These keto bagels are perfectly chewy with a crisp crust and the most delicious bagel seasoning. You'd never know that this keto bagels recipe has only 3 NET CARBS per bagel!
Table of Contents
The Best Keto Bagels
This low carb Keto Bagel Recipe will have you forgetting all about "normal" high carb bagels!
That's because everything about these keto bagels is on point.
From the outside chewy crust, to the light & airy inside, these bagels have it all.
Well, they have everything you'd want from a bagel except all the carbs.
Oh, and making "Everything" keto bagels is so easy! All you need is some Trader Joe's Everything Bagel seasoning, and you're in business. I think everything bagel seasoning is by far the best bagel seasoning you can use.
And if you don't want to use any seasoning, this keto Nutella tastes incredible on the bagels.
These low carb keto bagels are an incredible breakfast on their own, but they go even better with this keto breakfast casserole, so you might want to make that along with the bagels.
Ingredients
First off, lets talk about the dry ingredients you'll need for these keto bagels.
The two main dry ingredients are Blanched Almond Flour, and Unflavored Whey Protein Powder.
Now, I personally like to use Kirkland's Blanched Almond Flour. It's cheaper than most - if not all other brands - and it's lower in carbs! Each 28g serving only has 2 NET CARBS, and that's the lowest you'll find.
As far as the Unflavored Whey Protein Powder, I recommend - and use - is Isopure's.
So, protein powder isn't a typical ingredient to fathead dough, but I like to use it for a few reasons.
- It has 0 carbs
- It's lower in calories than almond flour
- And using it adds volume to the keto bagels
If you do decide to replace it, do so with more almond flour. You'll most likely need around 1.5x the amount of almond flour to replace the protein powder.
So, to replace the 45g of unflavored whey protein, you'll need around 70g of blanched almond flour.
Another ingredient that you'll want to use for your keto bagels is xanthan gum.
Adding xanthan gum is important for a couple of reasons.
- It will help your dough come together easier when you mix it.
- And, it will also provide that chewy consistency to your keto bagels, just like normal bagels have.
So, definitely don't skip the xanthan gum.
Because it really makes a difference in getting your keto bagels on point!
How To Make Keto Bagels
Now, I know there are a lot of keto bagel recipes floating around the internet, but in my completely biased opinion, these are the best.
Most - if not all - keto bagel recipes use fathead dough as the base of the bagel. And today's bagels are made with fathead dough just like those recipes.
However, these keto bagels are made with a modified fathead dough recipe. And that's really the secret to these bagels being the best. So without further ado, let's get into the recipe!
Step 1: Mixing The Ingredients
First, add the almond flour, protein powder, baking powder, and xanthan gum to the bowl and mix them together until they combine.
Then add the mozzarella cheese and cream cheese to a microwave-safe bowl and microwave for about 30-45 seconds at a tim.
You'll want to microwave the mixture in about three 30-45 second intervals, stirring between each one.
Step 2: Forming The Dough
Before you move on, preheat the oven to 400°F (205°C).
Then add 1 beaten egg into the bowl of dry ingredients from earlier, and then add the cheese mixture to the bowl. And make sure the cheese mixture is still hot!
Now mix the ingredients together until they just start to combine, and once they do, use your hands and form a ball of dough out of it.
Knead the dough with your hands and add a little bit of almond flour to your work-surface and continue kneading the dough. Once the dough ball forms, split it into 6 smaller balls of dough and press your finger into the middle of the small ball to form that classic bagel shape.
Step 3: Baking the Bagels
Now that you have 6 bagel shapes, add them to a baking sheet lined with parchment paper.
Then if you're using everything bagel seasoning or any other bagel seasonings, coat the tops of the bagels with baking spray and sprinkle the seasonings on top.
Next, bake the low carb keto bagels for about 15 minutes or until the tops are golden brown. Then remove them from the oven and let them cool down on the tray. Once they cool, you can store them in an airtight container in the fridge for about a week.
Wrapping It All Up
That is how to make keto bagels in just a few simple steps!
Once you give these chewy keto bagels a try, you won't want to make anything else for breakfast!
So I hope you like this low carb bagels recipe as much as I do. If you make it, leave a comment below and let me know your thoughts. And for more recipes, make sure to check out my Youtube channel and Instagram page.
PrintKeto Bagels | The BEST Low Carb Fathead Bagel Recipe
These keto bagels are perfectly chewy with a crisp crust and the most delicious bagel seasoning. You'd never know that this keto bagels recipe has only 3 NET CARBS per bagel!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 Bagels
- Category: Breakfast
Ingredients
1 ½ Cups (168g) Blanched Almond Flour
1 ½ Scoops (45g) Isopure Unflavored Whey Protein Powder
1 Tbsp (10g) Baking Powder
½ Tbsps (7g) Xanthan Gum
1 Egg
2 ½ Cups (280g) Full Fat Mozzarella Cheese
1 Ounce (28g) Full Fat Cream Cheese
Instructions
- Add all of the dry ingredients into a large bowl. Mix until combined.
- Once combined set that bowl aside and take out another large bowl. Add the mozzarella cheese and the cream cheese to this bowl. Microwave the cheese blend for 30-45 seconds at a time. Mix & combine the cheese with a spatula in between microwaving. Repeat this process 3 times.
- Now add 1 beaten egg into the dry ingredients from earlier, and then add the cheese mixture. Make sure the cheese is still hot when you add it...THIS IS VERY IMPORTANT.
- Mix the ingredients with a spatula until they just start to combine.
- Once they just start to combine, use your hands to form a ball of dough.
