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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.
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!