The softest and chewiest 5 ingredient low-carb bagels are made with no sugar or butter They make the BEST keto sandwiches at under 8g carb per bagel and are ready in under 30 minutes! 
I’ve been on the Keto diet for 5 days and I swear if it weren’t for these keto bagels, I don’t know how long I would last. They’re so soft, chewy, and delicious, you won’t believe they’re actually low-carb. You can enjoy them with cream cheese, avocado or make an egg and cheese sandwiches for a filling breakfast.
The secret to making these low-carb bagels is cheese. I used mozzarella cheese are the binder to make the bagels chewy. For the flour, I used almond flour and a tablespoon of baking powder. 
How Do I Make Low-Carb (Keto) Bagels?
To make keto bagels, simply microwave 3 cups mozzarella cheese with 2 oz cream cheese for 2 minutes. Next, mix in 1 3/4 cup almond flour, 2 eggs, and 1 tablespoon baking powder. Shape into doughnuts and bake for 15 minutes.
Are low-carbs Bagels Good For You?
Yes, at just 7.5 grams per bagel, almond flour low-carb bagels are a delicious low-carb alternative to bagels. They are great if you are trying to lose weight or on a KETO or PALEO diet.
How Many Carbs are in a Low-carb (Keto) Bagel?
A keto bagel is about 8 grams carbs per serving. They are a little smaller than regular size bagels but are very filling.
Watch the VIDEO Now How To Make Keto Bagels:
Low-Carb Keto Bagels (Fathead Dough)
Ingredients
- 3 cups mozzarella cheese, shredded
- 2 oz cream cheese
- 1 3/4 cups almond flour
- 2 large eggs
- 1 tbsp baking powder
- 3 tbsp everything seasoning , optional
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Add the mozzarella cheese and cream cheese to a large microwaveable bowl. Microwave for 2 minutes or until the cheese has melted.
- Remove from the microwave and stir with a four until fully combined. Immediately add the almond flour, egg, and baking powder. Stir to combine until the flour and eggs are incorporated into the mozzarella. If the dough is sticky, knead with hand until long longer sticky.
- Divide dough into 8 equal portions. Shape each portion into a doughnut shape. Place on prepared baking sheet. Garnish with the desired topping or leave plain.
- Bake 15 minutes. If desired, broil for 1 minute to brown the top of the bagels.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Bonus Recipe!
Keto Avocado Egg Breakfast Bagel Sandwich
Ingredients
Instructions
- Slice keto bagel in half. Slice half of a small avocado into thin slices.
- Top bagel with 1/4-1/2 of an avocado and a fried egg cooked to the desired doneness. Drizzle with sriracha and cilantro. Enjoy!
I just tried your recipe and it’s really good! It’s so soft and delicious! Thanks for sharing this! I’ll definitely make more.
These came out great. I don’t own a microwave for health reasons so i heated cheese on low in a pot. The dough was still sticking after reheating and hand kneading alot and I had to add quite a bit more flour in almost 1/2 cup more. Maybe the brand I used or the fact that it was “super fine” might have e had something to do with it. I had to Google convert cream cheese said 2oz was 4 tbs. Sounds about right. Increased to baking powder since I added in so much mire almond flour. And ut was still sticky but I went ahead and started rolling it into a fat roll and connected to for a bagel shape and it was fine. Baked longer as too another 8 or so minutes. I let these cool a d presided them and stored in a container in my fridge. Would also like to know as other readers have asked how long these store for and if they are freezer friendly? Thx!
Suggestion: reduce the amount of shredded cheese by 1/2. or increase the other ingredients X2. The texture becomes more chewy like a NY bagel when the shredded cheese is only 1.5 cups rather than 3. Your recipe is great as is— but for those who would like it to be a bit more dense & not quite so “fluffy”… I suggest this slight modification! 🙂
These are awesome. So quick and easy to make (I melted the cheese in a pan on the hob as I don’t have a microwave). I’m super impressed as how similarly to bagels they turned out. Really filling for the days you really want to eat something really filling.
Me, too! I melted the cheeses over low fire, too, because I don’t have a microwave. It turned out just as fine!
If u add xanthum gum will it make it more ‘breaD” like teXture?
Can i toast these in a toaster to reheat or Will they melt?
They re-heat well in the toaster and won’t melt.
Hi,
For Storing, do they freeze well and how long do they keep in the fridge? Im assuming you need to Jeep them in the fridge?
