Keto Bagels
I make these keto bagels several times a month when I want a chewy, low-carb breakfast that actually feels like a treat. They’re almond-flour based, quick to mix, and bake up golden in under 20 minutes — perfect for busy mornings or a last-minute brunch. If you love a savory Everything bagel or want a crisp base for avocado and eggs, this recipe gives you the texture and flavor without the carbs. For a simple keto sweet to enjoy alongside, try a small plate of 4-ingredient keto toffee.
Why you’ll love this dish
These bagels are low-carb, gluten-free, and come together with pantry staples. They’re great when you want a bagel-like texture without long fermentation or special equipment. Home bakers appreciate that the dough is forgiving — press and shape, and the oven does the rest. They’re also kid-friendly and travel well for packed breakfasts.
“Crisp outside, tender inside — the perfect quick low-carb bagel. We loved the Everything spice on top.” — a quick review from someone who tried them
Because they’re made with almond flour and cream cheese, these bagels are higher in healthy fats and lower in carbs than wheat bagels. If you’re keeping a keto meal plan or just avoiding gluten, they’re a reliable weekday staple. You can even pair them with a sweet treat like keto caramel candy after brunch for a little indulgence.
How this recipe comes together
This is a one-bowl batter-to-dough approach. First you whisk the dry ingredients, then combine eggs and soft dairy for a smooth wet mix. Folding wet into dry forms a soft dough you can portion and shape. A quick sprinkle of Everything seasoning before baking gives classic bagel flavor. Expect about 20–25 minutes total time: 5–10 minutes prep and 15–20 minutes bake.
What you’ll need
- 1 1/2 cups almond flour (blanched is best — gives a smoother crumb). You can sub 1:1 with finely ground hazelnut or sunflower seed flour if nut-free is needed, but color and flavor will change.
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 2 tablespoons cream cheese (room temperature for easier mixing; Greek yogurt can be used in a pinch)
- 1 tablespoon butter, melted (ghee or coconut oil also work)
- Everything bagel seasoning (optional; sesame, poppy, salt, onion, garlic)
Note: If you’re dairy-free, swap cream cheese for a soft vegan cream cheese and use coconut oil for the butter. Texture will be slightly different but still tasty. For a sweeter bagel, add 1–2 teaspoons of granulated erythritol to the dry mix.
Directions to follow
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together the almond flour, baking powder, and salt until evenly combined.
- In a separate bowl, beat the eggs, then add the cream cheese and melted butter. Whisk until smooth and slightly glossy.
- Pour the wet mixture into the dry ingredients. Stir until a sticky dough forms. If it feels too loose, rest for 1–2 minutes — the almond flour will absorb a bit more moisture.
- Divide the dough into 4–6 equal portions, depending on desired bagel size. Wet your hands slightly and roll each portion into a ball, then press your finger through the center to form a bagel shape. Smooth edges as needed.
- Place the shaped bagels on the prepared sheet, leaving a little space between them.
- Sprinkle Everything bagel seasoning on top if desired, pressing lightly so it adheres.
- Bake for 15–20 minutes until the tops are golden and the edges feel set. A toothpick in the center should come out mostly clean.
- Let the bagels cool 5 minutes on the sheet, then transfer to a rack. Enjoy warm.
Best ways to enjoy it
These bagels are extremely versatile. Toast them and spread with butter, cream cheese, or mashed avocado. For a classic combo, top with smoked salmon, capers, and red onion. Use halves as a base for breakfast sandwiches — egg, cheese, and bacon fit perfectly. They also make a sturdy mini-pizza base if you want a savory snack; for a low-carb pizza crust option, see keto cottage cheese pizza crust for inspiration. For a sweet twist, spread with sugar-free jam or ricotta and cinnamon.
How to store & freeze
- Short-term: Keep cooled bagels in an airtight container at room temperature for up to 2 days. Refrigerate up to 7 days for best safety and texture.
- Freezing: Slice before freezing for easy toasting. Wrap each bagel half tightly in plastic or place in a freezer bag; freeze up to 3 months.
- Reheating: Toast frozen halves straight from the freezer for best texture. If refrigerated, warm in a toaster oven at 325°F (160°C) for 5–7 minutes or microwave for 20–30 seconds, then toast to crisp.
- Food safety: Because these contain eggs and dairy, cool completely before storing to avoid condensation and bacterial growth. Discard if you see mold or off smells.
Pro chef tips
- Use room-temperature eggs and cream cheese to get a smoother batter and better rise.
- Don’t overwork the dough; almond flour can make gluten-free dough dense if handled too much. Gentle shaping keeps them tender.
- For an even crust, brush tops very lightly with melted butter before baking.
- If you want chewier centers, bake 1–2 minutes less and let them sit on the baking sheet — carryover heat finishes them.
- To prevent sticking when shaping, lightly wet your hands or dust with a touch of almond flour.
- For consistent sizing, weigh the dough and divide equally.
- If you like experimenting with baked keto treats, try pairing these with a low-carb cookie recipe such as keto cottage cheese chocolate chip cookies for a themed brunch.
Different ways to try it
- Everything bagel: classic sesame/poppy/salt/garlic/onion mix.
- Garlic & herb: fold 1 tsp dried Italian herbs and 1/2 tsp garlic powder into the dough.
- Cheddar & chive: mix 1/4 cup grated cheddar and 1 tbsp chopped chives into the dough for savory bites.
- Sweet cinnamon raisin style: stir in 1 tsp cinnamon and a few sugar-free dried berries or crushed nuts.
- Seed crust: press sesame or poppy seeds into the tops for extra crunch.
- Mini bagels: make smaller portions for party platters or sliders.
FAQ
Q: How long do these bagels take to make start to finish?
A: Expect 20–25 minutes total: about 5–10 minutes to mix and shape, and 15–20 minutes to bake.
Q: Can I use coconut flour instead of almond flour?
A: Coconut flour behaves very differently — it absorbs much more liquid. I don’t recommend a 1:1 swap. If you must, start with a third of the almond amount and add more eggs/liquid; results will vary.
Q: Are these bagels freezer-friendly?
A: Yes. Slice before freezing and store in labeled freezer bags for up to 3 months. Toast from frozen for best texture.
Q: Will they rise much in the oven?
A: Not like wheat-based bagels. The baking powder gives lift, but these are denser. Proper mixing, room-temp ingredients, and not over-compressing the dough will help keep them tender.
Q: Can I make a larger batch and refrigerate the dough?
A: You can refrigerate shaped bagels for up to 24 hours before baking; allow 10–15 minutes to come closer to room temperature for even baking. Unbaked dough may become slightly firmer in the fridge — press gently before baking if needed.
Keto Bagels
Ingredients
Method
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the almond flour, baking powder, and salt until evenly combined.
- In a separate bowl, beat the eggs, then add the cream cheese and melted butter. Whisk until smooth and slightly glossy.
- Pour the wet mixture into the dry ingredients and stir until a sticky dough forms.
- If the dough feels too loose, rest for 1–2 minutes to let the almond flour absorb moisture.
- Divide the dough into 4–6 equal portions, depending on desired bagel size.
- Wet your hands slightly and roll each portion into a ball, then press your finger through the center to form a bagel shape.
- Smooth edges as needed and place the shaped bagels on the prepared sheet, spacing them apart.
- Sprinkle Everything bagel seasoning on top if desired, pressing lightly to adhere.
- Bake for 15–20 minutes or until the tops are golden and edges feel set.
- Let the bagels cool for 5 minutes on the sheet, then transfer to a rack.
