still be soft, so let them cool before removing from the baking sheet. Once cool, store in a bag in the refrigerator. Warm slightly to enjoy or toast.

Makes 6 average-sized bagels. Dividing the dough into 8 portions results in mini bagels and dividing into 4 results in gourmet sized bagels. (Don’t have a food processor? Read the post for other methods.)

Keep bagels in the refrigerator in an airtight container. They keep for 7-10 days and also freeze well.

Recipe Notes

This is a low carb recipe and these do not have the chew of a real bagel. However, they are a great sub for those missing bread.

*The oat fiber option tastes the best, but use what you have. The texture is more biscuity. The protein powder gives a very nice texture if you decide that route.

**If your bagels flatten out while baking try adding 2 tablespoons – 1/4 cup more almond flour. Also, try the baker’s trick of preheating a metal pan in the bottom of the oven and tossing ice cubes into it when the bagels go into the oven. The steam will force the bagels to rise. Don’t remove the bagels from the pan until they cool a bit.

***If your dough is lukewarm to the touch after mixing, it does not need to go into the freezer to cool.

Do NOT double the recipe if making in the food processor or it will crawl up under the blade. Mine was difficult to clean out completely.

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