Summary:
Use basic low carb ingredients like almond flour and mozzarella cheese to make these fantastic keto bagels. A homemade seasoning mix turns them into "everything bagels," or omit it for a plain version. Once baked, you can slice and toast these bagels, slathering your favorite spread on top or turning them into bagel sandwiches. Great for breakfast or lunch.
INGREDIENTS
- 1.5 cups shredded mozzarella cheese (Note 1)
- 1 cup
almond flour (Note 2) - 1 ounce cream cheese
- 1 large egg
- 1/2 tablespoon olive oil
- 1.5 teaspoons baking powder
Optional Seasoning Mix (Note 3):
- 1 tablespoon
dry minced onion - 2 teaspoons
poppy seeds - 2 teaspoons
white sesame seeds - 1 teaspoon
garlic powder - 1/4 teaspoon table salt
INSTRUCTIONS
- Prepare: Preheat oven to 375 F.
Prepare baking half sheet lined with parchment paper or nonstick baking mat. Stir together all seasoning mix ingredients in small bowl until well-mixed. - Make Dough: Whisk almond flour, two-thirds of seasoning mix, and baking powder in microwave-safe bowl until well-mixed. Add mozzarella cheese and cream cheese to same bowl. Microwave uncovered for 45 seconds, stir, and microwave again for another 45 seconds or until cheese is melted (Note 4). Stir until mixture forms into smooth dough. Add egg to same bowl, working it in until completely absorbed and well-mixed; alternatively, use hands to knead it in once dough is cool enough to handle.
- Form Bagels: Divide dough into 4 equal pieces. Shape each piece into 6-inch-long log, and attach ends to form bagel shape. Place bagels at least 2 inches apart on prepared lined baking sheet. Brush olive oil across tops of bagels. Sprinkle remaining seasoning mix on top, using as much or as little as desired.
NUTRITION
| Makes 4 Servings |
| Amount Per Serving (1 bagel w/ seasoning): |
| Calories 370 (72% from fat) | |
| Total Fat 30g | 46% |
| Saturated Fat 8g | 41% |
| Cholesterol 82mg | 27% |
| Sodium 680mg | 28% |
| Net Carb 6.5g | |
| Total Carb 10g | 3% |
| Dietary Fiber 3.5g | 13% |
| Sugars 2g | |
| Protein 19g |
PHOTOS
Delicious bagels..but from making them in the past, mine always came out looking like skinny circles and not plump round bagels….so this time. Instead of rolling, I divided into 4 balls…placed them on the parchment paper and flattened with my hand…I then poked a hole in the middle and stretched the center til it resembled a bagel….so much easier and worked fabulously!
I did this too. They resemble bialys, but that’s ok.
I happened to be out of almond flour this time around, so I used 1/2 cup of the Pillsbury GF all purpose flour and it turned out great. Love this recipe!
I just made two batches and they are amazing. I had to adjust my cooking time to 16 mins. I made one batch plain and one cheddar jalapeño. Added 1/2 cup cheddar and chopped up 4 oz of jalapeño slices and incorporated it with the egg. Oh my gosh! So yum! Thank you for this recipe!
You’re welcome, Katherine! Cheddar jalapeño sounds amazing 🙂
This sounds incredible!!!! SO going to try!
They taste like I’ve died and gone to some magical cheesy biscuit heaven. Texture is wonderful as well! They’re amazing alone as is, so I cannot wait to try as a sandwich. I did change it up a bit and brushed them with melted butter instead of oil(I was out!). I will be making these all the time! Thanks so much for the recipe!😘
Thanks for the delicious recipe! I made this without the seeds and went for an onion taste instead. I saved one for the next morning and it was still delicious. I don’t have a toaster so I heated it up in the oven for about 5 min while making my bacon eggs, topped it off with some cheese for a low carb Egg/Bacon/Cheese McMuffin 🙂
Just made these for the first time and they are so good!! I can’t wait to try a breakfast sandwich with them. Hubby was surprised at how good they taste!
