Fathead Bagels

These bagels are definitely “As Good As The Real Thing Certified”… In fact, when we went off keto for vacation a few months back we had some regular bagels and were super depressed that they weren’t nearly as flavorful as our fathead bagels, for 10000x the carbs.

I can’t take credit for this recipe, there’s a million versions of it floating around the internet and I think the original recipe actually appeared on Reddit. But, I can add in my little tips and tricks to make sure it comes out as good as promised.


  • 3 cups pre-shredded, low-moisture, part-skim mozzarella (trust me, you don’t want to use the authentic wet stuff here)
  • 2 oz (4 tbsp) cream cheese
  • 1.5 cups almond flour
  • 2 tsp xantham gum (optional, but gives it that authentic chewy texture)
  • Pinch salt
  • 2 eggs
  • Optional toppings: I like Trader Joe’s “everything but the bagel” seasoning, but you can use any traditional bagel flavoring


Preheat the oven to 400F.

Combine dry ingredients, then add the 2 eggs and combine further until you have an even paste.

Melt the mozzarella and cream cheese together – you can use the microwave or do it stove top. You want the mozzarella very melty, so usually I err on the side of over melted and then let it cool just until I can touch it without burning myself.

Knead together the almond flour and mozzarella mixtures. This takes a LOT of elbow grease and you have to work quickly because the mozzarella gets harder to work with as it cools. Your goal should be to eliminate almost all of the marbling appearance so you have a homogenous mixture, but don’t worry if you can’t get it 100%.

Divide the dough into 6, roll into logs and then pinch the ends to form a bagel shape. It’s worth mentioning at this moment that this dough also makes incredible pizza dough.

Place on a parchment lined cookie sheet and press any toppings onto the top and bottom of the bagels.

Bake for 18 minutes, rotating front to back halfway through. If you have a convection oven, bake at 375 for 15 minutes.

You can store these in the fridge for a few days, but they also freeze incredibly well. I make a double or triple batch and freeze for easy dinners. Just microwave until soft enough to slice, and then broil on low to toast.


Makes 6 bagels. With whole milk mozzarella, each bagel is 400 cal / 4.5 net carb (8 total) / 33 fat / 21 protein

Fun modifications:

  • You can replace 1 cup of the mozzarella for another cheese, maybe cheddar or asiago?
  • They don’t have to be bagel shaped, you can use this to make a delicious pizza or calzone crust, garlic knots, etc
  • I love to use these to make veggie sandwiches. The one pictured has melted Kerrygold garlic herb butter, sharp cheddar cheese, peppers, pickled onions, radish, tomato, cucumber, avocado, and sprouts


This might be the single healthiest keto meal of all time. It tastes just as yummy as carb heavy oatmeal, but contains:

  • 4.5g Omega 3s (415% DV)
  • 14.5g Protein (17% of my personal needs)
  • 9g Fiber (37% DV)
  • 7.2mg Vitamin K (80% DV)
  • 1.8mg Manganese (100% DV)
  • 4.3mg iron (24% DV)

…all for only 4.5 net carbs!


  • 2 tbsp hemp seeds
  • 2 tbsp almond flour
  • 2 tbsp hazelnut meal
  • 1 tbsp chia seeds
  • 1 tbsp flax meal
  • 1/2 cup water


Combine all dry ingredients and water over low heat. Cook about 5 minutes, just as you would regular oatmeal. You can also cook it in the microwave for about 45 seconds, but watch carefully because it likes to boil over!

I portion these out ahead of time and bring them to work in a pyrex, which is perfect for the microwave method. Just remember that flax and hemp should be refrigerated after opening.

Topping ideas:

  • Pumpkin pie spice or cinnamon
  • Cocoa powder
  • Vanilla or maple extract
  • Heavy whipping cream or coconut cream
  • Frozen raspberries (add them before cooking so they get juicy) and a spoon of nut butter
  • 1 tbsp cocoa nibs and 1 tbsp peanut butter
  • Butter and cheese for grits style
  • Swap out the hazelnut meal for shredded coconut, or any other ground nut.
  • ??? The possibilities are endless!

This recipe is highly flexible so feel free to substitute basically whatever you want in here (although hemp seeds are a major source of those nutritional benefits).

Macros: 360 cal | 4.5 net carb (10.5 total) | 30 fat | 14.5 protein

Keto Pancakes

There needs to be some kind of ‘As Good As the Real Thing’ (AGATRT???) certification program. Because these keto pancakes would make the list. I’ve tried a lot of the low carb pancake variations out there, but none have the same fluffy texture as these do.

Keto Pancakes with Raspberry Compote and Whipped Cream

Pancake Ingredients:

  • 4oz cream cheese
    • For dairy free: sub in pumpkin puree & add 1tbsp coconut flour
  • 4 eggs
  • 1/2 cup almond flour
  • 1 tsp baking powder
  • 1 tsp vanilla
  • Sprinkle of cinnamon
  • Dash of salt

Pancake Instructions:

Dump everything in a blender and blend away. Cook over medium heat just like you would regular pancakes. Thats it!


Pancake Macros:
These pancakes save well in the fridge, so make a bit batch for an easy breakfast or snack!
Makes 2 big servings, or 4 snack sized servings. 
Macros for 2 servings: 470 cal / 9 net carbs (12 total) / 41 fat / 20 protein
Macros for 4 servings: 235 cal / 4.5 net carbs (6 total) / 21 fat / 10 protein

But wait… there’s more!
I know half the joy of pancakes is the toppings, but since sweeteners are ruled out for me, I had to get creative. This raspberry compote topping is super easy and delicious. You can, of course, always go with straight butter. Or, add a bit of sweetener free whipped cream.

Raspberry Compote Ingredients:

  • 1/2 cup frozen raspberries
  • Splash water (roughly 1-2 tbsp)

Raspberry Compote Instructions:

Place frozen raspberries in a small saucepan and add a splash of water. Heat, covered, over medium-low heat until they are bubbling. Smash the raspberries with the back of your spoon, and return to the stove. Crack the lid and reduce heat to low until your pancakes are ready and sauce is slightly thickened.

Macros for 1/2 the compote: 23 cal / 3 net carb / 0 fat / 0 protein

Pumpkin Spice Pancake Variation:
Use the following ingredients instead:

  • 3oz cream cheese
  • 1/4 cup pumpkin puree
  • 4 eggs
  • 1/2 cup almond flour
  • 1 tsp baking powder
  • 1 tsp pumpkin spice
  • 1 tsp vanilla extract and/or maple extract

(Macros for 4 servings: 220 cal / 4.5 net carb / 18 fat / 10 protein)
(Macros for 2 servings: 440 cal / 9 net carb / 37 fat / 20 protein)

Pumpkin Spice Pancakes

A note on blenders:
I’m totally not sponsored by Vitamix (oh, how I wish) but I did want to share our experience. We are coming up on one year of Vitamix ownership and could not be more impressed. It might be the single best home purchase we’ve ever made.

Before our Vitamix, we were going through a Ninja every 6 months, and before that a Bullet every 3-4 months. They just weren’t made well enough to withstand daily use chopping up ice for our protein shakes. They are made with plastic gears that just shred. Sure, they were warrantied, but we couldn’t live without a blender for the 3-6 weeks it took to get the warranty repairs. So even though the Ninja was cheaper, it wasn’t in the long run when we had to keep replacing them.

Little known fact: you can buy certified, warrantied, reconditioned Vitamix blenders for under $250 from their website. And around the holidays, they’re even more discounted. That’s how we ended up with our 780 last year! Here’s the link, just in case:

Certified Reconditioned Vitamix Blenders 12/2/18