Easy Keto Bagels
These Easy Keto Bagels make the best low carb breakfast sandwiches. At about 3 net carbs this is a gluten free, keto-friendly bagel recipe you will love!
If you just started a keto or low carb lifestyle as a new years resolution, how is it going? Are you missing your favorite foods, or adjusting pretty well? I know how hard it can be to form new habits and find “new favorites”, but you can do this!
These Easy Keto Bagels took me many tries to get just right. I didn’t want to share a low carb bread in bagel form that didn’t really meet the criteria a bagel has! It needs to have that nice, chewy texture, crisp, golden brown exterior while the inside is soft, but perfect when toasted.
I didn’t want a bagel that took on a soggy texture, or broke apart easily. This bagel meets all of my expectations. These are wonderful on their own, or with cream cheese or butter. These bagels make perfect breakfast sandwiches, or pizza bagels. The possibilities are totally endless!
Psst – We love these bagels so much, they’ve made it into our keto meal plans! This recipe is in our Week 2 Breakfast Meal Plan and the bonus recipe for weeks 13, 34, and 49!
Ingredients for Keto Bagels
While most of my recipes are pretty flexible and I try to add in notes regarding substitutions, this isn’t a recipe I recommend making substitutions. To make Easy Keto Bagels you will need:
- Mozzarella cheese and Cream Cheese – Mozzarella should be shredded and cream cheese should be room temperature for the easiest mix.
- Almond Flour and Coconut Flour – I have not been able to get that traditional bagel texture without using both of these flours. I do not recommend any substitutions.
- Baking Powder – Provides lift for that perfect chewy bite.
- Whole Egg and Egg Whites – These provide binding to hold everything together, lift to get that chewy texture, and helps create that crisp, brown top we love on a classic bagel.
- Toppings: Everything bagel seasoning, sesame seeds, sea salt, poppy seeds
How do you make Low Carb Bagels?
For this recipe to come together smoothly you must measure out and prep your ingredients first. Here’s a step-by-step guide to make it easy.
Prep
In one bowl, add you almond flour, coconut flour, and baking powder to a bowl; stir well and set aside. In another bowl, beat an egg white until it triples in volume (see photo) this is important because it gives the bagels good rise.
Make the dough
Add shredded mozzarella cheese and softened cream cheese to a microwave-safe bowl and blast for 30 seconds. Stir the mixture and continue microwaving in 30-second increments until the cheese is completely melted and the mixture is smooth.
Once the cheese mixture is smooth, pour in the bowl of dry ingredients and stir well. Next, add in the egg and beaten egg white. Stir the dough well, then work it with your hands so a soft dough forms.
Form the bagels
Lastly, form a disk and cut the dough into 8 sections and form 8 bagels. Brush each one with the last egg white and top with the seasoning of your choice.
What toppings do you add to bagels?
To get that beautiful golden brown color, brush the egg white on the bagel before baking and sprinkle with whatever toppings you would like. Some common toppings include Everything seasoning, sesame seeds, sea salt or poppy seeds. You can also dust with a cinnamon sugar mixture using brown sugar monkfruit or Swerve. I highly recommend making these easy keto pizza bagels with these for lunch!
How do you make Keto Breakfast Sandwiches?
To make bagel breakfast sandwiches slice the bagels and toast. Layer cooked egg, bacon, sausage or ham on the bagel. You can add fresh spinach, avocado or tomato if you wish. You can easily prepare a few of these ahead of time and simply warm them in the morning in 30 second increments until heated through. Check out this post with my top 5 breakfast bagel sandwich combinations!
Tips for the Best Low Carb Bagels
- Measure out and prepare everything before you begin. This is crucial because the dough base is melted cheese. If the cheese cools too much you will have a very hard time combining a smooth dough.
- Do not skip beating the egg white. There is a photo of my beaten egg white that shows you what this should look like if you are unsure. This helps to provide lift and give the bagels the correct texture.
- You can use a donut pan if you wish, or simply shape the bagels either option works. I have done this both ways and did not notice one was better than the other.
- Liberally brush the bagel with egg white to get that perfect golden brown color and slightly crisp texture.
Other Keto Breakfast Recipes
Get the Recipe: Easy Keto Bagels
Ingredients
- 2 cups shredded mozzarella cheese
- 2 ounces cream cheese
- 1 1/2 cups almond flour
- 1 tablespoon coconut flour
- 2 teaspoons baking powder
- 1 large egg
- 1 large egg white, beaten until it triples in volume
For the Topping
- 1 large egg white
- 1 1/2 tablespoon topping of your choice, Everything seasoning, sesame seeds, poppy seeds
- OR a sprinkle of sea salt on top
Instructions
Before you begin measure and prepare everything ahead of time, you must work the dough while the cheese is hot, so it is time sensitive.
- Preheat the oven to 400 degrees F.
- Melt the shredded mozzarella and cream cheese in a micorwave safe bowl in 30 second increments until completely melted. Stir until smooth.
- In a second bowl combine the almond flour, cocont flour and baking powder, stirring well.
- Combine the melted cheese with the flour mixture. Stir the dough and work the flour into the cheese as well as you can.
- Next, add the whole egg and the beaten egg, stir the mixture until a soft dough forms. Then, using your hands knead the dough until you are satisfied that the egg, flour and cheese is all worked in the dough together. Make sure there are no streaks of eggs, you want it to be completely combined.
- Form the dough into a disk and cut into 8 equal sections. Form each section into a bagel.
- Place the bagels in a greased donut pan or on a silicone lined baking pan (or greased baking sheet)
- Brush the bagel with the egg white and sprinkle the seasoning of choice on top.
- Bake 18-22 minutes until golden brown.
I made these bagels today and they are PHENOMENAL!!! I left 2 of my sections as triangles to see how they would bake and they did fine so I’m super excited to make some bagel squares to use for breakfast sandwiches and also going to make some pretzel nuggets for days I just need a little bit of something carbish. Thanks for this awesome recipe!!!
Thanks Barbara! I’m glad you enjoyed these as much as I did!
Do you use prepackaged shredded mozzarella cheese?
That is correct, just plain, bagged shredded mozzarella.
Video shows using glass bowls, I used plastic, should I have used glass? My cheese mixture did not come out looking like the video. Also compared to the video my bagels looked really small and were really browned so I don’t know if I used too much egg white on them. Topped my with Everything seasoning, made some with just sea salt, and few with sesame seeds. They taste pretty darn good, wish I wasn’t craving a second one right after finishing the first one!
Hi Dawn, I have only made these using a glass mixing bowl, I do not know if plastic would make a difference.
I just finished these bagels. They turned out great! It’s a very accurate and easy recipe. I used my silicone doughnut forms. Mine were done at exactly 22 minutes baking time. This is definitely a keeper recipe for me!
Do these freeze well? I want to make a batch and freeze most because I get bored eating the same thing every day.
Yes! These freeze and reheat beautifully.
I made these yesterday, absulutly delicious.. can I freeze them also how many carbs in each bagel ? Thank you
This looks wonderful! Would I be able to make this using an air fryer?
Hi Katie, I have not used an air fryer for this recipe. I imagine these might not get done on the inside before the outside was too brown in an air fryer.
These are so good! What is the best way to store them?
Can I use a stand mixer to form the dough?
What’s the best way to store? Refrigerated or in a sealed container at room temperature??
Hi Denielle, I store in the fridge in a sealed container. Enjoy!
I used mine and they came out great!
These were DELICIOUS! Easy recipe to follow along to and make. First time making myself some “bread” since being on my new Keto lifestyle. I tried other recipes and they do not compare at all to this recipe. I have made tea recipe 3 times now, twice I made them as bagels and the once I rolled out the dough, like you would for the bagels, but instead I cut them into about 2″ pieces and put coarse salt on the top of them. They made the most amazing soft pretzel bites! Thank you for sharing this recipe with us and I look forward to making this a staple item in my new Keto lifestyle!
I made some into breakfast bagels as well. I added jalapeños, ground sausage, and shredded cheese!
I just made these and I’m obsessed! They’re so cute and taste amazing. Thank you for this recipe!
Can you use any cheese or does it have to be mozzarella?
It needs to be mozzarella for the proper texture.
I will cook mine in my air fryer. Preheat to 400. Pop them in and check after 10 minutes.
How’d it go?
Hi, What temp should the oven be set at? Thanks.
Step 1 in the instructions refers to the oven temp, it is to be set to 400 degrees F.
Do you think if I made 4 larger bagels instead of 8 smaller ones that the bake time would be identical?
No, I am sure the cooking time would be longer but I have only made these as written so I cannot advice. I would just watch closely and remove from the oven when golden brown and the bagels have risen and set.
I will be trying this recipe this week! I am totally excited! Since my hubby and I went on. Keto diet, I have been learning to make Keto bread, crackers, cookies, etc. These bagels will be a wonderful addition for making sandwiches. Thank you for sharing!
Yum mine turned out great! A little tricky to form for me because I’m new at this. Is this a recipe I can double?
Hi Mandy, so glad you enjoyed this! Yes, you can easily double this recipe.
There are any measurements for the keto bagel ingredients. How do we know how much to use?
Diane, the recipe card is at the bottom of the post, you scrolled right past it to leave this comment.
Made these this morning. They looks awesome just took them out of the oven so have not tried them yet: I used marble cheese as I did not have mozzarella.
I made 4 and cooked them for 25 min
Hi! This may be a dumb question but an you use just almond flour or do you have to use the coconut flour?
Do you have to use coconut flour or can you just use all almond flour?
You need to use both for the correct texture; you just can’t get that chewy bagel texture with only one.
What is the nutritional value for each serving
Under the recipe, directly above these comments.
would it turn out the same without the egg white spread on top. may have forgot?
Yes, they just may not brown as nicely on top without the egg wash. Enjoy!
This were pretty good for my first time making them. I didn’t realize till my bagels were baking, that it required 1 tablespoon of coconut flour and I used 1 teaspoon but it still came out ok. I can see how universal these are and can use this as a substitute for bread which is great because I get tired of chaffles and lettuce wraps thanks for sharing!
Turned up fantastic and no baker!
Just sank my teeth into my first attempt at these. OMG!!!! I have avoided bagels for YEARS because of the sinful nature of their composition!!!
No more!!! They’re soooo much better than regular flour bagels, and so easy to make!!! And no more guilt!!!!
Thank you for your inciteful and dogged determination to create this and any of your other wonderful recipes!!!
I just started doing IF on September 20th and quickly determined that during my eating window (16:8), Keto is the natural go to.
I have never been so excited to make so many delicious choices of foods and meals!
FIVE THUMBS UP!!!😁
Just made these today.
Easy to make and they looked great in and out of the oven. I topped them with onion bits.
Taste was great – best tasting gf bagel I have tried.
They were a tad dry though – maybe i overcooked them. I’ll cook a bit less when I do the next batch.