Fire up your ovens for the BEST keto bagels! Easy and tasty low carb bagels
that everyone will love. Simple keto bagel recipe to make the most amazing
fathead dough. No need to spend hours in the kitchen making keto food
when you can whip up these low carb bagels in no time at all.
Add your favorite seasoning or leave plain – they are great either way. Slice
the bagels and top with strawberry jam, blueberry jelly, cream cheese, butter,
Peanut Butter or almond butter to name a few. You can even melt butter and
sprinkle with keto friendly sugar and cinnamon for a sweet and savory treat.
These make a great keto breakfast – even make ahead for those hectic mornings.
They are also perfect for a BLT or turkey sandwich for a quick keto lunch or dinner.
If you make these into a sandwich serve with your favorite keto cheese chips or
keto everything bagel seasoning crackers.
I LOVE these bagels! They curb the carb craving without knocking you out of
ketosis. These bagels can either be eaten fresh and hot from the oven or toasted.
Either way they are amazing!
So let’s get ready to make bakery style keto bagels.
Keto Bagels – Low Carb Fathead Dough Bagel Recipe
Preheat oven to 400F degrees.
Pour the shredded mozzarella cheese and the cream cheese into a medium
microwave safe bowl. Microwave on high for 30 seconds; stir well. Continue
to microwave on high in 30 second increments, stirring well between each
30 second increment, until the cheeses are completely melted. Stir until smooth.
Whisk together the almond flour and baking powder. Add the almond flour
mixture and eggs to the melted cheese and stir well. Be sure to stir quickly to
incorporate the ingredients into the cheese mixture before the eggs scramble
in the warm dough.
Wash then oil your hands with cooking oil. Mix the dough by hand until it
is completely smooth and all ingredients are incorporated very well. The
dough will be quite sticky.
Line a large cookie sheet with parchment paper or a silicon baking mat.
Cut the dough into 6 equal portions. With oiled hands to prevent the dough
from sticking, roll each portion of dough out into a log, approximately 10
inches long. Form the log into a bagel and place it on the lined cookie sheet.
Repeat with the rest of the dough to form a total of 6 bagels.
Sprinkle your topping of choice over the bagels. Wipe any excess bagel
topping off of the cookie sheet to prevent burning.
Bake the bagels at 400F for 12-14 minutes, until golden brown.
Slice and serve hot with cream cheese. Store bagels in an airtight container
in the refrigerator for up to 4 days; toast to reheat before serving.
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5 Ingredient Keto Bagels
Ingredients
- 2 ½ cup shredded mozzarella cheese
- 3 ounce cream cheese
- 1 ½ cup super fine almond flour
- 2 teaspoon baking powder
- 2 Eggs
- Optional toppings – sesame seeds, poppy seeds, or “everything” bagel topping
Instructions
- Preheat oven to 400F degrees.
- Pour the shredded mozzarella cheese and the cream cheese into a medium microwave safe bowl. Microwave on high for 30 seconds; stir well. Continue to microwave on high in 30 second increments, stirring well between each 30 second increment, until the cheeses are completely melted. Stir until smooth.
- Whisk together the almond flour and baking powder. Add the almond flour mixture and eggs to the melted cheese and stir well. Be sure to stir quickly to incorporate the ingredients into the cheese mixture before the eggs scramble in the warm dough.
- Wash then oil your hands with cooking oil. Mix the dough by hand until it is completely smooth and all ingredients are incorporated very well. The dough will be quite sticky.
- Line a large cookie sheet with parchment paper or a silicon baking mat.
- Cut the dough into 6 equal portions. With oiled hands to prevent the dough from sticking, roll each portion of dough out into a log, approximately 10 inches long. Form the log into a bagel and place it on the lined cookie sheet. Repeat with the rest of the dough to form a total of 6 bagels.
- Sprinkle your topping of choice over the bagels. Wipe any excess bagel topping off of the cookie sheet to prevent burning.
- Bake the bagels at 400F for 12-14 minutes, until golden brown.
- Slice and serve hot with cream cheese. Store bagels in an airtight container in the refrigerator for up to 4 days; toast to reheat before serving.
Notes
I would love for you to share a link to this recipe, but please Do Not copy/paste the recipe or instructions to social media or websites. You may share one photo with a link back.
Keto Bagels – Low Carb Fathead Dough Bagel Recipe
Good morning. I made these bagels and they were so delicious. I have a question, how long can you keep the bagels in the Refrigerator or freezer after cooking them?
4 days
These were great and so easy to make. Even my non-keto husband loved them. I did half with everything bagel seasoning and the other half with cinnamon and the Lakanto monkfruit sweetener on top, the cinnamon ones are sooo good!
Have you done them with cinnamon and sugar if so how much of each and do I miss it in the flour
Thanks for the recipe. Made them this morning and try were great!
Can you sub coconut flour instead of almond flour?
Yea I used it and just used a bit less because it’s dryer but it works just as good!
These were yummy, but how many calories are these??
I put this in my recipe app and they seem to be 560 calories each, depending on brands of ingredients!
Hello, I have an almond allergy, what can I substitute the almond flour with?
Coconut flour. Just use a bit less as coconut flour is more absorbent
Can’t wait to make these tomorrow morning! Do you know how many carbs are in a whole bagel based on the recipe?
She said 5.6 in her recipe
So amazing! Especially hot out of the oven. I have missed having bagels. This took care of my bagel craving.
This saved me!!! I was CRAVING bread, and bagels are my absolute favorite thing!! Added just a tad bit more almond flour. PERFECT!
just made these today and they came out bomb!! thanks so much for the receipe!
These are quite good. I still needed to cut them on half a place them in the toaster as they were a bit spongey and eggy out of the oven. That seemed to do the trick. Next time I make these I’m considering cutting the egg in half because they were really wet. I didn’t have eggs on hand so I used Food Lion Eggmates which is basically Eggbeaters. According to the Food Lion package, 2 eggs equals 1/2 c of Eggmates. I think it really only needs 1/4 c. So if anyone out there decides to substitute the eggs, go with one egg equivalent at a time to make sure you don’t oversaturate and make them eggy. According to the MyFitnessPal app, these are 7.9 net carbs if using egg substitute. I used everything bagel seasoning (1/4 tsp per bagel) and that factored in to my calculations.
Hello,
Can you use skim cheese?
Thank you!
im Dying to try these, but I don’t have a microwave. Any tips on how else I can do it?
I am curious what would happen if you boil them before you bake them! Would they just dissolve? Would you get more of a bagel texture? I think I might add a little bit of xanthum gum and try boiling them first!
Made these last night they was delicious just curious if anyone has just put the dough in a bread loaf pan and has baked it then just slice and use as sandwich bread?