Keto - Low Carb Bagels

Prep Notes

If there’s one thing people tend to miss on a low carb diet, often times it’s bread. Although there are already several low carb bread recipes on this blog (the 2-minute English muffins and 4-ingredient almond flour biscuits are the most popular), none of them have that chewy bagel quality. I’m hoping that these keto low carb bagels with almond flour will fill that void.




  • 1 1/2 to 2 cups  Almond flour (more makes it fluffier) Finely ground blanched almond flour works best
  • 1 tbsp Gluten-free baking powder (I use baking soda and a dash of ACV)
  • 2 1/2 cup Mozzarella cheese (shredded)
  • 2 oz Cream cheese (cubed)
  • 2 large Eggs (beaten) free-range is best
  •  Sesame seeds (for topping - optional)
  •  Everything but the Bagel’ seasoning from Trader Joe’s - optional


  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Stir together the almond flour and baking powder. Set aside.
  3. Combine the shredded mozzarella and cubed cream cheese in a large bowl. Microwave for 2 minutes, stirring halfway through. Stir again at the end until well incorporated.
  4. Stir the flour mixture and eggs into the melted cheese mixture. Knead with your hands until a dough forms. The dough will be very sticky, but just keep kneading. If the dough becomes hard before fully mixed, or is too difficult to mix, you can microwave for 15-20 seconds to soften it.
  5. Divide the dough into 6 parts. Form a long log with each part, then press the ends together to make a bagel shape on the lined baking sheet. Repeat with the remaining dough. If using sesame seeds, sprinkle them over the bagels and gently press into the dough.  Or sprinkle with Everything but the Bagel seasoning from Trader Joe's.
  6. Bake for 10-14 minutes, until the bagels are firm and golden.


The weight equivalents for the recipe are 144g (~5 oz) almond flour, 12g (~0.4 oz) baking powder, 282.5g (~10 oz) shredded mozzarella, and 57g (~2 oz) cream cheese.

The dough  starts out as sticky. But, just keep kneading it and it will become less sticky as it gets mixed better and as it cools down.

Another reader's tips:

1.) add 2 cups of almond flour.
2.) use a Ninja or food processor
3.) The dough is extremely sticky even after kneading for an absurd amount of time. So when it comes to molding put into dollops on a baking sheet. Then spray with cooking spray or coconut oil. Then you can mold very easily into bagel shape with the help of the extra lubrication.

Use it as a hamburger bun or sandwich bread

Try adding cinnamon or garlic

NUTRITIONAL INFO using 3 cups of almond flour:

551.1 kcal
Total Fat 46.7 g
Sat Fat 11.6 g
Trans Fat 0.1 g
Cholesterol 103.3 mg
Sodium 1066.3 mg
Total Carbohydrate 13.3 g
Dietary Fiber 6.2 g
Sugars 2.8 g
Protein 24.7 g

net carbs: 7.1 g