Missing bagels on a keto diet? I totally get it. Bagels are one of those foods that are really hard to give up, but a regular bagel can have 40-50 grams of carbs. That’s a dealbreaker if you’re trying to stay low carb.
The good news is that these keto everything bagels are surprisingly close to the real thing. They’re chewy, golden, and covered in that classic everything bagel seasoning we all love.
The base of the dough uses a combination of mozzarella, cream cheese, and almond flour. It’s sometimes called “fathead dough” and it works really well for bread-like recipes on a keto diet.
Each bagel comes out to only about 3 net carbs, which means you can actually enjoy one without worrying about going over your daily limit.
They take less than 30 minutes from start to finish, and you don’t need any fancy equipment. Just a microwave, a bowl, and your hands. Let’s make them!
Why You’ll Love This Recipe
Tastes Like a Real Bagel – These keto everything bagels are chewy and doughy on the inside with a golden crust that rivals any bakery bagel.
Ready in Under 30 Minutes – From mixing the dough to pulling them out of the oven you can have fresh warm bagels in about 25 minutes.
That Everything Bagel Seasoning Makes Them Irresistible – The savory onion and garlic seasoning on top adds a burst of flavor that makes every single bite addictive.
Recipe Ingredients
For the Dough
- 2 cups Shredded Mozzarella Cheese
- 2 oz Cream Cheese, cubed
- 1 1/2 cups Almond Flour
- 1 tbsp Baking Powder
- 2 large Eggs
- 1/2 tsp Salt
For the Topping
- 1 large Egg, beaten (for egg wash)
- 2 tbsp Everything Bagel Seasoning
How To Make
Step 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and set aside.
Step 2
Add the shredded mozzarella and cream cheese cubes to a large microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the cheese is fully melted and smooth. This usually takes about 60 to 90 seconds total.
Step 3
In a separate bowl, whisk together the almond flour, baking powder, and salt. Add the 2 eggs and stir until a crumbly mixture forms.
Step 4
Pour the melted cheese mixture into the almond flour mixture. Stir with a spatula, then use your hands to knead everything together until a smooth, uniform dough forms. If the dough gets sticky, wet your hands slightly.
Step 5
Divide the dough into 6 equal portions. Roll each portion into a ball, then poke a hole through the center with your finger. Stretch and shape each piece into a bagel ring about 3 inches across. Place them on the prepared baking sheet.
Step 6
Brush the top of each bagel generously with the beaten egg wash, then sprinkle everything bagel seasoning on top, pressing it gently so it sticks.
Step 7
Bake for 14 to 16 minutes, until the bagels are puffed and golden brown on top. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Slice and serve plain, toasted, or with cream cheese.
Tips
Work the Dough While the Cheese Is Warm
Once you melt the mozzarella and cream cheese, you need to mix it into the almond flour mixture right away. If the cheese cools down too much, it turns into a stiff clump that’s almost impossible to knead into a smooth dough.
If that happens, just pop the whole thing back in the microwave for 15-20 seconds to soften it up again. You might need to do this once or twice and that’s totally normal.
Wetting your hands with a little water makes a huge difference when kneading. The dough is naturally sticky from the melted cheese, and damp hands keep it from gluing itself to your fingers.
Use Low Moisture Mozzarella
The type of mozzarella you use matters a lot here. Go for the pre-shredded low moisture mozzarella you find in bags, not the soft fresh mozzarella that comes in water.
Fresh mozzarella has way too much moisture and will make the dough wet and hard to shape. The low moisture kind melts into a stretchy, workable dough that actually holds its bagel shape in the oven.
Make the Holes Bigger Than You Think
When you poke the hole in the center, make it noticeably wider than what a normal bagel hole looks like. These bagels puff up a lot in the oven and the hole will shrink as the dough expands.
If you start with a small hole, it’ll close up completely during baking and you’ll end up with round rolls instead of bagels. Aim for a hole that’s about 1.5 to 2 inches wide before they go in the oven.
More Recipes
- Keto Everything Bagel Cheese Crisps
- Keto Smoked Salmon Cucumber Bites
- Keto Soft Pretzel Bites
- Keto Cottage Cheese Dinner Rolls
- Keto Cottage Cheese Cloud Bread
Frequently Asked Questions
Can I use coconut flour instead of almond flour?
Coconut flour is not a simple 1:1 swap here because it absorbs way more moisture than almond flour. If you try to use the same amount, your dough will be dry, crumbly, and impossible to shape into bagels.
If coconut flour is your only option, start with about 1/3 cup and add a bit more as needed until the dough comes together. Just keep in mind the texture and taste will be slightly different from the original recipe.
Keto Everything Bagels
Ingredients
Method
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and set aside.
- Add the shredded mozzarella and cream cheese cubes to a large microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the cheese is fully melted and smooth. This usually takes about 60 to 90 seconds total.
- In a separate bowl, whisk together the almond flour, baking powder, and salt. Add the 2 eggs and stir until a crumbly mixture forms.
- Pour the melted cheese mixture into the almond flour mixture. Stir with a spatula, then use your hands to knead everything together until a smooth, uniform dough forms. If the dough gets sticky, wet your hands slightly.
- Divide the dough into 6 equal portions. Roll each portion into a ball, then poke a hole through the center with your finger. Stretch and shape each piece into a bagel ring about 3 inches across. Place them on the prepared baking sheet.
- Brush the top of each bagel generously with the beaten egg wash, then sprinkle everything bagel seasoning on top, pressing it gently so it sticks.
- Bake for 14 to 16 minutes, until the bagels are puffed and golden brown on top. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Slice and serve plain, toasted, or with cream cheese.