Keto Bagels


5 from 821 votes
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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!

keto bagels

The Best Keto Bagels

If you are after the best tasting low carb bagels ever, you’ve come to the right place.

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. It takes less than 15 minutes to bake and has the BEST texture.

Not to mention, it has the best texture- chewy in the middle and has a light yet dense crumb.

By the way, if you want to try other keto bread options, try making our classic keto bread, buns, or rolls.

Oh, and each bagel has less than 2 grams of carbs!

almond flour bagels

What are keto bagels made of?

This is a very short ingredient list for this bagel recipe. If you’ve made any of my other keto recipes below, these are pretty standard. If you don’t have them on hand, they can all be easily found at any mainstream grocery store. Here is what you’ll need:

  • Almond flourBlanched 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.
  • Mozzarella cheese– Low moisture mozzarella cheese is best, as it will yield a more chewy bagel with a golden exterior.
  • 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 do you make low carb bagels?

Simple is an understatement when it comes to this recipe.

To make these chewy keto bagels, you’ll need to just follow a simple 4-step process and set aside 10 minutes to bake them.

Let’s jump into it!

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.

how to make keto bagels

Tips for success

  • If your food processor has a dough blade attachment, use that to pulse everything together for a more uniform dough.
  • 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.
  • The egg wash is optional, but it gives the bagels a golden crust and holds the toppings better.

Flavor Variations

While delicious on its own, here are flavor ideas to add on top. Personally, I love them with some almond butter 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 info

Wondering what is the best way to store leftover bagels? Here are best practices for bread storage:

  • 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.
low carb bagels

More keto bread recipes to make

Frequently Asked Questions

How many calories are in a keto bagel?

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!

How many carbs are in a low carb bagel?

Low carb bagels have 2 grams net carbs per bagel.

keto bagels recipe.

Keto Bagels in 15 minutes | Just 5 Ingredients

5 from 821 votes
These keto bagels are chewy and dense in the middle and have a tender crust, they taste like real deal bagels! Made with NO yeast and NO boiling needed, they use almond flour and need just 5 ingredients!
Servings: 8 Bagels
Prep: 5 minutes
Cook: 12 minutes
Total: 17 minutes


  • 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


  • 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.



* Add an extra egg for an egg wash.
Topping suggestions are included in the post.
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 keep them in the freezer for up to 6 months. 
TO REHEAT: Microwave for 30 seconds, before slicing in half and toasting in a toaster.


Serving: 1BagelCalories: 175kcalCarbohydrates: 7gProtein: 12gFat: 14gSodium: 473mgPotassium: 67mgFiber: 5gVitamin A: 391IUCalcium: 369mgIron: 2mgNET CARBS: 2g
Course: Breakfast
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. 5 stars
    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?

  2. 5 stars
    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!

  3. We have a tree nut allergy in the household – is there a keto friendly almost flour substitute that doesn’t use tree nut?

  4. 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.

  5. 5 stars
    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.

  6. 5 stars
    absolutely OBSESSED with these!! started adding some sugar free chocolate chips into the dough to make chocolate chip bagels, so delicious!

  7. 5 stars
    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. 😋

  8. 5 stars
    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!

  9. 5 stars
    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

  10. 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.