Keto Bagels
This post may contain affiliate links. See my disclosure policy.
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.
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
Thanks for the recipe. They were simple to make and a huge hit at my house. Using a bread blade to pulse made them very fluffy and easy to work with. I’ll definitely make them again!
Wonderful, Stephanie. Thanks so much for taking the time to leave a wonderful review.
I tried a other recipe and was disheartened so I wasn’t holding out much hope – BUT these are great!
I found the mixture difficult to work with I won’t lie but it was well worth it. Thank you 🙂
Thanks so much Sarah! So glad you liked them. Working keto mixtures is often a little bit tricky, but as you say, well worth the effort!