Easy Keto Bagels From Scratch?! Try This Recipe with Only 5 Ingredients!
Our keto bagel recipe requires just 30 minutes and five staple keto ingredients!
Miss eating bagels for breakfast? Not anymore!
Let me introduce you to this delicious and simple keto bagel recipe with just 5 main ingredients! This dough recipe uses mozzarella cheese and almond flour, and can be used in all sorts of keto recipes as a bread replacement.
The secret to these bagels is baking powder!
Baking powder helps the bagels become puffy in the oven. Be sure to double-check the expiration date on your baking powder before you get started, though. It’s one of those ingredients where freshness really matters, as stale baking powder will result in less rising action during baking.
For this recipe, it’s also recommended to use super-fine almond flour in order to achieve the best bread-like texture. We haven’t tried substituting coconut flour or any other flour alternatives, so if you’re interested in swapping out the almond flour for something else, you may need to experiment with your measurements to get the best results.
Easy Keto Bagels
yield: 6 SERVINGS
prep time: 10 MINUTES
cook time: 20 MINUTES
total time: 30 MINUTES
Make these easy keto bagels using just 5 main ingredients! They are delicious and require minimal effort.
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 seeds and poppy seeds for topping (optional)
Directions
1
Preheat the 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 the 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 baking mat.
8
Press poppy seeds, sesame seeds, or other seasonings on top of bagels, as desired.
9
Bake for 12-14 minutes at 400 degrees until golden brown.
10
Remove from oven and let cool before cutting. Toast for extra crispiness and spread cream cheese on toasted bagel halves if desired. Enjoy!
Nutrition Information
Yield: 6 bagels, Serving Size: 1 bagel
Amount Per Serving:
356 Calories | 29.1g Fat | 7.8g Total Carbs | 3.0g Fiber | 1.9g Sugar | 19g Protein | 4.8g Net Carbs
Hip 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! Mix the ingredients until they are well blended, and then keep mixing a bit more. The longer you mix, the less sticky your dough will become. Then you can divide up your dough ball and roll out into bagels for baking.
- If your dough ball is still super sticky to work with after sufficient mixing, 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. I may have made that mistake before. 😆 You can also opt for a silicone-lined baking sheet pan as I used.
Enjoy keto-approved bagels with your favorite 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. You can find this seasoning blend at pretty much any grocery store now, and we have a DIY version, too!
Several Hip2Keto readers have tried this keto bagel recipe, and here’s what some thought:
“The bagels were so yummy! I was surprised (and so was my hubs) at how good they tasted, just like a bagel. We shared one, and it was going to be just a bite before I toasted it… and we finished the whole thing without toasting. I’m sure it would be even better toasted (gonna try that later).”
“My dough was very sticky, I think because my oven preheating and the weather here makes my kitchen a bit warm and humid (I live in South Florida). After seeing that it wasn’t becoming less sticky with mixing, I put it in the fridge for a bit to firm up some, and that helped!”
“Oiling my hands helped with the rolling out process. I saw some pics where the bagels spread out and filled in the hole, so I put a small roll of parchment in the middle of my bagels to make sure that didn’t happen to mine (shown above). I also didn’t roll into a snake and then pinch, instead I rolled into a ball and then made a hole in the center.”
“Next time I may put them in the fridge after I shape them before baking. I also might try making them as mini bagels, or trying a batch in the air fryer!”
Here’s what our taste tester teammate Jenna had to say about keto bagels:
“This recipe is the sole reason I know I can be successful at keto! I am so in love with these bagels, and this is the coolest keto recipe ever! I could not even taste the almond flour and it just had the best bagel flavor.
I love the addition of the everything bagel seeds on top too because that really makes it so flavorful! I actually dipped the tops of bagels right into the seasoning. The best part is they cut like a real bagel (no super crumbly mess!), and I was able to spread cream cheese on top and they held together beautifully. This was so easy!” – Jenna
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
Yes I’d try that! Great idea ?
can this be made without eggs?
Yes…I used flax seed meal in place of eggs- about
1 1/2 tbl . Worked great.
It worked for me. Thank you for the recipe they came out great
Yay! That’s great to hear, Karen! You’re welcome!
I think, the one from Costco is superfine.
The one that WinCo sells in bulk is brown in color and not superfine. But the one from Costco 8s just like Bob’s redmill, superfine.
Keto bagels??! Game has just been changed.
These look delish! How long will they stay fresh or can I freeze them?
Thanks so much! These can last a few days and then yes they would freeze. They are wonderful toasted! 🙂
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!!
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
How do you make your sausage rolls?
Thanks for this tip! My dough was so sticky. I tried mixing a little longer and then refrigerated it a few mins. Put some oil on my hands and it worked great!