- Knead the dough with your hands, and then add a tiny bit of almond flour to your work-surface to continue kneading the dough
- Once the ball of fathead dough forms, split it up into 6 smaller balls of dough
- Now take your finger and press it into the middle of the small ball of fathead dough to form a hole. At this point you'll want to shape the dough into that of a bagel.
- Once you've shaped all 6 balls of fathead dough into bagels, add them to a baking sheet lined with parchment paper.
- If making "Everything" bagels coat the tops of each bagel with baking spray, and add the Trader Joe's Everything Bagel Seasoning.
- Now bake them in a preheat oven at 400 Degrees Fahrenheit for around 15 minutes, or until the tops are golden brown.
- Remove them from the oven and let them cool down in the tray.
- Once cool, store them in an airtight container in the fridge for a week.
Notes
*NOTE: If you do not have/or want to use the Unflavored Whey Protein Powder you'll need yo use roughly 70g MORE of the Blanched Almond Flour. Just try your best to get your dough to look like what mine does in the video!
Nutrition
- Serving Size: 1 Bagel
- Calories: 370
- Fat: 26
- Carbohydrates: 7
- Fiber: 3.5
- Protein: 26
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That looks delicious and so easy to make. Thank you for sharing 🙏
This is a tasty recipe.
Hi! I would love to make these using a flavor extract and another version with blueberries. Will the added liquid affect the consistency? If so, any advice to work around that?
Hey Hillary! The added extracts won't change any of the other measurements.
THESE are SO good!!!!! Thank you !!!
Amazing...thank you
I m new subscriber in you YouTube channel, new in keto and yes I tried this recipe and the bagels are amazing, so delicious
Thank you for this recipe,
My favorite recipe for Keto bagels! Wondering if I could use this same dough to form an entire bread loaf. Might try it!
I've never left a review on a recipe before in my life. I've been keto for 1.5 years and have made other bagel recipes. None of them have had the chewy, bread/bagel consistency that these do! I am in absolute heaven and I could nearly cry. Thank you, thank you, thank you.
My husband has been missing bread. I made these and used them in a sausage, egg and cheese bagel. Delicious! You’re recipes are awesome!
Please note that when scaling for 2 and 3, the metric values are not calculated! Otherwise, the recipe is great!!!
These are my favorite keto bagels thus far. I already had vanilla isopure so I used that to make a slightly sweet bagel which I liked. I also made them again and added some Swerve and cinnamon.
These are INCREDIBLE! I cannot get over how amazing these are, considering the baking time is only 15 mins. I made these today, and was a little slow with the prep just getting the hang of the instructions, but holy schmoly these are awesome.
For me, I messed up and did not buy full fat mozzarella. Rather I had skim mozz, and full fat cream cheese. When it came time to knead everything together, I could tell the full fat mozz was imperative, and I was missing out on some fat. To improvise, I added a tablespoon of melted butter and everything started forming nicely. Lastly, I did not have any spray cookinig oil for the Everything But the Bagel seasoning from TJ's, but I did happen to have some melted bacon grease on hand. I dabbed some of that on top, sprinkled the seasoning... and 15 mins later these ar the best low carb bagels EVER.
Thank you for this recipe!!! My 11 year old daughter loves them. I topped them with 'everything' seasoning. I formed them into donut pan. Wish I could add a pic. They rose beautifully and look like a regular looking bagel. When I cut one in half to butter it, it had the exact same texture as a typical bagel.
Hi I just had a question! I love this recipe but I’m wondering how could I make them cheese bagels? I understand it is a fat head dough and already cheesy but would I just melt more cheese on top or do you think there is a better way to go about it?
This is the best "bread" recipe I've tried. The bagels were fabulous. I would like to not put in a hole and make them hamburger buns. Would this recipe work for buns?
thank you joe for this recipe. I followed through with your measurements to the T and my bagels came out very yummy. No eggy taste.
You were right, these are the best. I’ll admit I was skeptical. I’ve tried many recipes that weren’t quite right but edible. These are better than any store bought I’ve had in the past. Warm, chewy, and just the perfect density. Bagelly! You’ve got a new follower.
Thank you so much!!! I haven’t had a bagel in ages and it was so nice to have one that doesn’t have that sweet almond flour taste. Thanks you!!
Sooo good! Smoked salmon and cream cheese! Egg and bacon sandwich! My husband and I are thrilled we found your recipe.
I was supposed to share.. I did not... these were amazing. I'm making them again this weekend, I may not share again.. :)
The best Keto bagel recipe! Have tried many and this one is awesome! Followed recipe and weighing tips! This will be a go to recipe for sure!
These are so good!! The consistency is like real bread!! I will definitely make these often.
I have been keto for 3 years now and this is the best bread type recipe I have made. Hands down. These bagels are the closest to the real thing and that includes the store bought "keto" bagels I have tried as well. I love the addition of the protein powder, I typically don't eat lunch at work so these bagels will easily carry me through from the morning with how filling they are!
This is my go to bagel recipe! I tried a swirl using Lakanto golden erythritol/monk fruit sweetener and cinnamon! They came out great! đź’•
I thought the bagels were good. Consistency was in between a bagel and a biscuit. I will definitely make these again. I took a picture of them but I didn’t see any link to upload the photo.
How would it affect the bagel if I left out the protein powder? I do not have any and I don't want to buy some just to try out this recipe. Did you ever make then w/o the powder?
You don't get as much of a "bready" consistency. Also, if memory serves me right, if you replace the protein powder with almond flour you'll need 1.5x as much to do it.