These Keto Bagels are made with a simple fathead-style dough that bakes up firm on the outside and chewy inside. The caraway seed gives tham that familiar rye bagel feel, or you can leave it out and enjoy a classic plain keto bagel.
I like this recipe when I want something bread-like that still fits a low carb way of eating. It's the same dough I reach for when I want something dependable, easy to shape, and versatile for breakfast or lunch.
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Why You'll Love Keto Bagels
Rye flavor: caraway seed adds that unmistakeable rye bagel taste without changing the dough itself.
Simple dough: this is a straightforward fathead method that comes together quickly with pantry basics.
Flexible recipe: leave out the caraway seed for plain keto bagels or dress them up with toppings.
Key Ingredients for Almond Flour Bagels
See the recipe card below for a full list of ingredients and instructions.
- Almond flour: creates the structure while keeping the bagels low carb.
- Mozzarella cheese: melts smoothly and forms the base of the fathead dough.
- Cream cheese: adds richness and helps the dough stay cohesive.
- Egg: binds the dough and gives the bagels a better crumb.
- Caraway seed and cocoa powder: (optional ingredients) provides that classic rye-style bagel flavor and color.
- Yacon syrup: used in a small amount for balance and color; molasses works here too.
Ingredient Substitutions
- Leave out the caraway seed, cocoa powder, and yacon syrup for a plain keto bagel.
- Swap molasses for the yacon syrup; the small amount keeps the recipe low carb.
- Use whole milk mozzarella instead of part-skim.
Variations on Keto Bagels
- Everything Bagel: brush the dough with an egg wash before baking and sprinkle with Everything Bagel seasoning.
- Cinnamon Raisin Style: omit the caraway seeds and cocoa powder, then add a teaspoon of cinnamon and a small handful of no sugar added raisins or dried cranberries.
- Jalapeno Cheddar: leave out the caraway seeds, cocoa powder, and syrup, and fold in diced fresh jalapenos and a sprinkle of shredded cheddar cheese into the fathead dough before shaping for a spicy, savory kick.
Tips for Perfect Low Carb Bagels
- Work the dough while it's warm. If the dough cools down, you can return it to the microwave for 10-15 seconds for easier shaping.
- Smooth your seams: firmly press and smooth the dough ends together to ensure the bagels hold their shape while baking.
- Check for firmness: bake until bakels feel firm and lightly golden for the best texture.
How to Store
Store keto bagels in an airtight container in the refrigerator for up to 5 days. Serve at room temperature or reheat sliced bagels in a toaster or warm them in the oven before serving (if desired).
Serving Suggestions for Keto Bagels
Slice these keto bagels and serve them with butter or cream cheese, or use them for breakfast sandwiches with Air Fryer Poached Eggs and Bacon. I also love to use them for Open Face Reuben Sandwiches.
More Low Carb & Keto-Friendly Bread Favorites
If you enjoyed these keto bagels, you may want to try my Keto Asiago Bagels, Almond Flour Bread Recipe, Zucchini Cheddar Biscuits, and Pepperoni Soft Pretzels.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Keto Bagels
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Ingredients
- 1½ cups shredded part-skim mozzarella cheese
- 1 ounce cream cheese
- 1 large egg
- 1 cup almond flour
- 1½ teaspoon baking powder
- 1 tablespoon caraway seed , optional
- ½ tablespoon cocoa powder , optional
- 1 teaspoon yacon syrup , optional
Instructions
- Preheat oven to 325 degrees.
- Place almond flour, baking powder, caraway seed, cocoa powder, and yacon syrup in food processor bowl.
- Process flour mixture about 5-6 seconds. Set aside.
- Whisk egg in small mixing bowl.
- Place mozzarella and cream cheese in microwaveable mixing bowl. Microwave 1 minute. Remove from microwave and stir. Microwave 30 seconds more and stir to combine.
- Add flour mixture and egg to cheese mixture.
- Mix with a sturdy spoon or spatula until all ingredients are well incorporated and dough takes a ball shape.
- Divide dough into 4 sections.
- Roll each section into a rope shape approximately 1 inch thick and 6 inches long.
- Bring ends of rope together to form a circular shape. Press seams together and smooth with fingers.
- Place bagels on parchment lined baking sheet.
- Bake for approximately 15 minutes or until bagels should be golden brown and firm to the touch.
