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These keto bagels are chewy and dense in the middle and have a tender crust, they taste like the real thing! Made with just 5 ingredients, these have no yeast in them!
Love keto bread recipes? Try my keto bread, keto buns, and keto rolls next.
You’ve come to the right place if you are after the best-tasting low-carb bagels.
It’s no secret that when it comes to low carb bread, I’m quite the expert with tons of tried and tested varieties up my sleeve. These bagels are up there too.
There are so many keto bagel recipes out there, but none of them come close to achieving the texture of a traditional wheat-based bagel. This one, however, is the real deal.
Table of Contents
Why I love this recipe
- No resting time. It takes less than 15 minutes to bake.
- Best texture and flavor. The bagels are chewy in the middle and have a light yet dense crumb. There is no eggy, cheesy, or any weird taste (thanks to the fathead dough).
- Easy to customize. Like any good bagel, you can add your favorite toppings, seasonings, and/or herbs.
What are keto bagels made of?
As mentioned earlier, this recipe calls for just 5 simple ingredients. Here is what you’ll need:
- Almond flour. Blanched almond flour or superfine almond flour, not almond meal. The former two will yield a light and tender crumb.
- Baking powder. Gives the bagels some rise and fluffiness.
- Shredded mozzarella cheese. Low-moisture mozzarella cheese is best, as it will yield a more chewy bagel with a golden exterior. I’ve tested it with other kinds of mozzarella, and they were decent.
- Cream cheese. Full-fat cream cheese, NOT reduced-fat varieties.
- Eggs. Room temperature eggs. You can also add an extra egg yolk to be used as an egg wash.
- Toppings. Everything but the bagel seasoning, garlic powder, sesame seeds etc.
How to make low carb bagels
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prepare the ingredients. Start by whisking together the almond flour and baking powder in a small bowl then set it aside. Next, add the mozzarella cheese and softened cream cheese to a microwave-safe bowl. Melt the two cheeses together in 20-second spurts, stirring each time, until they both are mostly melted. Whisk them together until combined and smooth.
Step 2- Process the dough. Next, let the cheese mixture cool slightly, before transferring them into a food processor. Add two of the eggs and dry ingredients and pulse everything together until a smooth and sticky dough remains.
Step 3- Shape into bagels. Now, sprinkle some almond flour onto a flat kitchen surface. Using lightly wet hands, transfer the dough onto it divide it into 8 portions. Roll out the dough then join them at the sides to form a bagel shape. Place them on a lined baking sheet and whisk the remaining egg. Brush the top of each bagel with the egg wash and sprinkle with sesame seeds.
Step 4- Bake the bagels. Finally, bake the bagels for 12-15 minutes, until golden brown. Allow the bagels to cool before slicing, toasting, and serving. Use them for keto breakfast sandwiches,
Arman’s recipe tips
- If your stand mixer has a dough blade attachment, use that to pulse everything together for a more uniform dough. It’s much easier than mixing by hand.
- Do not microwave the cheeses all at once– you must do them in 20-second spurts. This ensures they don’t burn or overcook and be pliable enough to form the dough. No microwave? I find the double boiler method to be the next best option, but be sure to keep mixing.
- The egg wash is optional, but it gives the bagels a golden crust and holds the toppings better. You can also try melted butter.
- Use a donut pan for uniform-size bagels. Add the batter to a ziplock bag and pipe it in.
Flavor Variations
While delicious on its own, here are flavor ideas to add on top. Personally, I love them with some almond butter, keto jam, or homemade Nutella on top!
- Asiago. Also known as cheese bagels! Fold through 1/4 cup of shredded cheese into the dough, and sprinkle the tops with parmesan cheese before baking.
- Poppy seed. Sprinkle the tops of the bagels with poppy seeds.
- Cinnamon Raisin. Add 1/2 tablespoon of cinnamon into the dough, and fold through 2-3 tablespoons of raisins.
- Sesame. Simple and classic- Add toasted sesame seeds on top.
- Onion bagels. Add 1/2 teaspoon of salt and add onion powder and onion flakes to it. Top the bagels with coarse sea salt, onion flakes, and sesame seeds.
- Everything. Add everything but the bagel seasoning over the tops of the bagels.
