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Miss Bagels? These Easy Keto Bagels Are Only 4 Net Carbs!

Easy Keto Bagels

yield: 6 SERVINGS

prep time: 10 MINUTES

cook time: 20 MINUTES

total time: 30 MINUTES

Ingredients

  • 1 1/2 cups super-fine almond flour
  • 1 teaspoon baking powder
  • 2 1/2 cups mozzarella cheese, shredded
  • 2 oz. cream cheese
  • 2 large eggs, beaten
  • sesame cheese and poppy seeds for topping, as needed

Directions

1

Preheat oven to 400 degrees Fahrenheit.

2

Mix almond flour and baking powder in a bowl.

3

In a separate bowl, melt Mozzarella cheese and cream cheese together in the microwave for 2 minutes. Stop at the one minute mark, stir cheeses, and return for another minute in microwave.

4

Stir together beaten eggs, cheeses, and flour mixture into a dough. (I used my stand mixer to do this, but you can also mix by hand. The more you mix, the less sticky the dough becomes).

5

Cut dough ball into 6 sections.

6

Roll each section into a tube shape and pinch together ends to form a bagel shape.

7

Place bagels on a parchment lined baking sheet or silicone lined baking mat.

8

Press poppy seeds and sesame seeds on top of bagels, as desired.

9

Bake for 12-14 minutes at 400 degrees until golden brown.

Nutritional Information

Yield: 6 bagels, Serving Size: 1 bagel
Amount Per Serving: Calories: 359, Total Carbohydrates: 8g, Fiber: 4g, Net Carbohydrates: 4g, Total Fat: 29g, Protein: 19g

Brought to you by Hip2Keto.
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Easy Keto bagels

Easy keto bagels from scratch?! YES.

Let me introduce you to this delicious dough recipe that uses mozzarella cheese and almond flour and can be used in all sorts of keto recipes as a bread replacement. Today, I’m sharing how you can make these easy keto bagels with just 5 simple main ingredients, and only 4 net carbs each!

easy keto bagels recipe ingredients being combined

The secret to these bagels is baking powder!

It will help your bagels get very puffy in the oven. For this recipe, it’s recommended to use the super-fine almond flour in order to achieve the best bread-like texture.

Be sure to read the helpful tips below before getting started on the recipe.

These easy keto bagels require only a few ingredients.

Important tips when making keto bagels:

  • You can mix the dough by hand, but I found it easier to use my stand mixer to turn the ingredients into the dough! Then you can divide up your dough ball and roll out into bagels for baking.
  • If your dough ball is super sticky to work with (which has been an issue for many in the past), try placing it in the fridge for a few minutes, then continue. That usually helps me!
  • Please note – you’ll need to place bagels on a parchment paper lined baking sheet, NOT wax paper. You can also opt for a silicone lined baking sheet pan, like I used.

easy keto bagels – forming the bagels

easy keto bagels – bagels on a silpat


Print

Easy Keto Bagels

yield: 6 SERVINGS

prep time: 10 MINUTES

cook time: 20 MINUTES

total time: 30 MINUTES

Make these easy keto bagels with just 5 simple main ingredients, and only 4 net carbs each!

Ingredients

  • 1 1/2 cups super-fine almond flour
  • 1 teaspoon baking powder
  • 2 1/2 cups mozzarella cheese, shredded
  • 2 oz. cream cheese
  • 2 large eggs, beaten
  • sesame cheese and poppy seeds for topping, as needed

Directions

1

Preheat oven to 400 degrees Fahrenheit.

2

Mix almond flour and baking powder in a bowl.

3

In a separate bowl, melt Mozzarella cheese and cream cheese together in the microwave for 2 minutes. Stop at the one minute mark, stir cheeses, and return for another minute in microwave.

4

Stir together beaten eggs, cheeses, and flour mixture into a dough. (I used my stand mixer to do this, but you can also mix by hand. The more you mix, the less sticky the dough becomes).

5

Cut dough ball into 6 sections.

6

Roll each section into a tube shape and pinch together ends to form a bagel shape.

7

Place bagels on a parchment lined baking sheet or silicone lined baking mat.

8

Press poppy seeds and sesame seeds on top of bagels, as desired.

9

Bake for 12-14 minutes at 400 degrees until golden brown.

Nutritional Information

Yield: 6 bagels, Serving Size: 1 bagel
Amount Per Serving: Calories: 359, Total Carbohydrates: 8g, Fiber: 4g, Net Carbohydrates: 4g, Total Fat: 29g, Protein: 19g

Brought to you by Hip2Keto.

easy keto bagels – with cream cheese

Enjoy keto-approved bagels with your cream cheese!

