Keto Bagels Recipe by Carmine L. Davis | Keto Baking | Cookbooks Recipe sharing

Keto Bagels Recipe

 

By: Carmine L. Davis

Certified Chef (Ireland), 16 Years of Experience | Master Chef Association Member | Culinary Mentor | Currently Serving in California

Introduction :

As a professional chef with over 16 years of hands-on experience in both traditional and modern cuisines, I’ve seen culinary trends rise and fall. However, the ketogenic lifestyle has shown remarkable staying power, and with good reason. It supports weight loss, energy balance, and even mental clarity for many. Yet, one thing keto followers often miss is the comfort of bread—specifically, a warm, chewy bagel fresh out of the oven.

That’s where this Keto Bagel recipe comes in.

Crafted from accessible, low-carb ingredients like almond flour, eggs, and cheese, this recipe produces delightfully golden bagels with a soft, chewy texture. It’s perfect for breakfast sandwiches, slathering with cream cheese, or simply enjoying as a snack. Whether you're a seasoned keto dieter or just experimenting with low-carb options, these bagels are a must-try.

Let’s walk through this recipe in detail, with tips to ensure success even if you're not a seasoned baker. I’ve included my professional insights and real-kitchen advice to help you perfect your keto baking journey.

Ingredients List (Makes 6–8 Bagels)

To start, gather all your ingredients and prepare your workspace. Having everything ready helps the process go smoothly, especially since the cheese mixture can firm up quickly if not handled promptly.

• 2 cups almond flour
  Use superfine blanched almond flour for the best texture. Almond meal (ground almonds with skin) is not ideal as it can make the bagels gritty.

• 1 tablespoon baking powder
  This adds the necessary rise. Ensure your baking powder is fresh (check the expiration date!).

• 3 cups shredded mozzarella cheese
  Mozzarella is key for that stretch and chew, mimicking the texture of gluten-rich dough. Use part-skim if possible.

• 2 oz (55g) cream cheese, softened
  Cream cheese binds the dough and adds richness. Let it sit at room temperature for 10–15 minutes for easier mixing.

• 2 large eggs
  These provide structure and help bind the ingredients together.

• 1 egg, slightly beaten (for egg wash)
  This gives the bagels a shiny, golden top. Optional, but recommended for appearance.

 Tools You’ll Need

• 2 Mixing bowls (microwave-safe)

• Microwave

• Rubber spatula or wooden spoon

• Whisk

• Baking sheets (x2)

• Parchment paper or greased foil

• Pastry brush (for egg wash)

• Measuring cups and spoons

Step-by-Step Instructions

1. Preheat the Oven

Set your oven to 400°F (200°C). While it preheats, line two baking sheets with parchment paper or lightly greased foil. This will prevent sticking and make cleanup easier.

2. Mix the Dry Ingredients

In a large mixing bowl, whisk together:

• 2 cups almond flour

• 1 tablespoon baking powder

Whisking evenly distributes the baking powder, which ensures your bagels rise properly and evenly.

Chef’s Tip: Sift your almond flour if it’s clumpy. This makes for a smoother dough.

3. Melt the Cheese Mixture

In a separate microwave-safe bowl, combine:

• 3 cups shredded mozzarella cheese

• 2 oz softened cream cheese

Microwave in 30-second intervals for up to 2 minutes total, stirring each time. The cheese should melt and blend together into a smooth, stretchy mixture.

Chef’s Tip: Don’t overcook the cheese—it can become rubbery. Stir frequently and stop when fully melted.

4. Combine Wet and Dry Ingredients

While the cheese is still warm (but not too hot to touch), pour it into the bowl with the almond flour mixture. Mix thoroughly with a spatula or clean hands.

Next, add:

• 2 large eggs

Stir again until a dough forms. It will be sticky and elastic, similar to a soft bread dough.

Chef’s Tip: If the dough becomes too firm while mixing, microwave it for 10–15 seconds to soften. This makes shaping easier.

5. Divide and Shape the Dough

Divide the dough into 6–8 equal portions, depending on how large you want the bagels.

With wet hands (to prevent sticking), roll each piece into a ball. Then, roll the ball into a log about 5–6 inches long and shape it into a ring, pinching the ends together to seal.

Chef’s Tip: Don’t worry if they’re not perfectly round—these are rustic-style bagels! They'll puff slightly while baking.

6. Prepare for Baking

Place each shaped bagel onto your lined baking sheets, spaced at least 2 inches apart.

Using a pastry brush, gently brush the tops with the beaten egg. This will give the bagels a beautiful golden sheen when baked.

Optional: Sprinkle with sesame seeds, poppy seeds, "Everything Bagel" seasoning, or sea salt for extra flavor.

7. Bake to Perfection

Place the trays into your preheated oven and bake for 10–15 minutes, or until golden brown. The bagels should be firm to the touch but not hard.

Chef’s Tip: Keep an eye on them after 10 minutes. Every oven varies slightly in heat distribution.

8. Cool and Serve

Remove the bagels from the oven and let them cool on the tray for at least 10 minutes before serving. This helps them firm up and develop the best texture.

Serving Suggestions

Keto bagels are incredibly versatile! Here are a few ways to enjoy them:

• Classic Breakfast: Slice and spread with full-fat cream cheese or butter.

• Savory Sandwich: Add bacon, eggs, and avocado for a keto-friendly breakfast sandwich.

• Mini Pizzas: Toast and top with marinara, cheese, and pepperoni.

• Sweet Treat: Spread with almond butter and sprinkle with cinnamon for a sweet, low-carb bite.

Nutrition Information (Per Bagel, Approximate)

• Calories: 270

• Fat: 22g

• Protein: 13g

• Net Carbs: 5g

These values are estimated based on 6 bagels per batch. Adjust according 

to size and added toppings.

Keto Baking Tips from Chef Carmine

1. Work Quickly:
Fathead dough (this cheese-based dough) is easier to shape while warm. If it cools too fast, microwave briefly to make it pliable again.

2. Don't Skip the Egg Wash:
It’s the difference between a pale, soft top and a golden, bakery-style finish.

3. Storage:
Store cooled bagels in an airtight container in the fridge for up to 5 days, or freeze them for up to 2 months. Reheat in a toaster oven or slice and toast before serving.

4. Variations:
Try incorporating herbs (like rosemary or chives), garlic powder, or grated parmesan into the dough for flavor twists.

Final Thoughts

This keto bagel recipe is a beautiful example of how low-carb baking doesn't have to mean sacrificing taste or texture. With the right ingredients and a little guidance, you can recreate comforting, carb-like experiences that nourish both the body and the soul.

Whether you're preparing breakfast for your family or simply treating yourself to a wholesome, keto-friendly bite, these bagels deliver satisfaction without compromise. They also serve as a wonderful introduction to Fathead dough, a versatile base you can use for pizza crusts, rolls, and more.

As a chef passionate about education and community, I encourage you to experiment, share your results, and adapt the recipe to your own tastes. Let’s bring people together—one keto bagel at a time.