Ingredients
Dough
- 1½ cups shredded mozzarella cheese
- 60g cream cheese
- 1 cup almond flour
- 2 scoops unflavored or plain whey protein isolate
- 2 tsp baking powder
- 2 large eggs
Garlic Parmesan Flavor
- 3 garlic cloves, minced
- ⅓ cup grated parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp salt
- 1 tbsp melted butter
Topping
- Extra parmesan
- Parsley
- Sesame seeds (optional)
Instructions
1. Prep
Preheat oven:
- 200°C / 400°F
Line baking tray with parchment paper.
2. Melt Cheese
In a microwave-safe bowl combine:
- mozzarella
- cream cheese
Microwave:
- 60–90 seconds
Stir until smooth.
This creates the keto “fathead dough.”
3. Mix Dough
Add to melted cheese:
- almond flour
- protein powder
- baking powder
- eggs
- garlic
- parmesan
- Italian seasoning
- salt
Mix until a dough forms.
If sticky:
- lightly oil hands.
4. Shape Bagels
Divide into 6 portions.
Roll each into a rope and connect ends to form bagels.
Place on tray.
5. Add Topping
Brush with melted butter.
Top with:
- parmesan
- parsley
- sesame seeds
6. Bake
Bake:
- 14–18 minutes
Until:
- golden brown
- firm outside
Cool 10 minutes before slicing.
Optional High-Protein Filling Ideas
Breakfast Bagel
- eggs
- turkey slices
- cheddar
Pizza Bagel
- marinara
- mozzarella
- pepperoni
Chicken Garlic Melt
- shredded chicken
- parmesan
- spinach
Tips
- Use whey isolate for better protein and lower carbs.
- Almond flour keeps texture soft and keto-friendly.
- Don’t skip cooling — texture improves as they set.
- Air fryer reheating makes them crispy again
