This Keto Bagel Recipe uses the all-purpose Fathead dough and it turns out chewy and bread-like – the perfect substitute for high-carb bagels.
» These bagels make great sandwiches. Try this Keto Chicken Salad on one today.
If you’ve been on a keto diet for a while, you likely already know about the wonders of Fathead dough. We use it for so many keto bread alternatives that it’s known as a bit of an all-purpose recipe (see pizza dough and keto gnocchi).
The great thing about Fathead dough is that it’s easy to make and it uses ingredients that all low-carbers tend to have in their fridge already. These are mozzarella cheese, cream cheese, and almond flour.
The bagels turn out looking great and they taste just as good. It’s not the yeasty and chewy delight of a New York bagel, but when you’re on a keto diet you won’t care.
Most of us miss bread the most on a keto diet. So having something like these keto bagels around to make sandwiches with, to pile up with cream cheese and lox, or to use as a burger bun – that’s all you really desire.
How to Make Keto Bagels
You’re going to be happy to hear that these keto almond flour bagels are super quick to make. And they can be frozen, so why not make a double batch and put some in the freezer?
To get started, preheat your oven to 400° F (204° C). Place the rack into the middle of the oven. And line a baking sheet with parchment paper or a silicon mat.
Mix the mozzarella cheese and cream cheese in a microwavable bowl. Microwave on high for 30 seconds. Stir. Microwave for an additional 30 seconds and stir again. The cheese should be fully melted and smooth when stirred. If not, microwave an additional 30 seconds.
The amount of time it takes for the mozzarella to melt can vary by microwave. Heat at 30 second intervals until completely melted.
Make sure you’re using pre-shredded mozzarella or firm mozzarella that you can grate yourself. You don’t want to use fresh mozzarella, because it’s too liquidy to melt.
It’s not necessary to get the cheese to a molten stage. Once it’s melted and you can stir the cheeses together, it’s ready. You can then let it cool slightly (about 5 minutes) before moving on to the next step.
Add the egg, almond flour and baking powder to the bowl and stir together. Knead with your hands until the dough is fully mixed and smooth.
The cheese might still be hot from the microwave, so it could be difficult to knead it by hand at first. Use a spatula or spoon and stir and push on the dough to mix it together.
Once it’s cool enough, use your hands to fold and kneed the dough until it’s completely uniform.
The dough will be very sticky. You can wet your hands with water to keep it from sticking to your fingers.
It does take some patience to get the ingredients fully incorporated and smooth, but I’ve never had an issue getting it done. For me this is faster than getting out the food processor, but that is definitely an option, if that’s your preference.
Before you proceed, the dough should be completely cooled. If it’s not, put it in the refrigerator for 5 minutes before rolling. Cool dough will lead to a bagel that rises instead of falls in the oven.
Cut the dough into 6 pieces. This recipe is for 6 bagels that are about 3 inches in diameter. If you want a bigger bagel – more of a typical NY size bagel, cut the dough into 4 pieces (this will increase the carb count in each).
Roll each piece into a rope and connect the ends, leaving at least a 1” hole in the middle.
Place the bagels on the baking sheet. Sprinkle with sesame seeds, poppy seeds, or everything bagel seasoning, if you wish.
I find that the hole mostly goes away while baking, unless you put something in the middle to hold its place. If you wish to do that, add a small ball of tin foil in the center of each bagel.
Bake for 15-18 minutes, until bagels are golden on top. Let them get a deep golden color. If they’re quite light on the tops, they might not be cooked all the way though.
The bagels will come out of the oven very soft and squishy. That doesn’t mean they’re not done. But if you touch them, they may deflate, so refrain from touching them until they’ve cooled for at least 10 minutes.
It’s very important to let them cool. They will firm up more as they sit. If you cut into them right away, they will not be as you want them, believe me.
Can You Use Coconut Flour Instead?
I do not recommend using coconut flour for this recipe. If you want to use coconut flour, you’ll be better served to find a coconut flour specific recipe to use.
Can I Reheat and/or Freeze These Bagels?
You can reheat the bagels in the microwave for 10 seconds, or by toasting them. They can be stored in the refrigerator for up to 5 days and can also be frozen for at least a month.
More Recipes from Delightfully Low Carb
- 1 1/2 cup shredded mozzarella cheese 180 grams
- 2 ounces cream cheese 50 grams
- 1 large egg
- 1 1/4 cup almond flour 120 grams
- 2 teaspoons baking powder 10 grams
- Preheat oven to 400° F (204° C). Place the rack into the middle of the oven. Line a baking sheet with parchment paper or a silicon mat.
- Mix the mozzarella cheese and cream cheese in a microwavable bowl. Microwave on high for 30 seconds. Stir. Microwave for an additional 30 seconds and stir again. The cheese should be fully melted and smooth when stirred. If not, microwave an additional 30 seconds.
- Cut the dough into 6 pieces (cut into 4 for larger bagels). Roll each piece into a rope and connect the ends, leaving at least a 1” whole in the middle.
- Place the bagels on the baking sheet. Sprinkle with sesame seeds or everything bagel seasoning. Bake for 15-18 minutes, until bagels are golden on top. They will be very soft. Allow them to cool for at least 10 minutes before cutting.
- 1 bagel is a serving.
- The amount of time it takes for the mozzarella to melt can vary by microwave. Heat at 30 second intervals until completely melted.
- The dough will be very sticky. You can wet your hands with water to keep it from sticking to your fingers.
- The dough must be completely incorporated. Knead it, pushing and squeezing with your fingers, until it’s completely uniform.
- The bagels will come out of the oven very soft and squishy. That doesn’t mean they’re not done. If you touch them, they may deflate, so refrain from touching them until they’ve cooled for at least 10 minutes.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Laura is dedicated to a low-carb lifestyle after losing 52 pounds on the keto diet. As many of us do, she struggles with her weight and has found that one of the only diet lifestyles that allows her to maintain a healthy weight is a low-carb diet. She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.