Keto bagels

Keto bagels

Crispy on the outside, soft on the inside. Easy and delicious seedy bagels, just waiting for you to add your favourite fillings.

Keto bagels

Crispy on the outside, soft on the inside. Easy and delicious seedy bagels, just waiting for you to add your favourite fillings.
USMetric
4 servingservings

Ingredients

Bagels
  • 7 oz. (1¾ cups) 200 g (425 ml) mozzarella cheese
  • 1 oz. (2 tbsp) 28 g (30 ml) cream cheese
  • 1½ cups (6 oz.) 350 ml (170 g) almond flour
  • 2 tsp 2 tsp baking powder
  • 1 1 eggeggs
Topping
  • 2 tsp 2 tsp flaxseed
  • 1 tsp 1 tsp sesame seeds
  • ½ tsp ½ tsp sea salt
  • ¼ tsp ¼ tsp poppy seeds
  • 1 1 eggeggs
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Instructions

  1. Preheat the oven to 430°F (220°C) and line a large baking tray with parchment paper.
  2. Place the mozzarella and cream cheese in a medium, microwave-safe bowl and microwave on high for 1 minute. Remove and stir. Repeat in 30-second bursts until the cheese has melted and can be easily combined.
  3. In a separate bowl, whisk together the almond flour and baking powder, until well combined. Add the egg and almond flour mix, to the melted cheese. Mix well until a smooth dough forms. Kneading it on a non-stick surface helps with this process!
  4. Divide the dough into as many parts as portions in the recipe, and form into bun shapes. Place on your lined baking tray.
  5. Use your thumb, or the handle of a wooden spoon, to push a hole through the center of each bun and then shape it further until you have bagel shapes.
  6. Place the seeds and seasoning for the topping mix into a small bowl and give it a quick stir to combine.
  7. Crack the second egg into a bowl and beat until combined.
  8. Brush the top of each bagel liberally with the beaten egg and then sprinkle with your topping mixture.
  9. Bake in the oven for 15 minutes.

Naomi's tip!

These bagels can be served in so many delicious ways, but some of my favourite ways are:

  • Smoked salmon, cream cheese and capers or dill.
  • Avocado, lime juice and dukkah.
  • Bacon and grilled cheese.

These bagels can be frozen and reheated.

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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!
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78 comments

  1. Anne- Marie Burrell
    Thank you so much for taking the time to reply.
    Appreciated
    Anne-Marie x
  2. Rowena
    When I made this recipe today my bagels didn’t mix didn’t go smooth like the video. As I tried to knead it is seemed to be stringy like. The more I tried to get it smooth the worse the texture. Did I not microwave the cheese long enough? It seemed to be consistency of the video after 1.30mins. I used grated mozzarella. I used a Costco Almond Flour
    Reply: #54
  3. helmawolters82
    This time I added 1/4 tsp cream of tartar extra too the recipe but it didn’t do anything to make it more fluffy, so either it wasn’t enough or it just doesn’t work. Either way, the bagels taste great!
    Reply: #55
  4. Kerry Merritt Team Diet Doctor

    When I made this recipe today my bagels didn’t mix didn’t go smooth like the video. As I tried to knead it is seemed to be stringy like. The more I tried to get it smooth the worse the texture. Did I not microwave the cheese long enough? It seemed to be consistency of the video after 1.30mins. I used grated mozzarella. I used a Costco Almond Flour

    I'm sorry it didn't work well for you! It's possible that the cheese wasn't melted enough.

  5. Kerry Merritt Team Diet Doctor

    This time I added 1/4 tsp cream of tartar extra too the recipe but it didn’t do anything to make it more fluffy, so either it wasn’t enough or it just doesn’t work. Either way, the bagels taste great!

    Thanks for the follow up. Glad to hear you still enjoyed the bagels!

  6. aneesa
    Net carbs: 4 % (4 g)
    Fiber: 1 g
    Fat: 77 % (40 g)
    Protein: 20 % (23 g)
    kcal: 478

    I have a question regarding the serving size. How is the fat grams counted, and isn't 40g fat a lot?
    can I know how much actual carbohydrates are in the recipe

    Reply: #57
  7. Kristin Parker Team Diet Doctor

    Net carbs: 4 % (4 g)
    Fiber: 1 g
    Fat: 77 % (40 g)
    Protein: 20 % (23 g)
    kcal: 478
    I have a question regarding the serving size. How is the fat grams counted, and isn't 40g fat a lot?
    can I know how much actual carbohydrates are in the recipe

    Could you please clarify your question? What do you mean about how the fat grams are counted? 40g is not a lot for one meal. There are 4g net carbs per serving.