This is such a yummy and easy to make breakfast idea! How about adding an egg and bacon for a delicious breakfast sandwich? SO GOOD!

The inside texture of the bagels can be a bit soft, so cut the bagels in half and toast them for a crispier texture. Enjoy!

Hip Tip: Love everything bagels? Those are my absolute favorite! This time, I topped my bagels with sesame seeds and poppy seeds before baking, but I usually use Everything but the Bagel Seasoning from Trader Joe’s (we have a DIY version, too!).

Trader Joe's bagel seasoning


Lina (lina@hip2keto.com) loves cooking new recipes, thrift store shopping, and DIY home decor projects.

Up Next: Make these kiddo-approved pigs-in-a-blanket!

Join The Discussion

Comments 59

  1. Shari M

    Can I make my own super fine almond flour by using the almond flour from Costco and putting it in like Blendtec or something for a few minutes or Vitamix

    • Lina D

      Yes I’d try that! Great idea ?

    • PINK01

      can this be made without eggs?

      • Patricia

        Yes…I used flax seed meal in place of eggs- about
        1 1/2 tbl . Worked great.

  2. Ihearthip

    Keto bagels??! Game has just been changed.

  3. Mel

    These look delish! How long will they stay fresh or can I freeze them?

    • Lina D

      Thanks so much! These can last a few days and then yes they would freeze. They are wonderful toasted! 🙂

      • Mel

        Not sure what I did wrong, but the dough was a sticky mess after stirring in the melted cheese. Maybe I should have used my mixer rather than stirring with a spoon? I cut into 6 pieces and put the board in the fridge for a bit, but they were still sticky when I rolled them out.
        Baked for 12 mins, and when I pulled the pan out, the dough had spread, so they looked like buns rather than bagels and they didn’t rise up much. that was my fault as I shoulda checked the baking powder… it was a tad out of date (Jan ’18) But they were at least edible!
        So note to self.. buy baking powder and have lots of mozz & cream cheese on hand!!

        • Derry Shore

          Tip after mixing put the mixture in the fridge for 10 mins. Brush some oil on parchment paper, also some light oil on your hands. It will not stick at all. I usually only use one egg. I quite often make sausage rolls with the same ingredients delicious

          • Gina

            How do you make your sausage rolls?

  4. Melina

    How about coconut flour? Do you think that would work?

  5. Michele

    Have you tried baking them in the air fryer ?

  6. Leo

    Oh my goodness!! I made these tonight and they are amazing ! Thank you so much for sharing ??

    • Lina D

      Oh awesome – thanks for sharing!

  7. Becky

    Is there anyway I can substitute the almond flour for coconut flour? I’m allergic to almonds. 🙁

    • Amber (Hip2Keto Sidekick)

      You could, however your results may not be the same. If you do try it, be sure to let us know how it turns out!

  8. ann

    I have been eating Keto the last 2 2/1 weeks…and have lost 10 lbs. The day I decided to start your website came out within a few days. I’ve been trying lots of recipes and just made and ate the warm Keto bagel. I didn’t add the seeds but put Kerry butter on top to add fat…delicious!! I am stuffed and satisfied my bread cravings. Thanks for sharing!

    • Lina D

      You’re so welcome Ann! Congrats on the weight loss ?

  9. April

    Hi! Could I use almond meal instead of almond flour?

    • Amber (Hip2Keto Sidekick)

      You can! However, Almond flour is finer and measures differently. You may want to try it with a halved recipe…just in case. Hope that helps!

  10. Brenda

    No rise, and possibly too much mozzarella? It’s too hot to shred, do you have a weight measurement for the mozarella?

    • Lina D

      If you’re not rising, try adding an extra .5-2 tsp baking powder to the recipe (experiment for best results). Also make sure it’s not expired. Hand beating the eggs to whip some air into them prior to adding to the rest of the ingredients might help whip some extra air into the recipe as well.

      • Dawn

        I had the same issue, they taste great but did not rise enough. I will try adding more baking powder next time.

  11. Charuta Dusane

    I just made these and they are wonderful..even better than the wheat version ! Thank you. All cravings satusfied.

    • Collin (Mrs. Hip)

      Yay! So glad you enjoyed them! You’re very welcome!

  12. Judy

    Is your calorie count below based on 6 or 12 bagels?

    • Amber (Hip2Keto Sidekick)

      Hi Judy! This recipe makes 6 and the Nutritional information is per serving. Hope that helps!

