These low carb everything bagels are made with an oat fibre Fathead dough for a great low carb vegetarian breakfast. The sprinkle of Everything Bagel Seasoning gives the bagels a great savoury taste with a slight crunch.
Fathead dough is a great low carb dough for pastries, pizza and bagels. Almond flour and coconut flour are normally used with Fathead dough, but for this keto bagel recipe I went for oat fiber. The result was a hearty bagel recipe that is very similar to the real thing.
What is oat fiber?
Don’t be alarmed at the word oat, thinking it is laden with gluten and carbs. It’s not oat bran, oat flour, rolled oats or instant oats. Oat fiber is the fiber made from grinding the oat shell and is made purely from the husk. It’s an insoluble fiber and a great substitute for wheat for low carb baking.
I have found that oat fiber brands can vary in colour ranging from golden to white. I prefer the white brand by Lifesource for a great bake with a great taste. I purchase mine from Amazon.
Is oat fiber keto?
Due to its high fiber content oat fiber is a great keto flour. It’s a non-digestive fiber that is highly absorbent and can absorb up to seven times its weight in water. It’s a great low carb flour for breads, pastries, muffins and bagels.
How many carbs in a bagel
These keto vegetarian bagels are only 3.6g net carbs each. You may be surprised to learn that a regular wheat, sugar laden bagel can be 44g net carbs. That’s 2 days net carb allowance in a bagel!
How to make keto everything bagels
I use a donut tray to bake these bagels as it helps keep their shape when using the Fathead dough. You could bake these without a tray and fashion the shape free-hand, but they won’t look as neat.
Fathead dough is baked with a heavy sprinkling of Everything Bagel Seasoning. You can purchase this ready made or make your own.
Everything Bagel Seasoning is a mixture of:
- poppy seeds
- sesame seeds
- dried minced onions
- coarse sea salt
- dried garlic flakes
Watch the video of the recipe
Other low carb bagel recipes
Low Carb Everything Bagels
Equipment
- Donut Tin Pan
Ingredients
- 1 ½ cups mozzarella, shredded
- 2 oz cream cheese
- ½ cup oat fiber
- 1 teaspoon baking powder
- 1 medium egg
- 2 tablespoons everything seasoning
Instructions
- Preheat the oven to 200C/400F
- In a bowl add the mozzarella and cream cheese.
- Cook the mozzarella in the microwave for 2 minutes
- Remove and stir until the melted cheese is combined
- Add the egg, baking powder and oat fiber and work the mixture thoroughly until you have a dough. If it’s too sticky, add more oat fiber.
- Break the dough up into 6 pieces and roll out to a log.
- Lightly spray a donut pan with oil and sprinkle the “Everything but the bagel” seasoning in the donut moulds.
- Place the dough into the pan, pressing the ends together to make a bagel shape.
- Bake for 18-20 minutes until they are golden.
- Eat immediately
Video
Notes
YOUR OWN NOTES
Nutrition
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Yara says
Looks nice, thanks for the recipes. can you replace with almond flour ?
Angela Coleby says
Thank you, yes you can replace the oat fibre with almond flour.
Alice D says
I love the use of oat fibre in the Fathead dough
Lorina says
I tried to make this using the metric weight conversion, and there is unfortunately a huge miscalculation with the oat fiber. It should be closer to 56g, not 118.29g. Sadly I realised this too late.
Angela Coleby says
That's strange as the conversions are automatic. I'll look into it. That you for letting me know.
Lorina says
I tried again with the smaller amount of oat fiber and it was much more successful. Thank you for the recipe. 🙂
Susan says
So easy to make and I loved the flavor of the seasoning
Angela Coleby says
Glad you enjoyed them!
Alex says
OMG made these today and I’ve got to say I’m in love, I’d prefer to eat these than normal bagels!!
Angela Coleby says
I could not disagree with you!
Mary says
Made these this morning and it was my first attempt at making anything with fathead dough. I didn’t have the donut mold so I just placed them on a cookie sheet and although they held their shape they didn’t rise as much as I expected but I was still able to cut it in half to make an egg sandwich out of it and it held up! Will try to toast one tomorrow to see if that works too. Thanks!
Angela Coleby says
Glad you enjoyed them!