Amazingly doughy and fragrant low carb keto bagels are made with the miraculous fathead dough. Ready in just 30 minutes, they will blow your mind!
These low carb keto bagels are AMAZING. They are soft and doughy, and they taste wonderful. I love them with cream cheese!
How to make keto bagels
I made these low carb keto bagels for the first time after using Fathead dough to make empanadas. The dough was so lovely, so golden and flaky and fragrant, that I just knew it would make amazing bagels.
So I went into the kitchen and started experimenting. I quickly found out that to make bagels with fathead dough, I would need to add more almond flour than I used for the empanadas. The empanada dough was extremely sticky. There was no way I could shape it into bagels.
I also learned that to get lovely, puffy keto bagels, I would need to add a leavening agent to the dough. So I added some baking powder.
It took a few tries, but it was well worth it. I now have a wonderful recipe for low carb bagels that my family really enjoys. Scroll down to the recipe card for the full instructions.
Do keto bagels taste like real bagels?
No. As much as these low carb bagels are tasty, they are different than regular bagels. Without gluten and yeast, it’s obviously not the same. But they are very, very good. Amazingly so.
The same goes for other fathead-dough-based foods. So these keto soft pretzels are just wonderful. But they do not taste like real pretzels.
How many carbs and calories are in a keto bagel?
As you can see in the nutrition info below, each of these keto bagels has 280 calories, 8g carbs, and 4g fiber. So while these low carb keto bagels are excellent in terms of carbs, they are fairly calorie dense, as are most almond flour baked goods.
Now, I’m not telling you to count calories on a keto diet, but I also don’t think we should eat low carb food in huge excess. Especially not baked goods, which are less nutritious and should not replace meat and vegetables. So I view these keto bagels as a weekend indulgence, not as something to eat every day.
What about leftovers?
These keto bagels are best eaten warm and fresh. If you have any leftovers, freeze them right away, as soon as they are cool. Thaw them gently in the microwave. It’s best to freeze them because they don’t keep very well in the fridge. They tend to deflate when stored and lose a lot of their fluffiness.
- 1 1/2 cups shredded part skim mozzarella (6 oz)
- 1 oz cream cheese, cubed
- 1 1/2 cups blanched finely ground almond flour (6 oz)
- 1 tablespoon baking powder (gluten-free if needed)
- 1 large egg, lightly beaten
- 1/4 cup sesame seeds, or any other topping
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Place the mozzarella in a medium microwave safe bowl. Top with the cream cheese cubes. Microwave for 30 seconds. Stir, then microwave for 30 more seconds.
- Stir again, and add the almond flour and the baking powder. Stir to incorporate as best as you can – dough won’t come together yet at this point.
- Add the egg, mixing it in with a rubber spatula and then with your hands. Work quickly, kneading the dough well before it cools and making sure it’s completely uniform.
- Divide the dough into 6 equal parts. I use my kitchen scales to make sure the bagels are all the same size.
- Knead each part briefly, then roll into a 7-inch log, starting in the middle and rolling outwards, as shown in the video. Press the ends together to shape into a bagel.
- Dip the tops of the bagels in the sesame seeds.
- Arrange the bagels on the prepared baking sheet. Bake until golden brown and fragrant, 15-17 minutes.