So I am thinking about meal planning with these. Is it possible to make a large batch, make breakfast sandwiches, and freeze them for a quick on the go breakfast? I work 5a to 3:30p and it takes me 1 hour one way to get to work. If I could just grab a sandwich from the freezer and pop it in the microwave as I am heading out would be a game changer.
I would never put any type of bread in the microwave. Use a toaster.
You’ve never had a microwaved breakfast sandwich..?
Yes! I do this weekly and put in a container in my fridge 😊
Thank you for sharing this recipe! Love these! How do you store the leftover bagels? Have you frozen them?
I think it tastes better than store bought..
Absolutely delicious! Followed the recipe exactly and they turned out GREAT. Best alternative to any bread/bagel recipe I’ve tried!
I saw this was previously asked, but I don’t see it answered. Could I make a large batch and then freeze them?
i loooooove this recipe!!!! It’s hard to keep my husband interested in the low carb diet without keeping it interesting. This is a great treat for a weekend brunch or even just a lazy weekday dinner. I used it to make breakfasty sandwiches and my husband said you wouldn’t even be able to tell it was low carb! This is a recipe i’ll be using lots!!!
They are delicious. Made them yesterday with my 4 year old. I toasted one this morning with some butter and apricot jelly. Amazing! We bought the store everything bagel seasoning mix. So good! Definitely making another batch!
Just made this recipe, it was shockingly delicious! Very pleased with the look, texture and taste! Thank you!
I made these to try out tonight. I made them a little small and it made 7. Cream cheese and honey roasted turkey added. They were delish!! Very simple!!
Do these bagels freeze well?
Mine did not plump up, or stay together like your picture 😩 They tasted great tho. Any tips on what I could be missing?
I would increase the amount of baking powder that you’re using, or possibly replace it with a new one if yours is old. Besides that, I can’t think of anything else you’re missing, especially since they tasted great.
I found out my baking soda was old! After I replaced it with new, everything has been much better. Silly me, should have checked the expiration date….
Stacy did you mean baking powder, not baking soda?
These bagels are WONDERFUL…and my husband loves them also…will always be my go to bagel recipe! Thank you!
So good!! Thank you for the recipe. Very rarely do I miss bread but lately it’s been something I crave. This curbed my bread cravings. My husband also loved them.
Wow, I just made this and it is really good! 😋😋. I should have doubled (or tripled) it. Thank you Julia for this recipe.
So good!! I was skeptical at first but they are easy to make and are yummy.. and I’m picky! Almost like a biscuit/English muffin. Thank you for the recipe!
Great idea to try as an English muffin, no spices/seeds.
This recipe turn out great every time! I have a couple of members in my family who have gluten sensitivities. It’s hard to find good recipes for baked goods, but this recipe has it all, good texture and good flavor!
For Christmas brunch, I made your recipe using a large cookie baller. Two batches made enough bites for 10 people to share.
I tried this recipe once but unfortunately, did not read the comments before I did so. I used coconut flour instead of almond flour. They turned out like crumbly biscuits. They were edible, but not what I was looking for. I just made them with almond flour now. What a world of difference! Thank you for posting this recipe.
Is there an alternative to almond flour? I have a nut allergy…thanks
I used coconut flour but adjusted the measurement to 1/2 cup coconut flour. They turned out great and hubby loves them! Thanks so much for the recipe, we love bread but not the carbs 😉.
I loved this recipe and site!! You have spoiled me. Now when I see a recipe that doesn’t use weights, I’m reluctant to try it. However, I did recently see a Fathead dough recipe for Keto “Hot Pockets” that used a bit of yeast (1 packet). What are your thoughts on that and does the yeast kick the recipe out of a “Keto” classification? I was thinking of adding yeast to this bagel recipe the next I make it. Thank you very much !!
Hi Helene! Glad to hear that you liked this recipe. I don’t see anything wrong with using yeast; active dry yeast is about 15% net carbs by weight, and using a small amount shouldn’t make the overall net carbs prohibitive. You might need to add some sugar for the yeast to convert. Hope that helps!