Home » Low Carb » Low Carb Everything Bagel Recipe
Switch up breakfast with a cream cheese loaded Low Carb Everything Bagel or make some delicious sandwiches for lunch. They are fun and easy to create!

Low Carb Everything Bagel Recipe

Take lunch or breakfast to the next level with a low carb everything bagel.

At no additional cost to you, I may make a small commission for purchases made through links in this post. 

Jump to Recipe

Well, after dozens of bagels have passed through my oven, I finally have the perfect Low Carb Everything Bagel recipe! I couldn’t be more excited as I have some serious love for bagels.

I’m always running around like a madwoman between preschool drop off, taking care of the toddler, grocery runs, Zoey’s swim and jiu jitsu classes, endlessly feeding the children (yup, it’s endless) and of course all the work that goes into this blog.

Where’s the time to make lunch?

Not only are these quick and easy to bake, but they freeze amazing. I like to always keep a few on hand in the freezer for the days where I just don’t have time to even think about feeding myself. Each low carb everything bagel takes no time to thaw or you could just pop them into the toaster then slather them with cream cheese.

Bonus points if you remember to slice them before tossing them into the freezer!

I hope you love this Low Carb Everything Bagel recipe as much as I do!

Stack of bagels.

What you’ll need to make this Low Carb Everything Bagel recipe

These bagels are based off of the Fathead Pizza Crust, with a few adjustments for flavour and texture. This is what you will need:

The bagels are made with almond flour, parmesan cheese, mozzarella, butter, baking powder, baking soda, garlic powder, onion powder, vinegar and a couple of eggs.

For the ‘everything’ topping you will need sesame seeds, dehydrated onion flakes, poppy seeds and sea salt.

Low Carb Everything Bagel Recipe

Make the dough

I love how quickly these can be made if you are craving a bagel sandwich for lunch or something to pair with a hot bowl of soup. Here’s how it’s done:

Heat your oven to 375° and line a baking sheet with either a non stick baking mat or a piece of parchment paper.

In a medium sized microwave safe bowl, combine the almond flour, parmesan cheese, baking powder, baking soda, garlic powder and onion powder. Mix well to remove all lumps from the parmesan and almond flour.

*If your flour is really lumpy, try pushing it through a strainer, but I find using a whisk works just fine.

Mix the grated mozzarella into the almond flour until fully coated then plop the butter right on top.

Microwave for 1 minute, stir well with a wooden spoon, then microwave for an additional 30 seconds. Knead the dough to ensure that all the mozzarella has been melted and if not, microwave for an additional 15 seconds.

Crack in 1 egg and 1 egg white, reserving the 1 egg yolk for later. Knead the eggs in until fully combined, then knead in the vinegar.

Form the bagels

This dough is very sticky! I find oiling my work surface and hands works like a charm when handling this dough. You can either use a spray olive oil or a bowl of olive oil.

Turn the dough onto your oiled work surface and cut into four even sections. With oiled hands, work each portion into a log, then pinch both ends together to form a circle.

Place all four onto the prepared baking sheet, leaving room in between for spreading while baking.

Remember that egg yolk from earlier? Grab a pastry brush, mix the yolk up then spread it all over the tops of the bagels.

Mix up the sesame seeds, dehydrated onion flakes, poppy seeds and sea salt. Sprinkle the entire amount evenly over the bagels.

Bake the bagels

Bake the bagels in the preheated oven for 12-15 minutes, until the tops are nice and golden brown.

Remove from the oven and allow to cool for a few minutes, then enjoy by themselves or as a sandwich!

How to make this low carb everything bagel recipe.

How to store low carb bagels

These bagels should be kept in the fridge and will last about a week or so. I like to freeze them because they will last for 4-6 months in the freezer, and take no time at all to thaw.

Bagels fresh from the oven.

Which almond flour to use

There are a few brands of almond flour out there, so which one do you choose?

I prefer a super fine blanched almond flour for this Low Carb Everything Bagel recipe because the unblanched flour gives them an off look due to the almond skins.

Because I live in a small town, I am pretty limited to what products I have access to. When I’m in a pinch, and forgot to order some almond flour online, I’ll pick up a bag of Bob’s Redmill Fine Blanched Almond Flour.

Otherwise, I stick to Anthony’s Super Fine Blanched Almond Flour. I love the texture and it comes in at only 2 g net carbs per 1/4 cup whereas Bob’s Redmill is a 8 g net carbs per 1/4 cup! That’s a huge difference especially when making breads and bagels.

Birds eye view of four low carb everything bagels.

Now that you’ve got ’em, what can you do with ’em?

