Free Printable: Low Carb & Keto Food List

• I Will Make This Chewy, Golden Keto Bagel Recipe Forever
• Ingredients & Substitutions
• How To Make Keto Bagels
• My Tips & Troubleshooting
• Keto Bagels (Low Carb, Chewy, Easy) Recipe card
• Variations & Toppings
• Serving Ideas
• More Keto Breakfast Recipes
• Recipe Reviews

I Will Make This Chewy, Golden Keto Bagel Recipe Forever

These bagels… these golden, beautiful keto bagels . I will make this recipe forever and ever, no matter how my eating lifestyle evolves. I love them that much, for so many reasons:

• Tall, puffy, and actually chewy – The biggest reason I adore these low carb bagels is that they have all the chewy texture of real bagels — without the carbs or wheat. This keto bagel recipe is based on the dough from my keto pizza and I’ve been making it for years, but in the last few I’ve improved it to prevent them from going flat.
• Quick and easy – 5 clean ingredients. 30 minutes. You’ve got this!
• Choose your flour – You can make these as coconut or almond flour bagels! If you don’t have a dietary restriction, check my comparison below to decide.
• Keto friendly, low carb, and gluten-free – It goes without saying that my keto bagels are… well, keto. 😉 These have only 5g net carbs (and 8 grams total carbs) each. But they are also gluten-free, unlike the ones you might see popping up in stores!
• They go with everything – You can use these in all the same ways you would a regular bagel. Toast them. Top them. Make a sandwich. It all works.

I’ve made many bread swaps, from keto English muffins (my first ever) and cloud bread to buttery almond flour biscuits and my most popular fluffy white keto bread . But the dense, chewy texture in these low carb bagels… there’s nothing quite like it. Make them with me!

Ingredients & Substitutions

Here I explain the best ingredients for my keto bagel recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card .

• Almond Flour Or Coconut Flour – You can use either, but in different amounts. Many brands of almond flour are too coarse, leaving a grainy texture, which is why I created and recommend using my Wholesome Yum Blanched Almond Flour if you’re making these keto bagels with almond flour. I also use Wholesome Yum Coconut Flour for the coconut flour version, but this is less critical — just a way you can support my free recipes. 🙂
• Shredded Mozzarella Cheese – This is the key to making the bagels chewy and actually forms the bulk of the dough. Make sure to use low-moisture part-skim mozzarella, not fresh mozzarella, which is too wet. Other hard shredded cheeses can work, but the texture will change and the flavor will be more cheesy. Some dairy-free mozzarella substitutes are fine, too, but some kinds might not work well. If you want an extra chewy result, you can also add 1/4 teaspoon xanthan gum to the dough, but I don’t find it necessary.
• Cream Cheese – I recommend full-fat, but dairy-free or low-fat ones are fine, too. Cut it into small cubes, so it melts more easily.
• Eggs – Flax eggs and most other egg substitutes work, too.
• Baking Powder – I like this brand , and you’ll notice that my keto bagel recipe uses a lot . This is needed to lift the heavy dough! Also, don’t confuse this ingredient with baking soda, which is different.

How To Make Keto Bagels

I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card .

1. Process the dry ingredients. In a food processor (I have and love this large one , which even fits a double batch!), process the flour of your choice and baking powder, until uniform.
2. Add the eggs. Process again until uniform. Set aside.

1. Melt the cheeses. In a microwave-safe bowl, combine the shredded mozzarella and cubed cream cheese. Microwave until melted and well incorporated. Stir halfway through, and again at the end. (Alternatively, you can heat the cheeses in a double boiler on the stove over low heat, stirring frequently, until completely melted and easy to stir.)
2. Mix the dough. Transfer the cheese mixture into the food processor, positioning it so that the blade is sticking into the cheese. Working quickly while the cheese is hot, pulse until a uniform dough forms, with no streaks. (You can also knead with your hands instead of using a food processor, but the low carb bagels turn out taller if using the food processor — see my tips below!)

1. Shape the bagels. Form the dough into a ball and divide into 6 equal portions. Form or roll a long log with each section, then press the ends together to make a bagel shape and place onto a baking sheet ( this is my favorite ) lined with parchment paper. Repeat with the remaining dough.
2. Add (optional) toppings. If you want anything on top, spray the bagels lightly with cooking spray, or sometimes I use an egg wash for extra color. Sprinkle on your toppings and gently press into the dough.
3. Bake until golden. Place the keto bagels in the oven. Bake them until they are firm and golden brown.
4. Let them cool. Allow your bagels to cool for at least 15 minutes on the pan to firm up. If you can, cool completely for the best inner texture.

My Tips & Troubleshooting

The dough I use for these keto bagels is called fathead dough, a.k.a. the best there is for chewy textures in low carb baking! It does take some practice to get used to it. If you want a full guide, you’ll find it in my Easy Keto Cookbook (which also includes this low carb bagel recipe). But here are solutions to the 4 most common questions I get:

Handling Sticky Dough:

This is the most common issue, and most noticeable if your kitchen is warm or humid. (My photo in the food processor above shows what sticky dough looks like!) I use this tricks to deal with it:

• Refrigerate the dough for 30 minutes. My favorite trick, and it helps a lot! The freezer for 10 minutes also works if you’re in a rush.
• Cover your hands in oil. I like neutral avocado oil. You can work with the fathead dough much more easily with oiled hands.
• Make sure the dough is completely uniform. You shouldn’t have streaks or pieces of cheese separate from areas of flour — not only does this make the dough sticky, but it also totally ruins the texture of the bagels if you don’t fix it. If the cheese starts to solidify before the dough forms, microwave it for about 30 seconds to soften it again, so that it mixes better. (Be careful not to overheat to avoid cooking the egg.) Once it’s warmer, process again until uniform. The dough will seem sticky again when it’s warm, so just use my 2 tips above afterward.

Bagels Not Cooking Through:

If you find that the bagels brown on top but remain raw inside, here are some reasons this may happen and how to avoid it:

• Tent the top with foil and continue baking. They won’t feel totally firm until they cool, but you can remove them from the oven when they no longer feel “doughy”. Which brings me to my next tip…
• Cool before slicing. Keto bagels actually continue to “cook” a bit from the residual heat after you remove them from the oven, and the texture also changes, so it’s crucial to wait at least 15 minutes before eating them. (You can still reheat or toast them afterward if you want them warm — I usually do!)

Bagels Coming Out Flat:

Not rising properly is the hardest issue to troubleshoot, but usually not a deal breaker. Your low carb bagels will still taste pretty amazing even if they’re flat! But, here’s what I recommend:

• A food processor makes taller bagels. I used to knead the dough by hand, but my food processor (with a dough blade or S knife blade) has been a game changer! It’s way less work and introduces more air bubbles, so the bagels end up taller and puffier. A stand mixer will also work.
• Make sure your baking powder is fresh. It loses effectiveness over time.
• Form the rings tall to start. I recommend making the dough shapes tall and skinny to account for some spreading.

