These Keto Bagels are soft, chewy and so easy to make with just 6 ingredients in around 30 minutes. This gluten free & low carb recipe includes tips, tricks and step-by-step photos on how to make fathead dough plus options for paleo and dairy-free bagels.
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EASY KETO BAGELS
Craving bread now that you’re on a paleo or low carb diet?
Homemade keto bread, pizza crust and keto bagels are probably one of the most popular recipes people search for when they are starting on a ketogenic diet. You just can’t beat a New York bagel with a crunchy crust and a soft and chewy middle.
A freshly baked everything bagel (with all the carbs) is one of the things I miss most from my visits to New York City when I was younger. Especially when they were still warm – that chewy crust with a light and airy middle is what carb lover dreams are made of.
CAN I EAT A BAGEL ON KETO?
Yes! With just a few simple ingredients, you can make your own gluten free bagels in no time at all. And the best part? You probably already have everything in your fridge or pantry, especially if you’ve been following a grain free lifestyle for a while.
This Keto bagels recipe uses almond flour and coconut flour. It is based off of the infamous fathead dough recipe for pizza crust that’s all over the internet.
WHAT IS FATHEAD DOUGH PIZZA?
So what do you need to make fathead dough? All you need is a combination of cheese, eggs and flour.
HOW TO MAKE FATHEAD DOUGH?
To make fathead dough, you simply melt some mozzarella cheese and cream cheese together in a large mixing bowl.
Once the cheese is melted, you add an egg and your preferred grain free flour. Knead the mixture with your hands to form a pizza dough and roll it out between two parchment papers so that it doesn’t stick. Bake the crust in the oven until golden brown and add desired toppings.
INGREDIENTS FOR GLUTEN FREE BAGELS:
For our fathead bagel dough bagel recipe, you’re going to need:
- shredded Mozzarella
- Laughing Cow Cheese – Plain or White Cheddar (you can also use Cream Cheese)
- Baking Powder – a leavening agent that helps the bagels rise
- Almond Flour – be sure to use superfine blanched almond flour and not almond meal. Almond flour is the main nut flour providing most of the bulk. Measure properly using the spoon and level method.
- Coconut flour: This gluten free flour provides structure and adds volume to the bagels. Coconut flour absorbs a lot of moisture so be sure to measure properly.
- Eggs – binds the dough together
- Everything Bagel Seasoning (this one is from Trader Joe’s)
HOW TO MAKE KETO BAGELS:
- PREHEAT OVEN AND PREPARE YOUR BAKING SHEET: Start off by preheating the oven to 400 F. Line a baking sheet with parchment paper and set aside. Line your work-surface with a silicone mat or parchment paper to prevent sticking.
- MELT THE CHEESES: Melt the mozzarella and laughing cow cheese either over a double boiler or in the microwave in 30 second increments (stirring well in between). Make sure the cheese is completely smooth.
- MIX THE DRY INGREDIENTS: In another large mixing bowl, combine the almond flour, coconut flour and baking powder.
- MAKE THE FATHEAD DOUGH: Add the beaten egg followed by the HOT cheese mixture. (if the cheese is not smooth – pop it back into the microwave for another 20 seconds). Use a silicone spatula to fold and press the mixture together until it starts to stick and combine together.
- KNEAD THE BAGEL DOUGH: Lightly spray your hands lightly with cooking spray to prevent sticking. Place the mixture on the prepared work-space then use your hands and fingers to knead into a large dough ball. Divide the dough equally into 6 balls.
- FORM THE BAGELS: Take each ball and roll into a log, then pinch and connect the ends to form a bagel shape. Place on the prepared baking sheet. Repeat with remaining dough.
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- ADD THE TOPPINGS: Brush each bagel with an egg wash and sprinkle with everything but the bagel seasoning.
- BAKE: Bake in preheated oven for 12-15 minutes, or until golden. Remove from oven and allow to cool on baking sheet before removing or storing. Slice, toast and serve with your favorite spread and toppings. Bagels can be frozen for up to 3 months in a sealed zip-lock bag or container.
WHY WE LOVE THESE LOW CARB BAGELS:
- well first of all, they’re delicious as a low carb breakfast or snack
- much more macro friendly and lower in calories than a regular bagel or everything bagel
- easy to make with just 6 ingredients
- perfect if you need a diabetic-friendly and sugar free bagel
- great for making avocado toast
HOW MANY CALORIES ARE IN A BAGEL?
- From the grocery store: A plain bagel has about 260 calories and 52 grams of carbohydrates
- A plain bagel from Starbucks has about 280 calories and 56 grams of carbohydrates
- And a plain NYC-style bagel has about 320 calories and 72 grams of carbohydrates.
SO HOW MANY NET CARBS ARE IN A BAGEL?
Plain New York bagels usually have around 72 carbs per bagel while our low carb bagels are only 4 net carbs and 198 calories.
HOW TO MAKE DAIRY FREE KETO BAGELS:
Can I make dairy free keto bagels with no cheese? Yes!
Since there are a ton of other keto bagels all over the internet – and as delicious as fathead keto bagels are, we also wanted to test out and share a keto bagel recipe that was dairy free and paleo friendly.
