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
Indira says
I made these today and they came out SO good! I added grated Parmesan and Romano cheese to the top of them along with the Everything But the Bagel seasoning and O.M.G.!!! I think I didn't form them correctly because they turned out a bit flatter than the ones here on your blog. Maybe I should try the donut pan idea. They did hold their shape but I want them to be sliceable....is that a word?? LOL - thank you for this recipe!
Esther says
I made this recipe three times now. I gave my sister a sample and she she asked me to make a batch for her. I had cream cheese and lox on one and it was amazing. Love these bagels, I don't miss the traditional ones with flour one bit.
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B says
I'm on KETO and my office has free bagels in the office today! Everything bagel is my fave and I tried so hard to control the craving. So I looked a Keto Bagel recipe and SO SO SO glad I found this!!! Gonna shop for poppy and sesame seeds today and make them. AAAAAAAAAAAAH. Too excited to work!!!!
xoxo
Kelly S says
they sell it at walmart!
Richard says
I made them according to the recipe, just leaving out the onion powder and italian seasoning. The came out looking great and tasting good. My only issue was they were too light and fluffy for a real bagel feel... would reducing the baking powder make them denser and chewier? I am not a baker, so I really don't know how to adjust that. I loved how easy these were to make!
Gail says
A-MAZING! I would eat these even if I wasn’t on the Keto diet. I tweaked the recipe a bit for my liking and I’d love to share! It’s pretty difficult to mix the dry ingredients into the stringy cheese (after microwaved) and get it spread evenly, so before I microwave the cheese, I add all the dry ingredients (everything in 1 bowl). I nuke the mixture for 1.5 minutes, stir, then 2 more minutes. WAY easier to mix, and mix evenly. Also, I love the Italian seasoning, so I use 2 teaspoons instead of 1. I don’t care for the Everything Bagel Seasoning, so I’ve never used that, and I don’t form them into bagels either...the hole doesn’t make them taste better (????) and it’s just more work. Bake for 12 mins at 425 and they’re the bomb!!
Joel says
I used half a bagel with 1 1/2 tbsp cream cheese, 1oz smoked salmon, and some capers for a perfectly keto Nova Lox
Jessica Rowe says
How can I make this recipe into cinnamon raisin bagels?
john says
I just made these and they are surprisingly really good. I will definitely be making more. Thanks for the post
Wendy S. says
I'm doing some recipe testing g in advance of a keto lifestyle change and these are AMAZING!! I found one of your cookbooks at my local Costco. I hope all if your recipes are this good.
Victoria says
Omg. Thank you so much these are amazing
Kelly says
I was so excited to try these and made them today. I hate to say it but mine came out really, really bitter?? So bitter that I had to toss the batch. This is the second thing I've tried to make with almond flour and both things were not edible due to how bitter they are. Do you think 1 TBSP of Baking Powder should have been 1 TSP? Any insight would be so appreciated!! Thank you!
Peace Love and Low Carb says
Hmmmm. Sounds like maybe your almond flour has gone rancid. Have you had it a long time? Also, how are you storing it?
Kelly Morio says
I think I found out the culprit....it was my baking powder.. It was WAY over expired and also contained aluminum. I bought new non aluminum baking powder and so far all other baking has been fine. I'm going to try these yummy bagels this weekend!!