Keto Bagels

by KetoFocus.com
4.8 Stars (12 Reviews) 30 Comments

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These chewy keto bagels are quick and easy to make, and they only have 3.1g net carbs per bagel! This keto bagel recipe does not use fathead dough, which means it does not contain any cheese. With this recipe, you can even make all of your favorite bagel flavors, including onion, everything but the bagel, and poppyseed.

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Nutrition Facts

4

Servings

253

Calories

20.7g

Fat

13.9g

Protein

3.1g

Net Carb

6.7g

Total Carbs

Keto Bagels Recipe Video

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Keto Bagels Ingredients

  • 1 cup almond flour
  • 1/4 cup low carb protein powder
  • 2 tablespoons inulin powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon xanthan gum
  • 1 teaspoon golden brown sugar free sweetener
  • 1/2 teaspoon salt
  • 1 egg
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons hot water
  • 1 egg white (for egg wash)

Keto Bagels Directions

  • STEP
    1

    Preheat oven

    Preheat oven to 375 degrees.

    red 375 on a black background
  • STEP
    2

    Mix dry ingredients

    In a large bowl, add almond flour, protein powder, inulin powder, xanthan gum, baking powder, brown sugar free sweetener, salt. **NOTE: Can use an additional 1/2 cup almond flour in place of the inulin powder. May need to add an additional 2 tablespoons of water.

    dry ingredients mixed together in a bowl
  • STEP
    3

    Add wet ingredients

    Mix in egg, melted butter and hot water.

    bagel batter in a clear bowl
  • STEP
    4

    Mold into bagel shapes

    Divide dough into four balls. Place balls on a parchment lined baking tray about 2 inches apart. Using your finger make a circle in the center of each ball. Make sure the circle is a little wider than a typical bagel as the bagels will rise and fill in the circle as they bake. Brush with egg white for egg wash to create a shine on top. **NOTE: When handling dough, it's best to wet your hands or spray oil on them in order to keep the dough from sticking to your hands.

    making a hole in the bagel with a finger
  • STEP
    5

    Bake

    Bake keto bagels at 375 degrees for 10-12 minutes or until golden brown on top.

    four bagels on a baking tray
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Low Carb Bagels Recipe

a bite taken out of a bagel with cream cheese

Keto bagels are the perfect way to enjoy a delicious, low carb breakfast sandwich. These keto bagels are not made with fathead dough or any mozzarella cheese. All you need are a few ingredients such as almond flour, whey protein powder, inulin, and xanthan gum, and you can make these keto bagels within 10 minutes. You can even prepare these ahead of time and enjoy freshly made keto bagels in the mornings. These keto bagels are soft with a slightly chewy inside and a nice crunchy crunch. You can spread your favorite cream cheese over them or add avocado and smoked salmon for a sophisticated breakfast sandwich. These keto bagel toast perfectly in the toaster. Spread with butter for a tasty keto breakfast on the go!

a stack of four bagels, one topped with diced onions

Keto Flours for Bagels

In this recipe, I use a combination of almond flour, unflavored low carb protein powder and inulin powder. The protein powder helps to puff up these low carb bagels, while the inulin powder helps keep this recipe low carb and provides a chewy texture.

There are some substitutions you can do if you don’t want to use some of the ingredients. You can omit the inulin powder and use 1 1/2 cups almond flour. If you don’t want to use all almond flour, you can use 1/2 cup almond flour and 1/4 cup of lupin flour. This also helps to keep the net carbs low; however, the lupin flour gives the keto bagels a yellow coloring.

The best part about this recipe is that it doesn’t contain fathead dough, mozzarella cheese or cream cheese! Many keto bagel recipes use fathead dough or some version of it which makes the recipe loaded with cheese and dairy plus it might have a cheesy flavor.

 

 

Keto Approved Spreads for Bagels

You can enjoy these keto bagel, plain but I like to add spreads to my bagels. Some keto friendly toppings and spreads you can add to your bagels are:

  • butter
  • cream cheese
  • avocado
  • avocado spread
  • salmon spread
  • almond butter
  • peanut butter
a breakfast bagel sandwich with egg, cheese and sausage

Keto Bagel Flavors

This recipe is for a plain keto bagel but you can use this base recipe to make other low carb bagel recipes. Whether you love onion bagels, cinnamon bagels or even pumpkin bagels. You can turn this keto bagel recipe into whatever flavor will satisfy your craving.

  • Everything Bagel – add Everything Bagel seasoning to the top
  • Onion – sprinkle dried chopped onion flakes on top
  • Poppy seed – add poppy seeds on top
  • Cinnamon – mix in 1 teaspoon of cinnamon and 1 tablespoon brown sugar free sweetener into the bagel batter
  • Cheese – sprinkle shredded cheese on top
  • Pumpkin – in place of the butter, add 2 tablespoons of pumpkin puree
  • Sesame Seed – sprinkle sesame seeds on top of the keto bagel

Storage and Meal Prep

I love to make these bagels ahead of time and use them for breakfast throughout the week. You can store them in a plastic bag in the refrigerator for up to 5 days. You can freeze these for up to 3 months.

Use these keto bagels to make a breakfast sandwich. Spread on butter or cream cheese and top with an egg, cheese, bacon or sausage.

Keto Bagels: FAQS

Can I use a different type of flour instead of almond flour?

While almond flour gives these bagels their unique texture and low-carb profile, you can experiment with other low-carb flours like coconut flour. Just be sure to adjust the quantities, as coconut flour is much more absorbent.

