Keto Bagels
DESCRIPTION
INGREDIENTS
- 1 1/2 cups shredded mozzarella cheese (170 g or 6 oz wt.)
- 1 cup
blanched almond flour (113 g or 4 oz wt.) (this cannot be substituted with coconut flour) - 2 tbsp cream cheese (28 g or 1 oz wt.)
- 1 large egg
- 1/2 tbsp olive oil
- 1 1/2 tsp
baking powder
Seasoning Mix (Or Use Seasoning Of Choice):
- 1 tbsp
dried dry minced onion - 2 tsp
poppy seeds - 2 tsp
white sesame seeds - 1 tsp
garlic powder - 1/4 tsp salt
INSTRUCTIONS
Preheat the oven to 375 F. Prepare a baking sheet lined with parchment paper or a nonstick silicone baking mat. - In a small bowl, add all seasoning mix ingredients and stir until well-mixed.
- In a large heatproof bowl, add almond flour, about two-thirds of the seasoning mix, and baking powder. Whisk until well-mixed.
- Add mozzarella cheese and cream cheese to the same bowl. Microwave for 45 seconds, stir, and microwave for another 45 seconds or until the cheese is melted. Stir until the mixture forms a smooth dough.
- Add the egg to the same bowl, working it in until absorbed and well-mixed. If easier, use your hands to knead once the dough is cool enough to handle.
- Divide the dough into 4 equal pieces. Shape each piece into a log about 6 inches long, and attach the ends to form a bagel shape. Place the bagels at least 1 inch apart on the prepared lined baking sheet.
- Brush olive oil across the tops. Take the remaining seasoning mix and sprinkle on top, using as much or as little as desired.
- Bake at 375 F until golden brown on top, about 20 minutes. Since ovens vary, start monitoring at 15 minutes.
NUTRITION
| Makes 4 Servings |
| Amount Per Serving (1 bagel with seasoning): |
| Calories 370 | |
| 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 |
Bagels Made With Fathead Dough
I use fathead dough to make these bagels, which is a simple low carb dough composed of almond flour, mozzarella cheese, cream cheese, and egg. I’m always pleasantly surprised at how easily these ingredients can come together to form a dough, versatile in its uses whether you’re making pizza crusts or garlic knots.
The baked result looks eerily similar to regular bagels. And you can easily slice them in half, slather with your favorite cream cheese spread, and eat them like you would normal bagels. They make for a convenient grab-and-go breakfast or snack.
Homemade Everything Bagel Seasoning Mix
These bagels include a homemade seasoning mix that mimics “everything bagel” seasoning — sesame seeds, poppy seeds, dry minced onion, and garlic powder — and it’s added to both the dough and the topping.
You can make your own seasoning as I did, or use 2-3 tablespoons of store-bought everything bagel seasoning. Another option is to skip the seasoning altogether and just make plain bagels. Either way will work.
Tips For Making Successful Bagels
- For best results, measure out the main ingredients (mozzarella cheese, almond flour, and cream cheese) by weight, not volume. You’ll also get more consistent results that way.
- Watch out for the carbs in almond flour, which can vary from brand to brand. It should be 2g net carbs per 1/4 cup or 1 ounce serving (if you don’t know what net carbs are, read this beginners guide on how to start a low carb diet). I typically buy Kirkland brand almond flour in bulk from Costco.
- I use the microwave to heat the dough ingredients. The microwave times are estimates only, and depending on your particular appliance, you may need longer or shorter times. The goal is to microwave long enough, pausing to stir every 45 seconds or so, so that the ingredients can be easily stirred to form a smooth dough.
- Use a nonstick liner for baking these bagels. I use parchment paper, and another good option is a silicone baking mat. Note that wax paper is not the same as parchment paper and shouldn’t be used in the oven.
- Don’t crowd the individual bagels too close together on the baking sheet. They will expand a fair amount as they bake. I usually space them 2 inches apart.
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!😘
Thank you for sharing this recipe! Love these! How do you store the leftover bagels? Have you frozen them?
Glad to hear you enjoyed them! Mine have never lasted long enough to have leftovers, but I would suggest covering them and storing at room temperature for up to a few days.
