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. 200 g mozzarella cheese
  • 1 oz. 30 g cream cheese
  • 1½ cups 350 ml (175 g) almond flour
  • 2 tsp 2 tsp (10 g) baking powder
  • 1 1 eggeggs
Topping
  • 2 tsp 2 tsp (7 g) flaxseed
  • 1 tsp 1 tsp (3 g) sesame seeds
  • ½ tsp ½ tsp sea salt
  • ¼ tsp ¼ tsp (0.75 g) poppy seeds
  • 1 1 eggeggs

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 430°F (220°C), fan forced, and line a large baking tray.
  2. Place the mozzarella and cream cheese in a 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. Place almond flour and baking powder into a bowl and whisk together until well combined. Tip the almond flour mix into the cheese and add the egg. Mix well until a smooth dough forms. You can tip it out and kneed it on the bench for a minute to help with this process.
  4. Divide the dough 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.

You might also like

Get the full Diet Doctor experience for free

With Diet Doctor Plus, you get instant access to all of our delicious recipes, popular meal plans, meal planner tool, inspiring videos and educational guides. As a paying member you also help us in our mission to empower even more people. What are you waiting for? Sign up today and try for free for a month. Cancel anytime you want.
Start your free trial

14 comments

  1. 3 comments removed
  2. Barbara
    How were carbs figured on this recipe? When I figure it, using King Arthur finely ground almond flour, it is 3 carbs per 1/8 cup which would be 36 grams divided by 4 equalling 9 grams carbs. Was a different almond flour used? Thanks for your help!
    Reply: #9
  3. heidi
    Already love this. I first made 1 ½ portion and got 7 bagels - next time I'll make double portion and make 9 bagels (100-110 grams dough for each bagel).
    I didn't make the hole big enough, so it kind of disappeared during baking - will make the hole bigger and the bagels more flat next time.
    Had the first 2 with butter, cream cheese, thin cucumber slices and flake salt - delicious!
    However I got a different calories and carb count - of course it depends on the cheese etc that you use, and how many bagels you make from one portion - but with the ingredients I used, 1 bagel (based on 9 bagels with double portion) will make 212 calories, 15 grams of fat, 2 grams of carbs, and 12 grams of protein.
  4. heidi
    Oh and by the way - changed the topping a little as well.
    Instead of flaxseeds, I used a little Nigella seeds (wouldn't like flaxseed on bagels) - was perfect!
  5. 1 comment removed
  6. Ana
    Can we use coconut flour instead? And how much do we have to adjust the measurements in eggs and baking powder ? I will also like to ask if xantham gum is recommended...
    Reply: #10
  7. Christine Thibeault
    I have the same question, my nutritional info is about the same as yours
    Reply: #11
  8. Kristin Parker Team Diet Doctor

    Can we use coconut flour instead? And how much do we have to adjust the measurements in eggs and baking powder ? I will also like to ask if xantham gum is recommended...

    We have not tested this recipe with coconut flour.

  9. Barbara
    Hopefully we’ll get an answer soon...Glad it’s not just me having trouble counting correctly!
    Reply: #13
  10. DEBORAH
    Carolyn Ketchum, show has developed recipes on this site for Diet Doctor, has a recipe for a mozzerella based bagel with coconut flour.

    See the full recipe on her site All Day I Dream About Food (https://alldayidreamaboutfood.com/chewy-keto-bagels/), but here is the ingredient list:

  11. Melanie
    I use Anthony's almond flour that has 2 net carbs per 1/4 cup which lessens the carbs. Hope that helps.
  12. Jeff Ivie
    Well Melanie is only getting 2 net carbs per 1/4 cup with Anthony's. Where King Arthur is 6. Big difference in the Macros. I will definitely give this a try tonight and pray for something that even remotely taste like bread.
  13. Julia
    Mozzarella has to be hard type, I assume. Not fresh.
  14. e
    Excellent & kept me full a very long time. I did the whole thing in my food processor. It was extremely quick to mix & bake. Using the food processor may have altered the texture of mine from those made as directed. But i thought they were very good.
    I Used everything bagel type seasoning on top.
    Did they taste like a NY Deli bagel? No. But they made a similarly dense bread which tasted & had the texture of bread more than other recipes I've tried.
    Thank you for this simple & good tasting option!
  15. Kathy
    These were shockingly good! My keto critic husband called them "impressive".
    I made 4 bagels out of this recipe and they were normal bagel size.
  16. Isabeau
    I thought i would try these and i was happy to find that i liked them. only one came out looking like a bagel. the rest were kind of flattened
    will try and make them again.

Leave a reply

Reply to comment #0 by