Recipe: Deej Does Everything Bagels, Keto & Gluten-Free


  • 1 1/2 cup Blanched almond flour
  • 1 tbsp Gluten-free baking powder
  • 2 1/2 cup Mozzarella cheese
  • 1 cup of Asiago cheese
  • 2 oz Cream cheese (cubed)
  • 2 large Eggs (beaten)
  • Everything Bagel Seasoning
    or make your own (see below)
  • Make your own everything bagel topping:
    1 tablespoon sesame seeds
    1 tablespoon poppy seeds
    1 tablespoon dried minced onion flakes
    1 tablespoon dried minced garlic flakes
    1 tablespoon caraway seeds, (note: if you can’t find caraway seeds, substitute with dill or fennel seeds, or simply omit)

Recipe Directions

  • Preheat oven to 400

    Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper.

  • Prepare Dough

    Stir together the almond flour and baking powder. Set aside.
    Combine the shredded mozzarella and cubed cream cheese in a large bowl. Microwave for 2 minutes, stirring halfway through. Stir again at the end until well incorporated. (If you don’t want to use the microwave, heat the cheeses in a double boiler on the stove over low heat, stirring frequently, until completely melted and easy to stir.)

    Stir the flour mixture and eggs into the melted cheese mixture. Working quickly while the cheese is still hot, knead with your hands until a dough forms. The dough will be very sticky, but keep kneading and squeezing through your fingers for a few minutes. If the dough becomes hard before fully mixed, is too difficult to mix, or is still sticky after a couple minutes, you can microwave/reheat for 15-20 seconds to soften it. In that case, wash your hands and knead again.

  • Divide & Bake

    Divide the dough into 6 equal parts. Form/roll a long log with each part, then press the ends together to make a bagel shape on the lined baking sheet. Repeat with the remaining dough.  Using everything seasoning, sprinkle them over the bagels and gently press into the dough.

    Bake for 10-14 minutes, until the bagels are firm and golden.

DEEJ DOES Everything Bagel Recipe
  • Tips & Tricks To Handling Fathead Dough
    1. Chill the dough. Popping the dough in the fridge for 30 minutes will make it less sticky.
    2. Cover your hands in oil. Wash your hands first if they are already sticky, then add a little oil (I like neutral avocado oil) and you can work with the fathead dough much more easily.
    3. Make sure the dough is actually mixed well. The fathead dough is a lot more sticky before it’s completely uniform. If the cheese starts to solidify before the dough forms, you may need to reheat gently for a short time to soften it again. Don’t over heat to avoid cooking the egg. Once it’s warmer, knead and squeeze rapidly between your fingers to try to get it uniform. After that you can try tips 1 and 2 above before forming the bagels.
DEEJ ⧓ DOES Living Well ©