Storage instructions
To store: Leftover bagels are best to be stored in the refrigerator, in a sealed container. They will keep well for up to 5 days.
To freeze: Place the bagels in a ziplock bag and store them in the freezer for up to 6 months.
To reheat: Microwave for 30 seconds, before slicing in half and toasting in a toaster.
Frequently Asked Questions
This particular keto bagel recipe contains 175 calories per bagel. Compared to a traditional bagel which yields at least 300 calories, they are not just low carb but also low calorie!
Low carb bagels have 2 grams net carbs per bagel.
More keto bread recipes to make
Perfect Keto Bagels
Video
Ingredients
- 1 3/4 cup almond flour
- 1 tablespoon baking powder
- 3 cups mozzarella cheese shredded
- 2 oz cream cheese softened
- 3 large eggs divided
- 1 tablespoon sesame seeds optional
Instructions
- Preheat the oven to 200C/400F. Line a large baking tray with parchment paper and set aside.
- In a small bowl, combine the almond flour and baking powder and set aside. In a microwave safe bowl, add the mozzarella cheese and cream cheese. Microwave them together in 30-second spurts, until mostly melted. Whisk them together until smooth.
- Transfer the mixture into a food processor, along with two of the eggs and dry ingredients, and pulse until smooth.
- Lightly flour a kitchen surface with some almond flour. Transfer the dough onto it and divide it into eight equal portions. Roll out each piece of dough into a thin, sausage shape. Connect the sides to form bagels.
- Place the bagels onto the lined baking sheet. Whisk the third egg in a small bowl then brush it over the tops of each bagel, then sprinkle your toppings of choice. Bake the bagels for 12-15 minutes, until firm and golden on top.
- Remove the bagels from the oven and let them cool completely, before slicing and serving.
These bagels are delicious! I made a batch on Monday of them on Monday and have had one for breakfast every morning this week! You would never know they are keto from! They are still soft and fluffy in the middle and they were so simple to make with simple ingredients! I’m so happy I can stop buying store-bought bagels now!
Can the dough be made a day in advance?
These are so good ja easy to make. Perfect with tomato and basilicum with balsamico, Thanks Arman!
Will definitiely give a try!
Loved how these turned out!! Will be doing them again 😁
Please do!
These are very delicious. I followed the directions exactly, but the dough was very very wet. I do not know what I did wrong. I ended up putting a little AP flour on the board to be able to form them. Regardless, they tasted great. Thank you for the recipe.
My favorite low carb bagels I’ve ever made.
Thank you. I tried these today and they are delicious.
Love that!
The best keto bagels I’ve ever made. These are too good.
I make this recipe every single week now. Thank you! These are SO good. I let them cool, slice them in half, and put them in baggies in the freezer. I just pull one out every day and toast it for breakfast. Try it spread with guacamole and topped with an over easy egg. Better than “real” avocado toast.
Thanks, Nancy!
Turned out fantastic! I made “everything” bagels using Trader Joe’s Everything but the Bagel on top of each bagel. Every easy to make, although mine were not as pretty as the ones pictured.
We are on a program for our diabeties and this was one way we could have breakfast sandwich.
These are amazing! Made these with my grandson today. He couldn’t believe these were Keto. He said they tasted just like fresh baked bread, only cheesy. Next time we will make a double batch and freeze some.
Tried it today and I may say it was delish! I used everything but the bagel seasoning instead of sesame👌🏼. Made 8 bagels. Will defo make it again. Thank you for the recipe Arman
Excellent recipe! Just oil your hands and counter a little and it’s so easy to handle the dough. Not sticky at all! I shape it into a round thick disk…. cut into 6 pieces…. (kinda like scones into triangles). Shape each piece into thick round disk and make a hole (about a dime size) in the middle and shape it like a bagel/doughnut front the inner. Makes them so much more fluffy. Then top with everything seasoning. No need to egg wash since you handled the dough with oily hands. I just slightly press the seasoning with my fingers. Once baked…. I broil them for about a minute. Turns out amazing!! Wish I could post a picture. Thank you for the recipe 😊 Hope some of these tips help someone.
Thank you KatM!!! The oil made handling the dough so much easier. The first time I made these I made such a mess. I also sprayed the food processor with avocado oil spray which made removing the dough easier.