Choosing Which Flour To Use:

The main difference I notice between the 2 flours is the texture — you can see the subtke difference in my picture below.

• Almond flour bagels tend to be taller, denser, and more chewy. They also hold together better and are less likely to crumble. I prefer my keto bagels made with this flour!
• Coconut flour bagels are lighter, fluffier, and spread more. They have a slightly sweet flavor that goes well with sweet spreads. However, they can be a bit more fragile.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Almond Flour Version:

• 1 1/2 cups Wholesome Yum Blanched Almond Flour ▢
• 1 tbsp Baking powder ▢
• 2 large Eggs ▢
• 2 1/2 cups Mozzarella cheese (shredded; must be either pre-shredded OR hard mozzarella, not soft “fresh”) ▢
• 2 oz Cream cheese (cubed) ▢

Coconut Flour Version:

• 1/2 cup Wholesome Yum Coconut Flour ▢
• 1 tbsp Baking powder ▢
• 3 large Eggs ▢
• 2 1/2 cups Mozzarella cheese (shredded; must be either pre-shredded OR hard mozzarella, not soft “fresh”) ▢
• 2 oz Cream cheese (cubed) ▢

Optional:

• Cooking spray (for helping toppings stick) ▢
• Sesame seeds ▢
• Everything bagel seasoning ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper .
2. In a food processor , process the almond flour (or coconut flour) and baking powder, until uniform. (Alternatively, you can mix them together in a bowl if you want to make the bagels by hand, without a food processor. However, you’ll get taller, fluffier bagels using the food processor method.)
3. Add the eggs to the food processor. Process until uniform. Set aside.
4. In a large bowl, combine the shredded mozzarella and cubed cream cheese. Microwave for 2 minutes , stirring halfway through. Stir again at the end until well incorporated. (If you don’t want to use the microwave, heat the cheeses in a double boiler on the stove over low heat, stirring frequently, until completely melted and easy to stir.)
5. Transfer the cheeses into the food processor, positioning them so that the blade is sticking into the cheese. Working quickly while the cheese is hot, pulse until a uniform dough forms. (Alternatively, you can knead with your hands if not using a food processor. The dough will be very sticky, but keep kneading and squeezing through your fingers for a few minutes. If the dough becomes hard before fully mixed, is too difficult to mix, or is still sticky after a couple minutes, you can microwave/reheat for 15-20 seconds to soften it. In that case, wash your hands and knead again.) No matter what method you use, it’s very important for the dough to be completely uniform before proceeding to the next step. You shouldn’t have pieces of cheese separate from areas of flour. (See tips in the post above if you have trouble with sticky dough.)
6. Form the dough into a ball and divide it into 6 parts. Form or roll a long log with each part, then press the parts together to make a bagel shape and place onto the lined baking sheet. Repeat with the remaining dough.
7. If you want to add toppings, such as sesame seeds or everything seasoning, spray the bagels lightly with cooking spray first. Then, sprinkle the toppings over the bagels and gently press into the dough.
8. Bake keto bagels for about 15 minutes , until firm and golden brown.
9. Let the bagels cool for at least 15 minutes , or preferably completely, to improve their inner texture.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 bagel

• Tips and troubleshooting: Check out my recipe tips above to help you avoid or deal with common issues like sticky dough, bagels turning out flat, and more.
• Variations & toppings: See my variations here for different add-in and topping options.
• Storage: Store these keto bagels in an airtight container in the refrigerator for up to 1 week.
• Freeze: I always meal prep a double (or triple) batch of these keto bagels at once and freeze them — they last 6 months in the freezer! Let them cool first, then freeze in zip lock bags with parchment paper between them to prevent sticking together.
• Reheat: Use the toaster for the fastest, easiest method. I use the bagel setting on mine, along with the frozen setting if they’re right out of the freezer. You can also microwave them, but they come out very soft. (My daughter prefers them this way.)

📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here .

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Keto Bagels

Variations & Toppings

I usually just make these keto bagels plain or with sesame seeds, as they are more versatile that way. But you can also change it up!

Try different add-ins, like fresh blueberries, sugar-free dried cranberries , nuts, caramelized onions , minced garlic, cinnamon with a few tablespoons of sweetener, or just top with everything bagel seasoning (my favorite savory flavor) or poppy seeds.

Keep in mind that adding sweetener does make the dough more sticky, so you’ll definitely need to chill it if you add any. (See my tips above for details.)

Serving Ideas

I love these keto bagels all the ways. Here are some of my favorite spreads and sandwiches to go with them:

• Spreads – Cream cheese is the obvious choice, but you can also use butter, peanut butter, or even my sugar free Nutella or sugar free jelly . My personal fave is a layer of mascarpone topped with my sugar free strawberry jam !
• Bagel & Lox – One of my go-to lunches is a keto bagel with a smear of cream cheese, smoked salmon (or my lox recipe ), and cucumbers, red onions, or capers. So good!
• Breakfast Sandwich – Stuff eggs, sausage or bacon , and cheese between your bagel slices, and heat. You can also replace the pancake layers in my keto breakfast sandwich with layers of these bagels.
• Lunch Sandwich – Try my keto chicken salad , tuna egg salad , or a BLT with oven bacon . Or keep it simple with some sliced turkey, lettuce, and homemade mayo .

More Keto Breakfast Recipes

Breakfast is my favorite meal of the day, so I have lots of low carb breakfast recipes ! Try some of these — they feel like they’re full of carbs, but they’re not:

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Keto Bagels (Low Carb, Chewy, Easy)

These keto bagels are chewy, thick, and only 5g net carbs! Make them with almond flour or coconut flour – just 5 low carb ingredients total.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/recipes/low-carb-bagels-with-almond-flour-keto-gluten-free-5-ingredients/

Ingredients

Almond Flour Version:

• 1 1/2 cups Wholesome Yum Blanched Almond Flour
• 1 tbsp Baking powder
• 2 large Eggs
• 2 1/2 cups Mozzarella cheese (shredded; must be either pre-shredded OR hard mozzarella, not soft “fresh”)
• 2 oz Cream cheese (cubed)

Coconut Flour Version:

• 1/2 cup Wholesome Yum Coconut Flour
• 1 tbsp Baking powder
• 3 large Eggs
• 2 1/2 cups Mozzarella cheese (shredded; must be either pre-shredded OR hard mozzarella, not soft “fresh”)
• 2 oz Cream cheese (cubed)

