This keto bagel recipe makes perfect bread rolls every time! They have all the flavors of your favorite everything bagel except that they’re low-carb (3g net carbs) and gluten-free. These keto bagels are very easy to make at home.
If you love our keto bagels recipe, try our other low-carb baking recipes:
- Keto Starbucks – Lemon Loaf
- Keto Bread Recipe – New and Improved
- Ginger Bread Loaf
- Keto Cheese and Bacon rolls
This bagel recipe is a modified version of our Keto Pretzels and is topped with our Everything Seasoning.
Why You’ll Love These Keto Bagels
- Low in net carbs (only 3g per bagel)
- Gluten-free and grain-free
- Chewy texture similar to traditional bagels
- Versatile – great for sandwiches or as a snack
- Easy to make with simple ingredients
Ingredients
- Almond flour: The base of our low-carb dough
- Mozzarella cheese: Provides stretchiness and chewiness
- Cream cheese: Adds richness and helps bind ingredients
- Eggs: Act as a binder and provide structure
- Baking powder: Helps the bagels rise
- Yeast and inulin: Gives a traditional bagel flavor and texture
How to Make Keto Bagels
- Proof the yeast with warm water and inulin.
- Mix dry ingredients in a separate bowl.
- Melt mozzarella and cream cheese together.
- Combine all ingredients to form a dough.
- Shape into bagels and add toppings.
- Bake until golden brown.
Storing and Freezing
These keto bagels keep well in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months. Simply thaw and toast when ready to eat.
Frequently Asked Questions
While the recipe traditionally uses mozzarella and cream cheese, you can experiment with dairy-free alternatives like vegan cheese and coconut cream.
Coconut flour can be used as an alternative, but you’ll need to adjust the liquid ratio as it’s more absorbent.
Absolutely! Make a batch on the weekend for quick and easy low-carb breakfasts throughout the week.
Keto Bagels
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Ingredients
- 2 teaspoons dried yeast
- 1 teaspoon inulin
- 2 tablespoons warm water
- 10 ounces mozzarella shredded
- 2 tablespoons butter melted
- 6 ounces almond flour
- 2 teaspoons baking powder
- 1 teaspoon xanthan gum
- 3 large eggs one is for egg wash
- 2 tablespoons Everything Seasoning
Instructions
- In a large mixing bowl, add the yeast, inulin and warm water and set aside to proof.2 teaspoons dried yeast, 1 teaspoon inulin, 2 tablespoons warm water
- Melt the mozzarella and butter until it’s completely melted. This can be done in the microwave or in a saucepan on the stove.10 ounces mozzarella, 2 tablespoons butter
- Once the yeast is foamy, add the almond flour, baking powder, and xanthan gum and mix well.6 ounces almond flour, 2 teaspoons baking powder, 1 teaspoon xanthan gum
- Pour over the hot melted cheese mixture and mix into the almond flour mixture, when it’s about halfway mixed, add 2 of the eggs.3 large eggs
- Continue mixing until you have a slightly sticky dough. I highly recommend mixing the dough with gloved hands for the best results.
- Set the dough aside and prepare a large cookie sheet by lining with parchment paper. Set your oven to 180C/355F.
- Split your dough into 8 evenly sized pieces. Ours weighed out between 75-80g/2.6-2.8oz.
- Roll each piece of dough into a ball, then poke your finger through the middle to make an opening. To make the opening a wider, gently spin the dough around your finger like it’s a tiny hula hoop.
- Place your bagel on the lined cookie sheet and repeat step 8 for the remaining dough pieces.
- Crack the extra egg into a small bowl and beat well.3 large eggs
- Spread your Everything Seasoning on a plate, ready for dipping.2 tablespoons Everything Seasoning
- Gently brush each bagel with egg wash then press into your seasoning. Place it back on the cookie sheet and continue with the other bagel.
- Once all the bagels are seasoned, leave in a warm place for 15 minutes to proof.
- Bake in the oven for 15-20 minutes, until browned.
- Remove from the oven and leave to cool for 10 minutes before enjoying.
Nutrition
Adjust the servings above to make a larger batch of this Keto Bagels recipe.
These are the best! We love them
Thank you for your nice comment Diane, so glad you loved the Bagels.
These are friggin amazing!!!!!! So good. Just like the real thing maybe better.
What an amazing compliment! You are too kind, Wendy.
I’m so glad that you enjoyed them 🙂
I was wondering if there is anything else I could substitute for inulin in your bagel recipe?
Hi Jane,
There are no low carb substitutes for the inulin.
Why you have to add 1 teaspoon inulin? Can you make the bagels without it or substitute it with something else?
Hi Lyne,
The inulin is the “food” for the yeast, which helps give rise to the bagels. Without it, the bagels will be denser and won’t rise as much.