These Cream Cheese Stuffed Everything Bagel Bites are warm, chewy and so delicious that you would never guess they are low carb and gluten free.
Ingredients in Keto Bagel Bites
Ingredient Notes
- Almond Flour - for this recipe, I recommend using a blanched almond flour or a super fine almond flour. Additionally, it makes a much better dough if you run the almond flour through a sifter
- Mozzarella Cheese - for the overall success of this recipe, it is important to use a pre-shredded, low moisture, part skin mozzarella cheese
- Cream Cheese - I recommend using a full fat cream cheese. It is lower in carbs and give the dough a better texture.
- Bagel Seasoning - any store-bought bagel seasoning will work for this recipe, but I recommend making your own. Try my Everything Bagel Seasoning Blend Recipe
How to make Keto Bagel Bites
Step By Step Instructions
1. Combine the shredded mozzarella cheese and cream cheese in a microwave safe mixing bowl.
2. Microwave on high for 1 minute and 30 seconds. Stir to combine. If necessary, continue microwaving in 20 second increments until all ingredients are melted and well combined.
3. Combine the almond flour, baking powder, garlic powder, onion powder, and Italian seasoning. Add to the bowl with the melted cheese, along with 2 of the eggs and mix until all ingredients are well incorporated.
4. Continue mixing until all ingredients are well combined and it has started to form a thick fathead dough mixture.
5. Form the dough into 24 evenly sized balls and place them on a parchment lined baking sheet.
6. Flatten each dough ball and place some cream cheese in the center. Form the dough around the cream cheese, back into the shape of a ball. Alternately, you can press your thumb into the dough ball to create a pocket for the cream cheese and then seal the dough around it.
7. Whisk the remaining egg to make an egg wash. Dip each dough ball in the egg wash and then coat it in the bagel seasoning. Bake at 425°F for 10 to 12 minutes or until golden brown.
Frequently Asked Questions
Fathead dough is a low carb dough made out of cheese, cream cheese, eggs, seasonings, and a gluten free flour. In this recipe, I’m using almond flour because it’s a great option for keto baking. If you switch up this recipe with a different low carb flour, just know that your results may vary. Information on substituting almond flour with coconut flour for a nut free keto bagel recipe.
Yes, absolutely. In fact, I have several other keto bagel recipes on my site and may already have what you are looking for - Keto Everything Bagels, Cinnamon Sugar (free) Bagels, Everything Bagel Dogs, and even Keto Pizza Bagels.
No, you do not. They just add some extra flavor. Feel free to mix and match any seasonings you prefer, or omit them altogether.
I like to serve these Cream Cheese Stuffed Everything Bagel Bites, with Three Cheese Garlic Marinara and Keto Ranch Dressing. I also really like to serve them with one of my many keto soup recipes and just dip away!
How to make dessert bagel bites
For a quick keto dessert recipe, double the batch and make keto Cinnamon Sugar Bagel Bites, inspired by my Keto Cinnamon Sugar (Free) Bagels. The instructions and method are very similar, but instead of using onion powder, garlic powder and Italian seasoning in the dough, you replace it with equal parts cinnamon and the keto sweetener of your choice. Instead of sprinkling the bagel bites with Everything But the Bagel, roll them in a 1:1 mixture of granular erythritol and cinnamon.
Other Recipes You Might Enjoy
- Keto Chocolate Peanut Butter Pops
- Keto Baked Feta Pasta with Tomatoes
- Gluten Free Bagel Breakfast Sandwiches
- Hasselback Pizza Chicken
- Roasted Brussels Sprouts with Creamy Cider Dijon Dressing
- Shrimp Cakes with Remoulade Sauce
- Spinach and Artichoke Dip Chicken Soup
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Cream Cheese Stuffed Everything Bagel Bites
- Total Time: 27 minutes
- Yield: 24 bagel bites
- Diet: Gluten Free
Description
A deliciously comforting keto treat - Cream Cheese Stuffed Everything Bagel Bites. Perfect to serve with marinara sauce, ranch, or even a piping hot bowl of soup.
