These blueberry bagels will knock your carb cravings out of the park! The bagels utilize a “fathead” dough recipe which makes for an easy and fast process while also providing great texture to the bagels!

Watch how to make Low Carb Blueberry Bagels

WHAT IS “FATHEAD” DOUGH?

The original “fathead” dough recipe is a combination of mozzarella cheese, almond meal, egg and cream cheese. I am uncertain who knows where the recipe originated from but I have read possibly here or here. Whomever it was, THANK YOU! The recipe is certainly a gift to individuals who have an intolerance for gluten.

Those living on a keto diet most often find the absence of bread the most difficult part of their diet. It is challenging to find keto bread recipes that are fast, easy and taste good too. Thanks to the ever so popular “fathead’ dough recipe, keto baking became more simplified. You can make bread, bagels, pastries, pizza, rolls, pockets and much more in about a quarter of the time!

Ingredients for Blueberry Bagels

There are only five ingredients in these bagels, including the blueberries. Shredded, part-skim mozzarella, blanched almond flour, egg and vanilla whey protein powder. With the addition of vanilla whey protein powder the bagels have a more bread-like texture and enhanced flavor.

All whey protein powders are not created equal, meaning they do not all taste the same nor do they provide the same rise during the baking process.

For this recipe I use Precision Engineered creamy vanilla whey protein powder. Blueberries, of course, are also an important ingredient for this recipe. Blueberries have one of the lowest carbs counts of all fruits so keeping these bagels keto friendly is a cinch.

How to make Blueberry Bagels

Combine mozzarella, blanched almond flour, vanilla whey protein powder in a microwave safe bowl and heat on high for 45 seconds. Remove from the microwave and mix well. Return to the microwave for 30-45 seconds more. (All appliances are different so you may need to adjust time accordingly.) Remove and stir again. Once the dough has cooled slightly, knead in the egg.

Divide the dough in half and then again, such that you have four equal portions. Roll into long ropes, then press in the center of the dough, forming a canoe-like shape.

Add the blueberries, about seven to eight per bagel and form the dough around the blueberries. Form a circle and lay each end over the other and pinch together. Leave about a two inch hole in the middle to allow the dough to expand. Bake in the oven at 350 degrees for 15 to 18 minutes.

CAN I USE FROZEN BLUEBERRIES?

Using frozen blueberries will yield a different result as they contain more moisture. I have made these bagels with frozen berries and the bagels turned out more dense and a bit dry. Fresh blueberries will provide the optimal result.

original photo

Your feedback is important to me! I would LOVE to hear if you have made this recipe by leaving a comment and rating in the area below the recipe block.

You can also share a photo and tag @hungerforspice on Instagram and hashtag it #hungerforspice.

Join my free email list! You’ll receive the lastest email each week with the latest recipe.

Looking for more great breakfast recipes? Check out keto huckleberry muffins and gluten free sweet potato pancakes.

Keto Huckleberry Muffins
gluten-free sweet potato pancakes.