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.
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
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
My Keto Cookbooks
Cream Cheese Stuffed Everything Bagel Bites
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 bagel bites 1x
- 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
- Category: Appetizers
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 4 bagel bites
- Calories: 526
- Fat: 37g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 29.2g
Keywords: keto bagels, low carb bagels, gluten free bagel recipe, keto recipes, low carb recipes, sugar free
Carolyn says
So I almost never comment on friend's blogs or even read their posts, and I know you know why. But OH MY GOD! These are effing brilliant and I just shared them on my Facebook page!
★★★★★
Kyndra Holley says
Thanks Carolyn!! I really appreciate it!
★★★★★
Jane says
I’m so excited to try this since the ones at Starbucks were my jam before keto. I hope you can do a cook-a-long on ig soon with this recipe so I can learn how you get them to ball up well. I love when you do those. Thanks!
Sue says
Kundra,
These Bagel Bites are absolutely amazing. The flavor was outstanding I'm wondering if I can make them up ahead of time and cook them the next day.
Mine didn't stay around like yours did though they kind of fell is there any trick to keeping them nice and round 🙂
★★★★★
Debbie says
These look amazing! Can't wait to make them . Just wondering how to store them. Can I freeze them unbaked or would I bake them all then rehreat? What's the best wsy to store them? Thank you.
Leslie says
So yummy! Easy to make since i keep fathead dough in the freezer. Eveything bagel flavor tastes just like eating a carb laden bagel! I also did cinnamon. Delish in the afternoon with tea.
Renee says
I wish I could upload a pic. These are delicious. I halfed the recipe. Only change I would make is to sprinkle, not roll, the everything bagel seasoning on. Even my non keto family loved them.
★★★★★
Gael says
These were so easy and very tasty. Will definitely be on my list of favorites!
★★★★★
Eileen says
I've made these at least 5-6 times. Genuine family favorite! I often will make them with no seasoning on the outside, or with just a light sprinkle of garlic salt or maybe sesame seeds. My teenage kids love them--it's even been on the Birthday Breakfast list more than once this past year!
I stick the block of cream cheese in the freezer while I make the dough so that it will be easier to chunk up. Dough is very forgiving and easy to work with. Love it!
Rachel says
So good! I accidentally use the full block of cream cheese instead of the 6 ounces so I will cut back on that next time. I wonder if these freeze well because it would be great to pull some out when needed!
★★★★★
Leah says
These were fun an relatively easy to make. I did not sift or use blanched almond flour (just the kind from TJ's) and they turned out fine. A little too salty and garlicky for me, so next time I'd probably make my own bagel seasoning and limit the seasoning in the dough as well. Thanks for the recipe!
★★★★
Caitlin says
These are excellent!!
These worked out so well. We almost ate them all.
★★★★★
Tammera Lowe says
These bagel bites are outstanding. I subbed half of the almond flour for pork panko (which is what I do with fathead dough in general). I did have to use the tip on slightly reheating while I worked. I appreciate the detailed instructions. I used another commenter's suggestion to not roll in the seasoning, but rather sprinkle on top. We had half with seasoning and half plain and wished we'd done all with sprinkled seasoning as they were so so good. The two of us stuffed ourselves on these and had to stop eating with 6 left over. Next time I'll cook half for us and freeze the other half of the recipe for another day. Thanks for another great recipe!
★★★★★