I still remember the first time I tried going low-carb and realized how much I missed a warm, chewy bagel in the morning. Toasted, slathered with cream cheese, maybe topped with avocado or smoked salmon—it felt like one of those simple pleasures I had to give up. That’s when I started experimenting in my kitchen, determined to create a version that felt just as satisfying without all the carbs.
After a few test batches (and a couple of very flat “bagels”), I landed on this keto bagels with almond flour recipe. They’re soft on the inside, lightly golden on the outside, and sturdy enough to slice and toast. The best part? They’re surprisingly easy to make and fit beautifully into a low-carb or keto lifestyle.
What You Need To Make This Recipe
Almond flour:
Almond flour is the foundation of these keto bagels. It replaces traditional wheat flour, keeping the recipe low in carbs while adding a slightly nutty flavor and tender texture. Make sure you use finely ground, blanched almond flour for the best results—almond meal will make the bagels too dense and gritty.
Mozzarella cheese (shredded):
This is the magic ingredient that gives keto bagels their chewy, bread-like texture. When melted and combined with almond flour, mozzarella creates a dough that mimics traditional bagel dough surprisingly well.
Cream cheese:
Cream cheese adds richness and helps bind the dough together. It also balances the flavor and contributes to the soft interior texture.
Eggs:
Eggs provide structure and stability. One egg goes into the dough to help it hold its shape, and another can be used as an egg wash for that glossy, golden finish on top.
Baking powder:
A small amount of baking powder gives the bagels a little lift so they’re not overly dense. Even though they won’t rise like traditional yeast bagels, this helps keep them light.
Salt:
Just a pinch enhances the overall flavor and brings out the nuttiness of the almond flour.
Optional toppings (sesame seeds, poppy seeds, everything seasoning):
Toppings take these bagels to the next level. Whether you prefer classic sesame, poppy seeds, or everything seasoning, they add flavor and texture to the finished bagels.
Ingredients List
- 2 cups (200 g) finely ground blanched almond flour
- 1 ½ cups (170 g) shredded mozzarella cheese
- 2 tablespoons (30 g) cream cheese
- 1 large egg (for the dough)
- 1 large egg (for egg wash, optional)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1–2 tablespoons sesame seeds, poppy seeds, or everything seasoning (optional)
How to Make Keto Bagels with Almond Flour
Preheat the Oven
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper so the bagels don’t stick and cleanup is easy.
Melt the Cheeses
In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave in 30-second intervals, stirring in between, until fully melted and smooth. The mixture should be stretchy and well combined.
Mix the Dry Ingredients
In a separate bowl, stir together the almond flour, baking powder, and salt. Make sure everything is evenly distributed before adding it to the melted cheese.
Form the Dough
Add the dry ingredients and one egg to the melted cheese mixture. Mix thoroughly until a dough forms. You may need to knead it gently with your hands (lightly greased or slightly damp) to fully combine everything into a smooth dough.
Shape the Bagels
Divide the dough into 4 equal portions. Roll each portion into a log and connect the ends to form a bagel shape. Place them on the prepared baking sheet, spacing them slightly apart.
Add Egg Wash and Toppings
If using, beat the second egg and brush it over the tops of the bagels. Sprinkle with your choice of sesame seeds, poppy seeds, or everything seasoning.
Bake
Bake for 15–18 minutes, or until the bagels are golden brown and firm to the touch. Keep an eye on them toward the end to avoid over-browning.
Cool Before Slicing
Let the bagels cool on the baking sheet for at least 10 minutes. This helps them set properly and makes slicing much easier.
Tips for Making This Recipe
- Use finely ground almond flour for the best texture. Coarse almond meal will make the bagels heavy.
- Work quickly when mixing the dough, as the cheese mixture becomes harder to handle as it cools.
- Lightly grease your hands if the dough feels sticky while shaping.
- For a more authentic bagel flavor, add ½ teaspoon garlic powder or onion powder to the dough.
- If you prefer smaller bagels, divide the dough into 6 portions instead of 4 and reduce baking time slightly.
- Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
FAQs
Are these keto bagels really low in carbs?
Yes. Because they’re made with almond flour instead of wheat flour, they’re significantly lower in carbohydrates and suitable for most keto meal plans.
Can I use coconut flour instead of almond flour?
Coconut flour is not a direct substitute in this recipe. It absorbs much more moisture and would require different proportions and adjustments.
Why is my dough too sticky?
If the dough feels too sticky, it may still be too warm. Let it cool slightly, or lightly grease your hands before shaping.
Can I make these without a microwave?
Absolutely. You can melt the mozzarella and cream cheese together in a saucepan over low heat, stirring constantly until smooth.
How do I store and reheat them?
Store them in the refrigerator and toast before serving for the best texture. They also freeze well—just thaw and toast as needed.
Can I add flavors to the dough?
Yes! Try adding shredded cheddar, dried herbs, or a pinch of cinnamon and a keto-friendly sweetener for a sweeter variation.