Bagels are a very popular breakfast or lunchtime option that are ready to grab and go. Its so disappointing when you try to go keto and keep it simple, but it just ends up being harder than you thought. Well, that’s when these amazing keto bagels come in. They really aren’t that hard to make, and you’ll have enough for a whole weeks worth of lunches, or 2-3 days worth of breakfast and lunch combined.
Everybody has been searching my website for a bagel recipe, and since I’m one of the keto bread makers going round on the internet, you’d assume I’d already come up with one… well its better late than never!
I’ve made keto pretzels before using a similar type of dough, but these bagels really take the prize in the category of tasting like real bread. Honestly, I wouldn’t even know these were keto until someone told me. The egg wash on the outside, combined with the sesame seed topping is literally the closest thing I’ve come to making real bread type recipes.
The best topping for these buns is cream cheese, dill, smoked salmon and cracked pepper. It is making me drool writing this post because I know how good these taste. You HAVE to make these this weekend, and if you don’t, it means I’ve done something wrong.
Grain free bagels are the best way to keep lunches interesting, while still adhering to the ketogenic diet. They are gluten free, low carb and best of all keto friendly.
Make sure whilst baking these low carb fathead dough bagels that you don’t burn them. Every oven is different, so make sure you watch them after the 10-minute mark to make sure the edges don’t go too brown. I always set the timer for 10 mins, check them, then check every 5-minute interval after that.
I hope you enjoy making these bagels as much as I did creating them.
Keto Bagels
Ingredients
- 1 1/4 Cup Almond Flour
- 2 Cups Mozzarella Cheese
- 1/4 Cup Cream Cheese
- 2 Tbsp Whey Protein Concentrate
- 1 Tbsp baking powder
- 2 Large Eggs
- 1 Tbsp Sesame Seeds
Instructions
- Preheat your oven to 180C (355 F)
- Place the mozarella into a microwave safe bowl, and heat for 2 Mins (You can do this in a double boiler if you don't have a microwave)
- Remove and mix in the cream cheese and 2 eggs. (keep a little egg white for later to glaze the bagels).
- In a seperate bowl, Mix the almond flour, whey protien powder and baking powder together until well mixed together. Add this to the hot cheese mixture.
- Make sure you mix the cheese and almond flour mixture very well. You don't want to see any clumps of almond flour in the mixture.
- Cut the mixture in the bowl into 6 peices (using three cuts. one in half, and two in diagonal directions). Remove each of the 6 peices and roll into a 6 inch long sausage.
- Get a baking tray, cover with partchment paper and place your sausage looking rolls onto the tray, and make them into circles, joining the edges togther with your fingers.
- Using the left over egg white, brush each bagel and cover with sesame seeds.
- Place in the oven for 15 - 20 mins until just before it starts to turn brown. Remove from the oven, let cool, and enjoy.
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Brandy says
Mine were really sticky and hard to roll out is that normal? Or do you have a YouTube channel I can watch you make them? Thank you mine are in the oven now and can’t wait to try them.
FatForWeightLoss says
Hey Brandy,
That’s usual, the tip I always give people is that if this happens, just add a little more almond flour to the mix until its easily picked up.
Brandy says
Thank you
babette says
i have heard by putting a bit of flour on you very dry hands makes for easy manipulation of dough. but i have only seen others use this. i am not a baker.
Alisa says
Should I be using fresh mozzarella? Also, how do you store these? Want to make them at night for breakfast the next morning.
Thanks!
FatForWeightLoss says
Hey Alisa,
Shredded store-bought mozzarella works best. I keep them in the fridge 🙂
Neangie says
And storage? How long do they last?
FatForWeightLoss says
I store them in the fridge, and have kept them for around 5-7 days with no issue 🙂
Shelby says
Can these bagels be frozen? And for how long?
FatForWeightLoss says
Sure can! They are still good after a Week Frozen 🙂
Julie Paice says
Absolutely delicious, my husband can’t stop eating them and wants me to make more
FatForWeightLoss says
Thanks Julie!