These were excellent 👌 👏 They tasted so good 👍
I made these this morning. Definitely exceeded my expectations in all aspects. Chewy, yet crispy on the outside. I have placed the remain 7 (this batch I made 9 begals) into a freezer bag into the freezer. I can’t wait to try making them with cinnamon and raisins. These are easy to make and fantastic in flavor, texture, and quantity. 🥰😋
Turned out great. Not dense and was fluffy.
These were great, but a bit small. I made 10 from a double batch, and used a donut tray from Walmart. Used everything seasoning. Great.
These bagels are delicious! Followed the recipe and watched the video to make sure I portioned the dough like you. Made 8 everything bagels that were the perfect size for breakfast. Thank you!
Very good! Def would recommend!
I used silicone doughnut molds. I was able to 10 bagels with these molds. This was a test batch, so I did not do the egg wash and topping. However, they look fantastic. I cannot wait for them to cool, so I can sample one.
So easy to make and delicious, hold up well in the toaster!
Wow these are good! My first time ever making bagels. And of course first time ever making keto bagel. And my first time ever tasting keto bagel. I was extremely pleasantly surprised at how yummy they are. I was able to get eight enjoyable size bagels out of this recipe. Dough is very wet but with a whole lot of almond flour in my hand I was able to get a decent roll to form the circle. I will definitely make this recipe again! It gave me “bagel points” with my husband too. LOL 😍
I made these tonight. I got 7 out of the dough rolling the logs at 7″ long. I’m very pleased with the way they turned out. This site never fails me. Thanks again for your awesome recipes! My diabetic husband thanks you, too. I wish I could post a pic.
How many bagels does this recipe make please. Thank you.
I have made this recipe several times and it is wonderful. I was able to get 8 medium size bagels and used everything bagel seasoning on the top. I used them to make a sandwich with as well. Thank you from someone who is sensitive to gluten but willing to give up my bagels!
Best keto bread recipe I’ve ever tried.
My new favorite!
Arman,
Maybe I missed it but can you tell me how I can convert the ingredients to grams?
I am a bagel snob. I worked in a bagel bakery for 5 years. In my opinion, if it’s not boiled, it’s not a bagel. I plan on making this recipe (doubled) this upcoming weekend. I’ll boil half and let you know the results.
Delicious!!! I double the batch, mix it all together(all eggs mixed in), and top with Everything but the Bagel and bake in silicone donut/bagel pans. Makes 18
What can you do if you don’t have a food processor?
You can try using a mixing bowl
Putting the dough in the food processor really helped make the dough workable. Mine came out nice and smooth when I rolled them out. They baked up nice and puffy and the flavor was good. I tried 2 different kinds, cinammon/”sugar”(using monk fruit sweetener) and everything bagel seasoning. They were a little “cheesy”, but still good. I’m going to try Asiago cheese ones, bet those will be SPECTACULAR! Thanks for the recipe!
Loved these bagels. I’m a fan of bagels and really missed not eating them due to the high carbs. These are easy to make and take care of my bagel cravings. They’re chewy and I love them toasted in the air fryer. 😋
absolutely OBSESSED with these!! started adding some sugar free chocolate chips into the dough to make chocolate chip bagels, so delicious!
I love bagels, but they’re not in the menu these day…until now! I just made a batch and they came out great. For those concerned about how many bagels you can yield, watch the video and you’ll see how you can get 8 perfectly sized bagels per batch. I topped mine with Everything But The Bagel on most then onion flakes on the rest. I’m so happy with this and look forward to trying the pizza recipe next.
Think the food processor is necessary? Or could I just hand mix – or use a hand mixer to incorporate? Recipe looks great!
Hey Arman, what if we don’t have a food processor?
You could try mixing by hand, but I didn’t like the results.
You might try pumpkin seed flour. The bagels may be a bit green or gray in color but the flour is supposed to act just like almond flour.
We have a tree nut allergy in the household – is there a keto friendly almost flour substitute that doesn’t use tree nut?