How about coconut flour? Do you think that would work?
Do for this type of dough – I’m reading that coconut flour can work, you just have to use less of it or it’s too dry. Here’s a recipe idea https://lowcarbyum.com/low-carb-bagels-fat-head-dough/
Yes, use 1/3 the amount, so in this recipe, it would be a 1/2 cup.
Have you tried baking them in the air fryer ?
Oh my goodness!! I made these tonight and they are amazing ! Thank you so much for sharing ??
Oh awesome – thanks for sharing!
12 minutes at 300 degrees is perfect!
Is there anyway I can substitute the almond flour for coconut flour? I’m allergic to almonds. 🙁
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!
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!
You’re so welcome Ann! Congrats on the weight loss!
Hi! Could I use almond meal instead of almond flour?
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!
No rise, and possibly too much mozzarella? It’s too hot to shred, do you have a weight measurement for the mozarella?
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.
I had the same issue, they taste great but did not rise enough. I will try adding more baking powder next time.
I just made these and they are wonderful..even better than the wheat version ! Thank you. All cravings satusfied.
Yay! So glad you enjoyed them! You’re very welcome!
Is your calorie count below based on 6 or 12 bagels?
Hi Judy! This recipe makes 6 and the Nutritional information is per serving. Hope that helps!
Gonna try flax meal in substitute of the eggs
Mine didnt come out as thick how big of a circle do you make?
If I had to guess now, maybe about 4 inches? Maybe you rolled too thin? I would just make a little smaller next time.
Yes! Glad to hear how much you enjoyed them, Darla!
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.
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.
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
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!
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.
You guys how long do they need to rest before I can eat?! Lol
I would say just let them cool and serve warm! So yummy 😋
First batch in oven now! Getting ready for the challenge!!!
Yippee! Thanks for sharing and enjoy!
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.
Oh bummer! SO sorry to hear about that! Here is a post you may find helpful for your next try! https://hip2keto.com/tips/gluten-free-keto-flours-recipes/
Just tried this and mine are pretty ugly 😂 they smell really good! I rolled my “snake” too long. Next batch I need to make smaller!
Hi Roni! As long as they taste good that all that matters, right? You could just have bagel bites & dunk them in cream cheese or your favorite topping. Yum😋
I know this is an old post, but it’s quite unfair to leave such a nasty review when you didn’t follow the actual recipe. The recipe called for almond flour, not coconut flour. The onus is on the person deviating from the recipe to determine acceptable substitutions. Coconut flour is completely different than almond flour and they are never interchangeable. I’m not sure why someone providing a recipe should include a slew of disclosures based on the unknown changes we might all choose to make.
Exactly!! Greatly worded.
Hi
I made 10 dinner rolls out of the above recipe how do I calculate it from 6 servings to 10?
Thank you
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!
OH MY GOODNESS! I made these today and they are delicious! Thank you!
Oh hooray we are so glad to hear that Donna! Thanks!
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.
Oh yay I’m so glad!
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!
Hi April! This was made with Bob’s Red Mill Super Fine Almond Flour. Hope that helps!
I used Bob’s Red Mill Superfine almond fglour as well. It states total carb 5 g for 2 Tbsp. Doesn’t seem to go along with low carb.
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!!!
I’m so glad Brook!! Hooray! 🙌
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
Ya they will most likely stick but you can try greasing the pan very well.
Is there a nut/seed free flour I can use on keto? My husband is allergic to all nuts
Hi Sara! You could try coconut flour mixed with flax seed meal. Also, we mention Coconut flour and Flax seed meal in our flour tips over here –> https://hip2keto.com/tips/gluten-free-keto-flours-recipes/
Hope that helps!
Hello, I tried making the bagels this morning and the outside is golden brown, but the inside still looks a little doughy. Did I do anything wrong? Can I still eat them?
Maybe try baking for a little longer? Or cut in half and throw in a toaster..hmm I didn’t have this happen yet.
can you leave the bagels out or does it need to be refrigerated? How long are they good for?
Hi there! We recommend that these be refrigerated, for up to a week. Hope that helps!
Is there a weight measurement for the mozzarella cheese? 2 1/2 cups can vary depending on the brand used.
Also wondering why yeast is not necessary. Have you ever tried using some and proofing them to a larger size? My husband is a baker and always uses yeast for wheat bagels.
Hi there! 2 /12 cups would be around 10 ounces. Also, for the yeast you can definitely give that a try for added aroma and a lighter dough.
Hope that helps!
Does it take eggy? If so can I use 1 egg?
No I didn’t think so, but yes you can try?
Turned out great! Anyone have recommendations on the best way to store them?
