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These low carb keto bagels might shock you — not just because they take just 5 ingredients and under 30 minutes, but because they have all the chewy, bubbly texture of real bagels! I’ve been making this keto bagel recipe for years (based on my keto pizza dough), but more recently I made it in a food processor and made some other minor tweaks, and the difference is huge. I’ve also perfected both flour versions, so you can choose almond flour bagels or coconut flour bagels based on your needs.
If there’s one thing people tend to miss on a keto diet, often times its bread. And there are lots of low carb bread recipes on the blog (have you tried the 2-minute low carb English muffins, cloud bread, chaffles, low carb almond flour bread, 4-ingredient almond flour biscuits or fluffy white keto bread?!)… but none of them have that chewy bagel quality.
Don’t worry, these keto low carb bagels with fathead dough are sure to fill that void. My tips below will help you create perfect results every time — and they work for sweet and savory toppings from chia jam to salmon lox.
These keto bagels are so popular that I included them in my Easy Keto Cookbook! This book is loaded with loaded with 100 family-friendly keto recipes that don’t take hours to prepare, making a low carb lifestyle delicious, sustainable, and satisfying. The book also includes an in-depth guide to fathead dough, which is the kind used for this keto bagel recipe.
Why You’ll Love This Keto Bagel Recipe
- Puffy, thick, and chewy
- Just 5 ingredients
- Ready in 30 minutes
- Only 5g net carbs (8 grams total carbohydrates) each
- Naturally low carb and gluten free
- Perfect for toasting and topping, just like a real bagel
Ingredients & Substitutions
This section explains how to choose the best ingredients for this keto bagel recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Almond Flour Or Coconut Flour – Wholesome Yum Almond Flour and Coconut Flour both work, but the recipe varies slightly. Since coconut flour absorbs more moisture, you need to use less (only 1/2 cup coconut flour instead of 1 1/2 cups almond flour) and add more wet ingredients. Keep in mind that the brand you use can affect results. Many brands of almond flour are too coarse, leaving a grainy texture, which is why I recommend using Wholesome Yum brand. Coconut flour brands are all fine enough in texture, but moisture absorbency can vary, so a different brand might end up too wet or too dry.
- Baking Powder – Helps the bagels rise and get chewy. Don’t confuse this with baking soda, which is different.
- Eggs – This is the only ingredient that changes depending on the flour you choose. If you use almond flour, you’ll need 2 eggs, but if you use coconut flour, you will need 3 eggs. Readers have also had success using flax eggs, but I have not tested this myself. You could also try other egg substitutes.
- Mozzarella Cheese – This is the key to making the bagels chewy and actually forms the bulk of the dough. For the best keto bagels, use pre-shredded hard mozzarella cheese. Do not use soft fresh mozzarella. Other hard shredded cheeses can work, but the texture will change and the flavor will not be as neutral. Dairy-free mozzarella substitutes should also work. If you want an extra chewy result, you can also add 1/4 teaspoon xanthan gum to the dough, but I don’t find it necessary.
- Cream Cheese – Use a full fat variety, cut into small cubes so that it melts more easily. Readers have also used dairy-free and low fat cream cheeses with success.
- Toppings – They’re optional, but bagels taste wonderful with everything seasoning mix or sesame seeds (plus cooking spray to help them stick).
What about salt?
This low carb bagel recipe does not need any salt added, because the cheeses are already salty enough.
How To Make Keto Bagels
This section shows how to make low carb bagels, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep. Preheat the oven. Line a baking sheet with parchment paper.
- Process dry ingredients. In a food processor, process the almond flour (or coconut flour) and baking powder, until uniform.
- Add eggs. Add eggs and process until uniform. Set aside.
- Melt cheeses. In a microwave-safe bowl, combine the shredded mozzarella and cubed cream cheese. Microwave, stirring halfway through, until melted and well incorporated.
TIP: Want to avoid the microwave?
If you don’t want to use the microwave, heat the cheeses in a double boiler on the stove over low heat, stirring frequently, until completely melted and easy to stir.