Optional:

• Cooking spray (for helping toppings stick)
• Sesame seeds
• Everything bagel seasoning

Instructions

1. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper .
2. In a food processor , process the almond flour (or coconut flour) and baking powder, until uniform. (Alternatively, you can mix them together in a bowl if you want to make the bagels by hand, without a food processor. However, you’ll get taller, fluffier bagels using the food processor method.)
3. Add the eggs to the food processor. Process until uniform. Set aside.
4. In a large bowl, combine the shredded mozzarella and cubed cream cheese. Microwave for 2 minutes , stirring halfway through. Stir again at the end until well incorporated. (If you don’t want to use the microwave, heat the cheeses in a double boiler on the stove over low heat, stirring frequently, until completely melted and easy to stir.)
5. Transfer the cheeses into the food processor, positioning them so that the blade is sticking into the cheese. Working quickly while the cheese is hot, pulse until a uniform dough forms. (Alternatively, you can knead with your hands if not using a food processor. The dough will be very sticky, but keep kneading and squeezing through your fingers for a few minutes. If the dough becomes hard before fully mixed, is too difficult to mix, or is still sticky after a couple minutes, you can microwave/reheat for 15-20 seconds to soften it. In that case, wash your hands and knead again.) No matter what method you use, it’s very important for the dough to be completely uniform before proceeding to the next step. You shouldn’t have pieces of cheese separate from areas of flour. (See tips in the post above if you have trouble with sticky dough.)
6. Form the dough into a ball and divide it into 6 parts. Form or roll a long log with each part, then press the parts together to make a bagel shape and place onto the lined baking sheet. Repeat with the remaining dough.
7. If you want to add toppings, such as sesame seeds or everything seasoning, spray the bagels lightly with cooking spray first. Then, sprinkle the toppings over the bagels and gently press into the dough.
8. Bake keto bagels for about 15 minutes , until firm and golden brown.
9. Let the bagels cool for at least 15 minutes , or preferably completely, to improve their inner texture.

Maya’s Recipe Notes

Serving size: 1 bagel

• Tips and troubleshooting: Check out my recipe tips above to help you avoid or deal with common issues like sticky dough, bagels turning out flat, and more.
• Variations & toppings: See my variations here for different add-in and topping options.
• Storage: Store these keto bagels in an airtight container in the refrigerator for up to 1 week.
• Freeze: I always meal prep a double (or triple) batch of these keto bagels at once and freeze them – they last 6 months in the freezer! Let them cool first, then freeze in zip lock bags with parchment paper between them to prevent sticking together.
• Reheat: Use the toaster for the fastest, easiest method. I use the bagel setting on mine, along with the frozen setting if they’re right out of the freezer. You can also microwave them, but they come out very soft. (My daughter prefers them this way.)

📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here .

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

Free Printable: Low Carb & Keto Food List

• I Will Make This Chewy, Golden Keto Bagel Recipe Forever
• Ingredients & Substitutions
• How To Make Keto Bagels
• My Tips & Troubleshooting
• Keto Bagels (Low Carb, Chewy, Easy) Recipe card
• Variations & Toppings
• Serving Ideas
• More Keto Breakfast Recipes
• Recipe Reviews

I Will Make This Chewy, Golden Keto Bagel Recipe Forever

These bagels… these golden, beautiful keto bagels . I will make this recipe forever and ever, no matter how my eating lifestyle evolves. I love them that much, for so many reasons:

• Tall, puffy, and actually chewy – The biggest reason I adore these low carb bagels is that they have all the chewy texture of real bagels — without the carbs or wheat. This keto bagel recipe is based on the dough from my keto pizza and I’ve been making it for years, but in the last few I’ve improved it to prevent them from going flat.
• Quick and easy – 5 clean ingredients. 30 minutes. You’ve got this!
• Choose your flour – You can make these as coconut or almond flour bagels! If you don’t have a dietary restriction, check my comparison below to decide.
• Keto friendly, low carb, and gluten-free – It goes without saying that my keto bagels are… well, keto. 😉 These have only 5g net carbs (and 8 grams total carbs) each. But they are also gluten-free, unlike the ones you might see popping up in stores!
• They go with everything – You can use these in all the same ways you would a regular bagel. Toast them. Top them. Make a sandwich. It all works.

I’ve made many bread swaps, from keto English muffins (my first ever) and cloud bread to buttery almond flour biscuits and my most popular fluffy white keto bread . But the dense, chewy texture in these low carb bagels… there’s nothing quite like it. Make them with me!

Ingredients & Substitutions

Here I explain the best ingredients for my keto bagel recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card .

• Almond Flour Or Coconut Flour – You can use either, but in different amounts. Many brands of almond flour are too coarse, leaving a grainy texture, which is why I created and recommend using my Wholesome Yum Blanched Almond Flour if you’re making these keto bagels with almond flour. I also use Wholesome Yum Coconut Flour for the coconut flour version, but this is less critical — just a way you can support my free recipes. 🙂
• Shredded Mozzarella Cheese – This is the key to making the bagels chewy and actually forms the bulk of the dough. Make sure to use low-moisture part-skim mozzarella, not fresh mozzarella, which is too wet. Other hard shredded cheeses can work, but the texture will change and the flavor will be more cheesy. Some dairy-free mozzarella substitutes are fine, too, but some kinds might not work well. If you want an extra chewy result, you can also add 1/4 teaspoon xanthan gum to the dough, but I don’t find it necessary.
• Cream Cheese – I recommend full-fat, but dairy-free or low-fat ones are fine, too. Cut it into small cubes, so it melts more easily.
• Eggs – Flax eggs and most other egg substitutes work, too.
• Baking Powder – I like this brand , and you’ll notice that my keto bagel recipe uses a lot . This is needed to lift the heavy dough! Also, don’t confuse this ingredient with baking soda, which is different.

How To Make Keto Bagels

I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card .

1. Process the dry ingredients. In a food processor (I have and love this large one , which even fits a double batch!), process the flour of your choice and baking powder, until uniform.
2. Add the eggs. Process again until uniform. Set aside.

1. Melt the cheeses. In a microwave-safe bowl, combine the shredded mozzarella and cubed cream cheese. Microwave until melted and well incorporated. Stir halfway through, and again at the end. (Alternatively, you can heat the cheeses in a double boiler on the stove over low heat, stirring frequently, until completely melted and easy to stir.)
2. Mix the dough. Transfer the cheese mixture into the food processor, positioning it so that the blade is sticking into the cheese. Working quickly while the cheese is hot, pulse until a uniform dough forms, with no streaks. (You can also knead with your hands instead of using a food processor, but the low carb bagels turn out taller if using the food processor — see my tips below!)

