Missing bagels on Keto? There's no need to miss anything when you have this easy Keto Bagels recipe that are soft, dense, bready, and with the perfect crust.
These bagels make the most amazing low-carb breakfast sandwiches, or you can schmear them with your favorite bagel spread.
Six ingredients come together to make these tasty bagels, plus your favorite toppings.
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Why you'll love this recipe
When it comes to making the perfect Keto Bagel recipe, we needed to be sure that these bagels were as close as possible to a traditional wheat-based bagel.
They needed to be dense and chewy. They needed a crisp yet tender outer crust and they needed to be thick enough to hold up to toasting.
These meet all of our requirements, plus they are super simple to make with a fathead style keto dough.
You'll find this type of dough in our Keto Pizza Recipe. It's really a very versatile dough that magically bakes up into the best keto bread treats!
Recipe ingredients
Almond Flour - make sure that you're using a finely milled almond flour for baking rather than coarse almond flour or almond meal.
Baking Powder - Use this to help the dough rise while baking. There is no yeast in this recipe, so baking powder and eggs do the work.
Xanthan Gum - Xanthan gum should be in your pantry if you plan to do a lot of low-carb or gluten-free baking. Xanthan creates gluten-like properties in this recipe so that the dough has stretch and the bagels have a chewy texture.
Shredded Mozzarella Cheese - Shredded cheese makes up the bulk of this keto dough. Shred cheese from a block, or look for bagged shredded mozzarella without added carbs.
Cream Cheese - Cream cheese melts with the mozzarella to create a smooth dough. Be sure to choose full-fat cream cheese. You might want to have some extra cream cheese for spreading on your bagels after they're baked too!
Large Eggs - Beat two large eggs in a small bowl, and reserve a tablespoon of the eggs to use as an egg wash before baking.
Optional Topping - Everything Bagel Seasoning is my favorite!
If you have any questions, please leave a comment below and I will get back to you.
For another great breakfast recipe, try our almond flour crepes.
Step by step directions
- First, preheat your oven to 400°F/200°C. Line a cookie sheet with parchment paper.
- In a medium bowl add the almond flour, baking powder, and xanthan gum. Mix until well combined.
- In a microwave-safe bowl, add the shredded mozzarella and cream cheese. Microwave for 30 seconds, remove and stir. Then repeat 2-3 more times until the mozzarella is completely melted.
- Next, add the almond flour mixture and the beaten eggs to the melted cheese mixture and mix.
- Divide the dough into 6 equal portions. Roll each portion into a ball and place on the prepared baking sheet. Refrigerate for at least 30 minutes.
- Press a finger into the center of each ball and stretch and flatten to form a bagel shape.
- Brush the top of each bagel with the remaining beaten egg and sprinkle with everything bagel seasoning, if using.
- Bake as directed, until the keto bagels are beautiful and golden brown. Transfer to a cooling rack.
For the complete list of ingredients and instructions, please see the printable recipe card below.
Top tips
- Expect this dough to be sticky. We find it helpful to use a small amount of cold water on your fingers while shaping the bagels. Be sure to form balls and then create the holes. You won't be able to easily roll the dough into logs like traditional bagel dough, so this method works best.
- Let the cheese cool just slightly before adding the eggs. You want it to be warm and workable, but you don't want the heat from the cheese to cook the eggs.
- Try to work quickly. If the cheese in the dough cools down too much it can make the dough too firm to work with. If that happens, knead it by hand to soften it up, or pop it in the microwave for 15 seconds.
- Avoid trying to make substitutions to the ingredients. If you use all of the ingredients as listed here, your keto bagels will turn out amazing. If you decide to change things, you might not have the same results.
- Make sure to save a bit of the egg to brush on the bagels before baking. This will help your toppings stick, and give them what they need to turn golden brown in the oven.
Storage and make ahead instructions
These bagels are so good hot and fresh from the oven, but they are equally delicious toasted up the next day.
Store in the refrigerator, covered, for up to 1 week.
To freeze, slice them and wrap individually with plastic wrap. Store in a ziplock bag or freezer container in the freezer for up to 3 months.
Toast the stored bagels to warm them and make them soft and doughy again before enjoying.
The dough can be made and stored in the fridge for up to 2 days before baking with it.
After you remove it from the fridge, you'll need to warm it up in order to work with it.
Put it in the microwave for 10-second intervals, kneading carefully after each (there may be hot spots!) until the dough is soft again.
Toppings to try
You can top your bagels with everything bagel seasoning, sesame seeds, coarse sea salt, or leave them plain.
If you're wondering what to spread on a bagel that is low carb and keto friendly, you have some excellent options:
- Sugar free jam or fruit preserves
- Full-fat cream cheese
- Sugar free hazelnut spread, nut butter, or seed butter
- Grass Fed Butter
- Keto Chicken Salad or Keto Egg Salad
Related recipes
Did you make this Keto Bagels Recipe? Please leave a comment below letting me know what you thought.
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📖 Recipe
Keto Bagels
Ingredients
- 1 ½ cups almond flour
- 1 tbsp. baking powder
- ¼ teaspoon xanthan gum
- 2 ¼ cup shredded mozzarella cheese
- 2 oz cream cheese
- 2 large eggs beaten - reserve 1 tablespoon of beaten eggs and set aside
- 2-3 tablespoon everything bagel seasoning optional
Instructions
- First preheat your oven to 400F. Line a cookie sheet with parchment paper.
- In a medium bowl add the almond flour, baking powder and xanthan gum. Mix until well combined.
- In a microwave safe bowl, add the shredded mozzarella and cream cheese. Microwave for 30 seconds, remove and stir. Then repeat 2-3 more times until the mozzarella is completely melted.
- Next add the almond flour mixture and the beaten eggs to the melted cheese mixture and mix.
- Divide the dough into 6 equal portions. Roll each portion into a ball and place on the prepared baking sheet. Refrigerate for at least 30 minutes.
- Press a finger into the center of each ball and stretch and flatten to form a bagel shape.
- Brush the top of each bagel with the remaining beaten egg and sprinkle with the everything bagel seasoning, if using.
- Bake for 20-22 minutes or until golden brown. Transfer to a cooling rack.
Notes
- The bagel dough will be sticky. Use a bit of cold water on your fingers to help you shape the dough.
- Be sure to save a small amount of the egg to brush on the bagels before baking them.
- Top the bagels with everything bagel seasoning, sesame seeds, coarse salt, or leave them plain.
- To store, keep the bagels sealed in the refrigerator for up to 1 week, or in the freezer (pre-sliced and individually wrapped) for up to 3 months.
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