If you’re following a keto lifestyle, you know how much you miss those pillowy, chewy bagels from your pre-keto days. Well, I have wonderful news for you! These keto bagels are absolutely game-changing, and they’re so easy to make at home. They have that perfect bagel texture with a crispy exterior and a soft, doughy interior, all while keeping your carb count incredibly low.
I developed this recipe after countless attempts to recreate that authentic bagel experience without all the flour and carbs. The secret is using a combination of almond flour, mozzarella cheese, and eggs to create a dough that’s surprisingly close to the real thing. What I love most about these bagels is that they’re ready in under an hour, which makes them perfect for meal prep or a quick weekend breakfast.
These keto bagels are fantastic on their own, but they’re also wonderful topped with cream cheese, smoked salmon, or even used as a base for a sandwich. You can also customize them with everything bagel seasoning, sesame seeds, or poppy seeds for that authentic New York bagel vibe.
One thing that makes these so special is their versatility. Unlike traditional bagels that are dense and often leave you feeling sluggish, these keto bagels are light, satisfying, and keep your blood sugar stable. They pair beautifully with a creamy spread or alongside your favorite keto breakfast items.
I’ve made these bagels for my family countless times, and even my non-keto friends are blown away by how delicious they are. They’re perfect for anyone trying to reduce their carb intake or simply looking for a healthier bagel alternative. The best part? You can make a big batch and freeze them for up to three months, so you always have a quick breakfast option on hand.
For more detailed techniques on keto baking, I recommend checking out Serious Eats and New York Times Cooking. You can also explore complementary recipes like pickled red onions to add a tangy topping, or check out cream-based recipes if you want to use your bagels in creative ways.
These bagels are naturally gluten-free, lower in calories than traditional bagels, and packed with satisfying fats and protein that keep you full longer. Whether you’re strict keto or just looking to reduce carbs, this recipe is an absolute must-try!
Ingredients
- 2 cups shredded mozzarella cheese (fresh or whole milk)
- 3 large eggs, separated
- 1 cup almond flour, finely ground
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 tablespoon everything bagel seasoning (optional, for topping)
- 2 tablespoons sesame seeds or poppy seeds (optional, for topping)
- 1 tablespoon cream cheese (for brushing on top, optional)
- Water for the boiling process
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Fill a large pot with water and bring it to a gentle simmer—you’ll need this for boiling the bagels later.
- In a microwave-safe bowl, combine the shredded mozzarella cheese and 1 egg. Microwave in 30-second intervals, stirring between each interval, until the cheese is completely melted and the mixture is smooth. This usually takes about 1-2 minutes total.
- While the cheese mixture is still warm, add the almond flour, salt, garlic powder, onion powder, and black pepper. Mix thoroughly until you have a thick, dough-like consistency. The mixture will be sticky but manageable.
- Separate your remaining 2 eggs, placing the whites in a clean mixing bowl. Add the 2 egg yolks to your cheese and almond flour mixture, stirring until fully incorporated. Reserve the egg whites for later.
- Beat the 2 egg whites with an electric mixer until stiff peaks form. This creates the light, airy texture that makes these bagels special. Gently fold the egg whites into your cheese mixture in two additions, being careful not to deflate them.
- Divide the dough into 4 equal portions. Using slightly damp hands (this prevents sticking), shape each portion into a ball. Then use your thumb to poke a hole in the center and gently stretch the dough into a bagel shape with about a 2-inch hole in the middle.
- In a small bowl, lightly beat the reserved egg whites with 1 tablespoon of water to create an egg wash. Brush this mixture over each bagel. If using toppings, sprinkle everything bagel seasoning or sesame seeds onto the wet surface.
- Carefully place each bagel into the simmering water using a slotted spoon. You may need to work in batches so they don’t overcrowd the pot. Boil for about 2 minutes per side, then remove with the slotted spoon.
- Place the boiled bagels on your prepared baking sheet, spacing them about 2 inches apart. Bake for 20-25 minutes until the outsides are golden brown and crispy.
- Remove from the oven and let cool for 5 minutes on the baking sheet before transferring to a wire rack. They’ll continue to firm up as they cool.
- Slice horizontally and toast before serving if desired. Top with cream cheese, butter, smoked salmon, or your favorite keto-friendly toppings.
Pro Tips
o For freezing, wrap each bagel individually in parchment paper and place them in a freezer bag. They’ll keep for up to 3 months. To reheat from frozen, simply toast or warm in a 350°F oven for about 8-10 minutes.
o The key to perfect bagels is using fresh, whole milk mozzarella cheese. Part-skim varieties won’t work as well because they don’t have enough fat content to create the right texture.
o If your dough seems too sticky after adding the almond flour, you can add an extra tablespoon or two of almond flour. Every oven is different, and moisture levels can vary.
o The boiling step is crucial—it’s what gives these bagels their signature chewy exterior. Don’t skip this step or your bagels will be too dense.
o Everything bagel seasoning is a perfect topping that adds tons of flavor without extra carbs. You can find it at most grocery stores in the spice section.
o These bagels are excellent for meal prep. Make a batch on Sunday and you’ll have breakfast sorted for several days.
o For a sweeter bagel option, you can add 1 teaspoon of vanilla extract and 1 tablespoon of monk fruit sweetener to the dough, then top with cinnamon instead of savory seasonings.
o If you want a chewier interior, let the boiled bagels rest on the baking sheet for 10 minutes before baking. For a crispier bagel throughout, bake at 425°F for slightly less time.
o Per bagel: approximately 180 calories, 14g fat, 3g net carbs, 12g protein—making these a truly satisfying keto breakfast option.
o These bagels are naturally gluten-free, making them perfect for anyone with celiac disease or gluten sensitivity.
o Don’t be afraid to experiment with different toppings and seasonings. Asiago cheese, Italian herbs, or even everything seasoning variations all work beautifully.