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These Keto Parmesan Bagels are super easy to make, so tasty, low in carbs, gluten-free, sugar-free, and filled with healthy fats while keeping you on track with your keto diet. Made with only 5 ingredients, they are great for a quick breakfast, brunch, or even a late-night snack.
Craving bread and bagels on your keto diet? You can now make your own homemade low carb bagels that are keto-friendly and so delicious. Perfect to have for breakfast or any time of the day. They are high in calories due to the rich fat content of the ingredients used to keep this easy healthy bagel recipe low in carbs and keto. Made with almond flour, mozzarella cheese, cream cheese and eggs, these bagels can be ready in about 30 minutes. Top with either just for a sesame bagel or use a variety of seasonings to get an everything bagel.
For a non keto bagel recipe, we recommend you check out our 2-ingredient bagel recipe.
Why you will love it
- Quick and easy: This keto bagel recipe is easy to make with quick and simple steps.
- Healthy: A great way to cut down on carbs and enjoy your favorite breakfast bagel without messing with your keto diet.
- Delicious: They are quite tasty. We promise you will love it.
Ingredients for keto bagels
- Almond Flour: Do use almond flour or almond meal. You may use coconut flour but please see notes regarding substitutions
- Shredded Mozzarella Cheese:
- Baking Powder: allows the bagels to rise and get fluffy.
- Eggs: for egg wash and as a binder. Room-temperature eggs will work best.
- Cream Cheese: needed as a binder. Do use full-fat cream cheese and not reduced fat.
HOW TO MAKE low carb KETO BAGELS
- Preheat the oven to 400F and prepare a baking sheet with parchment paper.
- In a bowl, whisk one egg and set aside for egg wash.
- Mix Dry Ingredients: In a mixing bowl, stir together the almond flour, and baking powder, until combined.
- Combine cheese: In a microwave-safe bowl, add cream cheese and shredded mozzarella cheese. Microwave 30-second ingredients until the cheese is melted. Mix well to incorporate.
- Make the dough: In a food processor, add the flour mixture, the 2 eggs, and the cheese mixture. Process until smooth and a dough is formed.
- Form Bagels: Transfer the dough to a flat surface that has been lightly floured with almond flour. Roll the dough into a ball and divide it into 8 equal parts. Form a ball and using your thumb, press down in the middle to make a hole and gently separate it to make it bigger and form a bagel shape. (see notes)
- Add bagel topping: Brush each bagel with egg wash and sprinkle with the toppings of your choice.
- Bake: Finally, bake bagels for 14-16 minutes.
- Let cool for at least 15 minutes before cutting bagels in half and serving.
Recipe notes and tips
- Top with any seasonings of your choice like poppy seeds or sesame seeds.
- Coconut Flour substitution: If you want to use coconut flour, use 3/4 cup of coconut flour with one additional egg. Coconut flour is more fragile to work with and tend to fall apart quicker but fields a fluffier bagels compared to using almond flour.
- Be careful not to overheat and burn the cheese in the microwave. The sweet spot is 20-30-second increments.
- Optional egg wash: this just gives the bagels that golden brown look and helps the toppings to stick. You can also use Pam spray or some melted butter. You can even skip all altogether if you aren’t adding any toppings.
- Rolling the dough: If you prefer, instead of making a hole in the middle with your thumb which we find to be the easiest way, roll out each dough to a small log fold it around to make a circle, and attach both ends with your fingers to make round donuts.
- Instead of egg wash, you may use some melted butter or pam spray.
- Fathead dough tends to be sticky and hard to handle. We recommend placing the dough in the fridge to cool and hold it together for 30 minutes before handling and rolling it.
Storage recommendations
- Storing: Wrap and store the bagels in the fridge for up to one week. You may freeze them in a ziplock bag for up to 6 months.
- Reheating: You can reheat in a toaster or the microwave for about 30 seconds when ready to serve.
Variations
- Cheese toppings: asiago cheese or shredded parmesan cheese
- Everything but the bagel seasoning
- Just go with Classic sesame seeds
- Onion: you may also top with some onion flakes.
- Poppy seeds are also a great option.
- Cinnamon sugar: combine some cinnamon with some low-carb sweetener and sprinkle that on top of the bagels
Frequently asked questions
Plain bagels found at stores that are made with flour are not ok to have on keto. Read the ingredients carefully to see what the bagels are made of even if it says low-carb bagels. Making your low-carb bagels at home using keto-approved ingredients would be best. Make this Keto bagel recipe and save yourself the hassle of looking for the right keto-friendly bagels
Either tightly wrap bagels or place them in a container and save them in the fridge for 5-7 days. Carefully wrapped Keto bagels can be stored in the freezer for up to 3 months. Allow to thaw in the fridge a day before and simply toast it when ready to eat.
Low-carb bagels are made of either almond flour or coconut flour, cream cheese, shredded mozzarella cheese, baking soda or baking powder, and eggs.
Yes. You can freeze keto bagels. Keto bagels can be frozen for up to 6 months.
More keto recipes
- Peanut Butter Keto Cookies
- Keto Pecan Brittle
- Keto Chocolate Chip Cookies
- Keto Avocado Deviled Eggs
- Chocolate Keto Brownies
- Keto Cinnamon Rolls
Recipes you may also like
- Keto Deviled Eggs
- Chocolate Waffles
- Cinnamon Muffins
- No-Bake Brownie Protein Bites
- Healthy Bran Muffins
- Homemade Strawberry Jam
- Blueberry Banana Pancakes
- Oatmeal Chocolate Chip Banana Bread
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Keto Bagels
Ingredients
- 2 Cups Almond Flour
- 3 Cups Shredded Mozzarella Cheese
- 1 Tbsp Baking Powder
- 3 Eggs, separated, one for egg wash
- 4 Tbsp Cream Cheese
Optional TOPPINGs
- Shredded Parmesan Cheese
- Everything Bagel Seasoning
- sesame seeds
Instructions
- Preheat the oven to 400F and prepare a baking sheet with parchment paper.
- Whisk one egg and set aside for egg wash.
- In a mixing bowl, add the almond flour add the baking powder. Stir to combine.
- To a microwave-safe bowl, add cream cheese and shredded mozzarella cheese. Microwave 30-second ingredients until the cheese is melted. Mix well to incorporate.
- In a food processor, add the flour mixture, the 2 eggs, and the cheese mixture. Process until smooth and a dough is formed.
- Transfer the dough to a flat surface that has been lightly floured with almond flour. Roll the dough into a ball and divide it into 8 equal parts. Form a ball and using your thumb, press down in the middle to make a hole and gently separate it to make it bigger and form a bagel shape.
- Add bagel topping: Brush each bagel with egg wash and sprinkle with the toppings of your choice.
- Finally, bake bagels for 14-16 minutes. Let cool for at least 15 minutes before cutting bagels in half and serving.
Notes
- Storing: Wrap and store the bagels in the fridge for up to one week. You may freeze them in a ziplock bag for up to 6 months.
- Reheating: You can reheat in a toaster or the microwave for about 30 seconds when ready to serve.
- Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on the products used.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Seriously the best tasting keto bagels and the easiest I’ve ever made. They hold up really well to toppings and I feel like I’m getting that bread that I endlessly crave. Thank you!
perfect! SO GLAD
These bagels are awesome and super easy to make.
So glad you liked them
OMG made these today and I’ve got to say I’m in love, I’d prefer to eat these than normal bagels!!
That’s awesome! Glad you liked it.
Hi, do I spread on the Parmesan before putting in over?
Do you mean oven? yes you add it along with the seasoning