  13. April Hall

    Gonna try flax meal in substitute of the eggs

  14. Jena Rathell-Day

    Mine didnt come out as thick how big of a circle do you make?

    • Lina D

      If I had to guess now, maybe about 4 inches? Maybe you rolled too thin? I would just make a little smaller next time.

  15. Darla Douglas

    A friend brought these in they were amazing! Are they really 350 calories each?!

    • Amber (Hip2Keto Sidekick)

      Yes! Glad to hear how much you enjoyed them, Darla!

  16. Amber

    The dough was so sticky i could not work with it. I used a stand mixer and put the dough in the fridge as recommended. I just put it as a blob on parchment paper and am now baking it. Hoping for the best, but I’m disappointed.

    • Lina

      So sorry that happened! Almond flour dough can be tricky. I find that stiring longer, setting it out on the counter to dry, or fridge usually helps.

  17. Heather

    I just made these and my dough was very sticky. I cookedcooked itknow the good them added a bit extra almond flour and then it was workable. They didn’t rise much but for the first round they were pretty good A bit dry but I used them almost cracker style! I will make again

  18. Angie

    Also very sticky unworkable dough. What are the secrets? Did you pack the almond flour? Or should it be refrigerated before working with it? I ended up using water on the counter and my hands to form 6 balls of dough, flattened them some and poked a hole in the middle. No way was it rollable. Help!

    • Lina

      Hi there – almond flour dough can definitely be a little sticky. I’d try mixing more and eventually it dries out a little, or refrigerating a bit, or even just letting the dough air out on the counter for a bit can help.

  19. Cris

    You guys how long do they need to rest before I can eat?! Lol

    • Lina D (Hip2Save Sidekick)

      I would say just let them cool and serve warm! So yummy 😋

  20. Beth

    First batch in oven now! Getting ready for the challenge!!!

    • Lina D (Hip2Save Sidekick)

      Yippee! Thanks for sharing and enjoy!

  21. Veronica

    Yuck!!! I should have read the comments. I made the recipe with coconut flower. No idea about needing 1/3. I felt i should maybe add another egg because felt too crumbly but decided for once to stick to the recipe. …… bug fail. Im mostly upset i wasted perfectly delicious mozzarella cheese. And there is no way to i corporate the end result to another recipe …… trash it is. So disappointed. I will try the coconut flour version AFTER i read all the comments. Thanks for sharing. Maybe add to the into that substituting coconut requires complete recipe modifications.

  22. Mariposa

    The totals says 5 net carbs but the nutritional information says 4. Which is it?

    • Amber (Hip Sidekick)

      Thanks for the heads up! Checking on that now!

    • Marley (Sister Sidekick)

      All fixed… They are 4g net carbs per bagel. Thanks again for catching that Mariposa!

  23. Jaime

    Hi
    I made 10 dinner rolls out of the above recipe how do I calculate it from 6 servings to 10?
    Thank you

    • Amber (Hip Sidekick)

      Hi Jaime! To calculate for 10 instead of six, just multiply a single serving by six for the total recipe macros. Then divide by 10. That will give you your new recipe macros. Hope that helps!

  24. Donna Lott

    OH MY GOODNESS! I made these today and they are delicious! Thank you!

    • Lina D (Hip2Save Sidekick)

      Oh hooray we are so glad to hear that Donna! Thanks!

  25. Ann Marie

    I made these tonight soooooo good. However I realized that I only had 8 oz of mozzarella which is ( 2 cups per the package )when I went to make them so used shredded Parmesan for the other 1/2 cup of cheese. Turned out awesome.

    • Lina D (Hip2Save Sidekick)

      Oh yay I’m so glad!

  26. April

    What type of almond flour did you use. Mine has 5 carbs per 2 tablespoons…. definitely impacts the carb count on this.

    Very good though!

    • Amber (Hip Sidekick)

      Hi April! This was made with Bob’s Red Mill Super Fine Almond Flour. Hope that helps!

  27. Brook

    Just got done making these, couldn’t wait to try them so had one fresh out of the oven!!! Oh my!!! Thanks for sharing your recipe!!! Delicious!!!

    • Lina D (Hip2Save Sidekick)

      I’m so glad Brook!! Hooray! 🙌

  28. Rosie

    I don’t have parchment paper and not wanting to go get some bc I realized too late. Will it affect the dough if I make it in a clear baking ceramic container like the Pyrex

    • Lina D (Hip2Save Sidekick)

      Ya they will most likely stick but you can try greasing the pan very well.

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