When I first started experimenting with low carb bread recipes, I thought I’d never find something that felt like the real deal. Bagels in particular always had that magical chewy texture that seemed impossible to recreate. Then came this recipe. These keto bagels use simple ingredients, but the end result is warm, golden, and genuinely satisfying. I still remember the first bite—I was standing by the oven, too impatient to let them cool, and nearly burned my tongue. But even then, I knew this was a keeper. They have the kind of soft chew that makes you close your eyes for a second and go, ‘Okay, I can do this low carb life.’ Whether you’re building a quick breakfast sandwich or just slathering on some cream cheese, these bagels prove that recipes low carb don’t have to feel like punishment. They slide right into your routine without fuss, making keto dinner recipes easy low carb, snacks, or even a lazy Sunday brunch possible. Out of all the low carb keto recipes I’ve tried, this one always makes it back on my table. Call it comfort food with a healthier twist, or just call it a really good bagel. Either way, it works.

1) Key Takeaways
2) Easy Keto Bagels Recipe
3) Ingredients for Keto Bagels
4) How to Make Keto Bagels
5) Tips for Making Keto Bagels
6) Making Keto Bagels Ahead of Time
7) Storing Leftover Keto Bagels
8) Try these bread recipes next!
9) Keto Bagels Recipe
10) Nutrition

1) Key Takeaways

These bagels fit perfectly into low carb bread recipes and taste like the real deal.
The dough uses mozzarella and cream cheese, which give it that chewy bite we all miss.
You can prep them quickly, bake in under 20 minutes, and enjoy warm from the oven.
They freeze well and reheat beautifully, making them a go-to in any low carb routine.

2) Easy Keto Bagels Recipe

I’ll admit it. When I first heard of keto bagels, I was skeptical. Bagels are supposed to be chewy, golden, and comforting, and I couldn’t picture a low carb version pulling that off. But then I tried this recipe, and suddenly, low carb bread recipes didn’t feel like compromises anymore. I found myself standing at the oven, waiting for them to cool, and then burning my tongue because patience is not my strong suit. Worth it though.

These bagels work because the melted cheese blends with almond flour in the best possible way. The end result is soft enough to tear into yet sturdy enough to hold cream cheese or even a fried egg. We’re talking about that balance we usually only find at a bakery, but here it happens right at home. That alone makes me keep these in rotation.

For me, this recipe also checked the box of simplicity. No waiting on yeast. No overnight rise. Just a quick dough, a short bake, and you’re rewarded with something that feels indulgent but still supports your low carb plan. And that is what makes it easy to keep coming back.

3) Ingredients for Keto Bagels

Shredded Mozzarella Cheese melts into the almond flour to create the base texture. It gives the bagels their chewy inside and golden edges. I like to use part-skim, as it melts well and balances flavor.

Cream Cheese blends into the dough to soften it and bring everything together. It adds richness that keeps the bagels tender instead of dry.

Almond Flour replaces traditional flour and keeps these bagels squarely in the family of recipes low carb. The flour gives structure, and it works beautifully with cheese as a binder.

Baking Powder helps lift the dough slightly so the bagels don’t end up dense. A teaspoon or two makes the difference between flat discs and bagels you actually want to eat.

Eggs bind everything and give color during baking. They make the dough workable, even though it feels sticky at first. Trust the process. It will come together.

Sesame Seeds or Everything Seasoning top the bagels for that bakery finish. You can skip it, but it adds crunch and that familiar bagel aroma when toasted.

4) How to Make Keto Bagels

Step 1. Preheat the oven to 375°F and line your baking sheet with parchment. This avoids sticking and makes cleanup simple. I always regret it when I skip parchment, so trust me here.

Step 2. Melt mozzarella and cream cheese in a microwave-safe bowl until smooth. Stir halfway so the cheese doesn’t clump. The melted mixture becomes your dough base.

Step 3. Stir in almond flour and baking powder until combined. At this stage, it will look sticky and uneven, but once the eggs go in, it transforms into something workable.

Step 4. Mix in eggs one at a time. The dough comes together better than you expect, though it feels tacky. Dust your hands with almond flour if needed to shape it.

Step 5. Divide dough into six pieces. Roll each into a log and form into a bagel ring. They don’t need to be perfect. I think a little unevenness adds charm.

Step 6. Place them on the sheet and sprinkle with seasoning if you want extra flavor. Bake for about twenty minutes until golden on top and set all the way through.

Step 7. Let them cool just enough to handle. Then dig in. They taste best warm, with cream cheese melting into every bite.

5) Tips for Making Keto Bagels

First, don’t skip preheating your oven. These bagels need steady heat from the start. A cool oven leads to uneven baking, and no one likes a half-baked bagel. Second, work quickly when shaping the dough. Warm cheese sets fast, and that stickiness makes it tricky if you wait too long. I keep a little bowl of almond flour nearby for dusting my fingers. It saves frustration.

I also found that bagels hold seasoning best if you brush the tops with a beaten egg before sprinkling on sesame seeds. That step takes seconds but gives you bagels that look like they came from a bakery window. And finally, remember to let them cool for a few minutes before cutting. Fresh from the oven, they’re soft and can collapse. Just five minutes of patience pays off in structure and texture.

From my kitchen to yours, those small adjustments turn a good recipe into a great one. Low carb bread recipes may not always deliver on taste, but this one manages to surprise people every time. That’s why I keep sharing it.

6) Making Keto Bagels Ahead of Time

I’m a planner, so I tested how these bagels hold up when made ahead. The good news is they handle storage well. Once cooled, I slip them into a sealed bag and keep them at room temperature for a day or two. For longer storage, I place them in the freezer. They reheat in a toaster oven just fine. The chewiness comes back, and the flavor holds steady.

If you know you’ll need breakfast ready to go, make a batch the night before. I’ve layered mine with eggs and cheese, wrapped them in foil, and grabbed them on my way out the door. That’s breakfast that fits a busy morning without pulling me off track. They’re also handy for road trips, since they don’t fall apart like other baked goods might.

The key is cooling them fully before storage. If they’re warm, condensation sneaks in, and you end up with soggy bagels. I’ve learned that the hard way. So let them breathe, then pack them away.

7) Storing Leftover Keto Bagels

Leftovers don’t last long at my house, but when they do, I keep them in a sealed container. At room temperature, they’re fine for about two days. Beyond that, they benefit from refrigeration. A quick warm-up in the toaster brings them back to life, so don’t worry if they feel firm from the fridge.

If you freeze them, slice before wrapping so they go straight from freezer to toaster. That trick saves time in the morning. I wrap each in parchment and stack them in a freezer bag. It keeps frost away and helps them last for weeks without losing texture.

I’ve even shared frozen bagels with friends who are curious about recipes low carb. They thaw, toast, and enjoy without realizing they’re eating something that fits keto dinner recipes easy low carb plans. That’s how you win people over.

8) Try these bread recipes next!

9) Keto Bagels Recipe