2 Ingredient Keto Bagels
These keto bagels use a low carb dough that is just 2 ingredients. They are very easy to make. Just like regular bagels, you can slice them, add cream cheese spread or use them for sandwiches. The dough takes only a few minutes to prepare.
These low carb bagels are incredibly easy to make. They are great when you want something quick and easy to satisfy your bagel cravings.
Ingredients
- Almond flour
- Greek Yogurt
These ingredients are the only two things you need to make the bagel dough. You don’t need eggs, cheese or even baking powder. After the dough is made, you can add an optional egg wash (for color) and your desired seasonings. I recommend adding everything bagel seasoning.
Superfine Almond Flour: Make sure to use blanched superfine almond flour.
Greek Yogurt: This recipe uses nonfat plain Greek yogurt. Choose a brand that makes very thick Greek yogurt like Fage or Kirkland. If you scoop some up with a spoon and turn the spoon upside down, the yogurt should not slide off on its own. You want to use a very thick Greek yogurt because otherwise your dough will be too wet.
How to Make Keto Bagels
The almond flour and yogurt are mixed together. The mixture is then kneaded for about 3 minutes until a dough forms. You want the dough to be pliable enough that you can roll it out into logs. You will want to make two logs, each around 6 inches long. Each one is then divided into 3 pieces.
Each piece of dough is then rolled out long enough that the two end pieces can form a circle.
The bagels are then brushed with egg wash (optional but it will add color).
Then add your favorite bagel seasoning. I recommend seasoning the bagels and not leaving them plain because the bagels won’t taste much like bagels without the seasoning.
Bagel Texture
These low carb bagels don’t have the same texture as regular bagels. They are not chewy and are more bread-like. However, with the right bagel seasoning and spread, I do think they are a quick fix to temporarily satisfy bagel cravings. I also like that they can be easily sliced, you can add cream cheese spread and you can use them for making bagel sandwiches.
If you want something more like traditional bagels, try my low carb bagels.
Tips
You don’t have to roll the dough into 6-inch logs. Roll them whatever length you want, just make sure it is a length that you can easily divide into 3.
If the dough seems too wet even after several minutes of kneading, you can add a little more almond flour. If your dough seems to be breaking when you are rolling it out or shaping it, add a little more yogurt to the dough so that it is more pliable.
More Easy Keto Recipes
2 Ingredient Keto Bagels
Ingredients
Bagel Dough
- 2 cups (183 g) blanched superfine almond flour
- 1 cup (233 g) nonfat plain Greek yogurt
Toppings
- 1 egg, optional, for egg wash
- everything bagel seasoning, or other seasonings
Instructions
- Preheat oven to 375°F (191°C). Line a large baking sheet with parchment paper (or a silicone baking mat).
- Add almond flour and yogurt to a large mixing bowl. Stir with spatula until almond flour is fully incorporated into the yogurt. Knead the mixture (by hand or using the spatula), for about 3 minutes or until the mixture because a dough that you can roll and work with.
- Divide the dough into two pieces and roll each into a 6-inch log. Evenly cut each log into 3 pieces (so you will have a total of 6 pieces).
- Take one piece and roll out long enough so the two ends can meet and form a circle. Place onto prepared baking sheet. Repeat with remaining dough, spacing bagels at least 1 inch apart.
- If adding egg wash, beat egg with whisk in a small bowl. Then brush beaten egg mixture over the surface of each of the bagels.
- Sprinkle surface of the bagels with everything bagel seasoning.
- Bake bagels for about 20 minutes or until golden brown and cooked.
Notes
- This recipe is one I've seen circulating for a while. I don't know the original source. The earliest post I've seen of it is from My Low Carb Recipes Journey. I believe whoever came up with it was inspired by the popular weight watchers' 2 ingredient bagels which uses just self-rising flour and Greek yogurt.
- This recipe makes mini bagels. They are not full sized bagels. Because the bagels are made of mainly almond flour, they are quite high in calories and fat even with their small size. You can of course make them bigger if you want.
- The egg wash is optional. It won't change the taste or texture of the bagels but it does add color to them.
- I highly recommend using everything bagel seasoning or some other similar bagel seasoning so that these will taste more like bagels. I like to add some table salt and a no salt everything bagel seasoning (so I can control how much salt is on there).
- These bagels do not have the same texture as regular bagels. See the texture section of the post for more details.
- Use a thick Greek yogurt like Fage or Kirkland brand because otherwise your dough will be too wet to work with.