Ingredients
- 2 cups blanched almond flour (I use this brand)
- 1 tablespoon baking powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning (I use this brand of spices)
- 3 large eggs, divided
- 3 cups low fat, part skim shredded mozzarella
- 5 tablespoons cream cheese
- ¼ cup Everything Bagel Seasoning (get the recipe here)
- 6 ounces cream cheese, cold
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- In a medium mixing bowl, combine the almond flour, baking powder, garlic powder, onion powder, and dried Italian seasoning. Mix until well combined. I like to put the mixture through a flour sifter to ensure that all the baking powder gets mixed in with the rest of the ingredients.
- Crack one of the eggs into a small bowl and fork whisk. This will be the egg wash for the top of the bagels. The other two eggs will go in the dough.
- In a large microwave safe mixing bowl, combine the mozzarella cheese and cream cheese. Microwave for 1 minute and 30 seconds. Remove from microwave and stir to combine. Return to microwave for 1 additional minute. Mix until well combined.
- To the mixing bowl, add the remaining 2 eggs and the almond flour mixture. Mix until all ingredients are well incorporated. If the dough gets too stringy and unworkable, simply put it back in the microwave for 30 seconds to soften and continue mixing.
- Roll the dough into 24 even sized balls. Cut the block of cream cheese into 24 equal sized squares.
- Take each dough ball and gently press your thumb into the center of it to create a pocket. Put a piece of cream cheese inside the pocket and shape the dough around it to seal the cream cheese into the center.
- Pour the bagel seasoning into a shallow bowl.
- Brush egg wash over each bagel bite and then roll it in the bagel seasoning.
- Place the coated bagel bites in a single layer across the baking sheet. Bake for 10 to 12 minutes or until the dough is golden brown on the outside and cooked through.
Notes
- If you have trouble forming the dough, or if it becomes sticky, simply wet your hands with a little bit of water.
- If you would like to make these ahead of time and freeze them to cook later, they make an excellent bake-from-frozen treat.
net carbs per serving (4 bagel bites): 6g
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: German
Jenny says
these were really good. a little difficult at first getting the dough combined but once I figured that out it was not too hard. They will definitely become a staple in my meal plan.
Marie says
Wouldn’t change a thing !
Love this recipe. Have made it many times
Nancy W. says
This is an amazing recipe! I make these at least once a week. Sometimes I just form them into 12 bagels, toast them in the air fryer, and add cream cheese. I also make a pumpkin spice version by adding 2/3 cup pumpkin, 5 tbsp Splenda granular, some cinnamon and pumpkin pie spice, and some chopped walnuts. I add an extra tablespoon of almond flour to make up for the pumpkin. They’re so delicious with some pumpkin spice cream cheese on them! Thank you for this recipe! It’s made low carb snacking so much easier. 🙂
Alecia says
These are good! I would definitely back off on the seasoning, I used store bought and it is a little too salty. I can’t wait to try making the dessert version! Thank you for the recipe!
Mary Ann says
These are so tasty. Husband approved! Such a great alternative to high carb, store bought bagels. I only had enough cream cheese for the bagel itself and not the filling. Perfect recipe.
Nan says
Do you have yo use cream cheese for center? I have issue with soft cheese but would love to try.
Kyndra Holley says
They would absolutely still work even if you didnt stuff them with cheese, or even if you stuffed them with a harder cheese.
Glenda says
I just made these pulled them out of the oven… The only thing I changed is in half of them I put in mozzarella cheese sticks that I sliced into six pieces and added a fourth of a teaspoon of xantham gum to the dry ingredients… This is one of the best treats and low-carb things I have ever made. I wish I could send a picture along with my comment lol absolutely wonderful
Jamey says
I've been eye-balling your recipe for awhile and finally tried it. Wow, so absolutely fantastic. I subbed a brick if marble cheese (had no mozzarella) and they turned out great. Very tasty, perfect texture, great flavours. I'll take your suggestion to make your bagel seasoning next time, the brand I bought was too salty for my taste. Awesome recipe, two big massive thumbs up from us!!
MJ says
I too had salty bagel seasoning that was store bought. Instead of rolling the balls in the seasoning I sprinkled it on top. It’s a good tip if you are trying to use up the store bought stuff. Homemade is easier to control the ratios
Laurie says
These were amazing! Thank you!
Joan says
Do I have to refrigerate leftovers?