Tender fathead dough rolled into balls and sprinkled with everything bagel seasoning, for a delicious and fun keto pull apart bread. This post is sponsored by Bob’s Red Mill.
I am continually astonished at all the amazing things you can make with fathead dough. As well as all the variations of keto dough you can make with different flours, cheeses, and other ingredients.
It’s a never-ending source of exploration and creativity for me. Sometimes it works out better than others, of course. But this Keto Everything Bagel Bread turned out better than I even dared to hope.
Low carb mozzarella based dough is infinitely adaptable. I’ve made everything from keto bagels and garlic parmesan knots to cinnamon twists and chocolate filled pastries.
I’ve also discovered that you can use some cheeses other than mozzarella, such as in my Keto Dinner Rolls and my Pepper Jack Cheese Crackers.
What is Fathead Dough?
If you’re new to keto, you may be scratching your head, wondering what fathead dough really is.
A quick rundown: There is a little known low carb blog called Cooky’s Creations, the author of which invented a keto pizza crust using melted mozzarella and almond flour.
This became wildly popular after the creative minds behind the Fathead Movie published their own version of it. And since that time, every keto blogger under the sun has been playing with it, modifying it, and coming up with the most amazing recipes using it.
Myself included. I’ve done any number of versions, including my Magic Mozzarella Dough, as well as a completely nut-free fathead dough and cheddar based fathead dough.
Creating Keto Pull Apart Bread
My problem is that I can’t help but experiment with a recipe. It’s a compulsion — I simply can’t make anything the same way twice. I have to see what happens if I switch things around a bit.
For this pull apart bread, I was inspired by a tub of sour cream in my fridge, as I thought it would give the dough more tenderness and perhaps a better rise.
I also used a combination of Bob’s Red Mill almond flour and coconut flour, as I have found for so may recipes, it gives the best bread-like texture and consistency. I know I can always rely on Bob’s Red Mill for top quality keto ingredients.
The dough ended up on the wetter side, which was actually beneficial. It rose beautifully and the dough balls melded together some during baking to really become like a true pull apart bread.
Tips for Keto Everything Bagel Bread
This recipe is as fun to make as it is to eat! Here are my best tips to getting it right:
- Prep your pan in advance so you can get everything into the oven as quickly as possible. That first blast of heat is what helps the fathead dough rise properly.
- The ramekin in the center is optional but it’s a cute way to serve the bread, so you can put some cream cheese or dip in the center after it’s baked. I actually got the idea from this Tastemade article.
- You can use pre-made everything bagel seasoning, if you prefer. The one from Trader Joe’s is quite popular.
- The protein powder is NOT optional. It helps the fathead dough rise and be more bready. Either whey protein and egg white protein work best. Do not try collagen protein, as it will make the bread more gummy.
- It can be tricky to get all the ingredients in fathead dough to incorporate well. Using a silicone spatula to really work them in and knead the dough up against the sides of the bowl really helps.
- Wet your hands when rolling the dough. It is stickier than typical fathead dough, but also more tender. Wetting your hands frequently will make the dough balls nice and round and keep them from sticking to your hands.
Ready to make this fun Keto Pull Apart Bread? It’s a delicious appetizer, snack, or side dish!
More keto “everything bagel” recipes
- Everything Bagel Cucumber Bites
- Everything Bagel Scones
- Everything Bagel Deviled Eggs
- Everything Bagel Chicken Tenders
- Everything Bagel Brussels Sprouts
- Everything Bagel Fat Bombs
Keto Everything Bagel Bread
Ingredients
Everything Bagel Seasoning
- 2 teaspoon poppy seeds
- 2 teaspoon sesame seeds
- 1 teaspoon dried garlic flakes
- 1 teaspoon dried onion flakes
- ½ teaspoon coarse salt
Dough
- 1 cup almond flour
- 6 tablespoon coconut flour
- ¼ cup unflavoured whey protein powder (or egg white protein powder)
- 1 tablespoon baking powder
- ½ teaspoon garlic powder
- 8 ounces shredded mozzarella (pre-shredded works best)
- 2 large eggs
- ⅓ cup sour cream
- 2 tablespoon melted butter
Instructions
Seasoning
- Whisk all of the seasoning ingredients in a bowl and set aside.
Dough
- Preheat the oven to 375F and grease a round 8-inch metal baking pan. Set a small ovenproof ramekin upside down in the center and grease the sides of the ramekin as well.
- In a medium bowl, whisk together the almond flour, coconut flour, whey protein, baking powder, and garlic powder.
- In a large microwave safe bowl, melt the cheese on high in 30 second increments until well melted and you can stir it together.
- Working quickly, cover the cheese with the almond flour mixture, and add the eggs and sour cream. Use a silicone spatula to stir everything together, kneading the mixture hard against the side of the bowl with the spatula until mostly uniform.
To assemble
- Use wet hands to roll the dough into scant 1-inch balls, and place them in the prepared baking pan. Once there is a single layer of balls, brush them with some of the melted butter and sprinkle with seasoning.
- Continue adding dough balls until all the dough is gone. Brush the top with melted butter and sprinkle with more seasoning. (You can reserve a bit of butter and seasoning for after they come out of the oven).
- Bake 20 to 30 minutes, until the bread is golden brown and the top is just firm to the touch. Remove and let cool at least 20 minutes. Brush with any additional melted butter and sprinkle with remaining seasoning.
- Loosen the ramekin in the center and remove. You can use the hole in the center to add another ramekin filled with cream cheese or Boursin for dipping.
Lori Schwartz says
Can I use flour instead of product powder? Should I use the almond flour, coconut or a mixture?
Carolyn says
You can try almond flour… they won’t rise as nicely, though.
Cyndy says
I made these on the weekend. Very yummy! thank you.
Can I freeze them to heat up and use another day?
Carolyn says
Yes, that should be fine.
Michelle Roberts says
I am allergic to coconut. is there a way I can still make this recipe with a substitution of some sort? Thank you so much for all your recipes and knowledge!
Carolyn says
Sorry, no. This recipe requires it.
Crystal V says
Late reply, but could try Chia Seed flour; I’ve heard that it’s just as absorbent and binding as Coconut.