Keto Bagels

by KetoFocus.com
5 Stars (7 Reviews) 18 Comments

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.

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

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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.

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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18 Comments

  1. 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

  2. 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.

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

  4. 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?

      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.

  5. 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.

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

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

  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.

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