Keto Everything Bagels coming in hot! Today, I am sharing one of my favorite recipes from my newly released second book, Beyond Simply Keto! You’re going to love these chewy, flavor packed bagels.
*Please note there was an error in Beyond Simply Keto for the macros of this recipe. We strive for accurate macros, but sometimes mistakes happen. This is a great reminder to double check the macros of the ingredients you select within any macro tracker. Unfortunately there are a lot of inaccurate ingredients in tracking apps. Always double check the macros online to ingredients you use at home. So sorry for this error! We will update the correct macros in the book for future printed copies. The correct macros are now updated and listed below.
There are a million low carb bagel recipes out there, but I find that using flaxseed meal really makes this recipe special. Not only is flaxseed full of omega-3 fatty acids and fiber, but it also really changes the texture of these bagels to become more “breadlike” than most other keto bagels I’ve tried.
If you’re not a fan of everything seasoning, simply skip Step 6.
Once you’ve baked these keto everything bagels, allow them to cool a bit. Slice in half and pop them into the toaster. Add your favorite low carb spread, like butter or cream cheese (my fav!), and enjoy!
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Microwave the mozzarella and cream cheese for 2 minutes. Take out, stir, and microwave the cheeses for an additional minute. Take out and stir until the cheeses are combined and smooth.
- In a large bowl, whisk together the almond flour, flax seed meal, baking powder, and salt.
- Add the mozzarella mixture and eggs to the dry ingredients and start kneading with your hands. You can also do this in a stand mixer with a paddle attachment. Make sure everything is well mixed together.
- Divide the dough into 6 equal portions, then form each into a round disk, about ½ inch thick. Using your finger, poke a hole into the center of each disk and mold to form a bagel shape.
- Whisk the remaining egg in a small bowl. Brush the egg wash on the top of each bagel, then carefully sprinkle the bagel seasoning evenly onto the tops of the bagels.
Prefer bread over bagels? You’ll want to check out my keto bread recipe. You can toast it and top it with butter for breakfast, or make a keto grilled cheese for lunch or light dinner!
Shirley DevlinJanuary 2, 2020 at 8:30 pm
These sound great, can’t wait to try them. BTW, do you know how many grams of fat they are? I didn’t see that in the nutrition info. Thank you!
MickJanuary 3, 2020 at 5:17 am
We’ve added the fat macro to the recipe, thanks for the catch!
WendyJanuary 2, 2020 at 9:47 pm
Congratulations Suzanne! I just purchased BOTH cookbooks-My first recipe was this one!! I served hubs and he gave a thumbs up. Next time may cut this recipe down to 8, I could only do 1/2 bagel. I sliced them all after cooling and popped them in the freezer. Made homemade reg pizza the next day and *bing* lightbulb moment popped a half of bagel into the toaster and scraped the toppings onto it. Presto! My pizza was delicious.
Dyan KJanuary 3, 2020 at 1:31 am
What is the bagel seasoning mix?
SuzanneJanuary 3, 2020 at 1:35 am
Everything seasoning, they sell it at most stores, including Trader Joes.
AshleyJanuary 4, 2020 at 5:22 pm
These are out of this world good! Bagels are my #1 food I could eat every day and these more than make the cut!
WhitneyJanuary 5, 2020 at 7:46 pm
Made these today – so delicious! I was a little apprehensive due to last failures with fathead dough, but this came together really nicely. I used a muffin top pan to keep the shape and ended up with nice crispy bottoms, more like a roll than a bagel, but definitely a recipe I will use again and play around with the toppings. Thank you!
Shannon JJanuary 6, 2020 at 12:45 pm
I made these yesterday and my “I can’t live without bread” husband loved them! These are going to become part of my weekly food prep now!
Michelle RoeJanuary 6, 2020 at 1:47 pm
Is is possible to sub sunflower seed flour in place of the almond flour and get the same results? Allergic to almond flour which makes this lifestyle challenging at times because I end up making the same foods over and over due to ingredient restrictions. Thanks
SuzanneJanuary 21, 2020 at 8:07 pm
Hi Michelle, I have never used sunflower seed flour before so I am not sure how that would work. A lot of people request nut-free recipes so I will have to play around with that.
PeggyJanuary 6, 2020 at 6:08 pm
Had my doubts about this recipe, but was encouraged by the positive comments! Gave this recipe a try last night and was delighted with the results! Easy to pull together, makes six good sized bagels, and very satisfying toasted! I will make these again! Thank you!