There are a lot of things you can do with a Low Carb Everything bagel, here are a few ideas:

Breakfast

  • Breakfast sandwich. Load up a Low Carb Everything Bagel with mayonnaise, ham or bacon, cheese and a fried egg.
  • Toast a Low Carb Everything Bagel then load it with cream cheese or organic peanut butter and sugar free jam!

Lunch

  • Turkey sandwich with avocado and bacon. Replace the bagel in this sandwich for an epic lunch
  • Grilled ham and cheese. Pile on ham and cheddar with some mayo and mustard then toast in on a panini grill.
  • Try any sort of cold cuts to make your favourite sandwich, like corned beef and dijon or chicken, cucumber and sprouts.

Soup

Pair a Low Carb Everything Bagel with one of these low carb soups:

Bagel sandwich with mayonnaise, mustard, cheddar cheese, ham and lettuce.

Tips and Tricks

In no time you’ll have a delicious Low Carb Everything Bagel to sink your teeth into. Here are a couple tricks and tips to help you get there faster:

  • Use freshly grated mozzarella. Pre grated mozzarella is often packed with additives to help keep the cheese from clumping. This means that a. it contains unnecessary carbohydrates and b. it doesn’t melt all that good, which messes with your dough.
  • Make sure the mozza is fully melted before kneading in the egg and vinegar.
  • Olive oil works wonders to help work the dough. It is a very sticky dough and could be frustrating if you don’t oil your hands and work station.
  • Make sure the tops of the bagels are nice and golden brown before removing from the oven to ensure they are fully baked.
  • Bagels won’t rise? How old is your baking powder? You should check to see if your baking powder is expired.

Love this recipe? Try these next:

Low Carb Biscuits with Cheddar

Low Carb Biscuits with Cheddar

Cheesy Keto Flatbread

Cheesy Keto Flatbread

Subscribe to Mama Bear’s monthly newsletter to be kept up to date on the latest and greatest recipes!

Low Carb Everything Bagels

Switch up breakfast with a cream cheese loaded Low Carb Everything Bagel or make some delicious sandwiches for lunch. They are fun and easy to create!
Course Breakfast, lunch, Snack
Cuisine Canadian, Low Carb
Keyword low carb bagels, low carb everything bagel
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings 4 bagels
Calories 344kcal
Author Aleta

Ingredients

Bagels

  • 1 cup almond flour
  • 3 tbsp parmesan cheese
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • ¾ cup mozzarella
  • 2 tbsp unsalted butter
  • 2 eggs divided
  • 1 tsp vinegar

Topping

  • ½ tsp sesame seeds
  • ½ tsp dehydrated onion flaked
  • ¼ tsp poppy seeds
  • ¼ tsp coarse sea salt

Instructions

Equipment Needed

Directions

    Make the dough

    • Heat oven to 375° and line a baking sheet with either baking mat or parchment.
    • In medium bowl combine the almond flour, parmesan cheese, baking powder, baking soda, garlic and onion powder. Mix well to remove all lumps from the parmesan and almond flour.
    • Mix the grated mozzarella into the almond flour until fully coated then plop the butter right on top.
    • Microwave for 1 minute, stir well with wooden spoon, then microwave for an additional 30 seconds. Knead the dough to ensure that all the mozzarella has been melted and if not, microwave for an additional 15 seconds.
    • Crack in 1 full egg and 1 egg white, reserving the 1 egg yolk for later. Knead the eggs in until fully combined, then knead in the vinegar.

    Form the bagels

    • Oil your hands and work station with the spray oil or a bowl of olive oil; this dough is very sticky.
    • Turn the dough onto your oiled work surface and cut into four even sections. With oiled hands, work each portion into a log, then pinch both ends together to form a circle.
    • Place all four onto the prepared baking sheet, leaving room in between for spreading while baking.
    • Mix the egg yolk and brush over the tops of the bagels.
    • Mix the topping ingredients then sprinkle the entire amount evenly over the bagels.

    Bake the bagels

    • Bake the bagels in the preheated oven for 12-15 minutes, until the tops are nice and golden brown.
    • Remove from the oven and allow to cool for a few minutes, then enjoy by themselves or as a sandwich!

    Notes

    See post above for some helpful tips and tricks.

    Nutrition Facts

    Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.

    Deduct fibre from the total carbs to get 3.1 g net carbs per bagel.

    Nutrition

    Serving: 1bagel | Calories: 344kcal | Carbohydrates: 6.3g | Protein: 15.4g | Fat: 29.5g | Sodium: 403mg | Fiber: 3.2g

    2 Comments

    1. I’m soooo trying these!!! I can’t believe how good they look for low carb! No wacky ingredients either. My hubby and I are trying to eat lower carb, so these are perfect! Pinned!

    Leave a Comment

    Your email address will not be published. Required fields are marked *

    *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.