1. Shape the bagels. Form the dough into a ball and divide into 6 equal portions. Form or roll a long log with each section, then press the ends together to make a bagel shape and place onto a baking sheet ( this is my favorite ) lined with parchment paper. Repeat with the remaining dough.
2. Add (optional) toppings. If you want anything on top, spray the bagels lightly with cooking spray, or sometimes I use an egg wash for extra color. Sprinkle on your toppings and gently press into the dough.
3. Bake until golden. Place the keto bagels in the oven. Bake them until they are firm and golden brown.
4. Let them cool. Allow your bagels to cool for at least 15 minutes on the pan to firm up. If you can, cool completely for the best inner texture.

My Tips & Troubleshooting

The dough I use for these keto bagels is called fathead dough, a.k.a. the best there is for chewy textures in low carb baking! It does take some practice to get used to it. If you want a full guide, you’ll find it in my Easy Keto Cookbook (which also includes this low carb bagel recipe). But here are solutions to the 4 most common questions I get:

Handling Sticky Dough:

This is the most common issue, and most noticeable if your kitchen is warm or humid. (My photo in the food processor above shows what sticky dough looks like!) I use this tricks to deal with it:

• Refrigerate the dough for 30 minutes. My favorite trick, and it helps a lot! The freezer for 10 minutes also works if you’re in a rush.
• Cover your hands in oil. I like neutral avocado oil. You can work with the fathead dough much more easily with oiled hands.
• Make sure the dough is completely uniform. You shouldn’t have streaks or pieces of cheese separate from areas of flour — not only does this make the dough sticky, but it also totally ruins the texture of the bagels if you don’t fix it. If the cheese starts to solidify before the dough forms, microwave it for about 30 seconds to soften it again, so that it mixes better. (Be careful not to overheat to avoid cooking the egg.) Once it’s warmer, process again until uniform. The dough will seem sticky again when it’s warm, so just use my 2 tips above afterward.

Bagels Not Cooking Through:

If you find that the bagels brown on top but remain raw inside, here are some reasons this may happen and how to avoid it:

• Tent the top with foil and continue baking. They won’t feel totally firm until they cool, but you can remove them from the oven when they no longer feel “doughy”. Which brings me to my next tip…
• Cool before slicing. Keto bagels actually continue to “cook” a bit from the residual heat after you remove them from the oven, and the texture also changes, so it’s crucial to wait at least 15 minutes before eating them. (You can still reheat or toast them afterward if you want them warm — I usually do!)

Bagels Coming Out Flat:

Not rising properly is the hardest issue to troubleshoot, but usually not a deal breaker. Your low carb bagels will still taste pretty amazing even if they’re flat! But, here’s what I recommend:

• A food processor makes taller bagels. I used to knead the dough by hand, but my food processor (with a dough blade or S knife blade) has been a game changer! It’s way less work and introduces more air bubbles, so the bagels end up taller and puffier. A stand mixer will also work.
• Make sure your baking powder is fresh. It loses effectiveness over time.
• Form the rings tall to start. I recommend making the dough shapes tall and skinny to account for some spreading.

Choosing Which Flour To Use:

The main difference I notice between the 2 flours is the texture — you can see the subtke difference in my picture below.

• Almond flour bagels tend to be taller, denser, and more chewy. They also hold together better and are less likely to crumble. I prefer my keto bagels made with this flour!
• Coconut flour bagels are lighter, fluffier, and spread more. They have a slightly sweet flavor that goes well with sweet spreads. However, they can be a bit more fragile.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Almond Flour Version:

• 1 1/2 cups Wholesome Yum Blanched Almond Flour ▢
• 1 tbsp Baking powder ▢
• 2 large Eggs ▢
• 2 1/2 cups Mozzarella cheese (shredded; must be either pre-shredded OR hard mozzarella, not soft “fresh”) ▢
• 2 oz Cream cheese (cubed) ▢

Coconut Flour Version:

• 1/2 cup Wholesome Yum Coconut Flour ▢
• 1 tbsp Baking powder ▢
• 3 large Eggs ▢
• 2 1/2 cups Mozzarella cheese (shredded; must be either pre-shredded OR hard mozzarella, not soft “fresh”) ▢
• 2 oz Cream cheese (cubed) ▢

Optional:

• Cooking spray (for helping toppings stick) ▢
• Sesame seeds ▢
• Everything bagel seasoning ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper .
2. In a food processor , process the almond flour (or coconut flour) and baking powder, until uniform. (Alternatively, you can mix them together in a bowl if you want to make the bagels by hand, without a food processor. However, you’ll get taller, fluffier bagels using the food processor method.)
3. Add the eggs to the food processor. Process until uniform. Set aside.
4. In a large bowl, combine the shredded mozzarella and cubed cream cheese. Microwave for 2 minutes , stirring halfway through. Stir again at the end until well incorporated. (If you don’t want to use the microwave, heat the cheeses in a double boiler on the stove over low heat, stirring frequently, until completely melted and easy to stir.)
5. Transfer the cheeses into the food processor, positioning them so that the blade is sticking into the cheese. Working quickly while the cheese is hot, pulse until a uniform dough forms. (Alternatively, you can knead with your hands if not using a food processor. The dough will be very sticky, but keep kneading and squeezing through your fingers for a few minutes. If the dough becomes hard before fully mixed, is too difficult to mix, or is still sticky after a couple minutes, you can microwave/reheat for 15-20 seconds to soften it. In that case, wash your hands and knead again.) No matter what method you use, it’s very important for the dough to be completely uniform before proceeding to the next step. You shouldn’t have pieces of cheese separate from areas of flour. (See tips in the post above if you have trouble with sticky dough.)
6. Form the dough into a ball and divide it into 6 parts. Form or roll a long log with each part, then press the parts together to make a bagel shape and place onto the lined baking sheet. Repeat with the remaining dough.
7. If you want to add toppings, such as sesame seeds or everything seasoning, spray the bagels lightly with cooking spray first. Then, sprinkle the toppings over the bagels and gently press into the dough.
8. Bake keto bagels for about 15 minutes , until firm and golden brown.
9. Let the bagels cool for at least 15 minutes , or preferably completely, to improve their inner texture.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 bagel

• Tips and troubleshooting: Check out my recipe tips above to help you avoid or deal with common issues like sticky dough, bagels turning out flat, and more.
• Variations & toppings: See my variations here for different add-in and topping options.
• Storage: Store these keto bagels in an airtight container in the refrigerator for up to 1 week.
• Freeze: I always meal prep a double (or triple) batch of these keto bagels at once and freeze them — they last 6 months in the freezer! Let them cool first, then freeze in zip lock bags with parchment paper between them to prevent sticking together.
• Reheat: Use the toaster for the fastest, easiest method. I use the bagel setting on mine, along with the frozen setting if they’re right out of the freezer. You can also microwave them, but they come out very soft. (My daughter prefers them this way.)

📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here .

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Keto Bagels

Variations & Toppings

I usually just make these keto bagels plain or with sesame seeds, as they are more versatile that way. But you can also change it up!

Try different add-ins, like fresh blueberries, sugar-free dried cranberries , nuts, caramelized onions , minced garlic, cinnamon with a few tablespoons of sweetener, or just top with everything bagel seasoning (my favorite savory flavor) or poppy seeds.

Keep in mind that adding sweetener does make the dough more sticky, so you’ll definitely need to chill it if you add any. (See my tips above for details.)

Serving Ideas

I love these keto bagels all the ways. Here are some of my favorite spreads and sandwiches to go with them:

• Spreads – Cream cheese is the obvious choice, but you can also use butter, peanut butter, or even my sugar free Nutella or sugar free jelly . My personal fave is a layer of mascarpone topped with my sugar free strawberry jam !
• Bagel & Lox – One of my go-to lunches is a keto bagel with a smear of cream cheese, smoked salmon (or my lox recipe ), and cucumbers, red onions, or capers. So good!
• Breakfast Sandwich – Stuff eggs, sausage or bacon , and cheese between your bagel slices, and heat. You can also replace the pancake layers in my keto breakfast sandwich with layers of these bagels.
• Lunch Sandwich – Try my keto chicken salad , tuna egg salad , or a BLT with oven bacon . Or keep it simple with some sliced turkey, lettuce, and homemade mayo .

More Keto Breakfast Recipes

Breakfast is my favorite meal of the day, so I have lots of low carb breakfast recipes ! Try some of these — they feel like they’re full of carbs, but they’re not:

Free Printable: Low Carb & Keto Food List

• I Will Make This Chewy, Golden Keto Bagel Recipe Forever
• Ingredients & Substitutions
• How To Make Keto Bagels
• My Tips & Troubleshooting
• Keto Bagels (Low Carb, Chewy, Easy) Recipe card
• Variations & Toppings
• Serving Ideas
• More Keto Breakfast Recipes
• Recipe Reviews

I Will Make This Chewy, Golden Keto Bagel Recipe Forever

These bagels… these golden, beautiful keto bagels . I will make this recipe forever and ever, no matter how my eating lifestyle evolves. I love them that much, for so many reasons:

• Tall, puffy, and actually chewy – The biggest reason I adore these low carb bagels is that they have all the chewy texture of real bagels — without the carbs or wheat. This keto bagel recipe is based on the dough from my keto pizza and I’ve been making it for years, but in the last few I’ve improved it to prevent them from going flat.
• Quick and easy – 5 clean ingredients. 30 minutes. You’ve got this!
• Choose your flour – You can make these as coconut or almond flour bagels! If you don’t have a dietary restriction, check my comparison below to decide.
• Keto friendly, low carb, and gluten-free – It goes without saying that my keto bagels are… well, keto. 😉 These have only 5g net carbs (and 8 grams total carbs) each. But they are also gluten-free, unlike the ones you might see popping up in stores!
• They go with everything – You can use these in all the same ways you would a regular bagel. Toast them. Top them. Make a sandwich. It all works.

I’ve made many bread swaps, from keto English muffins (my first ever) and cloud bread to buttery almond flour biscuits and my most popular fluffy white keto bread . But the dense, chewy texture in these low carb bagels… there’s nothing quite like it. Make them with me!

Ingredients & Substitutions

Here I explain the best ingredients for my keto bagel recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card .

• Almond Flour Or Coconut Flour – You can use either, but in different amounts. Many brands of almond flour are too coarse, leaving a grainy texture, which is why I created and recommend using my Wholesome Yum Blanched Almond Flour if you’re making these keto bagels with almond flour. I also use Wholesome Yum Coconut Flour for the coconut flour version, but this is less critical — just a way you can support my free recipes. 🙂
• Shredded Mozzarella Cheese – This is the key to making the bagels chewy and actually forms the bulk of the dough. Make sure to use low-moisture part-skim mozzarella, not fresh mozzarella, which is too wet. Other hard shredded cheeses can work, but the texture will change and the flavor will be more cheesy. Some dairy-free mozzarella substitutes are fine, too, but some kinds might not work well. If you want an extra chewy result, you can also add 1/4 teaspoon xanthan gum to the dough, but I don’t find it necessary.
• Cream Cheese – I recommend full-fat, but dairy-free or low-fat ones are fine, too. Cut it into small cubes, so it melts more easily.
• Eggs – Flax eggs and most other egg substitutes work, too.
• Baking Powder – I like this brand , and you’ll notice that my keto bagel recipe uses a lot . This is needed to lift the heavy dough! Also, don’t confuse this ingredient with baking soda, which is different.

How To Make Keto Bagels

I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card .

1. Process the dry ingredients. In a food processor (I have and love this large one , which even fits a double batch!), process the flour of your choice and baking powder, until uniform.
2. Add the eggs. Process again until uniform. Set aside.

1. Melt the cheeses. In a microwave-safe bowl, combine the shredded mozzarella and cubed cream cheese. Microwave until melted and well incorporated. Stir halfway through, and again at the end. (Alternatively, you can heat the cheeses in a double boiler on the stove over low heat, stirring frequently, until completely melted and easy to stir.)
2. Mix the dough. Transfer the cheese mixture into the food processor, positioning it so that the blade is sticking into the cheese. Working quickly while the cheese is hot, pulse until a uniform dough forms, with no streaks. (You can also knead with your hands instead of using a food processor, but the low carb bagels turn out taller if using the food processor — see my tips below!)

1. Shape the bagels. Form the dough into a ball and divide into 6 equal portions. Form or roll a long log with each section, then press the ends together to make a bagel shape and place onto a baking sheet ( this is my favorite ) lined with parchment paper. Repeat with the remaining dough.
2. Add (optional) toppings. If you want anything on top, spray the bagels lightly with cooking spray, or sometimes I use an egg wash for extra color. Sprinkle on your toppings and gently press into the dough.
3. Bake until golden. Place the keto bagels in the oven. Bake them until they are firm and golden brown.
4. Let them cool. Allow your bagels to cool for at least 15 minutes on the pan to firm up. If you can, cool completely for the best inner texture.

