These 5-ingredient Low Carb Keto Everything Bagels come together easily using a fathead dough. After only 15 minutes in the oven, these crunchy on the outside and soft on the inside bagels are ready to be layered with all of your favorite keto toppings.Jump to Recipe
My Low Carb Keto Everything Bagels are made with a short list of gluten-free ingredients and are ready to eat in under 30 minutes. They’re a healthy and low carb treat you can make fresh for breakfast, brunch, or to keep frozen for when those bread cravings hit.
These tasty bagels are formed by hand and made from a fathead dough. With simple ingredients like mozzarella, cream cheese, eggs, and almond flour, they are quick to make and turn out soft and chewy. A sprinkle of everything bagel seasoning surrounds each bagel and adds to their irresistible flavor. You won’t even be able to tell that they’re made without conventional flour, yeast, or gluten!
Are everything bagels keto friendly?
Most storebought or bakery bagels are not keto-friendly because they’re made using flour and sugar. We need to use a completely different kind of dough to make keto bagels.
For this keto everything bagels recipe, we’ll need to use fathead dough. This is a dough made from cheese, cream cheese, and almond or coconut flour. It helps the bagels bind together while still maintaining a soft and chewy texture.
Ingredients you’ll need for keto everything bagels
Everything But The Bagel Seasoning from Trader Joe’s is suitable for keto and low carb diets. As a bonus, it adds tons of flavor and crunch. You can always swap out this seasoning for plain sesame seeds if that’s what you prefer!
These are the ingredients you need:
- Mozzarella cheese
- Cream cheese
- Almond flour
- Baking powder
- Everything But The Bagel Seasoning
- Sesame seeds
How to make low carb keto bagels
Making keto bagels is actually easier than the traditional recipe. There’s no need to boil the bagels before baking!
Here’s how it’s done:
- Prep dry and wet ingredients: Whisk the flour and baking powder together in a small bowl. In another bowl, melt the cream cheese and mozzarella.
- Make the bagel dough: Use a stand or handheld mixer to mix 2 eggs and the dry ingredients into the cream cheese and mozzarella mixture until a dough forms.
- Divide the dough: Place a large piece of plastic wrap on the counter and lightly coat your hands in oil. Divide the dough into 8 parts and roll each one out into a rope.
- Shape the bagels: Form each rope into a circle and pinch the ends closed.
- Bake the bagels: Place the bagels on a parchment-lined baking sheet 2 inches apart and brush the tops with egg wash, Everything But The Bagel Seasoning, and sesame seeds. Bake until the bagels are golden brown.
Tips and Tricks
- The baked bagels should not collapse after you touch their surface. I recommend baking the bagels one sheet at a time rather than trying to bake both sheets at once because it leads to uneven heat distribution and your bagels may not puff up properly.
- Fathead dough is very sticky. Coating your hands in oil will help prevent the dough from sticking to your hands too much. You could also try chilling the dough for 30 minutes to help make it less sticky.
- Make your own everything bagel seasoning by combining sesame seeds, poppy seeds, minced dried garlic, minced dried onion, and sea salt.
What can I put on everything bagels?
Anything you want! Fill up your bagels with all of your favorite keto spreads, toppings, or use them for a sandwich. This is how I suggest serving your low carb keto everything bagels:
- Slathered in cream cheese.
- With smoked salmon and pickled onions on top.
- Topped with soft scrambled eggs.
- With mashed avocado and more everything bagel seasoning on top.
- Used for a cheese and meat sandwich.
- As a keto option on a lox and bagel brunch board.
Storing and freezing tips
You can make the fathead dough ahead of time and keep it in the fridge or freezer. Once the dough has come together, wrap it tightly in plastic wrap. Refrigerate for up to 1 week or freeze for up to 3 months.
Store the baked bagels in a sealed container in your fridge for up to 1 week. You can also freeze them in a sealed container or bag for up to 3 months. Let them thaw in the fridge, then slice, toast, and enjoy!
More keto breakfast recipes to try
Start your day off right with these easy keto breakfast recipes:
- Instant Pot Egg Bites
- Low Carb Breakfast Bowl
- Easy Keto Bacon Chaffles
- Soft Scrambled Eggs With Boursin Cheese
Did you try these Low Carb Keto Everything Bagels? Let me know what you think and leave a comment below! Don’t forget to also take a picture of your recreation and tag me on Instagram. I love to see all of your photos!
Low Carb Keto Everything Bagels
- 3 cups mozzarella cheese, shredded
- 2 oz cream cheese
- 3 large eggs, divided (one egg is for egg wash)
- 1 ¾ cups superfine almond flour
- 1 tbsp baking powder
- olive oil, for hands
- everything but the bagel seasoning, optional
- sesame seeds, optional
- Preheat oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats.
- In a small bowl, whisk together the almond flour and baking powder. Set aside.
- Add the mozzarella and cream cheese to a large microwave-safe bowl. Melt in the microwave at full power in 30 second intervals. After every 30 seconds, stir the cheese until it's completely melted and uniform. This should take around 2 ½ minutes in total. Do not try to microwave the full time at once because some of the cheese will overcook. You can also melt the cheese over the stove in a double boiler.
- In the same bowl as the cheese mixture, add in 2 eggs and the almond flour mixture. Mix until the dough forms. The dough will be quite sticky, which is totally normal.
- Add a large piece of plastic wrap to a clean surface or add a drizzle of oil on the surface you'll be rolling your dough out, to prevent dough from sticking. Lightly coat your hands with oil and divide the dough into 8 equal parts. Roll each dough into ropes about 1 inch thick. The plastic wrap should keep your dough from sticking to the surface. Form each rope into a circle and pinch the ends closed. Carefully place the bagels onto the parchment-lined baking sheets. Repeat with the remaining dough. The bagels should be placed about 2 inches apart.
- Add the final egg to a bowl and whisk. Generously brush the top of bagels with egg wash. Sprinkle the everything but the bagel seasoning on top.
- Bake the bagels for about 12-14 minutes in the middle rack of your oven, or until bagels are golden brown (each oven is different so start with 12 minutes and go up to 14 if you want a more dark bake on these).
- When you touch the surface of the bagels, they should not collapse. I recommend baking the bagels one sheet at a time rather than trying to bake both sheets at once because it leads to uneven heat distribution and your bagels may not puff up properly. Allow bagels to cool on baking sheets before removing.
- Making ahead of time: You can make the fathead dough ahead of time and keep it in the fridge or freezer. Once the dough has come together, wrap it tightly in plastic wrap. Refrigerate for up to 1 week or freeze for up to 3 months.
- Storing and freezing: Store the baked bagels in a sealed container in your fridge for up to 1 week. You can also freeze them in a sealed container or bag for up to 3 months. Let them thaw in the fridge, then slice, toast, and enjoy!