Keto Bagels

Ingredients & Substitutions

Here I explain the best ingredients for my keto bagel recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card.

• Almond Flour Or Coconut Flour – You can use either, but in different amounts. Many brands of almond flour are too coarse, leaving a grainy texture, which is why I created and recommend using my Wholesome Yum Blanched Almond Flour if you’re making these keto bagels with almond flour. I also use Wholesome Yum Coconut Flour for the coconut flour version, but this is less critical — just a way you can support my free recipes. 🙂
• Shredded Mozzarella Cheese – This is the key to making the bagels chewy and actually forms the bulk of the dough. Make sure to use low-moisture part-skim mozzarella, not fresh mozzarella, which is too wet. Other hard shredded cheeses can work, but the texture will change and the flavor will be more cheesy. Some dairy-free mozzarella substitutes are fine, too, but some kinds might not work well. 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 – I recommend full-fat, but dairy-free or low-fat ones are fine, too. Cut it into small cubes, so it melts more easily.
• Eggs – Flax eggs and most other egg substitutes work, too.
• Baking Powder – I like this brand, and you’ll notice that my keto bagel recipe uses a lot. This is needed to lift the heavy dough! Also, don’t confuse this ingredient with baking soda, which is different.

How To Make Keto Bagels

I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card.

1. Process the dry ingredients. In a food processor (I have and love this large one, which even fits a double batch!), process the flour of your choice and baking powder, until uniform.
2. Add the eggs. Process again until uniform. Set aside.

3. Melt the cheeses. In a microwave-safe bowl, combine the shredded mozzarella and cubed cream cheese. Microwave until melted and well incorporated. Stir halfway through, and again at the end. (Alternatively, you can heat the cheeses in a double boiler on the stove over low heat, stirring frequently, until completely melted and easy to stir.)
4. Mix the 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, with no streaks. (You can also knead with your hands instead of using a food processor, but the low carb bagels turn out taller if using the food processor — see my tips below!)

5. Shape the bagels. Form the dough into a ball and divide into 6 equal portions. Form or roll a long log with each section, then press the ends together to make a bagel shape and place onto a baking sheet (this is my favorite) lined with parchment paper. Repeat with the remaining dough.
6. Add (optional) toppings. If you want anything on top, spray the bagels lightly with cooking spray, or sometimes I use an egg wash for extra color. Sprinkle on your toppings and gently press into the dough.
7. Bake until golden. Place the keto bagels in the oven. Bake them until they are firm and golden brown.
8. Let them cool. Allow your bagels to cool for at least 15 minutes on the pan to firm up. If you can, cool completely for the best inner texture.

My Tips & Troubleshooting

The dough I use for these keto bagels is called fathead dough, a.k.a. the best there is for chewy textures in low carb baking! It does take some practice to get used to it. If you want a full guide, you’ll find it in my Easy Keto Cookbook (which also includes this low carb bagel recipe). But here are solutions to the 4 most common questions I get:

Handling Sticky Dough:

This is the most common issue, and most noticeable if your kitchen is warm or humid. (My photo in the food processor above shows what sticky dough looks like!) I use this tricks to deal with it:

• Refrigerate the dough for 30 minutes. My favorite trick, and it helps a lot! The freezer for 10 minutes also works if you’re in a rush.
• Cover your hands in oil. I like neutral avocado oil. You can work with the fathead dough much more easily with oiled hands.
• Make sure the dough is completely uniform. You shouldn’t have streaks or pieces of cheese separate from areas of flour — not only does this make the dough sticky, but it also totally ruins the texture of the bagels if you don’t fix it. If the cheese starts to solidify before the dough forms, microwave it for about 30 seconds to soften it again, so that it mixes better. (Be careful not to overheat to avoid cooking the egg.) Once it’s warmer, process again until uniform. The dough will seem sticky again when it’s warm, so just use my 2 tips above afterward.

Bagels Not Cooking Through:

If you find that the bagels brown on top but remain raw inside, here are some reasons this may happen and how to avoid it:

• Tent the top with foil and continue baking. They won’t feel totally firm until they cool, but you can remove them from the oven when they no longer feel “doughy”. Which brings me to my next tip…
• Cool before slicing. Keto bagels actually continue to “cook” a bit from the residual heat after you remove them from the oven, and the texture also changes, so it’s crucial to wait at least 15 minutes before eating them. (You can still reheat or toast them afterward if you want them warm — I usually do!)

Bagels Coming Out Flat:

Not rising properly is the hardest issue to troubleshoot, but usually not a deal breaker. Your low carb bagels will still taste pretty amazing even if they’re flat! But, here’s what I recommend:

• A food processor makes taller bagels. I used to knead the dough by hand, but my food processor (with a dough blade or S knife blade) has been a game changer! It’s way less work and introduces more air bubbles, so the bagels end up taller and puffier. A stand mixer will also work.
• Make sure your baking powder is fresh. It loses effectiveness over time.
• Form the rings tall to start. I recommend making the dough shapes tall and skinny to account for some spreading.

Choosing Which Flour To Use:

The main difference I notice between the 2 flours is the texture — you can see the subtke difference in my picture below.

• Almond flour bagels tend to be taller, denser, and more chewy. They also hold together better and are less likely to crumble. I prefer my keto bagels made with this flour!
• Coconut flour bagels are lighter, fluffier, and spread more. They have a slightly sweet flavor that goes well with sweet spreads. However, they can be a bit more fragile.

Variations & Toppings

I usually just make these keto bagels plain or with sesame seeds, as they are more versatile that way. But you can also change it up!

Try different add-ins, like fresh blueberries, sugar-free dried cranberries, nuts, caramelized onions, minced garlic, cinnamon with a few tablespoons of sweetener, or just top with everything bagel seasoning (my favorite savory flavor) or poppy seeds.

Keep in mind that adding sweetener does make the dough more sticky, so you’ll definitely need to chill it if you add any. (See my tips above for details.)

Serving Ideas

I love these keto bagels all the ways. Here are some of my favorite spreads and sandwiches to go with them:

• Spreads – Cream cheese is the obvious choice, but you can also use butter, peanut butter, or even my sugar free Nutella or sugar free jelly. My personal fave is a layer of mascarpone topped with my sugar free strawberry jam!
• Bagel & Lox – One of my go-to lunches is a keto bagel with a smear of cream cheese, smoked salmon (or my lox recipe), and cucumbers, red onions, or capers. So good!
• Breakfast Sandwich – Stuff eggs, sausage or bacon, and cheese between your bagel slices, and heat. You can also replace the pancake layers in my keto breakfast sandwich with layers of these bagels.
• Lunch Sandwich – Try my keto chicken salad, tuna egg salad, or a BLT with oven bacon. Or keep it simple with some sliced turkey, lettuce, and homemade mayo.

More Keto Breakfast Recipes

Breakfast is my favorite meal of the day, so I have lots of low carb breakfast recipes! Try some of these — they feel like they’re full of carbs, but they’re not:

Keto Pancakes

Keto Blueberry Muffins

Keto Oatmeal

Keto Cinnamon Rolls

Chaffle Recipe

Keto Cereal