Simple & Delicious Keto Bagels Recipe You’ll Love!
keto bagels recipe cravings hit hard when you miss that cozy bakery smell and a chewy bite with your morning coffee. I get it because I felt the same way when I first went low carb and thought bagels were off the table forever. So I tinkered in my kitchen until I came up with a version that’s quick, reliable, and honestly satisfying. If you want that classic bagel feel with a low-carb spin, you’re in the right place. I’ll walk you through exactly how I make them, plus little tricks that make a big difference. Grab a bowl and let’s make breakfast happy again. 
How to make low-carb bagels
If you want a chewy, golden ring that pairs perfectly with cream cheese, this method delivers. The base uses a simple cheese-almond mix that comes together fast, and the shaping is easier than it looks. This is the version I come back to week after week because it tastes amazing, freezes well, and behaves like an actual bagel, not a sad crumbly stand-in. It is the heart of my Simple & Delicious Keto Bagels Recipe You’ll Love!, and once you try it, you’ll see why.
Mix the dough
Start by melting the cheese gently. In a microwave-safe bowl, combine 1 and 1/2 cups shredded low moisture mozzarella with 2 tablespoons cream cheese. Microwave in short bursts, about 30 seconds at a time, stirring in between until it’s smooth and stretchy. You want the cheeses to blend into a thick goo. If you prefer the stovetop, melt them together over very low heat, stirring so nothing burns.
In a separate bowl, whisk 1 cup fine almond flour, 1 tablespoon baking powder, 1/2 teaspoon sea salt, and 1/2 teaspoon garlic powder if you like a savory hint. Add the cheese mixture to the dry ingredients, then add 1 beaten egg. Mix with a sturdy spoon or your hands until the dough looks even. If it sticks, lightly oil your hands. The dough should be soft and warm, not wet.
Shape and bake
Preheat your oven to 375°F. Line a baking sheet with parchment. Divide the dough into 6 equal pieces. Roll each piece into a short rope, then connect the ends to make a ring about the size of a palm. Keep the center hole a bit wider than you think because it will puff as it bakes.
Brush the tops with a thin coat of beaten egg for shine. Sprinkle with everything seasoning, sesame seeds, or poppy seeds. Slide them into the oven and bake for 17 to 21 minutes, until the tops look deep golden and the edges feel set. If your oven runs hot, check at 15 minutes.
Cool and finish
Let the bagels rest on the sheet for 5 minutes, then move them to a rack so the bottoms do not steam. The texture becomes chewier as they cool, which makes slicing easier. If you love a toasty bite, split and toast before serving. That little extra heat brings the cheese dough to life and crisps the edges beautifully.
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Once you lock in this method, you can make the Simple & Delicious Keto Bagels Recipe You’ll Love! on autopilot, even on a sleepy Sunday morning.
My Tips & Troubleshooting
Temperature matters. Dough mixes best when the cheese is warm, but not scalding. If the cheese hardens before it blends, pop it back in the microwave for 10 to 15 seconds and try again.
Sticky dough fix. If it sticks to your hands, wet your palms or rub a drop of olive oil on your fingers. A little goes a long way.
Flat bagels? You likely used too little baking powder or packed almond flour too tightly in the cup. Fluff the flour with a fork, spoon it into the cup, and level it off. Also make sure your baking powder is fresh.
Egg-free option. Replace the egg with 2 teaspoons of water plus 1 teaspoon of olive oil. The result is a bit denser but still tasty.
Want more chew? Bake until golden, cool completely, then toast. That two-step texture is my favorite. You can also rest the dough for 10 minutes before shaping to firm it up slightly.
“I thought I had to give up bagels for good. This recipe won me over on the first try. Toasted with cream cheese, it genuinely filled that bagel void.”
Once you get the feel for the dough, you’ll turn out the Simple & Delicious Keto Bagels Recipe You’ll Love! without even measuring as carefully as the first time. Practice makes it second nature.
Ingredients & Substitutions
Here is what I use most often, with simple swaps you can try if you need to adjust for taste or pantry reality. Use the list as a cheat sheet when you shop or prep.
- Almond flour: Fine blanched almond flour, 1 cup. Sub with 1/3 cup coconut flour, but add 1 extra egg and 1 tablespoon water since coconut flour absorbs more.
- Shredded mozzarella: Low moisture, part skim. You can use full-fat for richer flavor. Avoid fresh mozzarella because it has too much moisture.
- Cream cheese: Adds softness. Dairy-free cream cheese works, or try 1 tablespoon sour cream for a slight tang.
- Baking powder: Aluminum-free if possible. Make sure it is not expired or you will get flat rings.