My Tips & Troubleshooting

The dough I use for these keto bagels is called fathead dough, a.k.a. the best there is for chewy textures in low carb baking! It does take some practice to get used to it. If you want a full guide, you’ll find it in my Easy Keto Cookbook (which also includes this low carb bagel recipe). But here are solutions to the 4 most common questions I get:

Handling Sticky Dough:

This is the most common issue, and most noticeable if your kitchen is warm or humid. (My photo in the food processor above shows what sticky dough looks like!) I use this tricks to deal with it:

• Refrigerate the dough for 30 minutes. My favorite trick, and it helps a lot! The freezer for 10 minutes also works if you’re in a rush.
• Cover your hands in oil. I like neutral avocado oil. You can work with the fathead dough much more easily with oiled hands.
• Make sure the dough is completely uniform. You shouldn’t have streaks or pieces of cheese separate from areas of flour — not only does this make the dough sticky, but it also totally ruins the texture of the bagels if you don’t fix it. If the cheese starts to solidify before the dough forms, microwave it for about 30 seconds to soften it again, so that it mixes better. (Be careful not to overheat to avoid cooking the egg.) Once it’s warmer, process again until uniform. The dough will seem sticky again when it’s warm, so just use my 2 tips above afterward.

Bagels Not Cooking Through:

If you find that the bagels brown on top but remain raw inside, here are some reasons this may happen and how to avoid it:

• Tent the top with foil and continue baking. They won’t feel totally firm until they cool, but you can remove them from the oven when they no longer feel “doughy”. Which brings me to my next tip…
• Cool before slicing. Keto bagels actually continue to “cook” a bit from the residual heat after you remove them from the oven, and the texture also changes, so it’s crucial to wait at least 15 minutes before eating them. (You can still reheat or toast them afterward if you want them warm — I usually do!)

Bagels Coming Out Flat:

Not rising properly is the hardest issue to troubleshoot, but usually not a deal breaker. Your low carb bagels will still taste pretty amazing even if they’re flat! But, here’s what I recommend:

• A food processor makes taller bagels. I used to knead the dough by hand, but my food processor (with a dough blade or S knife blade) has been a game changer! It’s way less work and introduces more air bubbles, so the bagels end up taller and puffier. A stand mixer will also work.
• Make sure your baking powder is fresh. It loses effectiveness over time.
• Form the rings tall to start. I recommend making the dough shapes tall and skinny to account for some spreading.

Choosing Which Flour To Use:

The main difference I notice between the 2 flours is the texture — you can see the subtke difference in my picture below.

• Almond flour bagels tend to be taller, denser, and more chewy. They also hold together better and are less likely to crumble. I prefer my keto bagels made with this flour!
• Coconut flour bagels are lighter, fluffier, and spread more. They have a slightly sweet flavor that goes well with sweet spreads. However, they can be a bit more fragile.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Almond Flour Version:

• 1 1/2 cups Wholesome Yum Blanched Almond Flour ▢
• 1 tbsp Baking powder ▢
• 2 large Eggs ▢
• 2 1/2 cups Mozzarella cheese (shredded; must be either pre-shredded OR hard mozzarella, not soft “fresh”) ▢
• 2 oz Cream cheese (cubed) ▢

Coconut Flour Version:

• 1/2 cup Wholesome Yum Coconut Flour ▢
• 1 tbsp Baking powder ▢
• 3 large Eggs ▢
• 2 1/2 cups Mozzarella cheese (shredded; must be either pre-shredded OR hard mozzarella, not soft “fresh”) ▢
• 2 oz Cream cheese (cubed) ▢

Optional:

• Cooking spray (for helping toppings stick) ▢
• Sesame seeds ▢
• Everything bagel seasoning ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper .
2. In a food processor , process the almond flour (or coconut flour) and baking powder, until uniform. (Alternatively, you can mix them together in a bowl if you want to make the bagels by hand, without a food processor. However, you’ll get taller, fluffier bagels using the food processor method.)
3. Add the eggs to the food processor. Process until uniform. Set aside.
4. In a large bowl, combine the shredded mozzarella and cubed cream cheese. Microwave for 2 minutes , stirring halfway through. Stir again at the end until well incorporated. (If you don’t want to use the microwave, heat the cheeses in a double boiler on the stove over low heat, stirring frequently, until completely melted and easy to stir.)
5. Transfer the cheeses into the food processor, positioning them so that the blade is sticking into the cheese. Working quickly while the cheese is hot, pulse until a uniform dough forms. (Alternatively, you can knead with your hands if not using a food processor. The dough will be very sticky, but keep kneading and squeezing through your fingers for a few minutes. If the dough becomes hard before fully mixed, is too difficult to mix, or is still sticky after a couple minutes, you can microwave/reheat for 15-20 seconds to soften it. In that case, wash your hands and knead again.) No matter what method you use, it’s very important for the dough to be completely uniform before proceeding to the next step. You shouldn’t have pieces of cheese separate from areas of flour. (See tips in the post above if you have trouble with sticky dough.)
6. Form the dough into a ball and divide it into 6 parts. Form or roll a long log with each part, then press the parts together to make a bagel shape and place onto the lined baking sheet. Repeat with the remaining dough.
7. If you want to add toppings, such as sesame seeds or everything seasoning, spray the bagels lightly with cooking spray first. Then, sprinkle the toppings over the bagels and gently press into the dough.
8. Bake keto bagels for about 15 minutes , until firm and golden brown.
9. Let the bagels cool for at least 15 minutes , or preferably completely, to improve their inner texture.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 bagel

• Tips and troubleshooting: Check out my recipe tips above to help you avoid or deal with common issues like sticky dough, bagels turning out flat, and more.
• Variations & toppings: See my variations here for different add-in and topping options.
• Storage: Store these keto bagels in an airtight container in the refrigerator for up to 1 week.
• Freeze: I always meal prep a double (or triple) batch of these keto bagels at once and freeze them — they last 6 months in the freezer! Let them cool first, then freeze in zip lock bags with parchment paper between them to prevent sticking together.
• Reheat: Use the toaster for the fastest, easiest method. I use the bagel setting on mine, along with the frozen setting if they’re right out of the freezer. You can also microwave them, but they come out very soft. (My daughter prefers them this way.)

📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here .

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Keto Bagels

Variations & Toppings

I usually just make these keto bagels plain or with sesame seeds, as they are more versatile that way. But you can also change it up!

Try different add-ins, like fresh blueberries, sugar-free dried cranberries , nuts, caramelized onions , minced garlic, cinnamon with a few tablespoons of sweetener, or just top with everything bagel seasoning (my favorite savory flavor) or poppy seeds.

Keep in mind that adding sweetener does make the dough more sticky, so you’ll definitely need to chill it if you add any. (See my tips above for details.)

