Low Carb Keto Everything Bagels

I’ve been burned by low-carb bagel recipes before. Either they’re weirdly spongy, collapse into a puddle, or taste like cheesy scrambled eggs in ring form. But after tweaking the fathead formula, this version actually feels like a real bagel—chewy, golden, and satisfying enough that I don’t eye the bakery section with resentment.

These have been a lifesaver on busy mornings. I make a batch on Sunday, freeze the extras, and toast one up with cream cheese and smoked salmon while my kids inhale Pop-Tarts. No shame, no bloat, no blood sugar rollercoaster.

Why This One Works So Well

Typical fathead dough can be a mess—too sticky, too soft, or too cheesy. The fix? A few smart tweaks:

• Extra almond flour for structure.
• A bit more mozzarella than most versions use (3 cups is the magic number).
• Microwave in stages to avoid seizing the cheese.
• Pre-whisked egg wash for that golden bagel top.

The result? A solid, chewy texture that holds up to slicing, toasting, and schmearing.

What I Used (And Why It Worked)

• Blanched Almond Flour – You want fine, blanched stuff here. Don’t use almond meal—it’ll make the texture gritty and dense.
• Low Moisture Mozzarella (Pre-Shredded) – Melts without turning into soup. Skip the fresh kind—it’s too wet.
• Cream Cheese – Softens the dough and helps with stretch.
• Eggs – Two in the dough for binding, one for that shiny golden finish on top.
• Baking Powder – Gives a little lift and airiness so it’s not dense as a hockey puck.
• Everything Bagel Seasoning – Adds crunch and salty-garlicky flavor. I make my own to keep the carb count low and skip fillers.

Keto Swaps That Actually Work

Want a sweeter version?

• Ditch the garlic, onion, and Italian seasoning.
• Add cinnamon and a keto-friendly sweetener to the dough.
• Brush the tops with a cinnamon “sugar” mix (I use a monk fruit blend).

Craving variety?

• Sub poppy seeds, sesame seeds, or leave plain for sandwich versatility.
• Use them for keto breakfast sandwiches with egg, bacon, avocado—chef’s kiss.

What Went Sideways (And Why)

What I Got Wrong	Why It Happens	How to Fix It
Bagels spread flat	Dough too hot or wet	Let the dough cool a minute before shaping. If still too soft, pop it in the fridge for 5–10 mins.
Eggy flavor	Too many eggs or underbaked	Stick to 2 eggs in the dough and bake until golden on top.
Rubbery texture	Cheese overheated	Microwave in short bursts. Stir between. Don’t nuke it to death.

How to Make It (With Real-Life Cues)

1. Preheat oven to 425°F and line your baking sheet. Parchment works best—don’t skip it or you’ll be scraping bagel bits off the pan.
2. Mix your dry ingredients in a bowl: almond flour, baking powder, and seasonings.
3. In another bowl, microwave mozzarella and cream cheese for 90 seconds. Stir, then another 60 seconds. Stir again until smooth.
4. Add the almond flour mix and 2 eggs to the cheese mixture. Mix fast—it’ll be sticky. If it gets stringy or stiff, microwave for 20–30 seconds to loosen up.
5. Divide into 6 portions. Roll into balls, poke a hole in the center, and shape into bagels.
6. Whisk your 3rd egg and brush over the tops.
7. Sprinkle generously with Everything Bagel Seasoning.
8. Bake for 12–14 minutes. Tops should be deep golden, not pale yellow.

Texture check: Should feel set and bready—not jiggly or soft.

Smart Moves I Always Use

• I portion the dough with a scale—about 100g per bagel—to keep macros consistent.
• I microwave the cheese in two rounds to avoid overheating (saves you from gummy dough).
• I mix dry ingredients in bulk and store in a jar—bagels are 10 minutes faster this way.

Freezing + Reheating Without Ruining It

• Let cool completely before freezing. Wrap each bagel in parchment and toss into a freezer bag.
• Reheat straight from frozen in a toaster oven or air fryer—350°F for 6–8 minutes gets them crispy on the outside, warm inside.
• They don’t microwave well. They turn chewy-gummy. Trust me, I tried.

What I Googled Before Making This

Can I eat these on keto?
Yup—net 6g carbs per bagel. They’re filling too, so one goes a long way.

Do they taste like cheese?
Not really. The mozzarella is mild and just gives structure. Add more seasoning if you’re sensitive to dairy taste.

Can I use coconut flour?
Nope, not here. It’s way too absorbent. You’ll end up with dry, crumbly dough unless you completely rework the ratios.

🥯 Nutrition Facts (Per Bagel)

Nutrient	Amount
Calories	449 kcal
Total Fat	35.5g
– Saturated Fat	11.6g
– Monounsaturated	9.2g
– Polyunsaturated	2.4g
Cholesterol	113mg
Sodium	470mg
Total Carbohydrates	10g
– Fiber	4g
– Net Carbs	6g
Protein	27.8g
Sugars	1.5g (naturally from dairy)
Calcium	340mg (26% DV)
Iron	1.6mg (9% DV)

Check out More Recipes:

• Low Carb Keto Coconut Macaroons
• Low Carb Keto Custard
• Low Carb Keto Apple Pie
• Low Carb Keto Chocolate Peanut Butter Fat Bombs