Oh how I miss the days of going to Starbucks for a mocha and a toasted Chonga bagel with cream cheese. The chonga bagel is their version of an Everything Bagel, with the addition of cheddar cheese. Sinfully delicious. There are not a lot of things I miss from my old lifestyle, but those morning trips to Starbucks are one of them.
Low-Carb Keto Bagels (Fathead Dough)
The BEST low-carb and Keto bagels made with fathead dough. They’re chewy, soft and under 8g carbs per bagel!
- 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
Preheat oven to 350F and line a baking sheet with parchment paper.
Add the mozzarella cheese and cream cheese to a large microwaveable bowl. Microwave for 2 minutes or until the cheese has melted.
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.
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.
Bake 15 minutes. If desired, broil for 1 minute to brown the top of the bagels.
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.