Hey—you miss bagels, don’t you? I get it. I used to walk past a bakery and practically cry. But guess what? These keto bagels saved me. They’re chewy, satisfying, and they don’t taste like cardboard (promise).

Why You’ll Love This Recipe

  • Just 6 ingredients
  • Ready in under 30 minutes
  • Perfect for breakfast sandwiches or just toasted with cream cheese
  • No weird aftertaste—you know the one I mean

Tips from My Kitchen

  • Use mozzarella + almond flour—that’s the magic combo
  • Don’t skip the egg wash. It gives you that golden-bagel shine
  • Add everything seasoning if you’re fancy (I am… on Saturdays)

Serving Ideas

  • Pile on bacon, egg, and avocado for a real-deal breakfast sandwich
  • Spread with cream cheese and smoked salmon if you’re feeling bougie
  • Or keep it simple—toast, butter, done.

How to Store

  • Fridge: 3–4 days in an airtight container
  • Freezer: Wrap individually, pop in a zip bag—toast straight from frozen!

VIDEO: How to Make Keto Bagels

I recommend watching “Low Carb Bagels | Easy Keto Fathead Dough Recipe” on YouTube if you’re a visual learner like me. It’s a good walkthrough, especially the dough part—it’s sticky but worth it.

FAQs

Can I use coconut flour instead?
I wouldn’t. The texture gets weird. Stick with almond flour if you can.

Is this dairy-free?
Nope. But I’m working on a dairy-free version if that’s your thing—stay tuned.

How many carbs per bagel?
Around 3–4 net carbs, depending on size and add-ins.

Ingredients

  • 1 1/2 cups shredded mozzarella cheese
  • 2 tbsp cream cheese
  • 1 cup almond flour
  • 1 tbsp baking powder
  • 1 egg (plus 1 for egg wash)
  • Optional: Everything bagel seasoning

Step-by-Step Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Melt mozzarella and cream cheese together (microwave for 60–90 seconds).
  3. Stir in almond flour, baking powder, and egg. Mix until dough forms. It’ll be sticky—that’s normal.
  4. Wet your hands and shape into 5–6 bagel rounds. Poke a hole in the middle.
  5. Brush with egg wash and sprinkle seasoning if using.
  6. Bake for 15–18 minutes or until golden and firm.
  7. Let them cool (if you can wait—I never do).

Nutrition (Per Bagel – makes 6)

  • Calories: ~180
  • Fat: 14g
  • Protein: 9g
  • Net Carbs: ~3g

Let me know if you give these a try—seriously, they changed my mornings.
And hey, if you mess up the first batch… still totally edible. I speak from experience.