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
LNC says
I made this recipe for the first time this week. I had bought one of those donut silicon baking trays and wanted to try it out. They came out perfectly, and I intend to use the remaining dough to make pizza this weekend! Highly recommend it.
Jasmine says
Just made these yesterday and they taste better than regular bagels, sooooo good! Thank you!
Nuris Martinez says
Thank you for the recipe they were super yummy and satisfied the craving. Is the consistency like that of cornbread? I was thinking they would be more doughy but they flaked a lot like cornbread and I’m not sure if it was the type of flour I used. I used a superfine blanched almond flour.
Holly says
New to Keto. These are wonderful. I left out garlic and spices and they were excellent with smoked salmon. I did put the everything on the tops. So good.
Tom says
Holy smokes... A keto everything bagel that's on point! WOW we were super surprised how these turned out! OUTSTANDING! We've been doing keto for about a month now. I don't miss bread but the girl does. We added cream cheese an egg and some grass finished breakfast sausage to half a bagel and oh my goodness! What a treat! Thank you for this outstanding recipe. You have another follower for life!
I will say that eating both halves with the egg and sausage was WAAAAAAAY too much but the bagel with cream cheese and butter or half with the egg and sausage is plenty for sure. Still blown away at how good these are!
Candy says
I made these for the family but I cut the recipe in half for the first time - bad mistake!! Got yelled at - why did you only make three?? LOL! So I will definitely make the whole batch next time! We can't use the garlic and onion powder but still very flavorful with Italian seasoning. I would love a recipe like this with gluten free flour as I cannot do almond flour. But the family loves them and easy to make! Next full batch coming up!
Natalie Ehrlich says
Just made these and they were very good. They are definitely not a New York bagel but with all the toppings they will satisfy your bagel cravings. I thought they tasted better toasty and would probably pat them down more for a thinner bagel. The doughy center was hard to get toasted and I liked the thinner toasted side better. Mine cooked perfectly and did not spread out as much as others have commented. Just my take. Thanks Kendra!
CTY says
Just made these today--they are RIghteous!
Here's what I did to give them a more NY taste (granted nothing can replace a real NY bagel but here's my best hack):
I omitted the seasonings that go into the dough, used 4 egg yolks in the dough instead of 2 whole eggs (to emulate an egg bagel)' and added 1 tablespoon instant dry yeast.
Also I used a silicon doughnut pan. No need to grease the pan. I generously sprinkled my seasonings (I did a variety: plain, everything, sesame only, garlic only, cinnamon, onion) into 5 doughnut wells. I weighed the dough and divided by 6 (this time each bagel was 106 g dough) who knows next time. I like to weigh rolls 'n such so they cook more evenly. It made 6 glorious, but a might too big bagels (IMHO), next time I will 7 bagels per batch. As a side note--the yeast is for flavor only because there is no real sugars to feed it and make it rise.
Tomorrow I will be adding some frozen blueberries inside the dough and a little extra cream cheese swirl in right before baking to surprise DH. I will let you know how they comes out. Also I am going to try a rye flavor using caraway seed.
Stephany says
Made tethers last night...turned out amazing!
Even my 16 year old son ate one and loved it.
Thank you so much for the recipe.
Kara says
Just made these! I think I'm in love!!! Based entirely on smell and the small piece I tasted these are the best thing since sliced bread! Who needs carbs?