Keto Bagels – Soft, Chewy & Low Carb
There’s something magical about the smell of freshly baked bagels filling the kitchen in the morning. That warm, comforting aroma, the golden crust, and the tender chew in the center — it’s an experience that makes breakfast feel special. But for anyone following a low-carb or ketogenic lifestyle, traditional bagels are off the table.
Enter these Keto Bagels – Soft, Chewy & Low Carb. They’re made with a simple “fathead dough,” a genius combination of almond flour, mozzarella cheese, and cream cheese that creates a tender, chewy texture remarkably close to the real thing. Whether you’re looking to recreate your favorite breakfast sandwich, enjoy a bagel with cream cheese and smoked salmon, or just have something warm and bread-like with your morning coffee, these keto bagels are the answer.
They’re incredibly easy to make, come together in under 30 minutes, and you can customize them with your favorite toppings. Soft inside, chewy outside, and completely satisfying — these bagels will make you forget they’re keto-friendly.
Ingredients:
- 2 cups shredded mozzarella cheese
- 2 oz cream cheese
- 1 ½ cups almond flour
- 2 teaspoons baking powder
- 2 large eggs (one for dough, one for egg wash)
- ½ teaspoon salt
- Optional toppings: Everything bagel seasoning, sesame seeds, poppy seeds, or coarse salt
Instructions:
- Preheat the oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it.
- Melt the cheeses: In a microwave-safe bowl, combine mozzarella cheese and cream cheese. Microwave for about 45 seconds to 1 minute, stirring halfway, until melted and smooth.
- Mix dry ingredients: In a separate bowl, whisk together almond flour, baking powder, and salt.
- Combine wet and dry: Add the flour mixture to the melted cheese blend. Stir in one egg and mix well until a soft dough forms. If the dough becomes stiff, microwave it for another 10–15 seconds to make it pliable.
- Shape the bagels: Divide the dough into six equal portions. Roll each portion into a rope about 6 inches long and shape it into a circle, pinching the ends together to form a bagel shape.
- Add the topping: Place bagels on the prepared baking sheet. Brush with the second beaten egg and sprinkle with your choice of toppings.
- Bake: Bake for 15–18 minutes or until golden brown and firm to the touch.
- Cool and serve: Allow bagels to cool on a wire rack for 5–10 minutes before slicing or serving.
Tips & Tricks:
- Avoid sticky dough: If your dough feels sticky, dust your hands with a little almond flour. This will help you shape the bagels more easily.
- Cheese consistency: Make sure your mozzarella is fully melted and smooth before adding the almond flour. This helps the dough hold together better.
- Flavor twist: Try adding garlic powder, onion powder, or a pinch of Italian seasoning to the dough for extra flavor.
- Make-ahead friendly: These bagels can be made in advance and reheated in the toaster for a quick breakfast.
- Use a donut pan: For perfectly shaped bagels, you can use a greased silicone donut pan — they’ll bake evenly and look picture-perfect.
Keto Bagels – Soft, Chewy & Low Carb
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Melt mozzarella and cream cheese in the microwave for 1 minute, stirring until smooth.
- Whisk almond flour, baking powder, and salt in a separate bowl.
- Add the dry ingredients and one egg to the melted cheese and mix until dough forms.
- Divide dough into six portions, roll into ropes, and shape into bagels.
- Brush with remaining beaten egg and sprinkle with toppings.
- Bake 15–18 minutes until golden brown and firm. Cool before serving.
Notes
Variations:
- Everything Keto Bagels: Brush with egg wash and sprinkle with everything bagel seasoning for that classic deli flavor.
- Cheddar Jalapeño Bagels: Add shredded cheddar and diced jalapeños to the dough for a spicy kick.
- Cinnamon “Sweet” Bagels: Skip the salt and add a teaspoon of sweetener plus ½ teaspoon cinnamon for a sweet breakfast treat.
- Coconut Flour Version: Substitute ½ cup coconut flour for almond flour (reduce baking powder slightly and add an extra egg for binding).
Serving Suggestions:
These bagels are delicious with a thick layer of cream cheese, butter, or avocado spread. You can also use them to build hearty breakfast sandwiches — think bacon, egg, and cheese or smoked salmon with a smear of cream cheese and capers.
For lunch, they make an excellent low-carb bread replacement. Slice one in half and use it for sandwiches filled with turkey, lettuce, and mustard. You can even toast them and top with sugar-free jam or almond butter for a comforting snack.
Storage Information:
Store leftover bagels in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. They reheat beautifully in a toaster or air fryer.
For longer storage, freeze bagels in a single layer, then transfer to a freezer-safe bag or container. Reheat directly from frozen in a toaster oven or microwave until warm.
FAQ:
Can I make these bagels dairy-free?
It’s tricky since the cheese gives the dough its signature texture, but you can experiment with dairy-free mozzarella and cream cheese alternatives made from cashews or coconut.
Do I need to use almond flour?
Yes — almond flour gives the best texture. Coconut flour works but changes the flavor and density, so it’s not a 1:1 substitute.
How many carbs are in each bagel?
Each bagel contains about 4–5 net carbs, depending on toppings and specific ingredient brands.
Why is my dough too sticky?
If your dough feels sticky, it’s likely too warm. Let it cool for a minute or sprinkle lightly with almond flour before shaping.
Can I toast these bagels?
Absolutely! Toasting brings out a wonderful chewiness and helps crisp up the edges — perfect for that classic bagel experience.
History / Fun Facts:
Keto bagels are part of the modern wave of low-carb baking that’s reinvented traditional comfort foods for health-conscious eaters. The “fathead dough” used here was originally created by a food blogger for a low-carb pizza crust and quickly became a keto staple.
It’s named after the 2009 documentary Fat Head, which explored misconceptions about dietary fat. Since then, this versatile dough has inspired everything from bagels and calzones to empanadas and garlic knots — proving that you don’t have to give up bread to stay keto.
These bagels are a testament to how simple ingredients can be transformed into something magical — soft, chewy, golden, and deliciously satisfying. You’ll never feel deprived when your kitchen smells like freshly baked bread and breakfast is ready in minutes.