Darcy GomezJanuary 7, 2020 at 2:23 pm
I just made these! they look AWESOME!
Lent your cookbook out fir a fruend who is just starting out, but I want it back quick!!
LizouJanuary 8, 2020 at 7:58 am
Thank you! They are soooo good
ReemaJanuary 9, 2020 at 7:20 am
Thank you! Will I be able to make these bagels if I don’t have a microwave?
SuzanneJanuary 11, 2020 at 9:57 pm
You could melt the cheese and cream cheese over a double boiler if needed. Goodluck!
Vickie ContrerasJanuary 11, 2020 at 2:26 am
Thanks for the flaxseed tip. Makes a passable bagel-like bread. I first tried toasted with cream cheese, sliced onion and lemon zest, a sprinkling of S&P. Yummy!
MimiJanuary 12, 2020 at 2:43 pm
I needed to cook mine longer than the recipe stated and they were still not all the way cooked through. I toasted them and added mustard, turkey and canadian bacon and it made a satisfying sandwich. It’s a solid recipe which I will make again.
Laurie SchwagerJanuary 12, 2020 at 3:51 pm
Excellent recipe. Really great texture! Have really enjoyed your books.
BethJanuary 13, 2020 at 11:04 am
Great bagels, game changer, I make two batches a week. Thank you!
Cali MillerJanuary 13, 2020 at 10:53 pm
Has anyone tried baking these in an air fryer yet? I just got one and I’ve been looking for ways to use it. 🙂
EveJanuary 18, 2020 at 4:47 pm
Hey Suzanne. These are delicious! But I need help with the macros. When I enter all the exact same ingredients into My Fitness Pal, the macros and calories come up different. Says they’re 433 calories and 15 carbs per serving. I’ve triple checked! What am I doing wrong??
SuzanneFebruary 8, 2020 at 4:08 pm
Hey there. The macros have been updated after realizing the original macros contained one ingredient with incorrect macros. So sorry for the error!
Cindy PhairJanuary 20, 2020 at 4:06 pm
This recipe is the BEST! i made a batch with everything seasoning, then made a second with 1/4 brown sugar swerve and 1 tsp of cinnamon to make a ‘french toast’ version. thank you so much for this recipe!
MicheleJanuary 20, 2020 at 5:09 pm
Made the bagels and once cooked, they were very tasty. But the dough was a big glop. It may be the mozzarella I used. I would be interested in knowing the brand you used, if you’re able to share that. I could not get the holes to stay holes and they did end up closing. Would love to see a video of you making these from start to finish. That would help a lot. Thanks for all the great recipes and congrats on all your hard work and success.
Eric HartJanuary 29, 2020 at 11:06 pm
My wife and I absolutely love this recipe. I add a little extra everything bagel seasoning! I don’t miss bread based bagels anymore. Thank you, Suz!!!
Eric HartFebruary 27, 2020 at 2:14 pm
We’re still eating these everyday. I was making them a bit too big. I’ve got it down, now.
MichaelaFebruary 1, 2020 at 10:16 pm
These were amazing. You won’t miss bread with these! I used a lot less of the seasoning that it called for. It didn’t need it. I’ll definitely be making these again and freezing them. I kept mine in for a little longer.
KatieFebruary 2, 2020 at 4:10 am
Just made these tonight and was super excited that they’re only 2 net carbs. I entered the recipe into the Carb Manager app and it gave a total of 8 net carbs per bagel 🙁 I know different brands can have different nutritional values, but that is such a big difference! I used Bob’s Red Mill flax meal, Blue Diamond finely sifted almond flour, Philadelphia cream cheese, and Good&Gather (Target brand) mozzarella. Any idea why there’s such a difference? I’m new to keto and every time I’ve tried a recipe the net carbs are way off. It’s really frustrating!
SuzanneFebruary 8, 2020 at 3:44 pm
Hey there. Thank you so much for reaching out. I have checked the macros and see that the person who calculated the macros for the book did make an error. Thank you for catching that! Unfortunately calculating macros can be tricky and sometimes mistakes happen by selecting an ingredient with incorrect macros. I have updated the macros on the blog and will contact my publisher to update the book as well.
SueFebruary 5, 2020 at 5:28 pm
These are great! I’ve tried so many keto bread and bagel recipes, usually using ground psyllium husk. I’ve found all of those recipes horrible and have thrown out much more than I’ve eaten. The psyllium husk, IMO gives everything it’s in a slimy mouth feel and awful taste.
