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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Kelly L Stowell says
THESE ARE THE BEST bread product I’ve had in over a YEAR! Oh. My. Gawd.
I added a tablespoon of oat fiber, as someone else suggested.
I have a question. If one wanted to make a cinnamon “sugar” variety (gee, who could that be?) I can see how you could just throw in some cinnamon, but what about Lakanto monk fruit sweetener? Would I have to displace something else with that? Might it just be easier to add it to the top? I think I’d like to have it all through, though. Thoughts?
FatForWeightLoss says
If you’re adding sweetener, that is fine. You might want to add a Tbsp of butter to accompany it so the mixture isn’t out of balance.
Helen Enright says
Ive tried a few Keto bagel recipes, all were tasty but nothing compares to the bread like texture on these .Reallylooking forward to making a PROPER sandwich withe them.
thanks for sharing !
Chris says
Hi Aaron
The cup measurements – are they Australian or US cups, as I know they are slightly different.
FatForWeightLoss says
Us cups.
Tracie says
Delish!! I made these this morning…so good. I have always love onion bagels, so I added dried minced onion to the top after the egg wash. YUM!!
Ferene says
Hello! Made this today. YUM! Quick question about the cream cheese, I buy the blocks of cream cheese that are marked by 1oz increments. When you say 1/4 cup, 2oz of cream cheese fills it up. But when I googled converting 1/4 cup of cream cheese into ounces, it said 1 oz. What do you use?
FatForWeightLoss says
I use cup measurements 🙂
Christine says
These are life changing bagels! I really can’t thank you enough for making this recipe! Good work!
SABRINA says
Can coco ut flour be used in place of almond flour? I’ve got a hankering for bagels and I’ve run out of almond flour. 🙁
marilyn says
Well i made these and they look beautiful, but they are a bit gooey inside. i used a block of part skim . mozzarella and grated on a cheese grater, maybe i grated too fine? I did not realize it should have been shredded mozzarella until i started reading the comments. So i ended up adding about 1/2 cup more of almond flour because the dough was so sticky. i will try again another time. A you tube video showing how to make these would be great! Also do you mix all by hand or use a mixer? Thanks!!!
Mumbi says
made these and loved them. it is all I could do not to eat all six in one sitting. I did not use whey but added a little shredded coconut for a little crunch, which came out perfect
Catherine says
These are very nice. The whey protein was new to me but I love these bagels. Thanks
FatForWeightLoss says
Thanks Catherine 🙂
Vanessa says
Do you need the whey protein? Cause I’ve got everything else in my pantry and I want to make these now!!!
FatForWeightLoss says
Its not 100% necessary, so go ahead and give it a try 🙂
Kelly says
Can you substitute fine ground Psyllium husk for whey protein powder?
FatForWeightLoss says
Hey Kelly, No that sub won’t suit.