Keto Bagels Recipe

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This keto bagels recipe makes perfect rolls every time! It’s all the flavors of your favorite everything bagel without the carbs.

This bagel recipe is a modified version of our Keto Pretzels and is topped with our Everything Seasoning.

Make sure that your keto bagel holes are a little bigger than you think they need to be. These low-carb bagels will rise as they cook, and the holes can close up if they are not wide enough.

Why do we use inulin? Inulin is a low-carb substitute that works the same way sugar does when proofed with yeast. Yeast needs food to work properly and get the rise needed for these low-carb bagels without sugar.

Keto Bagels 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

1. In a large mixing bowl, add the yeast, inulin, and warm water and set aside to proof.
2. Melt the mozzarella and butter until it’s completely melted. This can be done in the microwave or in a saucepan on the stove.
3. Once the yeast is foamy, add the almond flour, baking powder, and xanthan gum and mix well.
4. Pour over the hot melted cheese mixture and mix into the almond flour mixture. When it’s about halfway mixed, add two eggs.
5. Continue mixing until you have a slightly sticky dough. I highly recommend mixing the dough with gloved hands for the best results.
6. Set the dough aside and prepare a large cookie sheet by lining it with parchment paper. Set your oven to 180C/355F.
7. Split your dough into eight evenly sized-pieces. Ours weighed out between 75-80g/2.6-2.8oz.
8. Roll each dough into a ball, then poke your finger through the middle to make an opening. To make the opening wider, gently spin the dough around your finger like a tiny hula hoop.
9. Place your bagel on the lined cookie sheet and repeat step 8 for the remaining dough pieces.
10. Crack the extra egg into a small bowl and beat well.
11. Spread your Everything Seasoning on a plate, ready for dipping.
12. 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.
13. Once all the bagels are seasoned, leave them in a warm place for 15 minutes to proof.
14. Bake in the oven for 15-20 minutes, until browned.
15. 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 26 votes

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Course: brunch, Lunch

Cuisine: American, British

Cook Time: 20 mins

Total Time: 20 mins

Servings: 8 bagels

Calories: 292kcal

Author: Gerri

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.
• Melt the mozzarella and butter until it’s completely melted. This can be done in the microwave or in a saucepan on the stove.
• Once the yeast is foamy, add the almond flour, baking powder, and xanthan gum and mix well.
  
• 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.
  
• 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.
  
• 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 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

To make a larger batch of this Keto Bagels recipe, adjust the servings above.

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