  8. Ricky
    I just made these bagels and they turned out smelling of marzipan and they didn’t bake well they came out doughy texture and didn’t have a light texture unfortunately I used grated mozzarella cheese and cream cheese I did the exact measurements also does the texture of the flour play a big part in the bake as the flour I used has a very fine texture
    Reply: #59
  9. Kristin Parker Team Diet Doctor

    I just made these bagels and they turned out smelling of marzipan and they didn’t bake well they came out doughy texture and didn’t have a light texture unfortunately I used grated mozzarella cheese and cream cheese I did the exact measurements also does the texture of the flour play a big part in the bake as the flour I used has a very fine texture

    I am sorry that these did not turn out as expected. If you used a pre-shredded mozzarella, that may explain the difficulty as they frequently have extra ingredients added to prevent clumping.

  10. sdudley649
    Just taken mine out of the oven... They look and smell delicious! As with another comment, I did have a bit of a problem initially getting the cheese/flour mix to blend together but I put the whole lot in for another 30 second burst in the microwave and it melted the cheese again enough to knead to correct consistency. Hopefully they taste as good as they look!
  11. relivdj
    Like with all recipes I needed to have all ingredients ready to go before I start. I didn’t this time. Dough didn’t mix well because of lag time getting almond flour mix ready. Was fishing stuff out of the cupboard which let cheese mix cool slightly. Still tasty though!
  12. Kathy
    Have made this recipe twice, doubled the recipe the second time. Both times they came out fabulous! Totally love these. I used prepackaged whole milk shredded mozzarella and Pillsbury blanched almond flour. Didn't have any problems with the dough mixing together. Thanks for this great recipe, wonderful addition to my me to diet :)
  13. Luke
    Hi Leigh. Thanks for the tips. What cheese brand did you use.
    Cheers
    Luke
    Reply: #64
  14. Leigh Batten

    Hi Leigh. Thanks for the tips. What cheese brand did you use.
    Cheers
    Luke

    I use Aldi grated mozzarella which is 5.2g net carbs per 100g

  15. Shell Rohan
    I don't have a microwave and tried to melt the cheeses on the stove but it didn't work. I wonder if there is a better way to make these without using a microwave?!
    Reply: #66
  16. Kerry Merritt Team Diet Doctor

    I don't have a microwave and tried to melt the cheeses on the stove but it didn't work. I wonder if there is a better way to make these without using a microwave?!

    Hi, Shell! It may work better on the stovetop if you try a double boiler.

  17. JullesM
    I just made these. I had to make half of the recipe because I don't have an oven. I use a micro/convection appliance. They came out fabulous. Great texture and crusty outside. Yummm!! Thanks for the recipe. I know it will be a regular.
  18. L
    Could you please tell me the percent moisture in the mozzarella you used? Also, please clarify if it's whole milk or skim milk mozzarella, these factors will influence the outcome and I don't want to attempt the recipe and be disappointed because I used the wrong ingredient.
  19. Delly
    Omg, I tried but when I microwaved the cheeses, all the water came out of it.
    Dough was too wet, so tried making buns out of them instead...currently watching them in the oven 🤯
  20. Karen Babbitt
    Can vegan mozzarella and cream cheese be used?
    Reply: #72
  21. Anna
    Just made this recipe and it is delicious. I melted my cheeses in a pan and then added to almond mix. I found it really hard to mix at first as I was using my hands, but kept at it and it all eventually bound together. Reading comments here I think you have to work quickly as if your cheese cools it doesn't mix as well. The recipe doesn't say whether to use a level or heaped tsp of baking powder. I opted for level, I think next time I will use heaped as they didn't really rise. I also had no egg to wash so used a tiny bit of milk. I also cooked them on a lower oven for longer, as they where browning quite quick and I wasn't sure they where cooked through. The hardest part is trying not to eat them all :)
    Reply: #73
  22. Charlotte Zwart Team Diet Doctor

    Can vegan mozzarella and cream cheese be used?

    We haven't tested it with vegan substitutes.

  23. Charlotte Zwart Team Diet Doctor

    Just made this recipe and it is delicious. I melted my cheeses in a pan and then added to almond mix. I found it really hard to mix at first as I was using my hands, but kept at it and it all eventually bound together. Reading comments here I think you have to work quickly as if your cheese cools it doesn't mix as well. The recipe doesn't say whether to use a level or heaped tsp of baking powder. I opted for level, I think next time I will use heaped as they didn't really rise. I also had no egg to wash so used a tiny bit of milk. I also cooked them on a lower oven for longer, as they where browning quite quick and I wasn't sure they where cooked through. The hardest part is trying not to eat them all :)

    Thank you for sharing your tips. It sounds like the bagels were a success!