What can I substitute for inulin powder?

If you don't have inulin powder, you can use psyllium husk powder as a substitute. This will help maintain a good texture and keep the bagels moist.

How do I store leftover bagels?

You can store leftover keto bagels in an airtight container at room temperature for up to 3 days. For longer storage, consider freezing them and toasting them straight from the freezer when you're ready to enjoy.

Can I make these bagels without using an egg?

Yes! If you're looking for an egg-free option, you can use a flax egg instead. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for a few minutes to thicken.

What are some tasty flavor variations for these keto bagels?

You can customize your bagels by adding ingredients like minced onion, garlic powder, poppy seeds, or everything bagel seasoning to the dough before baking. Get creative with your favorite flavors!

Nutritional information & Macros

Nutrition Information

Keto Bagels

Servings: 4

Amount Per Serving
Calories 253
Fat 20.7g
Protein 13.9g
Total Carbs 6.7g
Net Carbs 3.1g

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30 Comments

  1. I loved how the xanthan gum gave these keto bagels an extra bounce and held everything together so well. Brushing the tops with egg white made them glossy and golden just like real bakery bagels. I added onion flakes before baking and they smelled amazing from the oven!

    Reply

  2. These came out great! I used almond flour only since I didn’t have inulin and added a bit more water as suggested. The texture was chewy and they held together well. Might try an everything seasoning next time.

    Reply

  3. I love how this keto bagel recipe skips the fathead dough and uses almond flour and protein powder instead—it gives such a great texture without any cheese. The optional poppyseed and everything bagel flavor options are a fun touch too. Is there a KetoFocus cookbook that includes unique recipes like this one? I’d love to explore more low-carb baked goods that don’t rely on cheese-heavy dough.

    Reply

    1. Hi Michelle! I’m so glad you enjoyed the bagel recipe—it’s always fun finding new ways to skip the cheese but still keep the texture and flavor on point. 😊 And yes, there *is* a KetoFocus cookbook coming out soon! It’s all about protein-packed, low-carb recipes designed with health and longevity in mind. You can check it out (and even pre-order it!) here: https://www.amazon.com/Protein-Packed-Low-Carb-High-Protein-Longevity/dp/1628605642. I think you’ll love the variety of creative bakes inside! 💛

      Reply

  4. Do you have a sub for inulin powder? When I have it in anything it is like I have gastro.. 😞😞

    Reply

    1. I don’t have a sub for this ingredient in this keto bagel recipe but I hope to have a new recipe out soon.

      Reply

  6. Re. Sweetener Necessary?
    Thank you for this recipe!! I am not a fan of fathead dough especially when there is not alot of fiber in it and wanted something for a hamburger. I just made this and they look good: hamburgers tonight!!! A question: is there a reason for the sweetener or can you leave it out … I prefer a more savory taste????

    Reply

  7. Easy to make and tasty, but mine turned out more like cakes than bagels. I used the all almond flour as I didn’t have inulin. Wondered what I did wrong. Thoughts?

    Reply

  8. Love these, but I think I made them even better. I made the lupin flour version, and added a 1/4 cup of vital wheat gluten. It is really low in carbs., only adds 4 carbs total for all the gluten, but the lupin flour version has less carbs anyway. Not perfectly like a bagel, but better than before. Of course not gluten-free now, but still good. Consider adding wheat gluten, as it only takes a bit.

    Reply

    1. Did You add the 1/2 cup almond flour, + 1/4 cup lupin flour + 1/4 cup vital wheat gluten. I’m confused about the the amounts of the lupin flour mixture, LOL. Thanks

      Reply

  9. Can you use Whole Psyllium Husk powder for Inulin Powder? Seems like every recipe has a new ingredient that and I only use once? 🙂

    Reply

  11. I made a mini version of these. Delicious. Was wondering if it would be possible to make a loaf of bread with these ingredients?

    Reply

  13. I have had bagels all week! They dry out fast, but you sure can get creative when you have a bagel as foundation. I made pizza, sandwiches, toasted bagels, etc.

    Reply

  15. All I need to do if I do not have whey powder and inulin powder is to add to 1 1/2 cups of almond flour and maybe extra 2 tbsp water?

    Reply

      1. Wish you would have made that note in the directions. I think my dough was too wet and wouldn’t cook through. Over doubled the time and then they were a bit crumbly. Not sure what I did wrong. Maybe it was simply the extra water because I only used almond flour. I’m not an experienced baker so I have no idea. I also didn’t use and egg wash because apparently that’s just for aesthetics and I didn’t want to waste the egg white.

        Reply

  16. Amazing! They more than doubled the size. The crust turned out beautiful ? ? I made 2 kinds everything bagel and sesame . Thank you????

    Reply

  18. I made these tonight but they really didn’t rise and are small. I believe you may have a typo in the keto flours section. You say that instead of 1.5 cups almond flour (if not using inulin) you can use ½ cup almond flour and ¼ cup lupin flour. Which I did but after cooking them and realizing something was wrong I did a little research and I think that it should be 1 cup almond flour and ¼ cup lupin flour.

    Reply

  19. Delicious ?! I followed most the whole recipe. I had to exclude the insulin becase I had none but used the almond flour substitute an added the extra 2 table of water. I also added in the leftover egg yolk because I didn’t want to waste it! What a delightful treat! I served Hubby’s with butter and jam and mine, butter alone. I will make them often! Oh, I doubled the recipe. Made 3 with poppy seeds, the rest with parmesan cheese on top

    Reply

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