These 5-ingredient Low Carb Keto Everything Bagels come together easily using a fathead dough. After only 15 minutes in the oven, these crunchy on the outside and soft on the inside bagels are ready to be layered with all of your favorite keto toppings.
Preheat oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats.
In a small bowl, whisk together the almond flour and baking powder. Set aside.
Add the mozzarella and cream cheese to a large microwave-safe bowl. Melt in the microwave at full power in 30 second intervals. After every 30 seconds, stir the cheese until it's completely melted and uniform. This should take around 2 ½ minutes in total. Do not try to microwave the full time at once because some of the cheese will overcook. You can also melt the cheese over the stove in a double boiler.
In the same bowl as the cheese mixture, add in 2 eggs and the almond flour mixture. Mix until the dough forms. The dough will be quite sticky, which is totally normal.
Add a large piece of plastic wrap to a clean surface or add a drizzle of oil on the surface you'll be rolling your dough out, to prevent dough from sticking. Lightly coat your hands with oil and divide the dough into 8 equal parts. Roll each dough into ropes about 1 inch thick. The plastic wrap should keep your dough from sticking to the surface. Form each rope into a circle and pinch the ends closed. Carefully place the bagels onto the parchment-lined baking sheets. Repeat with the remaining dough. The bagels should be placed about 2 inches apart.
Add the final egg to a bowl and whisk. Generously brush the top of bagels with egg wash. Sprinkle the everything but the bagel seasoning on top.
Bake the bagels for about 12-14 minutes in the middle rack of your oven, or until bagels are golden brown (each oven is different so start with 12 minutes and go up to 14 if you want a more dark bake on these).
When you touch the surface of the bagels, they should not collapse. I recommend baking the bagels one sheet at a time rather than trying to bake both sheets at once because it leads to uneven heat distribution and your bagels may not puff up properly. Allow bagels to cool on baking sheets before removing.
Making ahead of time: You can make the fathead dough ahead of time and keep it in the fridge or freezer. Once the dough has come together, wrap it tightly in plastic wrap. Refrigerate for up to 1 week or freeze for up to 3 months.
Storing and freezing: Store the baked bagels in a sealed container in your fridge for up to 1 week. You can also freeze them in a sealed container or bag for up to 3 months. Let them thaw in the fridge, then slice, toast, and enjoy!