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 tsp poppy seeds
- 2 tsp sesame seeds
- 1 tsp dried garlic flakes
- 1 tsp dried onion flakes
- 1/2 tsp coarse salt
Dough
- 1 cup almond flour
- 6 tbsp coconut flour
- 1/4 cup unflavoured whey protein powder (or egg white protein powder)
- 1 tbsp baking powder
- 1/2 tsp garlic powder
- 8 ounces shredded mozzarella (pre-shredded works best)
- 2 large eggs
- 1/3 cup sour cream
- 2 tbsp 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.
Mary Ann says
Hi Carolyn,
Do you think I could use the receipe for “KETO EVERYTHING BAGEL BREAD” to make sandwich size buns …or do you recomend a different receipe?
Love your posts!
Carolyn says
I honestly can’t say without trying myself but I do have these which are a similar concept: https://alldayidreamaboutfood.com/keto-fathead-dinner-rolls/
Jovita Templin says
Is whey protein powder and whey protein isolate the same thing and can I use the whey protein isolate?
Carolyn says
Totally interchangeable in my recipes so yes!
Kelly L Mihalic says
I have unflavored quest protein powder, which is a combo of whey and casein protein. Do you think that will work?
Carolyn says
I think so but can’t guarantee it without trying it myself.
Lisa says
Those look amazing!
Rachel says
Sounds delicious! Can I sub the coconut flour for more almond flour or something else? I’m just not a fan of coconut flour. Appreciate it so much! Do you know how much to sub with?
Carolyn says
Almond flour only will not make very nice puffy bread. Sorry!
Kim says
I am going to try substituting the almond flour for the coconut. I made these and they look wonderful, but the coconut taste and the dryness it imparts made it not a win for me.
Donna says
I made this recipe and the flavor is wonderful but mine are too dry – wondering if I baked too long (I did 30 minutes because at 20 they were not brown on top) or maybe if I should have used a little less coconut flour. Any ideas Carolyn? I am not much of a baker but willing to learn!
Carolyn says
They do sound like they got over-baked. If they were firm to the touch at 20, they should have been taken out.
Melissa says
This bread is life changing!
Gabriella says
Carolyn
Mi è is in the oven! I can’t wait for dinner. Should I put the leftovers in the freezer or fridge in a ziplock bag?
Carolyn says
I guess it depends on how quickly you plan to use it up. We left ours at room temp, covered in foil, and it was fine for 3 days.
Matt Taylor says
So awesome! I love pull-apart bread. This keto version looks amazing!
Aimee Shugarman says
Oh wow this turned out so good!!!!
Lisalia says
My favorite new take on Monkey Bread! I find myself craving sweets less and less – this is a perfect alternative for snacking that hits the spot!
mariam says
This looks so much like “real bread”. Do you suppose if I put it in my hot dog bun pan that I would end up with light and fluffy hot dog buns? Or in my cast iron “biscuit” mold for burger buns? I may just have to try it. Or will the size cause the batter not to rise as much? I may just try it anyway…..
Tammy says
Mariam did you try using your hot dog pan with this dough? If so how did it turn out?
Zee says
Hi, Just came across your blog on pinterest. love your blog and recipes. Can’t wait to try some out. Can the whey powder / egg white powder be omitted completely or replaced with something else? Thanks
Carolyn says
It cannot. Gluten is a protein and this takes its place. I highly recommend.
Kristie says
Would you give the recipe for the bread dip please? It looks really delicious
Carolyn says
Well, I would except there really was no recipe. It was softened cream cheese (2 ounces maybe?), a clove of garlic, minced, some salt and pepper, a dash of hot sauce and a bit of heavy cream to thin it out, all beaten together. Some chopped green onion on top.
Angie Cooper says
The only plain protein powder I could find was red mill hemp protein powder. Do you think that would work?
Carolyn says
It should but just make sure it’s not greenish tinged. Some of them are.
Betty says
Turned out amazing… perfect actually
Thank you Carolyn.
Ani says
Wondering if a Bundt pan can be used instead, so the ramekin is not necessary (don’t currently have any ramekins).
Thanks!
Carolyn says
You could certainly try!
Joan Springer says
Going to make this today! After cooling 20 minutes do you remove from pan?
Carolyn says
Well you can see from my photos that I served mine in the pan but I have a really nice, nonstick pan. You can totally loosen it and remove it as one ring too.
Robyn says
Wow! I know my husband and I are going to love this pull apart bread recipe – I’ll probably share some with the rest of the family too! 😊 Love your recipes, Carolyn! Love Bob’s Red Mill too, it’s the only flour I purchase! Happy sunny day from Ontario! 🇨🇦
P.S. Very cool tattoo!
Karen Runnels says
Sounds so yummy!! Cannot wait to try, making tonight. Thanks, Carolyn!!
Lora says
Thanks a lot for the recipe
Any substitute for sour cream? Or can it be omitted? (The only ingredient i dont have )
Thanks
Carolyn says
You could try a little liquid cream, but less of it… maybe half the amount?
Diane says
I’m sure hoping there will soon be a monkey bread variation on this fabulous creation coming out of your lab…er, kitchen!
Nanabella says
https://alldayidreamaboutfood.com/low-carb-caramel-bacon-monkey-bread/
When you’re at the VERY TOP of her blog post, click the 3 little horizontal lines, and a menu of options opens… at the very bottom is a SEARCH option… I typed in “Monkey,” and a list of her recipes with ”monkey” in the title opened… I just scrolled down until I found “Monkey Bread…”