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
Preheat oven to 375 degrees.
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.
Add wet ingredients
Mix in egg, melted butter and hot water.
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.
Bake keto bagels at 375 degrees for 10-12 minutes or until golden brown on top.
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
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.
I reviewed my baking note and they are correct 1/2 cup almond flour + 1/4 cup lupin flour. Did you forget the protein powder?
I’m so excited about these recipes I can’t wait to try them thank you for posting
Amazing! They more than doubled the size. The crust turned out beautiful ? ? I made 2 kinds everything bagel and sesame . Thank you????
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?
Yes, you might not need the water. But add the almond flour and see how the consistency is. If it’s too dry, then add the water.
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.
Taste great, low carb, high fat. Cheat on keto! Easy to make.
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.
@ Karen I am so glad that you omitted the INSULIN ! lol.
I made a mini version of these. Delicious. Was wondering if it would be possible to make a loaf of bread with these ingredients?
I haven’t tried to make a whole loaf, but I think it would work!
Will this work with a plant based protein powder?
I haven’t tried it yet but let me know how it goes if you do!
Can you use Whole Psyllium Husk powder for Inulin Powder? Seems like every recipe has a new ingredient that and I only use once? 🙂
I haven’t tried that substitution. It might work. If you try it let me know how it turns out.
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.
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?
The inulin definitely makes them chewier. Glad you liked them!