Low-Carb Keto Bagels (Fathead Dough)

Source

Nutrition Facts for Keto bagels:
* 3 c. shredded mozz – 240 Kcal
* 2 oz. cream cheese – 198 Kcal
* 1.75 c. almond flour – 269 Kcal
* 2 large eggs – 143 Kcal
* 1 Tbsp baking powder – 0 Kcal
* *2 Tbsp roasted sesame seeds – 160 Kcal*
Makes 8 bagels, per bagel:
* 126 Kcal
* 10.2g fat
* 3.2g carbs
* 6.6g protein
Cheers!
*I couldn’t find nutrition information for “Everything Bagel Seasoning”, so I substituted 2 Tbsp of sesame seeds*
DwarvenChiliVacuum: These look strangely good. Gotta try em. Thanks for the post, OP.
Uncle_Retardo: Low-Carb Keto Bagels (Fathead Dough) by [Yummy In My Tummy](https://www.youtube.com/channel/UCN29jrwyoVMLBTg8uDL4dHg/featured)
The BEST low-carb and Keto bagels made with fathead dough. They’re chewy, soft and under 8g carbs per bagel!
**Ingredients**
* 3 cups mozzarella cheese shredded
* 2 oz cream cheese
* 1 3/4 cups almond flour
* 2 large eggs
* 1 tbsp baking powder
* 3 tbsp everything seasoning optional
**Instructions**
1) Preheat oven to 350F and line a baking sheet with parchment paper.
2) Add the mozzarella cheese and cream cheese to a large microwaveable bowl. Microwave for 2 minutes or until the cheese has melted.
3) Remove from the microwave and stir with a four until fully combined. Immediately add the almond flour, egg, and baking powder. Stir to combine until the flour and eggs are incorporated into the mozzarella. If the dough is sticky, knead with hand until long longer sticky.
4) Divide dough into 8 equal portions. Shape each portion into a doughnut shape. Place on prepared baking sheet. Garnish with the desired topping or leave plain.
5) Bake 15 minutes. If desired, broil for 1 minute to brown the top of the bagels.
*Recipe Note*
If the dough is too sticky, reheat for 30 seconds in the microwave and re-mix and it should hold up. If it’s still sticky after reheating, add 1/4 cup more flour and mix in.
Video Source:
https://www.youtube.com/watch?v=zYlPXR1lQgE