Keto Bagels

A close-up of a golden brown keto bagel resting on a black wire cooling rack, with two other bagels blurred in the background.

5 from 6 votes

These Keto Bagels are shaped by hand and baked until firm, offering a chewy bite with a rye-style option thanks to caraway seed and cocoa powder. They work just as well left plain and are easy to fit into breakfast, sandwiches, or simple snacks.

Course Breads, Keto Breads

Cuisine American

Keyword almond flour bagels, cheese dough bagels, fathead bagels, Keto Bagels, keto bagels with almond flour, keto rye bagels, keto rye bagels with caraway seeds, low carb bagel recipe, low carb bagels, low carb bagels without yeast, plain keto bagels, rye bagels

Prep Time 10

Cook Time 15

Total Time 25

Servings bagels

Calories 328kcal

Author Shelby Law Ruttan

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.

Nutrition