Low Carb Keto Bagels

This keto bagel recipe is low-carb, gluten-free and wheat flour free. You only need 5 ingredients, and it’s easy to make. Step-by-step photos included!

I’m excited to share these low carb bagels with you! The dough is made with a cheese mixture, eggs, almond flour and baking powder. If you’re following a low carb or keto diet and craving bagels, you need to try this recipe.

Why You’ll Love This Recipe

Many readers have asked for an easy keto bagel recipe and so I tested some ideas and finally figured it out! This recipe is great for anyone following the keto diet or just avoiding wheat flour.

The basic recipe (for plain bagels) only has five ingredients. You can flavor your bagels with all kinds of toppings if you prefer.

Because they’re made with cheese-based dough, they have a savory cheese flavor throughout. So, you don’t have to add toppings to add flavor – they are delicious plain.

The recipe is similar to my cheese crust pizza and flourless breadsticks. I only had to make a few tweaks to create these bagels. Almond flour and baking powder mixed into the cheese dough give the bagels a lighter, fluffier texture.

Because they are made with almond flour, they don’t have that distinctive chew of regular bagels. But they also don’t just taste like bread baked into bagel shapes. They have a firm crust and a slightly chewy interior. They remind me of regular bagels, which is great. They’re not exactly the same, but for keto bagels they are remarkably similar!

Keto Bagel Recipe Ingredients

• Shredded mozzarella cheese (low moisture part skim)
• Cream cheese
• Large eggs
• Superfine almond flour
• Baking powder (aluminum free)
• Toppings like poppy seeds, everything bagel seasoning, or sesame seeds

Superfine Almond flour: I like using superfine almond flour when baking. Regular almond flour is grittier, but with superfine almond flour you can barely detect the almonds at all. For this recipe, I used Bob’s Redmill Superfine Almond Flour.

Cheese: The cheese used is a combination of mozzarella and cream cheese. You can melt it on the stove or in the microwave until it becomes creamy and uniform. The end result looks like dough (but made out of cheese!).

How to Make Them

Melt the Cheese

Combine the cream cheese and mozzarella and melt them in the microwave until the mixture is smooth and uniform. Do this in 30 second increments stirring between each. This will ensure the cheese melts slowly and uniformly.

Make the Dough

I tried mixing the dough by hand, mixer and food processor. I thought the best way was using a food processor using the dough blade attachment. The dough is quite sticky so I don’t recommend trying to mix it by hand. The mixer with dough hook attachment works but you have to help it along as it doesn’t reach all the ingredients and the batter get stuck on the sides of the bowl.

However, the food processor blended all the ingredients and turned it into a smooth and uniform dough.

Roll the Dough

Once the dough is ready, it will still be quite sticky. It gets less sticky as it cools, but I found the best way to work with the dough is to wrap your pastry board with plastic wrap until it’s taut (so that it won’t shift as you’re rolling out the dough) and then lightly coat your hands with oil. This way the dough won’t stick to the board or your hands.

Once the dough is rolled out into logs, you shape into circles and pinch the ends closed. Carefully transport the dough to a silicone baking mat (or parchment paper) lined baking sheet.

Add the Egg Wash and Toppings

Then you add egg wash which will give the surface of the bagels color as they bake. If you wish to add toppings, you sprinkle them on top after the egg wash. I did sesame seeds and everything bagel seasoning (I used the one from Trader Joe’s).

Bake the Bagels

Place the bagels on a prepared sheet pans and bake them for about 15 minutes at 400°F.

Bake the sheets of bagels one at a time, in the middle of the oven. Avoid baking both trays at once and avoid having other things cooking in the oven at the same time as it causes uneven heat distribution. (I rushed one of my batches of bagels because I needed to leave the house soon, so I stuck them on the bottom rack and they ended up being flat and wrinkly rather than puffy and golden.)

The bagels come out a beautiful golden brown. You can spread cream cheese on them, toast them, or eat them as is.

