Kirbie's Cravings

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.
Everything bagels in a pile.

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.
collate photo showing how to form the dough into bagel shapes.
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.
bagels with one split in half and topped with cream cheese.

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.
a stack of three bagels.

More Easy Keto Recipes

2 Ingredient Keto Bagels

Servings: 6 bagels
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast
Cuisine: American
These low carb bagels use a dough that is just 2 ingredients! They are very easy to make and the dough is ready in just a few minutes.
4 from 7 votes

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 donuts 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.

Nutrition

Serving: 1bagel, Calories: 262kcal, Carbohydrates: 8g, Protein: 4g, Fat: 20g, Saturated Fat: 1g, Sodium: 15mg, Fiber: 4g, Sugar: 3g, NET CARBS: 4

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

 

Subscribe to receive new post updates via email

don’t miss a thing!

Get new post updates via email:

4 from 7 votes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




37 comments on “2 Ingredient Keto Bagels”

  1. 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.

  2. 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!

  3. 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! 

  4. Is there an alternative flour (self-rising) instead of Almond flour?

  5. 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.

  6. 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.

  7. 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

  8. 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.

  9. 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?

  10. Tasty & easy recipe! Thank you!

  11. Hi. I would like to try this using Trader Joe’s cashew yogurt (also has coconut). Do you think it would work?

  12. 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.

  13. 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.

  14. 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

  15. Did you use superfine almond flour and thick Greek yogurt?

  16. 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!

  17. 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!

  18. 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?