Hi Nadine! Thanks for letting us know how well they turned out! You can refrigerate these for up to a week, in a Ziploc bag or air tight container. Hope that helps!
When I tried to mix eith hand held mixer the cheese just got stuck on the mixer. I had to pull it off and use my hands. It didn’t mix right but it still tastes good.
Thanks so much for letting us know how the recipe worked for you, Liza. The more you mix, the less sticky the dough will be. Glad to hear they were yummy.
I followed this recipe exactly and divided it into 6 it’s not the same size as your picture. They are so small I can barely cut in half. Help, what am I doing wrong.
Meaning they are too flat? maybe roll them thicker and shorter next time? Also check expiration on baking powder if they didn’t rise. Hope that helps.
I’m allergic to almond so could I use coconut flour?
You can, but the measurements will be different. You’ll use less coconut flour. You can read some tips here to help you convert the recipe: https://hip2keto.com/tips/gluten-free-keto-flours-recipes/
Can’t wait to try these, thanks for the recipe! Can I use a food processor to mix the dough? I don’t have a stand mixer.
You can really do this by hand in a pinch – hope that helps 👍
Can I use regular almond flour if I don’t have super fine? If so how much and can I make it fine in food processor?
You could – or I think just improvise with your favorite almond flower.
These are awesome!
Yay!
Ok I’ve read all the comments (obviously some did not) but still have a question. First you said they were 4 net carbs, then you said 8. But the information at the bottom of the recipe says 6. Can we get a conclusive answer? Probably doesn’t matter to me actually because I won’t use 6 or 8 or my carbs eating one bagel. But figured it should have the correct answer.
Hi Amy! I am SO sorry for the confusion about the nutrition… I’m honestly not sure why it had varied so many times but I have just confirmed the nutritional information and each bagel has 6 net carbs. I’ve deleted out the previous comments regarding the carb count to help with future clarification. Again, my apologies that there wasn’t a clear answer for that!
Do you think fiesta blend shredded cheese would work instead of mozzarella?
We aren’t really sure! You could try and let us know!
Do these bagels need refrigerated
Hi Travis! Great question. Since there are no preservatives it’s best to store them in the fridge or freezer. If you are going to consume them within a day or so they don’t need refrigeration. Hope this helps♥
These were just what I needed for some comfort food to combat this crazy week. Agreed, dough is sticky. Put like others, I used a small piece of parchment paper and a little cooking spray to help. Can we post photos here, cause mine look beautiful! 😂 🥯😋
Yay! That’s great to hear! We’d LOVE to see how they turned out! Feel free to share over here –> https://hip2keto.com/hip2share/
Thank you! 🤗
I just made these this morning, and I’m very pleased with the results. I added 1 tsp vital wheat gluten and 1/2 tsp yeast. I mixed the dough in the stand mixer for 5 minutes, then refrigerated while I was cooking sausage in the air fryer. I dumped and reserved the grease, then placed the formed bagels in the basket (I shaped them by rolling into balls, flattening a bit, then I poked a hole in them). Baked at 300 F for 12 minutes. Perfect!
Forgot-i brushed the tops with egg wash and sprinkled with bagel seasoning.
Oh great! Thanks for letting us know how they worked out for you, Karen!
Came out perfect! I weighed my mozzarella -10 oz, refrigerated dough for 30 minutes. Rolled int 6 balls then fingered a hole in the center and placed in a sprayed bagel pan. Topped with everything bagel mix. I did end up baking for 17 minutes. They look and taste GREAT!
Awww, sounds like you did a fantastic job with this recipe! Thanks for letting us know how they turned out, Elaine!
Holy smokes! These turned out great!
Oh yay! That’s exciting!
Hello! Is there any way to make this with out cheese? I cannot have dairy and would love to try the recipe! This may be a long stretch but I figured I would ask just incase!
Hmm, You could possibly try a dairy alternative.
https://hip2keto.com/tips/keto-tips-lactose-intolerance-dairy/
https://hip2keto.com/product-reviews/miyokos-creamery-vegan-products/
Hope this helps!
HI! Could these be made vegan by using vegan cheese and vegan cream cheese, and flax/chia eggs?
Hi Angela! We haven’t tried that, however it may work. That may also change the nutritional values. Let us know how they turn out for you if you decide to make them!
They came out very good. Thank you for the recipe.
Woohoo! You’re very welcome! Happy they turned out yummy!
I made these for my wife and although she was initially skeptical, she loved the first one she ate. We haven’t figured out the best way to reheat the rest yet so that they come out as good as the first one. Any thoughts?
Yay! SO glad she enjoyed them, Nick! You could pop them in the toaster or a toaster oven for a few seconds.