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
Wendy says
Excellent directions! They came out beautiful. I haven't had a bagel in 7 years. Thank you!
Jessica says
Best Keto bread recipe I’ve tried yet! I ran out of cream cheese so had to sub for sour cream and they were great!
Sharon Caudle says
Oh my word!! Just took these out of the oven and could t even wait for them to cool before tasting because they looked amazing and smelled heavenly! I can't wait to have a breakfast sandwich with one of these! I haven't tried a single one of your recipes that we haven't loved. Thank you!!!!!
Michelle says
Made these today. Taste delicious. Just want to make sure I heated the cheese to the correct consistency (heated per directions). As I stirred it after heating it all pretty much formed a ball (for lack of a better description). I took quite a bit to mix and incorporate the eggs and flour mixture into the cheese. Is this correct? Can't wait to experiment with making different flavor variations!!
Jen says
@Michelle The cheese will be melty when you take it out of the microwave. You have to work fast and get your ingredients in there and stir. Have everything ready to dump in. As mentioned in the recipe directions, I usually have to pop it back in the micro for 20-25 seconds to soften it up to finish stirring it all in. Also note, microwaves vary in their power/cooking times. Mine is very fast/hot, so I have to watch it, while a family members takes twice as long to heat things. It could be that you need a few more seconds of microwaving.
Helene says
I put all my dry ingredience in my food processor mix and then add the melted cheese and the eggs. Easy to mix and works really well
Kim Ellis says
OMG! These are obnoxiously delicious. Thank you.
Shannon says
First time trying to make any type of keto bread and these bagels were amazing! So yummy! Thank you!
Vic says
Has anyone reading this tried substituting cheddar cheese for mozzarella to make them more Chonga-like?
MrsDK says
Yes, I substituted cheddar for half the cheese. The holes disappeared while baking, but who cares -- these are very tasty when toasted and buttered!
Jen says
@Vic I subbed 1/3 cheddar (Actually Cabot Mad River Reserve - Cheddar Parmesan) and they were really, really good. Do it! I got the Mad River cheese at Costco. They have "unexpected cheddar" at Trader Joes which is identical taste. If you like parmesan and you like cheddar, try this cheese! Also, I found I liked the cheddar bagels better toasted with butter rather than cream cheese. It allowed the cheddar flavor to come thru.
Jenny Melindy says
OMGOODNESS these are magic! I opted for no spices and sesame seeds on top, because I wanted to top with melty butter and sf jam ..which I did...words don't do them justice!! I haven't had a treat like this in 2 years 🙂
gone to post a pic on your instagram 🙂 Thank you!
Christie says
These are freaking amazing!!!! Thank you!!
Jen says
Thank you for the recipe! The first time, I made it as written. After that, I’ve been making smaller ones, 10-12 to a batch. Second time, at my husband's request I made one batch plain (omitted seasonings, added a little salt) and one batch cinnamon (omitted original seasonings, added 1 Tbsp erythritol with the almond flour, 1 tsp cinnamon at the end after all is mixed to make it swirly). On the plain batch, I put the everything bagel seasoning on a couple for me. I find you do not need additional seasoning inside of the bagel. To me, it tastes more like a bagel if you leave that out and just put the everything sprinkles on the top, which I was able to get at Trader Joes. Last night I made a batch with black and white sesame seeds and salt on top, plain on the inside.
I have been grain free for 4 years and that's how long it had been since I had had a bagel. I kept telling myself I probably had eaten enough for a lifetime already. I don't know what sorcery makes cheese and almonds taste like a bagel, but I like it! Thank you!
Kristin Russell says
This sorcery comment cracks me up - but it's true! 🙂