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These amazingly doughy and fragrant keto bagels are ready in just 30 minutes, and they will blow your mind!
Once you bite into the warm dough, it's very difficult to believe that these bagels are made with almond flour.
There are several keto substitutes for beloved breakfast foods. A few that come to mind:
- Almond flour pancakes
- Keto donuts
- Keto scones
- Almond flour muffins
- Keto biscuits
- Keto French toast
- Keto waffles
These keto bagels are another example. They are AMAZING. Made with Fathead Dough (a keto dough based on almond flour, cream cheese, and eggs), they are soft and doughy, and they taste so good.
How wonderful, that even on a low-carb diet, I don't have to give up my beloved weekend morning ritual of a toasted bagel, a thick layer of cream cheese, and a potent cup of coffee.
Jump to:
- Ingredients
- Variations
- Keto Bagels Instructions
- Expert Tip
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Keto Bread Recipes
- Foodie Newsletter
- Recipe Card
Ingredients
You'll only need six ingredients to make this recipe. Here's an overview of what you'll need. The exact measurements are in the recipe card below.
- Shredded mozzarella: I use bagged pre-shredded part-skim mozzarella.
- Cream cheese: Use full-fat cream cheese, not reduced-fat.
- Almond flour: Blanched, finely ground almond flour works best. I don't recommend using a coarse almond meal in this recipe.
- Baking powder: It's important to make sure it's fresh.
- Egg: One large egg is all you need.
- Sesame seeds: Optional, but I think they make the bagels look amazing! You can also use a bagel seasoning.
Variations
- Season the bagels - similar to what I do when making keto pretzels. I like to add a bit of garlic powder and onion powder, for example - ¼ teaspoon of each. I mix them into the almond flour before adding it to the mixture.
- Vary your toppings. Instead of sesame seeds, you can use poppy seeds, coarse salt, or bagel seasoning (my husband's favorite topping).
- You can make a sweet version by adding ½ teaspoon of ground cinnamon and a granulated sweetener to equal ¼ cup sugar. Mix them into the almond flour before adding it to the mixture. Personally, although I like the sweet version, I prefer the savory one.
Keto Bagels Instructions
The detailed instructions for making this recipe are listed in the recipe card below. Here are the basic steps:
You start by microwaving shredded mozzarella and cream cheese until melted. Then stir them. (Photo 1).
Now, add almond flour, baking powder, and egg and quickly mix everything together to form a dough. (Photo 2).
Briefly knead the dough, then divide it into six equal parts. (Photos 3-5).
Roll each part into a log, then shape it into a bagel. (Photos 6-7).
Dip the bagels in sesame seeds, then bake them for about 15 minutes in a preheated 350°F oven. (Photos 8-10).
Expert Tip
You'll want to work quickly, kneading the dough well before it cools and making sure it's completely uniform.
However, if the dough has cooled and hardened and is impossible to knead, do not despair! Simply microwave it for a few seconds (start with 10 seconds) until it's pliable again.
Recipe FAQs
What is fathead dough?
Fathead dough is a low-carb dough. Its main ingredients are shredded mozzarella, cream cheese, eggs, and almond flour. When baked, it becomes puffy, chewy, and fragrant. It's remarkably similar to real dough.
Do these keto bagels taste like real bagels?
Not exactly. They are incredibly good, but they are different than regular bagels. Without gluten and yeast, it's obviously not the same. But they do scratch that itch and give you the experience of enjoying bagels.
Can I use coconut flour instead of almond flour?
No. Coconut flour is extremely absorbent. It requires significant amounts of liquids and extra eggs. If you try to substitute it for the almond flour in this recipe, your bagels will be very dry.
Serving Suggestions
Naturally, like all bagels, these practically beg for a thick layer of cream cheese (or cream cheese dip) and perhaps some lox on top!
They're also very good with butter, sugar-free jam, peanut butter, keto hazelnut spread, and walnut butter.
You can also use these bagels to make a keto breakfast sandwich or serve them with shakshuka.
My dad makes these bagels regularly. He reports that they're excellent with feta cheese. Here are Dad's bagels:
Storing Leftovers
These bagels are best enjoyed warm and fresh. If you have any leftovers, freeze them right away, as soon as they are cool. Thaw them gently in the microwave.
It's best to freeze them because they don't keep well in the fridge. They tend to deflate when stored and lose their fluffiness.
More Keto Bread Recipes
- Keto Pretzels
- Cloud Bread (Oopsie Bread)
- Keto Focaccia
- Keto English Muffin
Recipe Card
Keto Bagels Recipe
These amazingly doughy and fragrant keto bagels are made with fathead dough. Ready in just 30 minutes, they will blow your mind!
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 6 bagels
Calories: 281kcal
Author: Vered DeLeeuw
Ingredients
- 1 ½ cups mozzarella shredded, part-skim (6 oz)
- 1 oz cream cheese cubed
- 1 ½ cups almond flour blanched, finely ground (6 oz)
- 1 tablespoon baking powder (gluten-free if needed)
- 1 large egg lightly beaten
- ¼ cup sesame seeds or any other topping
Instructions
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
Place the mozzarella in a medium microwave-safe bowl. Top it with the cream cheese cubes. Microwave for 30 seconds. Stir, then microwave for 30 more seconds.
Stir again, and add the almond flour and baking powder. Stir to incorporate as best as you can - the dough won't come together yet at this point.
Add the egg, mixing it in with a rubber spatula and then with your hands. Work quickly, kneading the dough well before it cools and making sure it's completely uniform.
Divide the dough into 6 equal parts. I use my kitchen scales to make sure the bagels are all the same size.
Knead each part briefly, then roll into a 7-inch log, starting in the middle and rolling outwards, as shown in the video. Press the ends together to shape into a bagel.
Dip the tops of the bagels in the sesame seeds.
Arrange the bagels on the prepared baking sheet. Bake until golden brown and fragrant, 15-17 minutes.
Video
Notes
You'll want to work quickly, kneading the dough well before it cools and making sure it's completely uniform. However, if the dough has cooled and is impossible to knead, do not despair! Simply microwave it for a few seconds (start with 10 seconds) until it's pliable again.
Storing these bagels:
These bagels are best enjoyed warm and fresh. If you have any leftovers, freeze them right away, as soon as they are cool. Thaw them gently in the microwave. It's best to freeze them because they don't keep very well in the fridge. They tend to deflate when stored and lose their fluffiness.
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Nutrition per Serving
Serving: 1bagel | Calories: 281kcal | Carbohydrates: 8g | Protein: 15g | Fat: 22g | Saturated Fat: 5g | Sodium: 402mg | Fiber: 4g | Sugar: 2g
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Most of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
HK
Loved the bagels! This recipe is a keeper. Thank you so much.Reply
Vered DeLeeuw
You're very welcome! Glad you liked them!
Reply