Charlie says
FFWL,
What can be used in place of the whey? I’m allergic to dairy and have (almond or coconut based) substitutions for the cream cheese and the mozzarella, but I’ve no idea what to use in place of the whey.
Also, would boiling these ever so briefly improve their texture to be more like conventional bagels? I’ve seen other GF recipes that include this step. I’m so happy to have found your site. Your recipes are just to my taste.
Thanks in Advance!
FatForWeightLoss says
If you’re not using whey, simply leave it out. It’s not 100% important to the recipe, just add to the texture. Definitely could try boiling them as well, But I haven’t tried this before. Let me know how you go 🙂
Annette Kelly says
I just made these bagels. I did not use whey, but added 2 Tablespoons of ground psyllium. I also added 2 teaspoons of xanthum gum. I used 1 whole egg and 2 Tbls of pasteurized egg whites (which I always have on hand) and continued with the recipe as written. OMG! I made two sesame topped, 2 poppyseed, and 2 with “Everything But the Bagel”season8ng from Trader Joe’s. My f8ance who is not eat8ng Keto ate two of the, and loved them!
FatForWeightLoss says
Thanks Annette 🙂
Linda says
Add 1 tablespoon oat fiber. Makes it more chewy
Kelly L Stowell says
Thanks for the suggestion. I just made these with the tablespoon of oat fiber, and MAN are they great!
Jocelyn says
Made them! They taste great. But they didn’t hold their shape. I ended up with bagel flatbread. Still yummy. Any idea for what to do next time so they keep their shape? I wonder if I messed up on the measurements.
FatForWeightLoss says
Hey Jocelyn,
The baking powder will help inflate the bagels, and cooling slowly will help them keep their shape. Did they cool quickly?
Metqa says
I made these last night. They taste great! I was not confident in my ability to fashion a nice circle so I formed my dough snakes in my doughnut baking pan. I noticed as I formed the latter bagels, that the first had started to rise. Then I realised I wanted the sesame seeds on the top and not the bottom, so once I formed the last bagel, I flipped the whole shebang out onto a parchment-lined baking tray. I then egg washed and seeded them and popped them into the oven. They took about 18 min to get lightly brown.
At that point, having read the comments about deflating, I opened the oven and pulled the rack out a bit, but left the bagels on the sheet pan to slowly cool bathed by the residual heat of the oven. The only one that deflated a lot was the last two I formed. The others seemed to rise a bit even before baking so maybe resting before baking might also help keep the rise? Now I just need some lox! but for now Black Olive Tapenade!
Courtney says
Substitutions for the whey by chance?
vanessa R says
Wow! Just made these they are amazing! Did you ever try to make a loaf of this?
FatForWeightLoss says
Hey Vanessa,
I haven’t made a loaf of this before, but could be a great idea for garlic bread 😉
Dana Henry says
Thank you SO much for the bagel recipe. What type of whey protein should I look for? I have choc. For shakes.
Help
FatForWeightLoss says
Hey Dana,
I use natural WPC or WPI will also work.
Marni says
Hi, Id really like to try these, they sound amazing! Im lost on the whey protein. What is WPC or WPI ? i clicked on the whey protein powder on your recipe and so many flavors are available. Im not sure which you used in the bagel recipe. Sure would appreceiate a response. Thanks!!
FatForWeightLoss says
Whey Protein Concentrate and Whey Protein Isolate – Both can be found in your local supermarket or health food store 🙂
Marni says
Hi again, thanks for taking the time to answer my question. So you used WPC in the bagel recipe, was it flavored? when I click on your recipe i takes me to Amazon and it is a flavored whey protein that comes up. Or did you use plain? I have some vanilla Whey protein I bought a year ago and it has been in the refrigerator all this time, would vanilla be ok? Marni
Marni says
so unflavored?
Vanessa says
Hello is the whey protein necessary?
FatForWeightLoss says
Hi Vanessa,
Its not 100% necessary, but it creates a wonderful texture.
Simona says
What about any substitution possible?