This Low Carb Bagels Recipe is a chewy and savory recipe, which is made with almond flour and melted mozzarella. It’s a healthy twist on the classic, ready in about 25 minutes.
Low Carb Bagels Recipe Ingredients
- 1 ½ cups shredded mozzarella cheese (low-moisture, part-skim)
- 2 ounces cream cheese, cubed
- 1 large egg, beaten
- 1 cup superfine almond flour
- 1 tablespoon baking powder
- 1 teaspoon garlic powder (optional, for flavor)
- Toppings:
- 1 tablespoon Everything Bagel Seasoning (or sesame seeds/poppy seeds)
How To Make Low Carb Bagels Recipe
- Preheat and prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Melt the cheese base: In a large microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave on high for 90 seconds. Stir well, then microwave for another 30-60 seconds until the cheese is completely melted and smooth.
- Make the dough: Add the beaten egg, almond flour, baking powder, and garlic powder to the melted cheese mixture. Mix vigorously with a sturdy spatula. You may need to use your hands to knead the dough in the bowl to ensure the almond flour is fully incorporated into the cheese. The result should be a uniform, slightly sticky ball of dough.
- Divide the dough: Divide the dough into 6 equal portions.
- Shape the bagels: Roll each portion into a long log or rope (about 6-7 inches long). Bring the two ends of the rope together and pinch them firmly to seal, forming a circle. Place the shaped bagels on the prepared baking sheet.
- Add toppings: If desired, you can brush the tops lightly with a little water or extra egg wash to help the seasoning stick, though the dough is usually moist enough. Sprinkle generously with Everything Bagel Seasoning.
- Bake: Bake for 12-14 minutes, or until the bagels are golden brown on top and firm to the touch. Let them cool on the pan for at least 15 minutes to firm up before slicing.
Recipe Tips
- Why use “Low Moisture” Mozzarella?: Do not use fresh mozzarella balls packed in water. You must use the block mozzarella or pre-shredded “low-moisture” type. Fresh mozzarella has too much whey and will result in a wet, flat puddle instead of a bagel.
- Working with sticky dough: This dough is sticky! Lightly oil your hands with olive oil or avocado oil before shaping the bagels to prevent the dough from clinging to your fingers.
- Don’t boil them: Unlike traditional yeast bagels, these cannot be boiled before baking. They will disintegrate. They go straight into the oven.
- The cooling step: Do not try to slice these hot. When they first come out of the oven, the interior texture is very soft. Cooling them allows the almond flour and cheese structure to set, creating that chewy bagel texture.
- Baking Powder: Make sure your baking powder is fresh. This is the only leavening agent in the recipe, and it gives the bagels their puff.
What To Serve With Low Carb Bagels Recipe
These bagels are versatile and hold up well to sandwiches.
- Cream cheese and smoked salmon (Lox)
- Smashed avocado and red pepper flakes
- Bacon, egg, and cheese breakfast sandwich
- Tuna salad or chicken salad
How To Store Low Carb Bagels Recipe
- Refrigerate: Because these contain dairy (cheese and eggs), they are best stored in an airtight container in the refrigerator for up to 1 week.
- Reheat: These are best eaten toasted. Slice in half and toast until crispy edges form. You can also microwave them for 15-20 seconds.
- Freeze: Slice the bagels before freezing. Wrap tightly in plastic and freeze for up to 3 months. Pop frozen slices directly into the toaster.
Low Carb Bagels Recipe Nutrition Facts
- Calories: 210
- Total Fat: 16g
- Saturated Fat: 5g
- Cholesterol: 55mg
- Sodium: 380mg
- Total Carbohydrates: 6g
- Dietary Fiber: 3g
- Sugar: 1g
- Protein: 11g
- Net Carbs: 3g
Nutrition information is estimated per bagel (based on 6 bagels).
FAQs
Can I use coconut flour?
Coconut flour is very drying. You can try substituting the 1 cup of almond flour with 1/3 cup of coconut flour, but you may need to add an extra egg. The texture will be slightly less chewy.
Why did my bagels flatten?
This usually happens if the cheese wasn’t fully melted and incorporated, or if the oven wasn’t hot enough. It can also happen if you used fresh mozzarella instead of low-moisture mozzarella.
Is this Keto?
Yes. This recipe is based on the famous “Fathead Dough,” which is the gold standard for keto bread replacements. With only 3g net carbs, it fits perfectly into a low-carb diet.
Low Carb Bagels Recipe
Description
Chewy, golden, gluten-free bagels made with a mozzarella and almond flour dough—perfect for keto sandwiches.
Ingredients
Instructions
- Preheat oven to 400°F (200°C).
- Microwave mozzarella and cream cheese until melted (approx 90 secs).
- Stir in egg, almond flour, and baking powder until a dough forms.
- Knead dough until uniform (oil hands if sticky).
- Divide into 6 pieces and roll into ropes.
- Pinch ends of ropes together to form bagel circles.
- Sprinkle with seasoning.
- Bake for 12-14 minutes until golden brown.
Notes
- Texture: These are dense and chewy, closer to a New York-style bagel than a fluffy roll.
- Variations: Mix cinnamon and low-carb sweetener into the dough for a sweet version, or top with jalapeño and cheddar.
Low Carb Bagels Recipe