Serving Ideas

I love these keto bagels all the ways. Here are some of my favorite spreads and sandwiches to go with them:

• Spreads – Cream cheese is the obvious choice, but you can also use butter, peanut butter, or even my sugar free Nutella or sugar free jelly . My personal fave is a layer of mascarpone topped with my sugar free strawberry jam !
• Bagel & Lox – One of my go-to lunches is a keto bagel with a smear of cream cheese, smoked salmon (or my lox recipe ), and cucumbers, red onions, or capers. So good!
• Breakfast Sandwich – Stuff eggs, sausage or bacon , and cheese between your bagel slices, and heat. You can also replace the pancake layers in my keto breakfast sandwich with layers of these bagels.
• Lunch Sandwich – Try my keto chicken salad , tuna egg salad , or a BLT with oven bacon . Or keep it simple with some sliced turkey, lettuce, and homemade mayo .

More Keto Breakfast Recipes

Breakfast is my favorite meal of the day, so I have lots of low carb breakfast recipes ! Try some of these — they feel like they’re full of carbs, but they’re not:

Free Printable: Low Carb & Keto Food List

• I Will Make This Chewy, Golden Keto Bagel Recipe Forever
• Ingredients & Substitutions
• How To Make Keto Bagels
• My Tips & Troubleshooting
• Keto Bagels (Low Carb, Chewy, Easy) Recipe card
• Variations & Toppings
• Serving Ideas
• More Keto Breakfast Recipes
• Recipe Reviews

I Will Make This Chewy, Golden Keto Bagel Recipe Forever

These bagels… these golden, beautiful keto bagels . I will make this recipe forever and ever, no matter how my eating lifestyle evolves. I love them that much, for so many reasons:

• Tall, puffy, and actually chewy – The biggest reason I adore these low carb bagels is that they have all the chewy texture of real bagels — without the carbs or wheat. This keto bagel recipe is based on the dough from my keto pizza and I’ve been making it for years, but in the last few I’ve improved it to prevent them from going flat.
• Quick and easy – 5 clean ingredients. 30 minutes. You’ve got this!
• Choose your flour – You can make these as coconut or almond flour bagels! If you don’t have a dietary restriction, check my comparison below to decide.
• Keto friendly, low carb, and gluten-free – It goes without saying that my keto bagels are… well, keto. 😉 These have only 5g net carbs (and 8 grams total carbs) each. But they are also gluten-free, unlike the ones you might see popping up in stores!
• They go with everything – You can use these in all the same ways you would a regular bagel. Toast them. Top them. Make a sandwich. It all works.

I’ve made many bread swaps, from keto English muffins (my first ever) and cloud bread to buttery almond flour biscuits and my most popular fluffy white keto bread . But the dense, chewy texture in these low carb bagels… there’s nothing quite like it. Make them with me!

Ingredients & Substitutions

Here I explain the best ingredients for my keto bagel recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card .

• Almond Flour Or Coconut Flour – You can use either, but in different amounts. Many brands of almond flour are too coarse, leaving a grainy texture, which is why I created and recommend using my Wholesome Yum Blanched Almond Flour if you’re making these keto bagels with almond flour. I also use Wholesome Yum Coconut Flour for the coconut flour version, but this is less critical — just a way you can support my free recipes. 🙂
• Shredded Mozzarella Cheese – This is the key to making the bagels chewy and actually forms the bulk of the dough. Make sure to use low-moisture part-skim mozzarella, not fresh mozzarella, which is too wet. Other hard shredded cheeses can work, but the texture will change and the flavor will be more cheesy. Some dairy-free mozzarella substitutes are fine, too, but some kinds might not work well. If you want an extra chewy result, you can also add 1/4 teaspoon xanthan gum to the dough, but I don’t find it necessary.
• Cream Cheese – I recommend full-fat, but dairy-free or low-fat ones are fine, too. Cut it into small cubes, so it melts more easily.
• Eggs – Flax eggs and most other egg substitutes work, too.
• Baking Powder – I like this brand , and you’ll notice that my keto bagel recipe uses a lot . This is needed to lift the heavy dough! Also, don’t confuse this ingredient with baking soda, which is different.

How To Make Keto Bagels

I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card .

1. Process the dry ingredients. In a food processor (I have and love this large one , which even fits a double batch!), process the flour of your choice and baking powder, until uniform.
2. Add the eggs. Process again until uniform. Set aside.

1. Melt the cheeses. In a microwave-safe bowl, combine the shredded mozzarella and cubed cream cheese. Microwave until melted and well incorporated. Stir halfway through, and again at the end. (Alternatively, you can heat the cheeses in a double boiler on the stove over low heat, stirring frequently, until completely melted and easy to stir.)
2. Mix the dough. Transfer the cheese mixture into the food processor, positioning it so that the blade is sticking into the cheese. Working quickly while the cheese is hot, pulse until a uniform dough forms, with no streaks. (You can also knead with your hands instead of using a food processor, but the low carb bagels turn out taller if using the food processor — see my tips below!)

1. Shape the bagels. Form the dough into a ball and divide into 6 equal portions. Form or roll a long log with each section, then press the ends together to make a bagel shape and place onto a baking sheet ( this is my favorite ) lined with parchment paper. Repeat with the remaining dough.
2. Add (optional) toppings. If you want anything on top, spray the bagels lightly with cooking spray, or sometimes I use an egg wash for extra color. Sprinkle on your toppings and gently press into the dough.
3. Bake until golden. Place the keto bagels in the oven. Bake them until they are firm and golden brown.
4. Let them cool. Allow your bagels to cool for at least 15 minutes on the pan to firm up. If you can, cool completely for the best inner texture.

My Tips & Troubleshooting

The dough I use for these keto bagels is called fathead dough, a.k.a. the best there is for chewy textures in low carb baking! It does take some practice to get used to it. If you want a full guide, you’ll find it in my Easy Keto Cookbook (which also includes this low carb bagel recipe). But here are solutions to the 4 most common questions I get:

Handling Sticky Dough:

This is the most common issue, and most noticeable if your kitchen is warm or humid. (My photo in the food processor above shows what sticky dough looks like!) I use this tricks to deal with it:

• Refrigerate the dough for 30 minutes. My favorite trick, and it helps a lot! The freezer for 10 minutes also works if you’re in a rush.
• Cover your hands in oil. I like neutral avocado oil. You can work with the fathead dough much more easily with oiled hands.
• Make sure the dough is completely uniform. You shouldn’t have streaks or pieces of cheese separate from areas of flour — not only does this make the dough sticky, but it also totally ruins the texture of the bagels if you don’t fix it. If the cheese starts to solidify before the dough forms, microwave it for about 30 seconds to soften it again, so that it mixes better. (Be careful not to overheat to avoid cooking the egg.) Once it’s warmer, process again until uniform. The dough will seem sticky again when it’s warm, so just use my 2 tips above afterward.

