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    Home » Bread » Keto Everything Bagel Pull Apart Bread

    Published: May 19, 2020 · Modified: Aug 15, 2021 by Carolyn

    Keto Everything Bagel Pull Apart Bread

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    16.1K shares
    Jump to Recipe Print Recipe

    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.

    Close up shot of a pan of keto everything bagel pull apart bread with title

    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.

    Top down photo of raw fathead dough balls in a round pan with everything bagel seasoning.

    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.

    Close up shot of a pastry brush brushing butter over keto everything bagel 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:

    1. 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.
    2. 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.
    3. You can use pre-made everything bagel seasoning, if you prefer. The one from Trader Joe’s is quite popular.
    4. 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.
    5. 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.
    6. 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!

    A hand dipping a piece of keto pull apart bread into cream cheese dip in the center of the pan.

    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
    Close up shot of a pan of keto everything bagel pull apart bread with title

    Keto Everything Bagel Bread

    Tender fathead dough rolled into balls and sprinkled with everything bagel seasoning, for a delicious and fun keto pull apart bread.
    4.91 from 10 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Bread
    Keyword: everything bagel, keto bread recipe
    Prep Time: 25 minutes
    Cook Time: 30 minutes
    Total Time: 55 minutes
    Servings: 10 servings
    Calories: 214kcal

    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
    US Customary – Metric

    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.

    Video

    Notes

    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.
    Nutrition Facts
    Keto Everything Bagel Bread
    Amount Per Serving (1 serving = 1/10th of recipe)
    Calories 214 Calories from Fat 140
    % Daily Value*
    Fat 15.6g24%
    Carbohydrates 6.7g2%
    Fiber 2.9g12%
    Protein 11.4g23%
    * Percent Daily Values are based on a 2000 calorie diet.
    16.1K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Colleen says

      June 18, 2022 at 10:35 am

      Can you freeze the dough or the bread?

      Reply
      • Carolyn says

        June 18, 2022 at 2:54 pm

        You can certainly freeze the baked bread!

        Reply
    2. Annette says

      June 11, 2022 at 2:52 pm

      Can this be made the night before & baked the next day?

      Reply
      • Carolyn says

        June 12, 2022 at 6:24 am

        I haven’t tried… but give it a go and let me know what happens!

        Reply
    3. Julie says

      May 06, 2022 at 2:55 pm

      5 stars
      If you use egg white protein powder, are you adding the same amount as the measurement for the whey protein powder? Do you need to reconstitute the egg protein powder first? I’ve tried only one recipe using the egg white powder, and it said to reconstitute with water. That turned into a ‘gloppy mess’, and while the final result was good,(taste & rise ), there were the odd little chunks of this mixture, which was a tad off putting. This stuff was expensive, so I want to make sure I’m using it right!
      Love all your recipes, and so do my non-keto family!

      Reply
      • Carolyn says

        May 08, 2022 at 8:16 am

        Same amount, add it in dry. Don’t listen to what the package says, I would specify if you needed to do anything to it beforehand.

        Reply
        • Julie says

          May 08, 2022 at 1:58 pm

          5 stars
          Awesome, thank you so much! I was afraid to try it before confirming with you. Looking forward to yet another of your amazing recipes!

          Reply
    4. Tiffany says

      May 01, 2022 at 1:10 pm

      Dairy free/vegan substitute ideas for the protein powder. We’re not vegan but we can’t do cows milk or eggs, and I’d love to try this recipe.

      Reply
      • Carolyn says

        May 01, 2022 at 2:01 pm

        Egg white protein powder!

        Reply
    5. Maria says

      April 30, 2022 at 10:52 pm

      A recipe I made last week said that using egg whites instead of the egg white powder would work just as well. I did that and though I couldn’t tell if there was a difference (I had never made it before), it was pretty good. Could I do that with this recipe as well? On a fixed budget and try my best to use all ingredients as specified. Thank you and love all of your wonderful recipes.

      Reply
      • Carolyn says

        May 01, 2022 at 7:37 am

        I am sorry, but that is not correct at all. If you use egg whites in place of protein powder, you completely throw off the wet to dry ratio. In this case, it would make the bread mushy and far too soft. You can use whey protein powder here too.

        Reply
    6. Sophie Emmeline Smith says

      March 16, 2022 at 1:52 am

      Wow! Just made this and it’s amazing!!

      Reply
    7. Lynn says

      March 07, 2022 at 9:38 pm

      4 stars
      I think I let them in the oven too long. Good flavor though just more crunchy. Check them early. Will make again and expect a better result!!

      Reply
    8. Rosa says

      February 23, 2022 at 7:44 pm

      5 stars
      I just made this recipe. It’s very good. Definitely would try this again. I was thinking to use red sauce and pepperoni next time too. Thanks for the recipe.

      Reply
    9. Shaza says

      February 06, 2022 at 3:40 pm

      Hello Carolyn,

      Love your blog and amazing recipes. Can I swap sour cream with Greek yogurt for the pull apart bread? Thanks!

      Reply
      • Carolyn says

        February 06, 2022 at 6:43 pm

        Yes, that would work!

        Reply
    10. Ginger says

      January 12, 2022 at 2:18 am

      5 stars
      I made them exactly the way Carolyn says except I didn’t have the sprinkle for the topping so I just melted the butter, added a little salt, garlic and Italian Seasoning. They were so good.

      I want to try something sweet with this bread next. Can’t wait. Thanks so much for what you do. Who knows how many lives you may save through weight loss from your delicious recipes!

      Reply
    11. Linda W says

      December 30, 2021 at 3:16 pm

      I am gluten intolerant, is there anything else I could use instead of whey powder? It is not gluten free

      Reply
      • Carolyn says

        January 01, 2022 at 8:05 pm

        Um… I have no idea what brand you’re purchasing but most whey is indeed gluten-free. This is my preferred brand. https://amzn.to/3ELT7cX

        Reply
    12. Erin says

      December 19, 2021 at 5:13 am

      Hi!
      Love your recipes, and I’m very interested in making your fathead dough, but don’t have a microwave— is it absolutely crucial?

      Reply
      • Carolyn says

        December 19, 2021 at 9:20 am

        You can melt the cheese in a pan on the stove over VERY low heat.

        Reply
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