You could try sunflower seed flour
Greetings from Texas! You have FORVER changed my keto life!!! My husband is real skeptical on “breads” bc I still haven’t found a recipe that has been a winner but I made this to meal prep as bagel breakfast sandwiches for our camping trip and omgeee they were soooo freakin good! Thank you for this and blessing my keto cooking game!! I’m excited to try more recipes of yours!
Hello!! I just tried this recipe and love it. Note to self, do not use the spreadable cream cheese, it melts quicker than using the cream cheese brick. Also, curious, could the Lupin flour be substituted for the almond flour?
Can you substitute the cheese for lactose cheese ?
I haven’t tried but I don’t see not.
I was pleasantly surprised to find they were as described. The only issue I had was the quantity – I only managed to make 9 bagels, not the 8-10 as indicated in the recipe. According to the recipe, I was able to slice the bagels without the bagel crumbling. Delicious toasted bagel with cream cheese, everything but the bagel seasoning!
Can you substitute cheddar for mozzarella
I haven’t tried but you are welcome to experiment and see
Any way to replace the cheese and eggs? I’m hopeful… but understand in advance if that’s just too much to ask.. too much of a a game changer…!
Nope, all key ingredients in the recipe.
Wow, these are delicious! Absolutely perfect for a bagel craving. Easy to make as well. Thank you!
Made these yesterday so I could have a healthy bagel with some cream cheese for breakfast today. They were amazing, been so long since I had bread. They taste great and have a great bread texture. I was able to make 4 bagels with the dough. Will definitely be making again.
Love this! I also found this recipe makes a more than acceptable ciabatta substitute <3
I’d love to try this recipe, but $80 for the protein powder isn’t doable for me. It only comes in a 5lb container…can I choose a different one that comes in a one pound container? It’s the same brand in the white container for $20.
Recipe has been updated without protein powder 🙂
The protein powder is so expensive! Is there a substitute I could use instead? Thanks!
Recipe updated without protein powder 🙂
Great recipe! Finally a low carb bagel recipe that is not based on the fathead dough. These are so easy and quick to make. As stated, the recipe made 3 good size bagels. Enough to last me a few days and stay fresh.
This was amazing! Are the nutrition facts for a three bagel recipe? You say six to eight in the narrative. But three in the recipe. This is the most bread like keto thing I have ever consumed. Looking forward to seeing what else you have for recipes on your blog!
Like two other reviewers, I found it impossible to make 8-10 normal-sized bagels with this recipe.
As it was, I was able to make 7 bagels, but they were teeny tiny (nowhere near as big as the ones in your photo). Like mini bagels. They also didn’t have the dough-like consistency that your photos seem to have (more like the fluffy consistency of whipped butter, perhaps?) Nevertheless, they turned out fine and tasted good; but I’d have to double the recipe next time.
Delicious, however I agree with previous comment regarding the size. I used my mini-donut pan and made 9 mini-bagels.
I would definitely make them again though.
Awesome!!!
SO good. I was so thankful to find a bread recipe that wasn’t all cheese! I followed the recipe precisely (but added about a 1/2 tsp of wheat gluten for kicks) and cooked in a silicone donut mold. DELISH! I will make again and again. And I bet it would make a really acceptable “biscuit” in a cupcake mold!
😀 LOVE IT!
A pleasant surprise, these were as described. My only issue was the quantity- I was hard pressed to end up w/ 6 bagels in total not the 8-10 as recipe implies. I followed the recipe as written & was able to slice w/o bagel crumbling. Toasted & added cream cheese & everything but the bagel seasoning yum!
Finally found my everything bagel receipe.Thanks👍
This is a good recipe. I like the ingredients. The dough is hard to handle, but wet hands do help a little. The dough is hard to make into a bagel, and there’s not enough dough to make 8-12 bagels! I barely got 8 small drop biscuits (I just made them biscuits because there’s not enough dough to make bigger bagels. Next time I’ll make 4 bagels.
I followed the recipe exactly. The texture was Wonderfully bread like too.
I followed the recipe exactly and used my donut/small bagel tray…so I got 6 small bagels that were perfect. If I want more in the future, I know know how to properly tweak the recipe to my liking.
These are soft and delicious! Even my non-keto family loves them. I easily got 8 mini bagels. Plus they were quick and easy to make. I can’t wait to make a variety of different types of bagels using this dough!