When I made this recipe the first thing I noticed is the dough didn’t have that horrible smell that those other doughs had. The bagels flattened out slightly as they were cooling but were still thick enough to split. I toasted and spread with butter. The flavor and texture is absolutely delicious! I decided if an English Muffin and a biscuit had a baby it would be this bagel!
So glad I tried the recipe
Erin BaileyFebruary 20, 2020 at 12:34 pm
These are amazing!! Such a great substitute for a real bagel. They toast up great as leftovers and they taste delicious!! I’ve tried other keto bagel recipes and this is by far the best!
Jenny BehneyFebruary 25, 2020 at 3:34 pm
Love these! Suzanne, you’re recipes are the best, hands down! Easy to make & so good! I split & toasted mine & made a breakfast sandwich and it was such a treat. Thanks for this amazing recipe.
LillianMarch 7, 2020 at 2:27 am
Hi, thank you for the bagel recipe, just wondering on your Instagram post you list the net carbs as 2 net carbs and on the recipe it says 5 net carbs which one should I use
SuzanneMarch 7, 2020 at 8:09 am
Hey there. There was an issue with the almond flour macros that was selected when we calculated the original macros. Once we realized the issue, we fixed all of the almond flour recipe macros from Beyond Simply Keto, and this was one of them. Therefore, these are 5g net carbs each.
KelliMarch 19, 2020 at 7:43 am
Thank you for the update. Can you tell me if there are other corrections to the cookbook so I can note them in my copy?
SuzanneMarch 20, 2020 at 6:24 pm
Hey there. If you click on the printables tab on the top of the homepage, you will find a printable pdf with all almond flour macro corrections. So sorry for this error!
KelliMarch 19, 2020 at 7:39 am
Love your cookbooks! This recipe is one of our favorites. Really satisfies our cravings for a bread type treat. Thank you so very much!
SarahMay 19, 2020 at 9:13 am
EivaAugust 18, 2020 at 10:35 am
Is it almond flour like the one from Bobs Red Mill or more like finely ground almond please?
Suzanne RyanAugust 18, 2020 at 12:26 pm
Hi There, Blanched almond flour is finely ground and made from blanched (peeled) almonds. Bob’s Red Mill does sell blanched almond flour. Avoid buying “almond meal”. I hope this helps. Kirkland brand has a great blanched almond flour and also Blue Diamond.
HeatherOctober 29, 2020 at 6:28 pm
These look amazing!!! I want to make them tomorrow, but I am wondering how you measure your mozzarella. Is it shredded mozzarella just loosely measures into 3 cups? Shredded and packed 3 cups? Or do you measure it out by the total ounces? Thanks!!!
Suzanne RyanNovember 2, 2020 at 2:01 pm
Hi there! Good question. I lightly pack the shredded mozzarella or weigh it out (12 oz).
Bridget E.February 16, 2021 at 1:10 pm
I was never a big bagel lover..until NOW! Oh lordy I have died and gone to keto heaven. I made these and put them into a silicone donut mold, (4 instead of 6) and don’t do that. Use the mat as she instructed. I just had to turn them over and zap them in my poweroven for about 5 mins longer. But OMG.. these are going to be a regular staple in my house from now on! I can even use them as buns once they are sliced in half. So glad I decided to give the recipe a try. Thank you so much Suzanne for the recipe!
MickFebruary 18, 2021 at 10:09 am
Bridget, awesome avatar!
Carol GrangerSeptember 6, 2021 at 5:41 pm
I have tried these bagels at a family member’s house. They were awesome. But they live in the midwest. I live in the western mountains. 6500 ft. When I melted the cheese it was a gloppy mess and very difficult to mix in the other ingredients. Is this the way it’s supposed to be? I know high altitude baking usually needs some modifications, so wondering if anyone has any suggestions?
SuzanneSeptember 7, 2021 at 9:23 am
Hey there! Since the dough is made with melted cheese, it is a little gooey – but the almond flour should help it form up. Once it cools a bit it also becomes easier to manage, but non traditional dough is always challenging in some ways! Glad you loved them regardless! : )
DeanneJanuary 1, 2022 at 6:11 pm
These are just like having a great tasting, bread-like bagel. So satisfying, and surprisingly delicious (I hate to diet!!!). I got the recipe from the magazine, Keto For Women Over 50 and had to come on your site to make a positive comment. I will definitely look into your cookbooks and make more of your recipes. Outstanding!