Keto Bagels
Satisfy your cravings for a classic breakfast favorite without compromising your low-carb lifestyle with these delicious Keto Bagels. Made with almond flour and mozzarella cheese, these bagels are perfectly chewy and flavorful, offering a nutritious alternative to traditional bagels. Whether you're enjoying them plain, with cream cheese, or as the base for a hearty breakfast sandwich, Keto Bagels are a versatile and satisfying option. Easy to make and ideal for meal prep, they ensure you can stick to your keto diet while indulging in a beloved breakfast treat.
Equipment
- Mixing bowl
- Microwave-safe bowl
- Baking sheet
- Parchment paper
- Hand mixer or whisk
- Spatula
Ingredients
- 1 1/2 cups almond flour
- 1 tablespoon baking powder
- 2 cups shredded mozzarella cheese
- 2 ounces cream cheese
- 2 large eggs beaten
- Optional toppings: sesame seeds poppy seeds, everything bagel seasoning
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine almond flour and baking powder. Set aside.
- In a microwave-safe bowl, combine shredded mozzarella cheese and cream cheese. Microwave for 1-2 minutes, stirring halfway through, until the cheese is melted and well combined.
- Add the melted cheese mixture to the almond flour mixture. Add the beaten eggs.
- Use a hand mixer or whisk to combine the ingredients until a dough forms. If the dough is too sticky, you can lightly grease your hands with oil to handle it.
- Divide the dough into 6 equal parts. Roll each part into a ball, then shape into a bagel by pressing a hole in the center and gently stretching it out.
- Place the bagels on the prepared baking sheet. Sprinkle with optional toppings if desired.
- Bake in the preheated oven for 12-15 minutes, or until the bagels are golden brown.
- Let the bagels cool slightly before serving. Enjoy plain, with cream cheese, or as the base for a breakfast sandwich.
Frequently Asked Questions About Keto Bagels
Almond flour holds moisture, so underbaking is the usual cause. Bake until deeply golden and let them cool completely before slicing — cutting them warm makes the interior seem gummy even when they are done.
The fathead dough here relies on melted mozzarella for structure, so removing it changes the recipe entirely. A version built on almond flour with psyllium husk works but produces a denser, more bread-like result.
These come in at 313 calories per bagel across six, with the carbs coming almost entirely from the almond flour rather than starch. A standard wheat bagel carries roughly 50 grams of carbohydrate.