DELICIOUS! ONLY ONE THING I FORGOT WAS THE FULL TABLESPOON OF BACKING POWDER AND THEY DIDNT RISE THIS HIGH. AND i LEFT THEM OUT ALL NIGHT FORGETTING THEY WERE MADE OF CHEESE.. OOPS SO I AM MAKING THEM AGAIN TODAY. HOW DO YOU REHEAT THEM WITHOUT THEM MELTING???
Heavenly bagels. Turned out perfect.
I love to bake & was very impressed by how delicious and bagel-like these came out. Made sesame seed instead of everything bagels & they were terrific. I will definitely be baking these again!
9:30 at night, i’m googling for breakfast ideas, and I land on a site that links to this. 10:30pm, and these bagels are done. It really took me about 30 mins, but I was actually making bacon at the time too.
Anyways, this. was. amazing. Wife loved it, I loved it. Only had the one so far, but it was perfect. I didn’t have everything spice available, so I just made these plain (but will try something else later), but they were still perfect. 10 / 5 stars.
I’m happy to hear the bagels worked out for you, Chris. I’m sure you will like them much better with the everything bagel seasoning!
These are aMaaaazing!! Tried them for the first time last week, very easy to make! So delicous!! They have become our weekly meal prep for the week! We make two batches and freeE them and they warm up wonderfully!! Thank you for the recipe! Well be definitley Trying your other recipes!!
all the reCIpes you post are such amazing. i just love all of them. thanks for sharing this with all of us… i’m from brazil… the only challenge that i have is to convert cups, tbsp, tsp, etc… it would be great if the measures could come either in us metrics or internationl metrics system.. it would make my life way easier… anyway, thank you for sharing all these recipes…
I live in Hungary, and there are sets of cups/spoons available for U.S. recipes at a lot of stores, you might want to check as I am quite positive you can get them in Brazil, too. Or, just grab a set from eBay or Amazon. They actually make cooling so much easier.
Here is a volume to weight calculator:
https://www.aqua-calc.com/calculate/food-volume-to-weight
For the future.
3 cups shredded mozzarella cheese: 336 grams (use low moisture, the fresh has too much water).
2 oz. cream cheese: 56.7 grams (find the American style; it won’t work with the European)
1 3/4 cup almond flour : 196 grams
1 tbsp. baking powder: 5 grams
Eggs, use large (52 grams out of the shell)
You SaVEd me! I am a carb addict and I am really trying to limit my daily carb intake. I have these as my afternoon snack. These are so so good!!
Has anyone tried making these sweet? My kids are not digging the everything spices….i sure do! But it made me think that i could probably make them a sweet bagel. tips? ideas? advice?
how do you store them…. ziploc bag on counter? Fridge?
These keto bagels turned out amazing!!!! I will make them again for sure.
When I tried these they weren’t as thick as the ones in the picture. They flattened out and barely had a hole in the middle. Any Tips? Why did they flatten out?
I’m not sure why they flatten out but it could be due to the brand of almond flour. I would add another tablespoon of almond flour next time and see how they turn out.
Hi,
I made these and when i plugged in my ingredients to my fitness pal i got the carbs as 2.5g per bagel. Is your NUTRITIONAL label with added cream cheese after?
12g in cheese
42 in almond flour (6 per 1/4 cup)
2.5 in 2oz cream cheese
56.5g/8 bagels = 7g
Sesame seeds have 2.1g per tbsp so I’m guessing the small amount of EVERYTHING seasoning on top is the .5g
We made them this weekend, they are amazing!
I think the discrepancy lies in how the carbs in the almond flour are counted. The higher number doesn’t subtract the fiber which you would do if you are looking to count net carbs. The almond flour that I use is 5g carb per 1/4 cup (35g per recipe), but it has 3g fiber per 1/4 cup (21g per entire recipe). So net carbs per entire recipe (for my brand) would be only 14g.
How do you store them?
Hi! I love the ease of your recipe for these bagels but I have a tree nut allergy and can’t use almond flour. Is there a way to make these with another kind of flour?
I’m sorry I have not tried the recipe with any other type of flour but you might be able to use coconut flour.
I just came across King Arthur’s Keto Wheat Flour at the grocery store (you can find it online too) it is tree nut free and peanut free. It actually has wheat gluten and buttermilk solids. I’m gonna give that a go with this recipe and others soon.
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Omgosh I totally need to try these. I’m gluten free (for the most part) but I LOVEEEE bread and bagels. Definitely on my to-do list, in shaa Allah 😉
I’m sure you’re going to enjoy them, Chelsea! 🙂