- Mix fathead dough. Transfer the cheese mixture into the food processor, positioning it so that the blade is sticking into the cheese. Working quickly while the cheese is hot, pulse until a uniform dough forms. (You can also knead with your hands instead of using a food processor, but the bagels turn out taller if using the food processor.)
TIP: Make sure dough is uniform.
No matter whether you use your hands or a food processor to knead the dough, it’s very important for the dough to be completely uniform before proceeding to the next step. You shouldn’t have pieces of cheese separate from areas of flour. (See tips below if you have trouble with sticky dough.)
- Assemble. Form the dough into a ball and divide into 6 equal portions. Form or roll a long log with each part, then press the ends together to make a bagel shape and place onto the lined baking sheet. Repeat with the remaining dough.
- Top. If you want to add toppings, spray the bagels lightly with cooking spray. (You can also use an egg wash if you prefer.) Sprinkle toppings over the bagels and gently press into the dough.
- Bake. Bake keto bagels in the oven until firm and golden brown.
- Cool. Allow bagels to cool for at least 15 minutes on the pan to firm up. If possible, cool completely for the best inner texture.
Tips & Troubleshooting For The Best Low Carb Bagels
I love seeing all your pictures of these keto bagels on Instagram and in our Facebook support group! For the most part, it looks like many of you love fathead bread as much as I do. But, not everyone has the same experience. So, below are a few of my tips for making the best keto bagels:
Handling Sticky Fathead Dough
The most common issue is the dough being sticky. It gets worse if the temperature in your home is warm or your hands are very warm. Here are a few tips to help:
- Chill the dough. Popping the dough in the fridge for 30 minutes will make it less sticky.
- Cover your hands in oil. This is my favorite trick. Wash your hands first if they are already sticky, then add a little oil (I like neutral avocado oil) and you can work with the fathead dough much more easily.
- Make sure the dough is actually mixed well. The fathead dough is a lot more sticky before it’s completely uniform. If the cheese starts to solidify before the dough forms, you may need to reheat gently for a short time to soften it again. Don’t overheat to avoid cooking the egg. Once it’s warmer, process again until uniform. After that you can try tips 1 and 2 above before forming the bagels.
Use A Food Processor Or Stand Mixer If Possible
A food processor or stand mixer will introduce more air bubbles than kneading with your hands, and the bagels end up taller. If you are using a food processor, be sure to use either the dough blade or the S knife blade. Additionally, make sure you push the cheese down toward the blade to help the dough form.
Keto Bagels Not Cooking Through
I haven’t heard this too often, but there have been a few reports of the keto bagels browning on top and remaining raw inside. This might happen if the bagels are shaped too thick or your oven temperature runs a little hot.
- If the top browns before the inside is done, tent the top with foil and continue baking.
- If your oven runs hot, lower the temperature slightly.
- Cooling is an important step to ensure the inner texture is right.
Low Carb Bagels Not Rising Properly
This issue is the hardest to troubleshoot, but usually not a deal breaker. Sometimes the keto bagels just spread instead of rising. Some tips to avoid this:
- Use a food processor instead of kneading by hand.
- Make sure your baking powder is fresh.
- The coconut flour version is slightly more prone to spreading than the almond flour one.
- Form the bagels pretty tall to begin with.
Coconut Vs. Almond Flour Bagels
The main difference between coconut flour and almond flour bagels is the texture.
- Almond flour bagels tend to be taller, denser, and more chewy than their coconut flour counterparts. They also hold together better and are less likely to crumble.
- Coconut flour bagels, on the other hand, are lighter and fluffier. They have a slightly sweet flavor that goes well with sweet spreads. However, they can be a bit more fragile.
If you’re looking for a chewy, hearty keto bagel recipe, go with almond flour. If you want a lighter, fluffier option, go with coconut flour.
- Store: The best way to store leftover bagels is in an airtight container in the refrigerator. They will last for up to a week.
- Meal prep: Simply make a batch of low carb bagels on the weekend, and you’ll have breakfast or snacks ready to go all week long.