  24. Genevieve
    I just made these. I was a bit skeptical but they came out pretty good! It wasn’t difficult to make, I tried to just follow along with the video which was helpful to get the consistency right. While I don’t think my wet and dry ingredients mixed as well as the video it still came out delicious. I’m wondering, should the cheese mixture cool down before adding the dry and egg? It seemed to cook the egg a little since I mixed it all right away. Also, I used Trader Joe’s shredded mozzarella it was skim and low moisture, wondering if that makes a difference. I think the Trader Joe’s everything but the bagel seasoning took it up a notch! My bagels got very dark on the outside and not fully cooked inside, so I think mix the egg with some water to thin it for the egg wash so they don’t get as dark.
    Reply: #75
  25. Kerry Merritt Team Diet Doctor

    I just made these. I was a bit skeptical but they came out pretty good! It wasn’t difficult to make, I tried to just follow along with the video which was helpful to get the consistency right. While I don’t think my wet and dry ingredients mixed as well as the video it still came out delicious. I’m wondering, should the cheese mixture cool down before adding the dry and egg? It seemed to cook the egg a little since I mixed it all right away. Also, I used Trader Joe’s shredded mozzarella it was skim and low moisture, wondering if that makes a difference. I think the Trader Joe’s everything but the bagel seasoning took it up a notch! My bagels got very dark on the outside and not fully cooked inside, so I think mix the egg with some water to thin it for the egg wash so they don’t get as dark.

    It's best for the cheese mixture to be warm. If it cools too much, it won't be as mixable.

  26. Donna
    These bagels are amazing!! I absolutely love them. I make a dozen at a time - keep a few on the counter or in the fridge and the rest in the freezer. They are a staple that I always have on hand. I think the key is making sure the cheese is completely melted. I do have a dough hook on my stand mixer so that helps to combine the cheese with the dry ingredients. A food processor may work too but I have never tried that. I have always loved bagels but before keto I always felt guilty eating them. Now I can indulge in these delicious bagels whenever I want, guilt-free!! Thank you for providing this fabulous bagel recipe!! It is definitely a keeper!!
    Reply: #77
  27. Kristin Parker Team Diet Doctor

    These bagels are amazing!! I absolutely love them. I make a dozen at a time - keep a few on the counter or in the fridge and the rest in the freezer. They are a staple that I always have on hand. I think the key is making sure the cheese is completely melted. I do have a dough hook on my stand mixer so that helps to combine the cheese with the dry ingredients. A food processor may work too but I have never tried that. I have always loved bagels but before keto I always felt guilty eating them. Now I can indulge in these delicious bagels whenever I want, guilt-free!! Thank you for providing this fabulous bagel recipe!! It is definitely a keeper!!

    Thank you for sharing, Donna! I'm glad you are enjoying this recipe so much!

  28. lizziefiddaman
    HI, I don't have a microwave - what would you suggest I use instead?

    Would a double broiler be hot enough do you think?

    Reply: #80
  29. 1 comment removed
  30. Charlotte Zwart Team Diet Doctor

    HI, I don't have a microwave - what would you suggest I use instead?
    Would a double broiler be hot enough do you think?

    As long as the cheese can be heated up for it to melt, and can easily be combined, it should work!

  31. Cherie Dodd
    I always melt the cheeses together in a non stick fry pan with wooden spoon. Turns out every time.
  32. AnneC
    hmmm, no cream cheese in the fridge but I have mozzarella and I really want to try this recipe. I'm going to use 2TBSP Greek yogurt instead of the 2TBSP cream cheese... wish me luck!
    Reply: #83
  33. Kerry Merritt Team Diet Doctor

    hmmm, no cream cheese in the fridge but I have mozzarella and I really want to try this recipe. I'm going to use 2TBSP Greek yogurt instead of the 2TBSP cream cheese... wish me luck!

    Hi, Anne! We haven't tested it with Greek yogurt, but I imagine it would work well. Let us know how they turn out!

  34. Nolia
    Loved them, thank you! Have made various other low carb breads or muffins but these are the best. Had a bit of a job getting the almond flour incorporated evenly so I wasn’t expecting them to be any good but they are amazing.
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