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by Matt Dobson
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This keto bagel recipe makes perfect bread rolls every time! They have all the flavors of your favorite everything bagel except that they’re low-carb and gluten-free. These keto bagels are very easy to make at home.
This bagel recipe is a modified version of our Keto Pretzels and is topped with our Everything Seasoning.
Ensure that your keto bagel holes are a little bigger than you think they should be. These low-carb bagels will rise as they cook, and the holes can close if they are not wide enough.
Why do we use inulin? Inulin is a low-carb substitute that works like sugar when proofed with yeast. Yeast needs food to work correctly and get the rise needed for these low-carb bagels without sugar.
Keto Bagel Ingredients
- 2 teaspoons of Yeast, dried
- 1 teaspoon of Inulin
- 2 tablespoons of Warm Water
- 10 ounces of Mozzarella Cheese, grated
- 2 tablespoons of Butter
- 6 ounces of Almond Flour
- 2 teaspoons of Baking Powder
- 1 teaspoon of Xanthan Gum
- 3 large eggs, one is for egg wash
- 2 tablespoons of Everything Seasoning
How to Make Keto Bagels
- Add the yeast, inulin, and warm water in a large mixing bowl and set aside to proof.
- Melt the mozzarella and butter until it’s completely melted. This can be done in the microwave or a saucepan on the stove.
- Once the yeast is foamy, add the almond flour, baking powder, and xanthan gum and mix well.
- Pour the hot melted cheese mixture into the almond flour mixture. When it’s about halfway mixed, add two eggs.
- Continue mixing until you have a slightly sticky dough. I highly recommend mixing the dough with gloved hands for the best results.
- Set the dough aside and prepare a large cookie sheet by lining it with parchment paper. Set your oven to 180C/355F.
- Split your dough into eight evenly sized-pieces. Ours weighed out between 75-80g/2.6-2.8oz.
- Roll each dough into a ball, then poke your finger through the middle to make an opening. To widen the opening, gently spin the dough around your finger like a tiny hula hoop.
- Place your bagel on the lined cookie sheet and repeat step 8 for the remaining dough pieces.
- Crack the extra egg into a small bowl and beat well.
- Spread your Everything Seasoning on a plate, ready for dipping.
- Gently brush each bagel with egg wash, then press into your seasoning. Place it back on the cookie sheet and continue with the other bagel.
- Once all the bagels are seasoned, leave them in a warm place for 15 minutes to proof.
- Bake in the oven for 15-20 minutes, until browned.
- Remove from the oven and leave to cool for 10 minutes before enjoying.
Keto Bagels
Our Keto Bagels Recipe makes perfect rolls every time! It’s all the flavors of your favorite everything bagel without the carbs.
4.97 from 28 votes
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Course: brunch, Lunch
Cuisine: American, British
Cook Time: 20 minutes mins
Total Time: 20 minutes mins
Servings: 8 bagels
Calories: 292kcal
Author: Matt Dobson
Unit Conversion
US Customary – Metric
Ingredients
- 2 teaspoons dried yeast
- 1 teaspoon inulin
- 2 tablespoons warm water
- 10 ounces mozzarella shredded
- 2 tablespoons butter melted
- 6 ounces almond flour
- 2 teaspoons baking powder
- 1 teaspoon xanthan gum
- 3 large eggs one is for egg wash
- 2 tablespoons Everything Seasoning
US Customary – Metric
Instructions
In a large mixing bowl, add the yeast, inulin and warm water and set aside to proof.
2 teaspoons dried yeast, 1 teaspoon inulin, 2 tablespoons warm water
Melt the mozzarella and butter until it’s completely melted. This can be done in the microwave or in a saucepan on the stove.
10 ounces mozzarella, 2 tablespoons butter
Once the yeast is foamy, add the almond flour, baking powder, and xanthan gum and mix well.
6 ounces almond flour, 2 teaspoons baking powder, 1 teaspoon xanthan gum
Pour over the hot melted cheese mixture and mix into the almond flour mixture, when it’s about halfway mixed, add 2 of the eggs.
3 large eggs
Continue mixing until you have a slightly sticky dough. I highly recommend mixing the dough with gloved hands for the best results.
Set the dough aside and prepare a large cookie sheet by lining with parchment paper. Set your oven to 180C/355F.
Split your dough into 8 evenly sized pieces. Ours weighed out between 75-80g/2.6-2.8oz.
Roll each piece of dough into a ball, then poke your finger through the middle to make an opening. To make the opening a wider, gently spin the dough around your finger like it’s a tiny hula hoop.
Place your bagel on the lined cookie sheet and repeat step 8 for the remaining dough pieces.
Crack the extra egg into a small bowl and beat well.
3 large eggs
Spread your Everything Seasoning on a plate, ready for dipping.
2 tablespoons Everything Seasoning
Gently brush each bagel with egg wash then press into your seasoning. Place it back on the cookie sheet and continue with the other bagel.
Once all the bagels are seasoned, leave in a warm place for 15 minutes to proof.
Bake in the oven for 15-20 minutes, until browned.
Remove from the oven and leave to cool for 10 minutes before enjoying.
Nutrition
Serving: 1bagel | Calories: 292kcal | Carbohydrates: 7.5g | Protein: 15g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 88mg | Sodium: 280mg | Potassium: 176mg | Fiber: 4.5g | Sugar: 1g | Vitamin A: 405IU | Vitamin C: 0mg | Calcium: 275mg | Iron: 1.4mg
How To Store Bagels
Store bagels in the fridge for up to three days or in the freezer for up to three months.
This keto bagel recipe is also gluten-free and makes eight servings. One serving is one bagel
If you love our keto bagels recipe, try our other low-carb baking recipes:
- Keto Starbucks – Lemon Loaf
- Keto Bread Recipe – New and Improved
- Ginger Bread Loaf
- Keto Cheese and Bacon rolls
Adjust the servings above to make a larger batch of this Keto Bagels recipe.
More keto bread recipes…
8 thoughts on “Keto Bagel Recipe”
These are the best! We love themReply
Thank you for your nice comment Diane, so glad you loved the Bagels.
Reply
These are friggin amazing!!!!!! So good. Just like the real thing maybe better.
Reply
What an amazing compliment! You are too kind, Wendy.
I’m so glad that you enjoyed them 🙂
Reply
I was wondering if there is anything else I could substitute for inulin in your bagel recipe?
Reply
Hi Jane,
There are no low carb substitutes for the inulin.
Reply
Why you have to add 1 teaspoon inulin? Can you make the bagels without it or substitute it with something else?
Reply
Hi Lyne,
The inulin is the “food” for the yeast, which helps give rise to the bagels. Without it, the bagels will be denser and won’t rise as much.
Reply
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