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 don’t think these bagels would reheat well in the microwave, but I haven’t tested that myself so I can’t say for sure. I’m hoping other readers can chime in with their experience on freezing and reheating these bagels.
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!
Can these be toasted after?
Yes, these bagels can be toasted. See an older comment by Theresa, who said that she toasted the bagels the next day, plus added meat and eggs so it was a toasted bagel sandwich. If you give it a try, please let me know how it works out for you.
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.
Are you able to use regular almond flour instead of it saying “blanched”?
Diana, that should be fine. Almost all almond flour out there, including the ones I use for my recipes, are blanched. That means the skins are taken off of the almonds, so that the resulting flour looks white. Your packaging’s ingredients label should indicate if blanched or unblanched almonds are used to make the flour. If you use unblanched almond flour, the color will be darker. For these bagels, it shouldn’t matter much which kind you use, as long as you don’t mind a difference in the color of your bagels.
Absolutely delicious! Followed the recipe exactly and they turned out GREAT. Best alternative to any bread/bagel recipe I’ve tried!
Is there an alternative to almond flour? I have a nut allergy…thanks
These can’t be directly substituted with something else like coconut flour. Sorry!
So I made this with Gouda and cheddar instead of mozzarella and used cup no weight no scale. They were really moist the dough and sticky so was hard to get them to shape properly since dough kept sticking to my fingers I added more flour but still sticky they came out ok but crumbly. You think is the cheese ??
I think it’s the cheese. They have different textures, and mozzarella cheese has properties that make it ideal for use in “fathead dough.” In many situations, cheese can be substituted without much detriment to the dish. In this recipe, cheese plays an important role in forming the correct dough, so substitutions often do not work.
Love them! How long do they keep? How do you suggest to store them?
These are delicious!! Thanks! What is the best way to store?
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 🙂
Can you sub with coconut flour or flax seed.. not a huge fan of almond flour?
You can’t substitute directly, no. I haven’t experimented with coconut flour or flaxseed to determine how the other ingredients would need to be modified.
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!
I enjoyed this recipe, although from the pictures I expected to see a bit more rise. I must of dreamt that I read one could use of a food processor to mix the dough and if the dough was to sticky to refrigerate it prior to shaping, though after re reading I couldn’t find that info. After not getting the rise, I thought maybe the dough was too cold when I placed it n the oven, what do you think?
I wonder if your baking powder is old, and if you measured your ingredients using weight (that’s the ounces listed in the recipe) or volume (cups). I recommend using a food scale to measure everything out in weight because then your results won’t depend on how much you packed the measuring cup.
Just made them! Fantastic!!! I used everything but the bagel seasoning from Trader Joe’s and brushed top with avocado oil … yumm!!
Loved the recipe! How do you store them?
How do you store the leftover bagels and how long do they last?
I just tried this easy yet delish recipe, now I can’t wait to try some more of your recipes.
Hi, I am getting ready to make the Keto Bagels and the recipe says 4 ounces ( 1 cup)
Almond flour, 4 ounces is a half cup so which is it, a cup or 1/2 cup?
Thanks, M Ely
For almond flour, I’ve always seen it listed as 1 oz weight = 1/4 cup volume. So 4 oz = 1 cup. Perhaps you’re getting fluid ounces and ounces mixed up. Fluid ounces is a unit of VOLUME, and ounces is a unit of WEIGHT. Here, I am listed both weight (in oz) and volume (in cups) for convenience.
Best keto “bread” recipe I’ve tried yet! Honestly, these bagles remind me of a cheese biscuit. Absolutely delicious!
I made these and the flavor is amazing! They came out a bit flat and slightly gooey but after toasting, they were great. Any suggestions on how to get a more fluffy rise?
Check the expiration date on your baking powder. For best results, I recommend measuring out your ingredients by weight (ounces are provided for the 3 main ingredients) because volume can vary so much depending how you pack the ingredient in the measuring cup.
Make your own baking powder, it works better
Well, that’a a great idea Wanda! I had not considered that, thank you for the suggestion. I’m off to research how to do that =)
For Christmas brunch, I made your recipe using a large cookie baller. Two batches made enough bites for 10 people to share.