Fat Head Keto Bagels

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Last summer, I made things with “Fat Head dough” all the time. Fat Head bagels, Fat Head pizza, Fat Head wrapped hot dogs, Fat Head crackers… it’s an awesome recipe! (Don’t worry I will share with you very soon how I do the other items using Fat Head dough!)

If you’ve never heard of it, know that it originates from the movie Fat Head, and it has long been the craze of the keto community!

I don’t know why this time of going back to the keto way of eating, I haven’t once made Fathead dough for anything. I suppose it has to do with the fact that I made it more for my husband and he travels so much now, I don’t really feel the need to make it.

Honestly, though, if you’re following my free weekly meal plans, you’ll know I have been having Hearty Breakfast Casserole for WEEKS, and as much as I love it, I reallllly need something new!!

So this next week on my meal plan, I am adding breakfast sandwiches made with these great Fat Head bagels!

The thing about this recipe is that you can make either 12 small bagels (the bagels made in the picture were baked in these donut pans — affiliate link), or 6 huge bagels, and you can just cut those in half, and split it with someone in the family, or save the other half for the next day.

There are so many things you can do with these bagels… if you’ve been missing sandwiches, these are PERFECT for anything you’d like to stack on there. You can also slice them in half length-wise and place them under the broiler to toast them up, if you usually like your bread toasted.

Making Fathead Breakfast Sandwiches For the Entire Week!

What I intend to do this week is to make a bunch for breakfasts, then I stuff then with whatever sounds good (usually bacon, egg, cheese), then I wrap them in contact paper, tie them up with kitchen string (affiliate link), and stick them all into large gallon bags, then into the freezer!

Every morning, pull one out, stick it in the microwave, still wrapped in contact paper, for 60 seconds or until heated to your liking.

How to Make Fathead Dough:

I didn’t want this to feel like it would be a complicated thing to do, so I made sure to take pictures of the whole process so you can see how EASY it is!! (Especially once you get used to it!)

Step One: Combine the dry ingredients together in a bowl. Whisk until well combined. Set aside.

Step Two: In a different mixing bowl, add shredded mozzarella cheese and cream cheese.

Step Three: Microwave the two cheeses together for 1 minute, 30 seconds. Stir with a spatula. (It’s not going to be perfectly melted together yet.)

Step Four: Microwave for one minute more. Remove from microwave and use spatula to combine the two cheeses very well.

Step Five: Add 2 of the eggs and dry ingredients mixture into the bowl with the melted cheeses.

Step Six: Mix together VERY well. You may need to mix with your hands, but be careful because the cheese may be hot. Or if you have a mixer with a paddle or bread hook, that will work too.

Step Seven: Line a large baking sheet with parchment paper.

If you are making 12 small bagels, you may want to use a donut pan, especially if you want them to look like they do in my main picture. But if you don’t have a donut pan, that’s ok!! Just know they do SPREAD. I wanted to test making six large bagels to make sure they would work.

Step Eight: Roll each one into a nice ball, then stick your finger through them and give them a nice hole. (The bigger the hole the better, because it will probably close up while baking.)

Step Nine: OK, I’m including this picture, because I want you to know that I do not recommend flattening out the bagels! Keep them nice and round like a donut, like the one pictured above. I thought it would be great to flatten them down, but they just spread like crazy!

Just keeping it real!!! 😉

Step Nine (for real): Use the extra egg as an egg wash by cracking it into a small bowl, whisking it with a fork, then use a pastry brush like this one (affiliate link) to brush over the tops of the bagels. (Before I owned a pastry brush, I would have dipped a paper towel and used that as a brush!)

Step Ten: Season with toppings of choice. If you like Everything Bagel, you’ll want dried onion flakes, dried garlic flakes, poppy seeds, sesame seeds, coarse salt. Super delicious!

Step Eleven: Place into preheated oven (425 F) for 12-14 minutes until they are golden brown. (See how mine spread? The holes had closed up so I used a butter knife to quickly twist a new hole in the middle, because my kids really wanted their bagels to LOOK like bagels.)

So as you can see, you can make 12 cute little bagels that are the PERFECT portion size, or you can make 6 large bagels, to be split into two.

How To Make Keto Bagel Breakfast Sandwiches for Weekly Meal Prep:

Want to know how I make keto bagel breakfast sandwiches in bulk to store in the freezer for breakfast all week long?

First you are going to want to make bacon, and I’m REALLY attached to my method of cooking the perfect bacon in the oven. One slice per sandwich.

Next you are going to want to fry up or scramble 12 eggs, one egg per sandwich.

Lastly, one slice of cheese of your choice.

Slice each bagel in half, layer the eggs, cheese, and bacon how ever you like them.

Wrap each one in parchment paper and tie off with kitchen string (affiliate link).

Place them into a large gallon freezer bag, label the bag with its date and directions for reheating. (I wrote on mine “Breakfast Sandwiches, Microwave 1-2 minutes.” I also now add the date.)

When you’re ready to eat them, remove from the freezer, and with the parchment paper still on, microwave for 60 seconds, or until warmed through.

At first, it does feel like quite a lot of effort, but I promise you by the time you make your third round, you’ll see how simple it actually is!

Print Recipe

Fat Head Keto Bagels

Servings: 12 bagels

Calories: 155kcal

Author: Laurie Cromie, Barivangelist.com

Ingredients

• 2 cups almond flour blanched
• 1 Tbsp baking powder
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1 tsp onion powder
• 3 cups shredded mozzarella cheese
• 3 oz or 6 Tbsp cream cheese, room temperature
• 3 eggs 2 for dough, 1 left out for egg wash

Toppings (optional):

• Granulated onion flakes
• Granulated garlic
• Poppy seeds
• Coarse salt
• Sesame seeds

Instructions

• Preheat oven to 425 F.
• Combine together in a bowl almond flour, baking powder, garlic powder, Italian seasoning, and onion powder. Whisk until well combined. Set aside.
• In a different mixing bowl (large), add shredded mozzarella cheese and cream cheese.
• Microwave the two cheeses together for 1 minute, 30 seconds. Stir with a spatula. (It's not going to be perfectly melted together yet.)
• Microwave for one minute more. Remove from microwave and use spatula to combine the two cheeses very well.
• Add two of the eggs and dry ingredients mixture into the bowl with the melted cheeses.
• Mix all together VERY well. You may need to mix with your hands, but be careful because the cheese may be hot. Or if you have a mixer with a paddle or bread hook, that will work too.
• Line a large baking sheet with parchment paper.
• If you are making 12 small bagels, you may want to use a donut pan, especially if you want them to look like they do in my main picture. But if you don't have a donut pan, that's ok!! Just know they do SPREAD.
• Roll each one into a nice ball, then stick your finger through them and give them a nice hole. (The bigger the hole the better, because it will probably close up while baking.)
• Use the extra egg as an egg wash by cracking it into a small bowl, whisking it with a fork, then use a pastry brush to brush over the tops of the bagels. (Before I owned a pastry brush, I would have dipped a paper towel and used that as a brush!)
• Season with toppings of choice. If you like Everything Bagel, you'll want dried onion flakes, dried garlic flakes, poppy seeds, sesame seeds, coarse salt. Super delicious!
• Place into preheated oven (425 F) for 12-14 minutes until they are golden brown.

Nutrition

Serving: 12(1 bagel per serving) | Calories: 155kcal | Carbohydrates: 1g | Protein: 9g | Fat: 12g