Low Carb Keto Bagels (2024)

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Thisketo bagel recipeis low-carb,gluten-freeand wheat flour free. You only need 5ingredients, and it’s easy to make. Step-by-step photos included!

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Thisketo bagel recipeis great for anyone following the keto diet or just avoiding wheat flour.

After I shared my post for2IngredientBagelson the blog, the question I kept getting over and over again was whether the bagels could be made withalmond flour. Unfortunately, substitutingalmond flourfor regular all purpose flour or self rising flour just won’t work for the 2ingredientdough recipe.

However, it did make me want to research a possiblealmond flourbagel recipealternative for those who are not able to consume wheat flour.

So today, I’m excited to share with you theselow carb bagels! The dough is made with acheese mixture,eggs,almond flourandbaking powder. The end result is something that looks remarkably similar to regular bagels.

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Keto Bagel RecipeIngredients

  • Shredded mozzarella cheese (low moisture part skim)
  • Creamcheese
  • Largeeggs
  • Superfinealmond flour
  • Baking powder(aluminum free)
  • Toppings likepoppy seeds, everythingbagel seasoning, orsesame seeds

Because they are made withalmond flour, they don’t have that distinctive chew of regular bagels. But they also don’t justtastelike bread baked into bagel shapes. They have a firm crust and a slightlychewyinterior.

Also, unlike the 2 Ingredient Bagels, these have no tangy flavor. Instead, they are decidedly savory with a delicious cheese flavor throughout.

CheeseDough

I’ve madecheesecrust pizzaandflourless breadstickswith justcheeseandeggs. When mixed and baked, theeggsgive thecheeseenough structure to form achewythin bread. Thisbagel recipeuses a similarcheese mixtureas its base.

Thecheeseused is a combination of mozzarella andcream cheese. You can melt it on the stove or in themicrowaveuntil it becomes creamy and uniform. The end result looks like dough (but made out ofcheese!).

Almond flour

Thealmond flour+baking powdergive the bagels a lighter, fluffiertexture. Otherwise, justcheeseandeggswill be quite flat.

I like using superfinealmond flourwhenbaking. Regularalmond flouris more gritty, but with superfinealmond flouryou can barely detect the almonds at all. For this recipe, I used Bob’s Redmill SuperfineAlmond Flour.

I have not tested this recipe withcoconut flouror othergluten-freeflours.

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Making the Dough

I tried mixing the dough by hand, mixer and food processor. I thought the best way was using a food processor using thedough blade attachment. The dough is quite sticky so I don’t recommend trying to mix it by hand. The mixer with dough hook attachment works but you have to help it along as it doesn’t reach all theingredientsand the batter get stuck on the sides of thebowl.

However, the food processor blended all theingredientsand turned it into a smooth and uniform dough.

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Once the dough is ready, it will still be quite sticky. It gets less sticky as it cools, but I found the best way to work with the dough is to wrap your pastry board with plastic wrap until it’s taut (so that it won’t shift as you’re rolling out the dough) and then lightly coat your hands with oil. This way the dough won’t stick to the board or your hands.

Once the dough is rolled out into logs, you shape into circles and pinch the ends closed. Carefully transport the dough to asiliconebakingmat(orparchment paper) linedbaking sheet.

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Then you addeggwash which will give the surface of the bagels color as theybake. If you wish to add toppings, yousprinklethem on top after theeggwash. I didsesame seedsand everythingbagel seasoning(I used the one from Trader Joe’s).

The bagels come out a beautifulgolden brown. You can spreadcream cheeseon them, toast them, or eat them as is.

Additional Recipe Tips

Bakethe sheets of bagels one at a time, in the middle of theoven. Avoidbakingboth trays at once and avoid having other things cooking in theovenat the same time as it causes uneven heat distribution. (I rushed one of my batches of bagels because I needed to leave the house soon, so I stuck them on the bottom rack and they ended up being flat and wrinkly rather than puffy and golden.)

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More Keto Breakfast Recipes

  • Keto Cinnamon Rolls
  • KetoBreakfast Sandwich
  • Keto English Muffin
  • Keto Hashbrowns
  • Browse More Keto Breakfast Ideas

Post now updated with video! You can also view all my recipe videos on my youtube channel.

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Low Carb Keto Bagels

Servings: 8 bagels

Prep Time: 20 minutes minutes

Cook Time: 14 minutes minutes

Total Time: 34 minutes minutes

Course: Breakfast

Cuisine: American

These easy bagels are just 5 ingredients and are low carb, keto, gluten free and wheat flour free.

4.93 from 39 votes

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Ingredients

  • 3 cups shredded mozzarella cheese low moisture part skim
  • 2 oz cream cheese
  • 3 large eggs divided (one egg is reserved for egg wash)
  • 1 ¾ cups superfine almond flour
  • 1 tbsp baking powder aluminum free

Topping Ideas

  • sesame seeds shredded cheese or everything bagel seasoning (optional)

Instructions

  • Preheat oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats.

  • In a small bowl, whisk together almond flour and baking powder. Set aside.

  • Add mozzarella and cream cheese to a large microwave-safe bowl. Melt in the microwave at full power in 30 second intervals. After each 30 seconds, stir cheese until cheese is completely melted and uniform (see photo above). This should take around 2 ½ minutes total. Do not try to microwave the full time at once because some of the cheese will overcook. You can also melt the cheese over the stove in a double boiler.

  • Add cheese, 2 eggs (remember one of the eggs listed is for the egg wash finish at the end only), and almond flour mixture into a food processor with dough blade attachment. Pulse on high speed until the dough is uniform. The dough will be quite sticky, which is normal.

  • Wrap your pastry board with plastic wrap until the plastic wrap is taut. You should have the plastic wrap running across the bottom of the board so that the weight of the board will help keep the plastic wrap in place. Lightly coat your hands with oil and divide dough into 8 equal parts. Roll each dough into ropes about 1 inch thick. The plastic wrap should keep your dough from sticking to the board. Form the rope into a circle and pinch the ends shut. Carefully place circle onto lined baking sheet. Repeat with remaining dough. Place 4 bagels on each baking sheet. (The bagels should be placed about 2 inches apart. You can fit up to 6 on one regular half-sheet baking sheet. For the photos above, I made more than one batch which is why I put 6 bagels on each sheet.)

  • Add the final egg to a bowl and whisk. Generously brush surface of bagels with egg wash. If you wish to add bagel toppings, add them at this time.

  • Bake bagels for about 14-15 minutes in the middle rack of your oven, or until bagels are golden brown. When you touch the surface of the bagels, they should not collapse. I recommend baking the bagels one sheet at a time rather than trying to bake both sheets at once because it leads to uneven heat distribution and your bagels may not puff up properly. Allow bagels to cool on baking sheets before removing.

Video

Notes

  • Adapted from Gimme Delicious
  • I have included several step by step photos and notes above in the post, so please read through before making this recipe.
  • Because this recipe uses a lot of baking powder, make sure to use an aluminum free one.
  • These bagels freeze well so you can make a large batch and reheat when needed. I do not recommend trying to freeze or refrigerate the dough. The dough needs to be used right away before the cheese solidifies.
  • I recommend using superfine almond flour and not regular almond flour. I used Bob's Red Mill brand which I bought on Amazonhere.*
  • *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

Nutrition

Serving: 1bagel, Calories: 298kcal, Carbohydrates: 7g, Protein: 18g, Fat: 23g, Saturated Fat: 7g, Sodium: 313mg, Fiber: 2g, Sugar: 1g, NET CARBS: 5

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

Low Carb Keto Bagels (2024)
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