- If you find your dough is too wet even after kneading, add a little more almond flour. If your dough breaks when you try to form a circle, it is likely too dry and you can add a little more yogurt.
- When measuring out the almond flour, spoon it into the measuring cup and then level off with a knife.
- Nutrition estimate is for the bagel dough without any egg wash or seasoning.
These were terrible and a waste of ingredients! The inside did not bake and was gummy.
We’re sorry to hear you didn’t love this recipe. We’re not sure what could have happened! It sounds like maybe your dough was too wet or too thick which both would need a longer cook time.
The macros are way off on this recipe
It could vary depending on what brand of ingredients you use.
Very happy to see this recipe. I used to make the old Weight Watchers two ingredient bagels. You may want to add some baking powder to your recipe. Self rising flour has lavender. When people use regular flour instead of self rising, we used to add baking powder. Very excited to try your recipe. I’m going to try the dairy free one from Forager Project. That one is plain unsweetened Greek style non-dairy yogurt
We’re so glad you enjoyed these bagels!
Looking forward to your recipes
Thank you! We hope you enjoy them!
A complete mess & disaster…. the dough would not roll… tried adding more flour and more yogurt based on your tips but it never was able to form together. Basically doing drop biscuits in the oven at this point. Hopefully they’re salvageable.
We’re sorry you had trouble with this recipe! Make sure to knead the mixture (by hand or using the spatula), for about 3 minutes or until the mixture becomes a dough that you can roll and work with and use a thick Greek yogurt like Fage or Kirkland brand because otherwise your dough will be too wet to work with.
Turned out great and we make weekly!
We’re so glad you enjoy these bagels!
I appreciate the fact that you went with Greek yogurt, but w/o the Everything Seasoning, these are quite bland. So, I guess, I ask, why not add salt to the recipe? Are you trying to just stay with a “2 ingredient” recipe to entice ppl?
The texture is good, even after toasting and my husband (who is not GF) was excited to eat one, because they have an enticing appearance.
Thank you for your post either way.
You can definitely add salt to suit your personal preferences. The recipe specifically recommends that bagel seasonings be added to the bagels but that you can add whatever bagel seasoning you prefer. I used Everything Bagel seasoning but not everyone likes Everything Bagel seasoning. You could also use onion seasoning, sesame, poppy seeds, etc. I don’t specifically include salt as an ingredient because I don’t know what toppings people are adding. If you’re adding a seasoning with salt then you don’t need extra salt in the dough. Salt is also not needed for the recipe to work. Many readers are trying to watch their salt intake and may prefer a low sodium seasoning. 2 ingredient refers just to the bagel dough, not to the full recipe, which is also explained in the introduction of the post. It’s a keto version of the very popular 2 ingredient bagels which is why they are called 2 ingredient keto bagels.
Unfortunately, this recipe does not come together as shown AT ALL in reality. The mixture was so wet, there was no way it could be shaped (I used double strained greek yogurt). I added half again the amount of almond flour, wet my hands, roughly shaped the still-sticky dough, and baked for 25 minutes–the outside completely browned, and the inside is raw. I had high hopes, but some things really just are too good to be true. Will be searching for a better option, even one with more ingredients.
Make sure to knead the mixture (by hand or using the spatula), for about 3 minutes or until the mixture becomes a dough that you can roll and work with and use a thick Greek yogurt like Fage or Kirkland brand because otherwise your dough will be too wet to work with.
Baked them for 20 mins and still raw. Had to put them back in and pulled them out a few mins later, cut one open and it fell apart. I guess I need them to leave them in for 30???
Hmmm we’re not sure what could have happened! It sounds like maybe your dough was too wet or too thick which both would need a longer cook time until golden brown.
I made these & baked them for 20 minutes at 375. They came out raw, sliced them open & put them back for 5 more minutes. What am I doing wrong?
Hmmm we’re not sure what could have happened! It sounds like maybe your dough was too wet or too thick which both would need a longer cook time
I couldn’t get the bagels off the parchment paper but the tops were good.
sorry to hear you had difficulty with the parchment paper. It may be the brand of parchment paper you are using. We try to make sure to stick with Reynolds as some of the cheaper brands don’t work as well.
Solid recipe. I measured the ingredients using a scale and it was a perfect ratio. Baked it for 23 minutes and I think they came out perfectly. Thanks for sharing!
We’re glad you enjoyed the recipe!
So good! I made 8 small ones and they came out so good. When mixing, I kept adding almond flour until I felt like I had the right consistency. Seriously great and a treat as I’m diabetic and a bagel is detrimental to my bg level! My husband thought they were awesome too! Thank you!
