These Keto Everything Bagels are so close to the real thing, that you won't feel deprived at all. Chewy and delicious. Best of all, they are ready in less than 30 minutes.
Ingredients
- Mozzarella - for this recipe, I recommend using a pre-shredded low moisture, part skim cheese.
- Almond flour - for a chewier, less grainy texture, I recommend using a blanched almond flour or a superfine almond flour.
- Everything Bagel Seasoning - Instead of buying a store-bought version, I make my own. You can find my recipe here. If you aren't a fan of everything seasoning, you can sub sesame seeds, poppy seeds, or even leave them plain.
Frequently Asked Questions
To take this bagel recipe and turn it into a sweet version, simply omit the garlic powder, onion powder, and Italian seasoning from the bagel dough, and brush the top with a mix of sweetener and cinnamon. Recipe: Keto Cinnamon Sugar (free) Bagels
This low carb bagel recipe is made of a version of fathead dough. Fathead dough is usually made with a combination of almond flour, cheese, and eggs.
The main ingredients of fathead dough are blanched almond flour, mozzarella cheese, and eggs. Combined, they make an amazing low carb dough that is incredibly versatile and can be made either savory or sweet. I have used it to make Low Carb Empanadas, Keto Chicken Pot Pie, Everything Bagel Dogs, Ham and Cheese Hot Pockets and more.
Yes, you canmake the bagels and freeze them to reheat at a later time. I recommend reheating them in the oven.
More Low Carb Bagel Recipes
- Cream Cheese Stuffed Bagel Bites
- Pepperoni Pizza Bagels
- Keto Bagel Breakfast Sandwiches
- Keto Cinnamon Sugar Bagels
- Everything Bagel Seasoning
- Low Carb Everything Bagel Dogs
Low Carb Everything Bagels
- Total Time: 29 minutes
- Yield: Makes 6 Bagels 1x
- Diet: Gluten Free
Description
A quick and easy low carb bagel recipe. Great for meal prep and perfect for an easy weekday breakfast.
Ingredients
- 2 cups almond flour (get it here)
- 1 tablespoon baking powder
- 1 teaspoon garlic powder (I use this brand)
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- 3 large eggs, divided
- 3 cups shredded low moisture mozzarella cheese
- 5 tablespoons cream cheese
- 3 tablespoons Everything Bagel Seasoning (Get the recipe here)
Instructions
- Preheat oven to 425°. Line a rimmed baking sheet with parchment paper or a Silpat.
- 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.
- Divide the dough into 6 equal portions. Roll each portion into a ball.
- Gently press your finger into the center of each dough ball to form a ring. Stretch the ring to make a small hole in the center and form it into a bagel shape.
- Brush the top of each bagel with the egg wash.
- Top each bagel with Everything Bagel Seasoning.
- Bake on the middle rack for 12-14 minutes or until golden brown.
Notes
If you do not have a silicone baking mat or parchment paper, you can also bake these on foil, in a large donut pan, or on a greased baking sheet.
6g net carbs per serving
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Snacks
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 Bagel
- Calories: 449
- Fat: 35.5g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 27.8g
Katie says
I’m hoping you can help, I purchased the cookbook and made these, but my bagels flattened a bit (making them super dense). They were ok, but I bet they’d be better if they were thick enough to slice and slather with cream cheese.
Any tips for keeping them from flattening? Should I have chilled the dough before putting it into the oven? Less cheese? More flour? Anything helps!
Tonia says
I am the happiest person right now Wow! Bagels are amazing! I used zatar on top and thyme and basil in the mix. Amazing thank you. One question can these be frozen?
Thank you
Tonia
Lisa W says
Recipe worked out quite well. I am happy to find a GF bagel that doesn't have a weird rice flour aftertaste!
I found the Italian seasoning flavor to be overpowering, and not what I wanted to taste for breakfast, so I'll probably either reduce it or omit it altogether the next time I make them. Might save these 'herby' bagels to have with dinner. 🙂
Tina says
I used this dough to make keto focaccia tonight. I made the dough, rolled flat into a jelly roll pan between two pieces of parchment, dimpled the dough, rubbed on some olive oil and sprinkled with garlic and sea salt. It took about 10 minutes to bake up at 425. My family loved it! We dipped into cabbage soup!
Judy Laquidara says
Made these and they are perfect! They're so easy to make. I love how they hold together when being used as sandwich bread. This recipe will be made time and time again! Thank you!
Anette Stevens says
Made these today as every one around me were having pizza ... somehow everyone wanted a bagel as well!! They are stunning, so happy to have found this Blog - thanks for sharing.
My only question - when I added them to MyFitnessPal, it calculated the Carb g per bagel as 45!! I am new at Keto and still work everything through MyFitnessPal. Is this something I should just ignore?
Lekha says
Hey! I think your fitness pal might not take into account the Keto substitutions. I’m not entirely sure how the fitness pal works but that might be it. P.S: I’m new at Keto too! 🙂
Ellen says
Even better than I hoped for! I’m new to Keto baking, and these hit the spot! I was dying for a sandwich and it’s oft and raining out side so TUNA MELT!!!! Thank you! You’re rapidly becoming my go-to Keto guru!
Melessa says
I made these this morning, and we loved them!!
I must have done something wrong though because they spread out and flattened some. I measured out baking powder, that I just opened. I either wasn’t careful enough leveling off the tablespoons of cream cheese or I smashed too much mozzarella cheese into the cups. Maybe I oiled my hands too much? The dough was extremely sticky. I would appreciate any tips. Thank you so much for the great tasting recipe!
Nic says
I made these yesterday and they were DELICIOUS! Son and hubby both approved! I used a silicone bagel pan and they look like store bought!
Love your site!!
Thank you!!
Cat says
This recipe was easy to follow.
I didn't have the Everything spice, so I used Himalayan Salt, Pepper, Garlic powder, Italian Seasoning, Hemp and Chia seeds.
Came out great.
Now, these look like bagels, but don't have that bagel taste (new yorker, here), but they hold cream cheese and butter very nicely when you just need to grab and eat something.
I will be making these again.