Amazing Keto Bagels - Healthy Recipes Blog (2024)

You'll only need six ingredients to make these keto bagels. Here's an overview of what you'll need. The exact measurements are included in the recipe card below.

• Shredded mozzarella: I use bagged pre-shredded part-skim mozzarella.
• Cream cheese: Use full-fat cream cheese, not reduced-fat.
• Almond flour: Blanched, finely ground almond flour works best. I don't recommend using a coarse almond meal in this recipe.
• Baking powder: It's important to make sure it's fresh.
• Egg: One large egg is all you need.
• Sesame seeds: Optional, but they make the bagels look amazing!

The detailed instructions for making this recipe are listed in the recipe card below. Here are the basic steps:

You start by microwaving shredded mozzarella and cream cheese until melted. Then, stir the mixture.

Add almond flour, baking powder, and an egg. Quickly mix everything together to form a dough.

Briefly knead the dough, then divide it into six equal parts.

Roll each part into a log, then shape it into a bagel.

Dip the bagels in sesame seeds and arrange them on a parchment-lined baking sheet.

Bake the bagels until puffed, golden, and fragrant, for about 15 minutes in a preheated 350°F oven.

Expert Tips

• You'll want to work quickly, kneading the dough before it cools and ensuring it's completely uniform. However, if the dough has cooled and hardened and is impossible to knead, do not despair! Simply microwave it for a few seconds (start with 10 seconds) until it's pliable again.
• While I try to make the bagels uniform in size by weighing them, it's okay if they come out in different sizes. See the photo below - my dad made these bagels. They are different sizes; he baked them all together, and they all came out perfect! He also bakes them for slightly longer than I do (18-20 minutes), so if you want your bagels well-browned, you can do the same.

What is fathead dough?

Do these keto bagels taste like real bagels?

Not exactly. They are incredibly good, but they are different than regular bagels. Without gluten and yeast, it's obviously not the same. But they do scratch that itch and give you the experience of enjoying bagels.

Can I use coconut flour instead of almond flour?

No. Coconut flour is highly absorbent. It requires significant amounts of liquids and extra eggs. If you try substituting it for the almond flour in this recipe, your bagels will be very dry.

Naturally, like all bagels, these keto bagels practically beg for a thick layer of cream cheese (or cream cheese dip) and perhaps some lox on top! In the photos below, you can see me slicing one of them and spreading it with cream cheese.

They are also very good with butter, sugar-free jam, peanut butter, keto hazelnut spread, and walnut butter.

Sometimes, I use them to make a keto breakfast sandwich or serve them with shakshuka.

My dad makes these bagels regularly. He reports that they're excellent with feta cheese. Here are Dad's bagels:

Storing Leftovers

Keto bagels are best enjoyed warm and fresh. If you have any leftovers, freeze them as soon as they are cool. Thaw them gently in the microwave.

It's best to freeze them because they don't keep well in the fridge. They tend to deflate when stored and lose their fluffiness.

Amazing Keto Bagels

These amazingly doughy and fragrant keto bagels are made with fathead dough. Ready in just 30 minutes, they will blow your mind!

Servings: 6 bagels

Calories: 281kcal

Add Your Own Notes

Nutrition per Serving

Serving: 1bagel | Calories: 281kcal | Carbohydrates: 8g | Protein: 15g | Fat: 22g | Saturated Fat: 5g | Sodium: 402mg | Fiber: 4g | Sugar: 2g