Keto Bagels Recipe (+ VIDEO) (2024)

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!

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 keto breads, I’m quite the expert- hello, classic keto bread, keto buns, or keto rolls. These bagels are next in line.

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.

Recipe Highlights

• 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.

Find the printable recipe with measurements below.

How to make low carb bagels

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,

Tips to make the best recipe

• 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 somealmond butter, keto jam, orhomemade Nutellaon 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

More keto bread recipes to make

• Keto English muffin
• 90-second keto bread
• Coconut flour bread
• Keto banana bread

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