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Keto Everything Bagels

Super easy to make and totally tasty, these Keto Everything Bagels can be ready in under 30 minutes from start to finish. Store them in the freezer, then build sandwiches for quick and easy lunches on the go.

Four Keto Everything Bagels fresh from the oven, on a baking sheet.

This post was originally published on March 2, 2019, and has been updated with fresh content and images, plus we’ve added a video!Table of Contents

This Keto Everything Bagel recipe was created two years ago and is still one of my most favourite go-to’s! Not only are they quick and easy to bake, but these low carb bagels also freeze amazing. They make excellent sandwiches too, perfect for work lunches.

I always keep a few on hand in the freezer for the days when I just don’t have time to even think about feeding myself. These Keto Bagels take no time to thaw, or can just be popped into the toaster, then slathered with cream cheese or built into a sandwich!

Ingredients

Everything needed to make Keto Everything Bagels.

Butter – use unsalted butter or you’ll run the risk of your Keto Bagels being too salty.

Everything Bagel Seasoning – This seasoning is great on Keto Crackers too! All you’ll need is sesame seeds, dehydrated onion flakes, poppy seeds and sea salt.

How to make Keto Bagels

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, then mix the grated mozzarella into the almond flour until fully coated. Plop the butter right on top.

White bowl with mixed dry ingredients. Butter is on the 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 gently fold in the vinegar.

White bowl with the mixed dough.

Form the bagels

Oil your work surface with olive oil – this dough is very sticky. Remove the dough from the bowl and cut into four even sections.

Dough on the counter, divided into 4 portions.

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.

Baking sheet with parchment and 4 formed bagels.

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

Baking sheet with parchment and 4 formed bagels. The bagels have been covered in egg wash.

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

Baking sheet with parchment and 4 formed bagels. The Keto Bagels have been covered in egg wash and everything bagel seasoning.

Bake the bagels

Bake the bagels in the preheated oven for 14-16 minutes, until the tops are nice and golden brown. Remove from the oven and allow the Keto Everything Bagels to cool for a few minutes, then enjoy!

Baking sheet with parchment and 3 fully baked bagels.

Watch the whole thing go down:

Frequently Asked Questions

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 4-6 months in the freezer, and take no time at all to thaw.

Keto Everything Bagels won’t rise?

There are a few reasons why your bagels may not have risen. The most common reason would be if the vinegar was over mixed into the dough. It should be gently folded in until just combined.

How did you shape your low carb everything bagels? They will spread out while baking, so should be shaped with high sides. If neither of these were the issue, check to see if your baking power is expired.

Can you freeze Keto Bagels?

Oh heck yes! I make a batch of low carb bagels just for the freezer when I run out. Place the cooled baking sheet right inside the freezer until the bagels are frozen, then they can be placed in freezer safe packing. If you like them toasted, slice the Keto Bagels before freezing.

How to reheat Keto Everything Bagels

From the fridge – Microwave for about 30 seconds, bake in a 350° oven for about 5 minutes, or simply toss into a toaster.

From the freezer – These Keto Bagels don’t take very long to thaw, then can be reheated your preferred way. For sandwiches on the go, simply allow them to thaw enough to slice in half, build your sandwich and then package it to go.

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Four Keto Everything Bagels fresh from the oven, on a baking sheet.

Keto Everything Bagels

Switch up breakfast with a cream cheese loaded Keto Everything Bagel or make some delicious sandwiches for lunch. They are fun and easy to create!
5 from 12 votes
Print Pin Rate
Prep Time: 8 minutes
Cook Time: 12 minutes
Total Time: 20 minutes
Servings: 4 bagels
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 *see note 1
  • 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 *see note 2.
    • Crack in 1 full egg and 1 egg white, reserving the 1 egg yolk for later. Knead the eggs in until fully combined, then gently fold in the vinegar *see note 3.

    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 *see notes 4&5. 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

    1. Use freshly grated mozzarella in this Keto Bagels recipe. 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.
    2. Make sure the mozzarella is fully melted before kneading in the egg and vinegar. If not, heat for additional 15 second increments until it is.
    3. Do not over mix the vinegar, or your Keto Everything Bagels could turn out small and flat.
    4. 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.
    5. The Keto Bagels will spread outwards, rather than upwards, while baking. They should be shaped with high sides to avoid overly flat bagels.
    6. Make sure the tops of the bagels are nice and golden brown before removing from the oven to ensure they are fully baked.
    7.  
    .
    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 | Net Carbs: 3.1g
    Tried this Recipe? Like it Today!Mention @MamaBearsCookbook

    27 Comments

    1. Coby Sebastian

      5 stars
      I happened to read this from my google news feed, which I usually don’t pay attention to. But the title of the article grabbed my attention.
      I’d love to try these, but cannot bake for the life of me. Is there any way I can order these to ship to Connecticut? I’d pay whatever.
      Thank you,
      Coby
      email: ilestan2@yahoo.com

    2. What a wonderful take on bagels! I’ve always avoided making them because they’re time consuming, but you’ve really created something quick, easy and delicious here. Plus, you can never go wrong with “everything bagel” anything!

    3. 5 stars
      I can’t wait to make these bagels for my keto personal chef clients. They miss having bread with there breakfast so these will be a great addition.

    4. 5 stars
      Genius recipe, surprisingly easy to make, and the bagels taste delicious! I loved that I can enjoy bagels while on keto; it is a miracle in my book! I will make them again. Thanks so much for the recipe.

    5. can I substitute another cheese in place of mozzarella

      • Hey Marie, I have not actually tried using another type of cheese to make these bagels. I have a feeling they would not turn out as well, because of the specific texture mozzarella has.

    6. forgot to purchase mozzarella, can I use a substitute?

    7. Fathead dough sounds so amazing! I’ve been meaning to try it. And these bagels also look magical! With an amazing texture.

    8. 5 stars
      I have yet to make bagels, so this looks so perfect! I am definitely giving this a go tomorrow, thank you so much for the recipe 🙂

    9. Adriana Lopez

      5 stars
      Oh, what a lovely spin to classic bagels; I need to try to make these low-carb bagels soon. Thanks for the inspiration bread baking is my favorite thing.

    10. 5 stars
      I’m not into keto but this looks amazing! Plus, almond flour makes this bagel tastes even better

    11. 5 stars
      I’m not into keto but I’m exploring all kinds of gluten-free recipes, so I’ll give a try to your Keto bagels. Great video!

    12. 5 stars
      This is a great post, thank you so much! We’ve baked a fair bit of bread in our house but never tried making bagels. I really like your explanation on forming the bagels and appreciate the tips, especially about using fresh mozzarella. Looking forward to trying this!

    13. 5 stars
      I am (not by choice) gluten-free, and I really miss bagels! So I was excited to come across this recipe and I can’t wait to make them this weekend!

    14. 5 stars
      I made these bagels the other day and also put in melted cream cheese. Yummy.
      I can’t wait to make them again.

    15. 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!

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