Keto Almond Flour Bagels Recipe

By What’s Baking

Chewy on the outside, soft on the inside, these low-carb keto almond flour bagels deliver authentic bagel texture and flavor without the carbs.

Difficulty:

Intermediate

Prep Time:

15 mins

Cook Time:

20 mins

Serves:

6 bagels

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">170g mozzarella cheese, shredded</li><li class="ingredients-single-item">60g cream cheese</li><li class="ingredients-single-item">150g almond flour</li><li class="ingredients-single-item">1 tablespoon baking powder</li><li class="ingredients-single-item">¼ teaspoon xanthan gum (optional for improved texture)</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">½ teaspoon salt</li><li class="ingredients-single-item">1 tablespoon white sesame seeds (for topping)</li><li class="ingredients-single-item">1 tablespoon poppy seeds (for topping)</li><li class="ingredients-single-item">1 tablespoon everything bagel seasoning (optional for topping)</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Microwave-safe bowl</li><li class="equipment-single-item">Silicone mat or parchment paper</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Stand mixer or food processor (optional but helpful)</li></ul>

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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C and line a baking sheet with parchment paper or a silicone mat. This preparation ensures your bagels won't stick during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave in 30-second intervals, stirring between each, until completely melted and smooth (about 90 seconds total). The cheese mixture should be very hot but not bubbling – this heat is crucial for properly incorporating the dry ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the cheese is still hot, immediately add the almond flour, baking powder, xanthan gum (if using), and salt. Mix quickly with a spatula until partially combined. The heat from the cheese helps melt the almond flour's natural oils, creating a more cohesive dough.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the two eggs to the mixture and continue to mix until you have a uniform, slightly sticky dough. If using a stand mixer or food processor, this process becomes much easier. If the dough becomes too firm to mix, reheat for 10-15 seconds to soften it again.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Let the dough cool slightly until comfortable to handle, then divide it into 6 equal portions. With slightly wet hands (to prevent sticking), roll each portion into a ball, then use your finger to poke a hole in the center, gently stretching to form a bagel shape with a hole about 3-4cm in diameter. The hole may seem large, but it will shrink during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place the shaped bagels on your prepared baking sheet, leaving about 5cm between each one. Brush the tops and sides with beaten egg wash, which will create that beautiful golden color and help the toppings adhere.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Sprinkle your choice of toppings – sesame seeds, poppy seeds, or everything bagel seasoning – evenly over the brushed bagels. Unlike traditional bagels, we're skipping the boiling step as the fathead dough doesn't require this for proper structure.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 18-20 minutes, until the bagels are golden brown and firm to the touch. The internal temperature should reach about 95°C if you're using a thermometer. For extra crispness, you can bake for 1-2 minutes more, but watch carefully to prevent burning.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The bagels will firm up further as they cool – this resting period is essential for the proper texture development.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once cooled, slice horizontally and enjoy with your favorite keto-friendly toppings like cream cheese, avocado, or smoked salmon. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. For best results when freezing, slice before freezing and reheat in a toaster.</li></ol>

Chef’s Notes

A few helpful details for making this recipe.

Why does fathead dough work so well for low-carb bagels?

Fathead dough (the mozzarella-based mixture) creates the perfect chewy bagel texture because the proteins in cheese mimic gluten's elasticity. When combined with almond flour, it produces a bread-like structure that holds its shape while maintaining the authentic chewiness that's typically missing in keto baked goods.

Can I freeze these bagels for later use?

Yes, these low-carb bagels freeze exceptionally well for up to 3 months. For best results, slice them before freezing and store with parchment paper between slices. Reheat directly from frozen in a toaster or toaster oven until warmed through and slightly crisp on the outside.

What are the best keto-friendly toppings for almond flour bagels?

Popular keto-friendly toppings include cream cheese (plain or flavoured), smoked salmon with capers, avocado, sugar-free jam, almond butter, cheese, eggs, or bacon. For savoury options, try a layer of cream cheese topped with everything bagel seasoning or herbs.