- Reheat: My preferred way to reheat bagels is in the toaster, but you can also microwave them (they become very soft this way, though) or warm up in a 300 degree F oven.
Can You Freeze Keto Bagels?
Yes, you can freeze keto bagels for up to 6 months. You can thaw overnight in the fridge, or just pop them in the toaster or microwave right from frozen.
What To Serve With Keto Bagels
You can add many different toppings to your keto bagels recipes — but they work in place of bread, too! Try these ideas:
- Toppings – Instead of everything seasoning or sesame seeds, you could sprinkle them with pumpkin pie spice for a sweet bagel, caramelized onions for a savory bagel, poppy seeds, or any seasoning you prefer.
- Spreads – Cream cheese is a classic choice, but you can also use other spreads like sugar free nutella, peanut butter, sugar free jelly, sugar free strawberry jam, or just plain butter.
- Bagel & Lox – A smear of cream cheese, smoked salmon or lox, and cucumbers or capers make the perfect combo.
- Breakfast Sandwich – Bagels make a great substitute for bread, and can really amp up a keto breakfast sandwich. Add eggs, sausage or bacon, and cheese in between your bagel slices.
- Lunch Sandwich – Swap out the bread for these keto bagels when you make chicken salad, tuna egg salad, or a keto BLT. Or keep it simple with some sliced turkey, lettuce, and homemade mayo.
More Keto Breakfast Recipes
If you’re on the keto diet, breakfast can be a tricky meal. Many traditional breakfast foods are high in carbs, which can knock you out of ketosis. However, there are plenty of delicious low carb breakfast options out there. Here are a few of my favorites:
Low Carb Keto Bagels Recipe
Low Carb Keto Bagels (Tall, Chewy, Easy!)
Make the BEST low carb keto bagels recipe – tall, chewy, easy, 5g net carbs! They need just 5 ingredients, with almond flour or coconut flour.
Recipe VideoTap on the image below to watch the video.
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Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Almond Flour Version:
Coconut Flour Version:
Tap on the times in the instructions below to start a kitchen timer while you cook.
In a food processor, process the almond flour (or coconut flour) and baking powder, until uniform. (Alternatively, you can mix them together in a bowl if you want to make the bagels by hand, without a food processor. However, you’ll get taller, fluffier bagels using the food processor method.)
Add the eggs to the food processor. Process until uniform. Set aside.
In a large bowl, combine the shredded mozzarella and cubed cream cheese. Microwave for 2 minutes, stirring halfway through. Stir again at the end until well incorporated. (If you don't want to use the microwave, heat the cheeses in a double boiler on the stove over low heat, stirring frequently, until completely melted and easy to stir.)
Transfer the cheeses into the food processor, positioning them so that the blade is sticking into the cheese. Working quickly while the cheese is hot, pulse until a uniform dough forms.
(Alternatively, you can knead with your hands if not using a food processor. The dough will be very sticky, but keep kneading and squeezing through your fingers for a few minutes. If the dough becomes hard before fully mixed, is too difficult to mix, or is still sticky after a couple minutes, you can microwave/reheat for 15-20 seconds to soften it. In that case, wash your hands and knead again.)
No matter what method you use, it's very important for the dough to be completely uniform before proceeding to the next step. You shouldn't have pieces of cheese separate from areas of flour. (See tips in the post above if you have trouble with sticky dough.)
Form the dough into a ball and divide it into 6 parts. Form or roll a long log with each part, then press the parts together to make a bagel shape and place onto the lined baking sheet. Repeat with the remaining dough.
If you want to add toppings, such as sesame seeds or everything seasoning, spray the bagels lightly with cooking spray first. Then, sprinkle the toppings over the bagels and gently press into the dough.
Bake keto bagels for about 15 minutes, until firm and golden brown.
Let the bagels cool for at least 15 minutes, or preferably completely, to improve their inner texture.
Last Step: Leave A Rating!
Serving size: 1 bagel
Recipe from The Easy Keto Cookbook.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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