The softest, chewiest bagels are possible on keto with this simple recipe, ready from start to finish in just one hour. A golden, sesame-speckled crust gives way to a pillowy interior, perfectly satisfying that bagel craving without compromising your diet. The dough comes together effortlessly, needing only 30 minutes to chill while you prep your favorite toppings.
Each bite delivers that classic, doughy comfort with a satisfying chew and subtle nutty flavor from almond flour. Enjoy them warm from the oven topped with cream cheese, smoked salmon, or your favorite schmear for a breakfast that feels indulgent yet stays keto-friendly.
What You’ll Need for Keto Bagels
- 1 ½ cups almond flour (blanched almond flour works best)
- 1 tbsp. baking powder (ensure it’s fresh for best results)
- ¼ teaspoon xanthan gum (optional, but helps with texture)
- 2 ¼ cups shredded mozzarella cheese (low-moisture works best)
- 2 oz cream cheese (softened for easier mixing)
- 2 large eggs (beaten, reserve 1 tablespoon for brushing)
- 2-3 tbsp. everything bagel seasoning (optional, for topping)
How to Make Keto Bagels
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine almond flour, baking powder, and xanthan gum. Mix until well blended.
- In a microwave-safe bowl, add mozzarella and cream cheese. Microwave for 30 seconds, stir, and repeat 2-3 times until fully melted and smooth.
- Add the almond flour mixture and beaten eggs (minus the reserved tablespoon) to the melted cheese. Mix until a dough forms.
- Divide the dough into 6 equal portions. Roll each into a ball and place on the prepared baking sheet. Refrigerate for at least 30 minutes to firm up.
- After chilling, press a finger into the center of each ball and stretch gently to form a bagel shape.
- Brush the tops of each bagel with the reserved beaten egg and sprinkle with everything bagel seasoning, if desired.
- Bake for 20-22 minutes, or until the bagels are golden brown. Transfer to a cooling rack to cool slightly before serving.
Perfect Pairings: Sauce and Topping Ideas
Elevate your keto bagels with delicious add-ons! Spread softened butter or cream cheese for a classic touch, or try avocado slices topped with a sprinkle of salt and pepper. For a savory twist, layer with smoked salmon, capers, and a dollop of dill cream cheese. If you’re feeling adventurous, drizzle with sugar-free marinara and sprinkle with shredded mozzarella for a mini pizza bagel experience.
Storing Your Keto Bagels for Freshness
Keep your bagels fresh by storing them in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. To reheat, pop them in the toaster or oven at 350°F for 5-7 minutes until warm and crispy. They also freeze well—wrap individually in plastic wrap and store in a freezer bag for up to 3 months.
Quick Tips for Time-Saving Success
Short on time? Skip the chilling step by shaping the dough directly into bagel rings and baking immediately—though chilling helps the texture, it’s not mandatory. Use pre-shredded mozzarella to save a few minutes, and measure out your dry ingredients ahead of time for even faster prep. These small tweaks can shave off precious minutes without sacrificing flavor!
Recipe Variations to Try
Switch up the flavors to keep things exciting! Add garlic powder and Italian herbs to the dough for a savory twist, or mix in a tablespoon of *everything bagel seasoning* for extra flavor. For a sweeter option, omit the seasoning and sprinkle with cinnamon and keto-friendly sweetener after brushing with egg wash. The possibilities are endless!
Keto Bagels Recipe
Ingredients
- 1 ½ cups almond flour
- 1 tbsp. baking powder
- ¼ teaspoon xanthan gum
- 2 ¼ cups shredded mozzarella cheese
- 2 oz cream cheese
- 2 large eggs beaten – reserve 1 tablespoon of beaten eggs and set aside
- 2-3 tablespoon everything bagel seasoning optional
Instructions
- First preheat your oven to 400F. Line a cookie sheet with parchment paper.
- In a medium bowl add the almond flour, baking powder and xanthan gum. Mix until well combined.
- In a microwave safe bowl, add the shredded mozzarella and cream cheese. Microwave for 30 seconds, remove and stir. Then repeat 2-3 more times until the mozzarella is completely melted.
- Next add the almond flour mixture and the beaten eggs to the melted cheese mixture and mix.
- Divide the dough into 6 equal portions. Roll each portion into a ball and place on the prepared baking sheet. Refrigerate for at least 30 minutes.
- Press a finger into the center of each ball and stretch and flatten to form a bagel shape.
- Brush the top of each bagel with the remaining beaten egg and sprinkle with the everything bagel seasoning, if using.
- Bake for 20-22 minutes or until golden brown. Transfer to a cooling rack.