Keto Bagels
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My keto bagels are chewy and dense in the middle, with a tender crust; they taste like the real thing! Made with just 5 ingredients, these have no yeast.
I’ve baked my fair share of low-carb breads over the years, but these almond flour bagels are the ones I come back to most. They’re soft, chewy, and have that classic bagel texture you’d never expect from a keto recipe. Instead of reinventing the wheel, I took my fathead dough base and did a few rounds of testing until I finally landed on the perfect combo that rivals the real thing: crisp on the outside, tender inside, and baked in just 15 minutes.
There are plenty of keto bagel recipes out there, but this one stands out because it actually feels like a real bagel- not just a hole in a roll. My picky partner, who grew up in Manhattan (a self-proclaimed bagel snob), actually requests these toasted with cream cheese- proof that going low carb doesn’t mean missing out on bagels.
Key Ingredients
Here are some notes on the ingredients that go into low carb bagels. The full list with measurements is in the recipe card below.
- 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. Yes, you’re reading this correctly. Shredded mozzarella cheese acts as a binder (what gluten would do) and adds structure. There are many kinds of mozzarella, and I find low-moisture mozzarella to be best- it has the least liquid, which bakes up to be chewier and bread-like.
- 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.
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.
How to make low-carb bagels
Step 1- Prepare the ingredients. Combine the almond flour and baking powder and set aside. Melt the mozzarella and cream cheese together, stirring until smooth.
Step 2- Process the dough. Let the cheese mixture cool slightly before transferring it to a food processor. Add 2 of the eggs and the dry ingredients, and pulse until a smooth, sticky dough remains.
Step 3- Shape into bagels. Lightly dust a flat surface with almond flour. With damp hands, divide the dough into 8 pieces, roll each into a rope, and join the ends to form bagel shapes. Arrange on a lined baking sheet, brush with whisked egg, and sprinkle with sesame seeds.
Step 4- Bake the bagels for 12-15 minutes, until golden brown. Allow the bagels to cool before slicing, toasting, and serving.
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 are 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-sized bagels. Add the batter to a ziplock bag and pipe it in.
Frequently asked questions
If your melted cheese mixture is too warm, it will feel oily and sticky as you shape the dough. This is why I recommend cooling it slightly so it will be easy to shape.
If your bagels turned out dense, it’s because the dough was undermixed or the cheese was cooled too much. The beauty of this dough is that you can reheat it briefly and shape it again.
No, unfortunately not. There is no gluten in them, which would see the mixture dissolve once it hits the boiling water.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
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.
Notes
Nutrition
More keto bread recipes
- Keto English muffin
- Keto bread
- Keto buns
- Keto rolls
- 90-second keto bread
- Coconut flour bread
- Keto banana bread
- Cloud bread
Originally updated July 2022
Just make your keto bagels. They are delicious 😋
This recipe makes a great bagel. And it’s easy to follow!
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. 🥰😋
A total awesome and very easy recipe that came out perfect the first time! I put the Trader Joe’s Everything but the bagel Sesame Seasoning Blend on top. They are delicious and I will be making these often! Thank you!