Tips for the Best Bagels

• Melt the cheese in 30 second increments in the microwave. It will take about two and half minutes total. Don’t try melting the cheese in that total time without stopping to stir because the cheese will overcook. Stirring every 30 seconds ensures it melts evenly.
• Don’t use the chopping blade attachment in the food processor to mix the dough. You need to use the dough blade attachment.
• The dough is best when it’s made. It does not freeze well.
• Bake one sheet pan of bagels at a time so they bake evenly.
• You can freeze baked bagels to enjoy later.

More Keto Baking Recipes

• 4 Ingredient High Protein Keto Biscuits
• Keto Cottage Cheese Bread
• 2 Ingredient Keto Pizza Chips
• Keto Flatbread

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4.93 from 41 votes

Low Carb Keto Bagels

These easy bagels are just 5 ingredients and are low carb, keto, gluten free and wheat flour free.

Servings: 8 bagels

Prep Time: 20 minutes mins

Cook Time: 14 minutes mins

Total Time: 34 minutes mins

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Ingredients

• ▢ 3 cups shredded mozzarella cheese, low moisture part skim
• ▢ 2 oz cream cheese
• ▢ 3 large eggs, divided (one egg is reserved for egg wash)
• ▢ 1 ¾  cups superfine almond flour
• ▢ 1 tbsp baking powder, aluminum free

Topping Ideas

• ▢ sesame seeds, shredded cheese or everything bagel seasoning (optional)

Instructions

 

• Preheat oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats.
• In a small bowl, whisk together almond flour and baking powder. Set aside.
• Add mozzarella and cream cheese to a large microwave-safe bowl. Melt in the microwave at full power in 30 second intervals. After each 30 seconds, stir cheese until cheese is completely melted and uniform (see photo above). This should take around 2 ½ minutes total. Do not try to microwave the full time at once because some of the cheese will overcook. You can also melt the cheese over the stove in a double boiler.
• Add cheese, 2 eggs (remember one of the eggs listed is for the egg wash finish at the end only), and almond flour mixture into a food processor with dough blade attachment. Pulse on high speed until the dough is uniform. The dough will be quite sticky, which is normal.
• Wrap your pastry board with plastic wrap until the plastic wrap is taut. You should have the plastic wrap running across the bottom of the board so that the weight of the board will help keep the plastic wrap in place. Lightly coat your hands with oil and divide dough into 8 equal parts. Roll each dough into ropes about 1 inch thick. The plastic wrap should keep your dough from sticking to the board. Form the rope into a circle and pinch the ends shut. Carefully place circle onto lined baking sheet. Repeat with remaining dough. Place 4 bagels on each baking sheet. (The bagels should be placed about 2 inches apart. You can fit up to 6 on one regular half-sheet baking sheet. For the photos above, I made more than one batch which is why I put 6 bagels on each sheet.)
• Add the final egg to a bowl and whisk. Generously brush surface of bagels with egg wash. If you wish to add bagel toppings, add them at this time.
• Bake bagels for about 14-15 minutes in the middle rack of your oven, or until bagels are golden brown. When you touch the surface of the bagels, they should not collapse. I recommend baking the bagels one sheet at a time rather than trying to bake both sheets at once because it leads to uneven heat distribution and your bagels may not puff up properly. Allow bagels to cool on baking sheets before removing.

Notes

• Adapted from Gimme Delicious
• I have included several step by step photos and notes above in the post, so please read through before making this recipe.
• Because this recipe uses a lot of baking powder, make sure to use an aluminum free one.
• These bagels freeze well so you can make a large batch and reheat when needed. I do not recommend trying to freeze or refrigerate the dough. The dough needs to be used right away before the cheese solidifies. 
• I recommend using superfine almond flour and not regular almond flour. I used Bob's Red Mill brand which I bought on Amazon here.*
• *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

Serving: 1bagel, Calories: 298kcal, Carbohydrates: 7g, Protein: 18g, Fat: 23g, Saturated Fat: 7g, Sodium: 313mg, Fiber: 2g, Sugar: 1g, NET CARBS: 5

The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

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