- Egg: Binds and browns. Egg substitute or a flax egg can work, though texture will be less shiny.
- Seasonings: Sea salt, garlic powder, onion powder, black pepper. Everything bagel seasoning is the easy win.
- Optional add-ins: Pinch of Italian herbs, a spoon of grated Parmesan, or a dash of smoked paprika.
If you are counting carbs strictly, aim for low moisture cheese and weigh your almond flour for consistency. With standard ingredients, each bagel typically lands in a low net carb range, but exact numbers depend on brands. The flavor holds up either way, and that is the goal with the Simple & Delicious Keto Bagels Recipe You’ll Love! that I make every weekend.
Variations & Toppings
Savory twists
Everything classic. A mix of sesame, poppy, garlic, onion, and salt makes a nostalgic bagel without the carb spike. Pair with cream cheese and sliced cucumber for crunch.
Cheesy top. Sprinkle a little shredded cheddar or Parmesan on the egg wash before baking. It melts into a crisp, salty crown.
Jalapeño heat. Add a spoon of diced jalapeño to the dough, then top with cheddar. Serve with eggs for a cozy brunch plate.
Garlic-herb. Brush with garlic butter while hot and finish with dried parsley. The smell alone is comfort food magic.
Sweet-ish ideas
Cinnamon swirl. Mix a half teaspoon cinnamon and a touch of granular sweetener into the dough. Don’t go heavy so the dough stays smooth. A light vanilla drizzle after baking is a fun treat.
Blueberry vibe. Fold in a small handful of fresh blueberries just before shaping. Freeze the berries first so they do not bleed into the dough too much.
Nutty crunch. Press chopped pecans or walnuts on top before baking. A tiny pinch of coarse salt balances the sweetness of nuts nicely.
Variations like these make the Simple & Delicious Keto Bagels Recipe You’ll Love! feel brand new every time, so you never get bored of your breakfast.
Serving Ideas
If you ask me, a great bagel becomes a meal when you build it up with satisfying fillings. Here are simple ways I actually serve them during busy weekdays and lazy weekends.
- Cream cheese and salmon: Add capers and thin red onion for a classic deli feel.
- Egg and avocado: Fried or scrambled egg, smashed avocado, and a squeeze of lemon.
- Breakfast sausage: Split bagel, layer sausage patty, a slice of cheddar, and a tomato slice.
- Turkey club: Lettuce, tomato, turkey, and a swipe of mayo. Crisp bacon optional but excellent.
- Pizza bagel: Spoon of low sugar marinara, sprinkle mozzarella, quick broil until bubbly.
If guests are coming over, slice several bagels and set out toppings buffet style. People love building their own. And if you have any leftover from your Simple & Delicious Keto Bagels Recipe You’ll Love!, toast them and serve with soup. The chewy crumb holds up like a mini roll.
Common Questions
How do I store them? Keep in an airtight container in the fridge for up to 5 days. For longer storage, slice and freeze. Toast straight from frozen.
Can I make them dairy free? Yes. Use dairy-free mozzarella that melts well and a plant-based cream cheese. Expect slightly less stretch, but the result is still delicious.
Why are mine too dense? Usually overmixing or old baking powder. Mix just until combined and check your leavening date.
Do I need a bagel mold? No. Hand shaping works great. Just keep the center hole a little wider to allow for puffing.
Can I boil them like classic bagels? This dough is not ideal for boiling. For extra chew, bake until golden, cool, then toast before serving.
A Cozy Final Bite
You do not need a fancy bakery to get that warm, chewy bagel moment. With a simple bowl and a few pantry staples, the Simple & Delicious Keto Bagels Recipe You’ll Love! gives you a weekend-worthy breakfast any day. Shape, bake, toast, and top however you like. I hope it brings the same little spark of joy to your mornings that it brings to mine. If you try it, tell me how you top yours and enjoy every bite. 
Keto Bagels
Ingredients
Method
- In a microwave-safe bowl, combine the mozzarella and cream cheese. Microwave in short bursts, stirring in between, until smooth.
- In a separate bowl, whisk together almond flour, baking powder, sea salt, and garlic powder. Combine the cheese mixture with the dry ingredients and add the beaten egg. Mix until a soft dough forms.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Divide the dough into 6 equal pieces and roll each piece into a rope. Connect the ends to form a ring.
- Brush the tops with beaten egg and sprinkle with your choice of seasonings. Bake for 17 to 21 minutes, until golden.
- Let the bagels cool on the baking sheet for 5 minutes before transferring to a wire rack.
- For a toasty bite, split and toast the bagels before serving.