This easy low-carb keto bagel recipe makes soft, chewy bagels with just 5 simple ingredients! Perfect for breakfast or a quick snack, these bagels are golden, fluffy, and only 5g net carbs. Use almond or coconut flour and top with sesame seeds or everything seasoning for extra flavor. Great for sandwiches or toasted with butter!
Recipe Ingredients
Almond Flour Version:
- 150g (1 1/2 cups) Blanched Almond Flour
- 1 tbsp Baking Powder
- 2 large Eggs
- 280g (2 1/2 cups) Mozzarella Cheese, shredded (must be pre-shredded or hard mozzarella, not soft “fresh” mozzarella)
- 55g (2 oz) Cream Cheese, cubed
Coconut Flour Version:
- 60g (1/2 cup) Coconut Flour
- 1 tbsp Baking Powder
- 3 large Eggs
- 280g (2 1/2 cups) Mozzarella Cheese, shredded (must be pre-shredded or hard mozzarella, not soft “fresh” mozzarella)
- 55g (2 oz) Cream Cheese, cubed
Optional Toppings:
- Cooking spray (to help toppings stick)
- Sesame Seeds
- Everything Bagel Seasoning
How To Make Low Carb Keto Bagels
- Preheat the oven: Preheat to 190°C (375°F) and line a baking sheet with parchment paper.
- Mix the dry ingredients: In a food processor, combine almond flour (or coconut flour) and baking powder. Process until uniform. (Alternatively, mix in a bowl if making the bagels by hand, though the food processor yields fluffier bagels.)
- Add the eggs: Add eggs to the food processor and blend until fully combined. Set aside.
- Melt the cheeses: In a large bowl, combine shredded mozzarella and cubed cream cheese. Microwave for 2 minutes, stirring halfway through, until fully melted. Stir well. (For a stovetop method, melt in a double boiler over low heat, stirring frequently.)
- Form the dough: Transfer the melted cheese into the food processor and pulse until a uniform dough forms. (If mixing by hand, knead the dough until smooth. It will be sticky, but keep kneading. If it becomes hard, microwave for 15–20 seconds to soften and knead again.) The dough should be completely uniform, with no visible cheese strands or flour pockets.
- Shape the bagels: Divide the dough into 6 equal parts. Roll each piece into a long log, then shape into a ring and place on the lined baking sheet.
- Add toppings (optional): Lightly spray the bagels with cooking spray, then sprinkle with sesame seeds or everything seasoning, pressing gently into the dough.
- Bake: Bake for 15 minutes, or until firm and golden brown.
- Cool and serve: Let the bagels cool for at least 15 minutes before serving. This improves the texture inside.
Recipe Tips
- Use the right mozzarella: Always use pre-shredded or hard mozzarella, not fresh mozzarella, or the dough will be too wet and won’t hold its shape.
- Melt the cheese properly: Make sure the mozzarella and cream cheese are fully melted and well mixed before adding them to the flour. This helps create a smooth dough.
- Work quickly with the dough: The dough is easiest to shape when warm. If it gets too hard, microwave it for 15–20 seconds to soften before kneading again.
- Shape bagels evenly: Roll the dough into equal-sized logs for even baking. If needed, grease your hands lightly to prevent sticking.
- Let them cool before eating: The bagels firm up as they cool, so don’t skip this step! Let them sit for at least 15 minutes before slicing or serving.
How To Store and Reheat Leftovers?
- Refrigerate: Let the leftover bagels cool to room temperature. Store them in an airtight container or resealable bag in the fridge for up to 5 days to keep them fresh.
- Freeze: Place the cooled bagels in a freezer-safe bag or airtight container, separating layers with parchment paper to prevent sticking. Freeze for up to 3 months. To thaw, leave at room temperature for 1–2 hours or in the fridge overnight before serving.
- Reheat: Preheat the oven to 175°C (350°F). Place the bagels on a baking sheet and warm for 5–7 minutes until heated through.
Nutrition Facts
Serving Size: 1 bagel (out of 6)
- Calories: 360 kcal
- Total Fat: 28g
- Saturated Fat: 8.3g
- Cholesterol: 113mg
- Sodium: 360mg
- Total Carbohydrate: 8g
- Net Carb: 5g
- Dietary Fiber: 3g
- Sugars: 1g
- Protein: 21g
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Low Carb Keto Bagels
Description
This easy low-carb keto bagel recipe makes soft, chewy bagels with just 5 simple ingredients! Perfect for breakfast or a quick snack, these bagels are golden, fluffy, and only 5g net carbs. Use almond or coconut flour and top with sesame seeds or everything seasoning for extra flavor. Great for sandwiches or toasted with butter!
Ingredients
Almond Flour Version:
Coconut Flour Version:
Optional Toppings:
Instructions
- Preheat the oven: Preheat to 190°C (375°F) and line a baking sheet with parchment paper.
- Mix the dry ingredients: In a food processor, combine almond flour (or coconut flour) and baking powder. Process until uniform. (Alternatively, mix in a bowl if making the bagels by hand, though the food processor yields fluffier bagels.)
- Add the eggs: Add eggs to the food processor and blend until fully combined. Set aside.
- Melt the cheeses: In a large bowl, combine shredded mozzarella and cubed cream cheese. Microwave for 2 minutes, stirring halfway through, until fully melted. Stir well. (For a stovetop method, melt in a double boiler over low heat, stirring frequently.)
- Form the dough: Transfer the melted cheese into the food processor and pulse until a uniform dough forms. (If mixing by hand, knead the dough until smooth. It will be sticky, but keep kneading. If it becomes hard, microwave for 15–20 seconds to soften and knead again.) The dough should be completely uniform, with no visible cheese strands or flour pockets.
- Shape the bagels: Divide the dough into 6 equal parts. Roll each piece into a long log, then shape into a ring and place on the lined baking sheet.
- Add toppings (optional): Lightly spray the bagels with cooking spray, then sprinkle with sesame seeds or everything seasoning, pressing gently into the dough.
- Bake: Bake for 15 minutes, or until firm and golden brown.
- Cool and serve: Let the bagels cool for at least 15 minutes before serving. This improves the texture inside.
Notes
- Use the right mozzarella: Always use pre-shredded or hard mozzarella, not fresh mozzarella, or the dough will be too wet and won’t hold its shape.
Melt the cheese properly: Make sure the mozzarella and cream cheese are fully melted and well mixed before adding them to the flour. This helps create a smooth dough.
Work quickly with the dough: The dough is easiest to shape when warm. If it gets too hard, microwave it for 15–20 seconds to soften before kneading again.
Shape bagels evenly: Roll the dough into equal-sized logs for even baking. If needed, grease your hands lightly to prevent sticking.
Let them cool before eating: The bagels firm up as they cool, so don’t skip this step! Let them sit for at least 15 minutes before slicing or serving.
Low Carb Keto Bagels
