The king of bagels is the everything bagel, so I made the best keto everything bagels. It is made of fathead dough that combines all of the key bagel toppings—sesame and poppy seeds, dried garlic and onion, and coarse salt. Try pairing this with cream cheese, lox, capers and red onion for the perfect bite. Fathead dough is great for keto bread substitutes, try my keto biscuits for another great fathead recipe.
History of the Everything Bagel
The mixture of toppings together, called the “everything” bagel was thought to revolutionize the bagel world sometime in the early 1980s or 1970s… or the four different middle-aged men who claim inventing it, including restaurateur Joe Bastianich. David Gussin of Queens says he invented the “everything” bagel sometime around 1980, in a stroke of inspiration, but it seems we will never know who did!
Ingredients for Keto Everything Bagel
PREP TIME: 10 min
COOK TIME: 12 min
1 ½ cups shredded mozzarella
2 tbs cream cheese
1 cup almond flour
1 large beaten egg
1 tbsp baking powder
Everything But The Bagel Seasoning
Per 1 serving
4g Net Carbs
7g Total Carbs
Instructions for Keto Everything Bagel
- Measure and prep your ingredients. Preheat oven to 400 F and line a baking sheet with parchment and spray with non-stick.
- Put the mozzarella cheese and cream cheese in a bowl and microwave for 1 minute. Stir and microwave an extra 30 seconds if needed to have all melted together.
- Add the dry ingredients (except EBTB seasoning) and egg and mix. Divide into 4 balls of dough evenly. Poke a hole through the middle and create a donut shape. Use leftover egg in bowl (if any) or beat an additional egg and brush over the dough. Sprinkle EBTB seasoning on all.
- Bake for 12 minutes or until the outside has browned. Eat when warm or toast! Can save in fridge in a zip-lock for a few days or freeze for longer!