✍️ Real Talk About Low-Carb Bagels

When I first went keto, bagels were one of those things I swore I missed the most—until I actually tried a few keto bagel recipes.
Rubbery. Eggy. Weirdly cheesy. Basically a betrayal shaped like a ring.

After plenty of facepalms and recipe tweaks, this version finally nailed it: soft inside, golden outside, properly chewy, and not just melted cheese in a circle.
Bonus: They’re only 5g net carbs each. Breakfast sandwich? Toasted with a slab of butter? Yeah, these hold up.

💡 WHY THIS ONE WORKS SO WELL

• Fathead dough (mozzarella + cream cheese) is the hero here, but getting the melt right makes the difference between chewy dough and greasy mess.
• Choosing the right mozzarella—pre-shredded, low-moisture—is everything.
  Fresh mozzarella = puddle. Pre-shredded = real bagel texture.
• Food processor trick makes the dough smooth AF without overworking it.

🧾 WHAT I USED (AND WHY IT WORKED)

Almond Flour Version:

• Blanched Almond Flour (150g / 1½ cups) – Lower carb, neutral flavor. Superfine is okay, but coarser gives better chew.
• Baking Powder (1 tbsp) – Essential for that puffy lift.
• Eggs (2 large) – Binder without making it taste too “eggy.”
• Mozzarella Cheese, shredded (280g / 2½ cups) – Structure, chew, and fat. Pre-shredded only!
• Cream Cheese (55g / 2 oz) – Softens the dough and adds just a hint of richness.

Coconut Flour Version:

• Same except: Coconut Flour (60g / ½ cup) and 3 eggs instead of 2 (coconut flour = thirsty beast).

Optional Toppings:

• Cooking Spray – Helps toppings stick.
• Sesame Seeds or Everything Bagel Seasoning – Game changer for flavor without extra carbs.

🔁 KETO SWAPS THAT ACTUALLY WORK

• Coconut flour version = slightly firmer, drier bagels. Still good, just a little more “bready.”
• Almond flour = softer, chewier, more traditional bagel bite.
• No cheese topping? Cool. They’re still delish plain.
• Add-ins? A little garlic powder or onion powder (1/2 tsp) can boost the flavor—barely dents carbs.

⚠️ WHAT I GOT WRONG

What Went Wrong	Why It Happens	How to Fix It
Dough too sticky to shape	Cheese wasn’t melted enough or cooled too much	Reheat dough for 15 seconds and knead
Bagels flatten out	Used fresh mozzarella (too much moisture)	Always use low-moisture pre-shredded cheese
Bagels tough and dense	Overmixed the dough	Pulse or knead just until combined

👩‍🍳 HOW TO MAKE IT (STEP-BY-STEP)

1. Preheat oven to 190°C (375°F). Line baking sheet with parchment.
2. Mix dry ingredients: Almond/coconut flour + baking powder. Food processor = extra fluff.
3. Add eggs: Blend until smooth.
4. Melt cheese: Microwave mozzarella + cream cheese 2 mins, stirring halfway. (Or stovetop double boiler.)
5. Make dough: Combine melted cheese with flour mixture. Pulse (or knead) till totally uniform—no cheese streaks.
6. Shape: Divide dough into 6 pieces. Roll into logs, connect ends to form bagels.
7. Top (optional): Lightly spray and sprinkle sesame/everything seasoning.
8. Bake: 15 mins until golden brown.
9. Cool: Let cool at least 15 mins before slicing—makes the texture set up properly.

🧠 KETO COOKING TRICKS THAT HELP

• Grease your hands lightly when rolling—less stick, more shape.
• Rest your dough: If it’s fighting you, a 10-minute chill makes shaping easier.
• Portion hack: Weigh the total dough, divide by 6 = exact macros.

🧊 HOW I STORE AND TRACK IT

• Fridge: Airtight container, up to 5 days.
• Freezer: Freeze individually wrapped or parchment layered, up to 3 months.
• Reheat: 175°C (350°F) for 5–7 mins = fresh bagel vibes.
• Macros stay steady after freezing and reheating. (Bless.)

❓ REAL KETO QUESTIONS, REAL ANSWERS

Will this spike blood sugar?
Not if you use almond or coconut flour + low-moisture mozzarella. Super low glycemic load.

Can I double the recipe?
Yes. Just melt the cheese in batches so it stays manageable.

Can I use fresh mozzarella?
NO. Unless you like soggy sadness.

Do they taste “cheesy”?
Not once they cool. Warm = a tiny bit cheesy, but it fades.

Nutrition Facts

Serving Size: 1 bagel (out of 6)

Nutrient	Almond Flour Version	Coconut Flour Version
Calories	360 kcal	340 kcal
Total Fat	28g	27g
Saturated Fat	8.3g	8g
Cholesterol	113mg	123mg
Sodium	360mg	370mg
Total Carbohydrate	8g	7g
Dietary Fiber	3g	4g
Net Carbs	5g	3g
Sugars	1g	<1g
Protein	21g	20g

⚡ Quick Notes:

• Toppings (sesame seeds, everything seasoning) can add 0.5–1g net carbs extra depending how generous you are.
• Macros are based on standard fathead dough ingredients and 6 equal-sized bagels.
• Perfect for keto/low-carb: high fat, moderate protein, very low net carbs.

🧠 Tracking Tip:

If you’re dialing it in for macro goals, weigh your finished bagel — slight variations in mozzarella water content can shift final weight by a few grams.

Check out More Recipes:

• Low Carb Keto Protein Granola
• Low Carb Keto Banana Pancakes
• Low Carb Keto English Muffin