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Bite into these Keto Everything Bagels for that bouncy, chewy bite you love—without getting bogged down by regular flour. Anytime I’m wanting a tasty breakfast or a low-carb sandwich bread, this is my go-to. You don’t need special tricks or yeast for these to turn out awesome.
When I tried this dough for the first time, I couldn’t believe how good it was. I gave a batch to my pals and everyone was surprised they were homemade and totally grain-free.
Tasty Ingredients
- Blanched almond flour: keeps things light and carb-friendly Go for the superfine kind for a smoother bite
- Baking powder: helps fluff them up and get a good rise Pick aluminum-free if you can
- Salt: boosts all the flavors Sea salt tastes best here
- Shredded mozzarella cheese: makes the pull-apart texture Use the freshly grated stuff if you can skip the extra starch
- Cream cheese: adds density and a rich taste Go full fat for max flavor
- Eggs: you’ll split the yolks and whites the yolk makes the dough rich and a swipe of egg white gives it shine
- Everything bagel seasoning: rounds it out with garlic, onion, sesame, and poppy seeds Check there’s no sneaky sugar or mix up your own so you know exactly what’s in it
Simple Steps
- Let Bagels Cool:
- After baking, leave your bagels on the tray for about 5 minutes to chill out a bit. This makes slicing easier and keeps the cheesy dough from falling apart.
- Bake 'Em Up:
- Pop the tray in the oven for 10 to 20 minutes. Oven times and sizes vary, so keep an eye out—the bagels should get puffy, golden, and feel set when pressed.
- Finish with Egg and Toppings:
- Put bagels on parchment, brush with beaten egg white, and shake on the seasoning. Don’t hold back—plenty of topping means lots of flavor.
- Mold Your Bagels:
- Break the dough into four chunks, roll into short logs, and join the ends to make big rings. The dough gets sticky, so damp hands help a lot.
- Blend It All Together:
- Toss the almond flour mixture into the gooey cheese/egg mix and work it with a sturdy spoon or hands. Get in there until it’s sticky dough and you don’t see any flour bits.
- Mix in the Yolk:
- Put the yolk into the warm cheese mixture—it might seem weird, but keep stirring until it’s smooth. The heat helps it blend.
- Melt Cheese:
- Drop mozzarella and cream cheese in a big microwave-safe bowl. Heat 30 seconds at a time, stirring until it’s melty and gooey. Don’t have a microwave? Stove on low works too.
- Mix Your Dry Goods:
- Stir almond flour, salt, and baking powder together in a bowl. Whisk well so the baking powder spreads out evenly.
- Oven Time:
- Turn your oven to 400°F so it’s good and hot before you bake. That’s how you get a crispy golden outside.
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That stretchy mozzarella is wild here—I’m always amazed. Every time, my family huddles at the oven. My youngest calls them 'cheese rings' and won't eat them without extra cream cheese stacked on top.
How to Store Them
Wait till bagels cool off before stashing them away. Keep them in a container in your fridge for up to five days. If you want them to last longer, freeze them on a tray, then bag them up. They toast up nice and fast straight from the freezer.
Swapping Ingredients
If dairy isn’t your thing, grab plant-based cream cheese and mozzarella instead. Some folks use other nut flours, but almond flour is the classic for this style. Season to your taste—switch it up with whatever blends you like best.
How to Serve
Cut and toast your bagels, then stack on favorites like salmon, avocado, egg salad, or any sandwich fillings you’ve got. For a quick bite, slather on butter or some herby cream cheese.
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Why the Flavor Matters
That everything bagel blend comes from New York’s old school—tons of punch from onion, garlic, sesame, and poppy seeds. These bagels let you soak up the classic, even if you’re eating low-carb.
Common Questions
- → How are these bagels kept low in carbs?
They’re made with almond flour in place of wheat flour, dropping the carbs way down but still giving you that great texture.
- → What gives them that bagel-like chew?
The softened combo of cream cheese and mozzarella gives these bagels a chewy bite, and baking them gets the outside nice and crisp.
- → What can I use instead of mozzarella?
If you’re out of mozzarella, try some provolone or another mild low-moisture cheese. Mozzarella’s best, but swaps can work too.
- → Is everything bagel seasoning a must?
The seasoning’s what brings the classic taste—think seeds, garlic, onion. If you don’t have it, you can sprinkle just sesame or poppy seeds instead.
- → Can I prep these bagels ahead of time?
Definitely. Let them cool off, then stash in a container with a lid. Warm ’em up in a toaster or oven when you’re ready for the best texture.