Bagels Not Cooking Through:

If you find that the bagels brown on top but remain raw inside, here are some reasons this may happen and how to avoid it:

• Tent the top with foil and continue baking. They won’t feel totally firm until they cool, but you can remove them from the oven when they no longer feel “doughy”. Which brings me to my next tip…
• Cool before slicing. Keto bagels actually continue to “cook” a bit from the residual heat after you remove them from the oven, and the texture also changes, so it’s crucial to wait at least 15 minutes before eating them. (You can still reheat or toast them afterward if you want them warm — I usually do!)

Bagels Coming Out Flat:

Not rising properly is the hardest issue to troubleshoot, but usually not a deal breaker. Your low carb bagels will still taste pretty amazing even if they’re flat! But, here’s what I recommend:

• A food processor makes taller bagels. I used to knead the dough by hand, but my food processor (with a dough blade or S knife blade) has been a game changer! It’s way less work and introduces more air bubbles, so the bagels end up taller and puffier. A stand mixer will also work.
• Make sure your baking powder is fresh. It loses effectiveness over time.
• Form the rings tall to start. I recommend making the dough shapes tall and skinny to account for some spreading.

Choosing Which Flour To Use:

The main difference I notice between the 2 flours is the texture — you can see the subtke difference in my picture below.

• Almond flour bagels tend to be taller, denser, and more chewy. They also hold together better and are less likely to crumble. I prefer my keto bagels made with this flour!
• Coconut flour bagels are lighter, fluffier, and spread more. They have a slightly sweet flavor that goes well with sweet spreads. However, they can be a bit more fragile.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Almond Flour Version:

• 1 1/2 cups Wholesome Yum Blanched Almond Flour ▢
• 1 tbsp Baking powder ▢
• 2 large Eggs ▢
• 2 1/2 cups Mozzarella cheese (shredded; must be either pre-shredded OR hard mozzarella, not soft “fresh”) ▢
• 2 oz Cream cheese (cubed) ▢

Coconut Flour Version:

• 1/2 cup Wholesome Yum Coconut Flour ▢
• 1 tbsp Baking powder ▢
• 3 large Eggs ▢
• 2 1/2 cups Mozzarella cheese (shredded; must be either pre-shredded OR hard mozzarella, not soft “fresh”) ▢
• 2 oz Cream cheese (cubed) ▢

Optional:

• Cooking spray (for helping toppings stick) ▢
• Sesame seeds ▢
• Everything bagel seasoning ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper .
2. In a food processor , process the almond flour (or coconut flour) and baking powder, until uniform. (Alternatively, you can mix them together in a bowl if you want to make the bagels by hand, without a food processor. However, you’ll get taller, fluffier bagels using the food processor method.)
3. Add the eggs to the food processor. Process until uniform. Set aside.
4. In a large bowl, combine the shredded mozzarella and cubed cream cheese. Microwave for 2 minutes , stirring halfway through. Stir again at the end until well incorporated. (If you don’t want to use the microwave, heat the cheeses in a double boiler on the stove over low heat, stirring frequently, until completely melted and easy to stir.)
5. Transfer the cheeses into the food processor, positioning them so that the blade is sticking into the cheese. Working quickly while the cheese is hot, pulse until a uniform dough forms. (Alternatively, you can knead with your hands if not using a food processor. The dough will be very sticky, but keep kneading and squeezing through your fingers for a few minutes. If the dough becomes hard before fully mixed, is too difficult to mix, or is still sticky after a couple minutes, you can microwave/reheat for 15-20 seconds to soften it. In that case, wash your hands and knead again.) No matter what method you use, it’s very important for the dough to be completely uniform before proceeding to the next step. You shouldn’t have pieces of cheese separate from areas of flour. (See tips in the post above if you have trouble with sticky dough.)
6. Form the dough into a ball and divide it into 6 parts. Form or roll a long log with each part, then press the parts together to make a bagel shape and place onto the lined baking sheet. Repeat with the remaining dough.
7. If you want to add toppings, such as sesame seeds or everything seasoning, spray the bagels lightly with cooking spray first. Then, sprinkle the toppings over the bagels and gently press into the dough.
8. Bake keto bagels for about 15 minutes , until firm and golden brown.
9. Let the bagels cool for at least 15 minutes , or preferably completely, to improve their inner texture.

Did You Like It?

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Maya’s Recipe Notes

Serving size: 1 bagel

• Tips and troubleshooting: Check out my recipe tips above to help you avoid or deal with common issues like sticky dough, bagels turning out flat, and more.
• Variations & toppings: See my variations here for different add-in and topping options.
• Storage: Store these keto bagels in an airtight container in the refrigerator for up to 1 week.
• Freeze: I always meal prep a double (or triple) batch of these keto bagels at once and freeze them — they last 6 months in the freezer! Let them cool first, then freeze in zip lock bags with parchment paper between them to prevent sticking together.
• Reheat: Use the toaster for the fastest, easiest method. I use the bagel setting on mine, along with the frozen setting if they’re right out of the freezer. You can also microwave them, but they come out very soft. (My daughter prefers them this way.)

📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here .

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

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Keto Bagels

Variations & Toppings

I usually just make these keto bagels plain or with sesame seeds, as they are more versatile that way. But you can also change it up!

Try different add-ins, like fresh blueberries, sugar-free dried cranberries , nuts, caramelized onions , minced garlic, cinnamon with a few tablespoons of sweetener, or just top with everything bagel seasoning (my favorite savory flavor) or poppy seeds.

Keep in mind that adding sweetener does make the dough more sticky, so you’ll definitely need to chill it if you add any. (See my tips above for details.)

Serving Ideas

I love these keto bagels all the ways. Here are some of my favorite spreads and sandwiches to go with them:

• Spreads – Cream cheese is the obvious choice, but you can also use butter, peanut butter, or even my sugar free Nutella or sugar free jelly . My personal fave is a layer of mascarpone topped with my sugar free strawberry jam !
• Bagel & Lox – One of my go-to lunches is a keto bagel with a smear of cream cheese, smoked salmon (or my lox recipe ), and cucumbers, red onions, or capers. So good!
• Breakfast Sandwich – Stuff eggs, sausage or bacon , and cheese between your bagel slices, and heat. You can also replace the pancake layers in my keto breakfast sandwich with layers of these bagels.
• Lunch Sandwich – Try my keto chicken salad , tuna egg salad , or a BLT with oven bacon . Or keep it simple with some sliced turkey, lettuce, and homemade mayo .

More Keto Breakfast Recipes

Breakfast is my favorite meal of the day, so I have lots of low carb breakfast recipes ! Try some of these — they feel like they’re full of carbs, but they’re not: