Keto Bagels
Published
These keto bagels are a soft, doughy, low-carb alternative made with a simple cheese-based dough using almond flour and cream cheese. This easy recipe uses melted mozzarella and cream cheese to create a bread-like texture without yeast, boiling, or complicated steps. Naturally gluten-free and keto-friendly, these bagels come together quickly and bake up golden and tender, making them a great option for busy mornings or easy homemade sandwiches.
I love making gluten-free bagels, but this is the recipe I reach for when I want something more low-carb and faster to pull together. The dough is easy to work with, the shaping is simple, and the results are consistent every time. I usually make a batch at the start of the week and use them for breakfast with cream cheese or toast for sandwiches later on. If you try these low-carb bagels, leave a comment and let me know how you topped them or if you have any questions.
Gluten-Free Baking Tips
- Watch the dough texture. The dough should feel slightly sticky but still easy to handle. If it feels wet, greasy, or won’t hold its shape, add almond flour 1 tablespoon at a time until it becomes tacky but cohesive.
- Use the right almond flour. Always use finely ground almond flour. Almond meal is much coarser and can make the dough grainy, dense, and more likely to spread while baking.
- Cool before slicing. Let the bagels cool completely before cutting into them. They continue to firm up as they cool, which helps them slice cleanly and hold their shape.
- Do not skip the food processor. Using a food processor ensures the eggs and melted cheese are evenly mixed into the almond flour. This gives the dough a smoother texture and more consistent, bread-like results.
Keto Bagels
Ingredients
- 2½ cups shredded mozzarella cheese, (170g)
- 2 oz. cream cheese, (56g)
- 1½ cups almond flour, (150g)
- 2 tsp baking powder
- ¼ tsp salt
- 2 large eggs
- 1 tbsp everything bagel seasoning, sub for sesame, poppy seed, or cinnamon sugar
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a microwave-safe bowl, combine the mozzarella and the cream cheese. Microwave for 1 minute, stir, then microwave for another 30 seconds until fully melted.
- In a food processor, process almond flour, baking powder, and salt.
- Add eggs and process until evenly combined.
- Add the melted cheese mixture and process until well combined and a dough forms.
- Divide the dough into 6 equal portions.
- Roll each portion into a rope about 6 inches long, then connect the ends to form a bagel shape.
- Place bagels on the prepared baking sheet. Lightly spray the bagels with cooking spray or oil and sprinkle with everything bagel seasoning.
- Bake for 12–15 minutes, until golden brown. Cool on a wire rack for 30 minutes before serving.
Notes
- Lightly oil your hands when shaping if the dough sticks.
- Smaller bagels bake more evenly if you prefer a firmer texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Keto Bagels Step by Step
Gather the Ingredients: Gather all the ingredients together. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper so the bagels do not stick.
Melt the cheese: Add 2½ cups shredded mozzarella cheese and 2 oz cream cheese to a microwave-safe bowl. Microwave for 1 minute, stir well, then microwave for another 30 seconds until the cheese is fully melted, smooth, and stretchy with no visible lumps.
Mix the dry ingredients: Add 1½ cups almond flour, 2 tsp baking powder, and ¼ tsp salt to a food processor. Pulse a few times until the mixture looks evenly combined and fluffy.
Incorporate the eggs: Add 2 large eggs to the food processor and process until the mixture looks thick and sticky, with no dry pockets of flour.
Form the dough: Add the warm, melted cheese mixture to the food processor and process until a dough forms. The dough should look cohesive, slightly sticky, and able to hold together when pressed, not wet or greasy.
Divide the dough: Divide the dough into 6 equal portions.
Roll into rope: Roll each portion into a rope about 6 inches long.
Shape into bagels: Then, gently connect the ends to form a bagel shape. If the dough sticks to your hands, lightly oil your palms.
Season the bagels: Place the shaped bagels on the prepared baking sheet. Lightly spray the tops with cooking spray or brush with oil, then sprinkle each bagel with 1 tbsp everything bagel seasoning, pressing lightly so it adheres.
Bake the bagels: Bake for 12-15 minutes, until the bagels are lightly golden on top and feel set to the touch.
Cool and slice: Transfer the bagels to a wire rack and let them cool for 30 minutes before slicing. The bagels will continue to firm up as they cool, giving them the best texture.
Serving Suggestions
I usually slice and toast these keto bagels for breakfast and keep it simple with cream cheese or butter, but they also make a great base for keto breakfast sandwiches. They pair really well with eggs and avocado, or topped with smoked salmon and cream cheese when I want something a little more filling. For brunch, I like serving them alongside a crustless zucchini quiche. I’ll make almond flour waffles or almond flour pancakes to add something sweet to the table.
Storage Instructions
Once cooled, store the keto bagels in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days. To freeze, slice the bagels first, then wrap them tightly and store them in a freezer-safe bag for up to 3 months. Reheat by toasting straight from the fridge or freezer, or warm them in a 350°F oven until heated through and lightly crisp on the outside.
This is a great recipe!
Can this be made diary free?
We haven’t tested it with dairy-free products. However, you can try swapping in dairy-free cheese (like vegan mozzarella) or unsweetened almond/coconut yogurt or milk, though the texture may change a bit.