For the dairy free keto bagels, we used:
- Vegan Mozzarella Cheese Shreds (We used Daiya for our test)
- Dairy Free Cream Cheese (We used Kite Hill Plain Cream Cheese for our test)
- Baking Powder – a leavening agent that helps the bagels rise
- Almond Flour – be sure to use superfine blanched almond flour and not almond meal. Almond flour is the main nut flour providing most of the bulk. Measure properly using the spoon and level method.
- Tapioca Flour
- Egg
You would follow the same steps as the low carb bagels and use these dairy free alternatives.
INGREDIENTS FOR PALEO BAGELS:
So what if you can’t have vegan cheese…how do you make paleo bagels? For this gluten free bagel recipe with almond flour, you’re going to need:
- Dairy Free Cream Cheese (We used Kite Hill Plain Cream Cheese for our test)
- Dairy Free Sour Cream (made with coconut cream + vinegar)
- 1/2 tablespoon apple cider vinegar
- Eggs
- Baking Powder – a leavening agent that helps the bagels rise
- Almond Flour – be sure to use superfine blanched almond flour and not almond meal. Almond flour is the main nut flour providing most of the bulk. Measure properly using the spoon and level method.
- Cassava Flour (in place of the coconut flour)
- Everything Bagel Seasoning (this one is from Trader Joe’s)
You would combine all the dairy free and paleo-friendly alternatives together and follow the rest of the steps of the low carb bagels.
TIPS FOR MAKING THE BEST KETO BAGELS:
- when heating the cheeses, be sure to stir the cheese until completely MELTED and SMOOTH
- add melted cheese while it is still WARM and press down with a SPATULA until almost combined
- spray your hands lightly with cooking spray to avoid the dough from sticking
- knead until the dough is completely uniform and combined
- if the dough is too sticky, cover with plastic wrap and chill in the fridge for 10-15 minutes until it is easier to handle
- check your baking powder to ensure that it is not expired – otherwise your keto bagels may not rise properly
WHAT TOPPINGS ARE GOOD WITH TOASTED BAGELS?
Slice your bagels in half and toast to desired doneness. Spread with dairy free cream cheese, almond butter, peanut butter. ghee, smashed avocado, coconut cream or tahini. Add fruit, chocolate, coconut chips, hemp seeds or chia seeds.
HOW TO STORE BAGELS:
Bagels are best when fresh or used within a matter of days as they dry out and harden. To store bagels, place them in plastic bags and remove as much as possible, then seal with a twist tie. You can place them on the counter at room temperature for 3-4 days.
CAN I FREEZE BAGELS?
Yes. It’s actually better to freeze bagels rather than store them in the fridge as the fridge makes them stale faster.
HOW TO FREEZE BAGELS:
To freeze bagels, place them on a baking sheet in a single layer and freeze for 10 minutes. Transfer to a large freezer bag and store in the freezer for up to 3 months.
More low carb recipes you might like:
These Keto Bagels are soft, chewy and so easy to make with just 6 ingredients in around 30 minutes. This gluten free & low carb recipe includes tips, tricks and step-by-step photos on how to make fathead dough plus options for paleo and dairy free bagels.
- 1.25 cups shredded mozzarella
- 3 wedges (63 grams) of laughing cow cheese (plain or white cheddar) OR 2 ounces cream cheese
- 1 cup blanched superfine almond flour
- 1 tablespoon coconut flour
- 1 large egg beaten (plus more for egg wash)
- 1 tablespoon baking powder
- Everything bagel seasoning sesame seeds or poppyseeds
- Start off by preheating the oven to 400 F. Line a baking sheet with parchment paper and set aside. Line your work-surface with a silicone mat or parchment paper to prevent sticking.
Melt the cheeses either over a double boiler or in the microwave in 30 second increments (stirring very well in between).
In large mixing bowl, whisk together the almond flour, coconut flour and baking powder. Add the beaten egg followed by the HOT cheese mixture. (make sure the cheese is completely melted - if not, pop it back in a microwave safe bowl and heat in 20 second increments. )
Using a silicone spatula, fold and press the mixture together until it starts to stick and combine together. Make sure the cheese is completely melted in with the dough - if not, pop the dough in a microwave safe bowl and heat in 20 second increments.
Lightly spray your hands with cooking oil to help prevent sticking. Place the mixture on the prepared work-space then use your hands and fingers to knead into a large dough ball. If the dough is too sticky, you can wrap it with plastic wrap and chill it in the fridge for 20 minutes.)
Mold the dough into a smooth and uniform dough ball then divide equally into 6 balls.
Take each ball and roll into a log, then pinch and connect the ends for form a bagel shap. Place on the prepared baking sheet. Repeat with remaining dough.
- Lightly brush each bagel with egg wash and sprinkle on your favorite seasoning.
- Bake in preheated oven for 12-15 minutes, or until golden. Remove from oven and allow to cool on baking sheet before removing or storing. Bagels can be frozen for up to 3 months in a sealed zip-lock bag or container.
- You can freeze bagels in an airtight container or zip-top bag for up to 3 months
- If you are allergic to coconut flour, leave out and add 2 teaspoons almond flour
- If there is unmelted cheese after you've mixed it into the dough, place it in a microwave-safe bowl and heat for 20 seconds
Brianne -
These were amazing! Definitely satisfied that bagel craving. They tasted delicious!!
Angie -
Yum! These were amazing and I love that you included different options! Thank you 🙂
Hal -
Bagels are always yumMMMM, I hope I make these at home and they turn out to be as good as expected