We’re so glad you loved them!
Is there an alternative flour (self-rising) instead of Almond flour?
Yes, we have a bagel recipe made with self rising flour. Hope you try it soon!
Ya, these are a no go, waste of money and time. Followed recipe (it wasn’t hard). Dough did not look like the picture at all, took way longer than 20 minutes to bake and taste was not impressive, even with the everything bagel seasoning.
PS – I am a great baker and cook, so pretty sure it wasn’t me, these just need more of something.
We’re sorry you had issues! Did you read through all of the recipe notes in the recipe card? If the dough did not look like the pictures, than there are some adjustments you could have made. We share a lot of tips. As far as the baking time, how big were your bagels? As discussed in the post, we make mini bagels which don’t take as long to bake.
I halfed the recipe and added seasoning and baking powder and made 4 small bagels. The inside didn’t cook very well but I still ate one with cream cheese and another with bacon and a fried egg. The taste was good, texture ok. Will I make them again? Yes. They were super easy. I might tweak the recipe a little more, though and maybe cook for longer next time.
Thanks for sharing your experience!
Easy to follow recipe and the measurements are just right, l made 3 bigger ones instead of 6 minis, looking forward to eating them tomorrow with cream cheese and smoked salmon, thanks for the recipe x
We’re so glad you like them!
These look much better than they taste. I even put a pinch of salt and garlic powder. Still not good. Don’t wast the expensive almond flour.
Was there something in particular you didn’t like? We mention in the post that these are not exactly like traditional bagels so if that’s what you were expecting, it’s probably not the recipe for you. It’s always a good idea to read through the post – we like to share what you can expect from the recipe, so you might have saved yourself some time if you’d done that.
They look impressive and taste is so-so. I added flax meal because dough was so wet, glad I did for added flavor. Now wondering how best to store these and for how long?
You can store them in an airtight container at room temperature – they should keep for a few days.
Tasty & easy recipe! Thank you!
You’re welcome!
Hi. I would like to try this using Trader Joe’s cashew yogurt (also has coconut). Do you think it would work?
Sorry, but we’re not sure.
I followed the recipe as it is written in grams, the dough was too sticky… Impossible to knead. I then came back here to check the amounts written and they seem to be completely off. 2 cups is about 450 grams, not 183g as noted here. I would suggest revising those measurements and updating the recipe for anyone outside of the USA tying it out!
I tried to salvage my dough but didn’t have enough almond flour to reach the correct amount, so mine probably turned out different than what supposed to (not as dry I guess). I’ll try again another time with the correct amounts.
The gram measurements provided are correct. Are you sure you are using superfine almond flour? 2 cups is nowhere near 450 grams. The dough is going to be very sticky but the more you knead it the less sticky it gets. The texture won’t be like regular dough but when you knead it enough, it goes from sticky to tacky and you are able to shape and roll it.
Recipe easy to follow. End result= thrown in the trash.?. Was hoping it was close enough to a real bagel. Guess I will just eat real and deal with the consequences. I’m sure some will like it. Just not for me.
As mentioned in the post, these are not exactly like classic bagels.
so easy to make
they took a bit longer to cook than 20 minutes
I added some tinned tuna to the batter for extra protein
Thanks for letting us know!
I made these bagels with whole milk Greek yogurt from Kroger. The dough was very sticky so I just kept adding flour. I didn’t have much almond flour so I had to get inventive and use some coconut flour that I had on hand. I maybe had to add about 1/4 to 1/3 cup more flour overall. I also live in the south so adding flour seems to be something I have to do all the time. They baked up well, I was able to slice them just fine. They were a little crumbly/fragile, but I may have used a little too much flour- I don’t like dealing with sticky dough on my fingers. With cream cheese and the bagel seasoning, they were tasty for only two ingredients and minimal work!
Thanks for sharing your experience! We’re glad you enjoyed them.
Hi,
Great easy recipe. Just curious, why does the recipe call for fat free yogurt? Keto is not a fat free diet. Thanks!
I used fat free Greek yogurt because this recipe uses a large amount of almond flour which is high in calories and fat.
Just a quick note, most low carb foods (aside from produce) are high fat and there for high calories… The high fat is essential to the diet and the lower the fat the higher the carb count so it would be best to use a high fat Greek yogurt ?
We think it’s best to use fat-free Greek yogurt in this recipe but you are welcome to use whatever you like – let us know how it turns out!
They look great. Have you made them with full fat yoghurt and if you did was there any major difference in the quality of the recipe?
I have not tried with full fat yogurt