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
Jean says
I thought I left a rating and comment before, but I don’t see it here. I’ve made these twice. Both times they tasted delicious! Boy do I miss some good buttery bread, and this totally satisfies! The first time they were a bit flat. This time I didn’t put the “hole in it” and made them more like rolls. I think went a little heavier on the cream cheese and they were fluffier, and even had those air holes in them like good pizza crust. The dough seemed more watery, and it certainly stuck to my hands as I rolled them into balls. But the end result was even better than the first time. I sliced a couple like garlic bread sticks with vegetable
Soup. I will use the rest to make quick lunch sandwiches “to go”. Don’t skimp on the salt and seasoning! That’s what really makes them delicious and savory. Thanks for your wonderful and easy recipes. I have like 50 bookmarks for you!
Jenn says
I made this recipe using my silcon donut pan and got 9 good size bagels from it. I let them cool then sliced in half, toasted them while making turkey bacon and eggs and made egg sandwiches with cheese from them. I've also sliced them in half, toasted them and put cream cheese on them, YUM!
Claire says
Made these at least 10 times, they're so good!
I use Trader Joe's 21 seasoning salute instead of the italian seasoning, and I typically leave the dough balls as is (and don't put a hole in the middle) so I can use them more as bread. Love these!
Chantal says
We love this recipe! Makes 12 mini bagels, perfect for my keto kid.
Lauren says
I made these today!
I omitted the spices and added 1 tbsp of Pyure (stevia) and a cup of blueberries... with the addition of the fruit, this recipe made 8 scrumptious bagels. 🥯
Perfect with butter and cream cheese!!
THANK YOU! 😊
Diane J says
First time and they were very good and beautiful! My only comment is that I would maybe use a little more almond flour or a tablespoon or two of coconut flour since when I cut them they were a little sticky (wet) inside. I toasted one and it was perfect. Thank you so much. This recipie is definitely a keeper.
ChapelHillBetsy says
OMG! Why have I waited so long to make these bagels!!! I will be making them regularly. I'm going to try making them cinnamon raisin, which is what my husband wants.
Monica says
I crave these bagels!!! So yummy. I do however use 2 cups of cheese instead of 3.
Karina says
Can't live without these!
Kathy says
Okay...so this recipe saved me! I was literally outside of Panera craving a bagel. I decided to go home and find a Keto friendly recipe and found this!! I didn't have Mozzerella so I used two cups of cheddar and 1 cup of parmesan. I topped with sesame seeds. They turned out AMAZING!! This recipe is nothing short of genius!!