Who doesn’t love bagels?
While I enjoy warm sourdough bagels topped with grass-fed butter a few times a week, I often opt for a homemade keto bagel on exercise days. They make a fantastic post-workout snack or afternoon pick-me-up.
I got the idea for low carb bagels from our locally owned cafe, which sells them freshly baked by the chef. While delicious, their version contains sugar and costs around $4 each. So, I decided to develop my own truly keto style bagel sans the sugar that I could enjoy as often as I wanted.
Easy to Make Low Carb, Grain-Free Bagels!
If you’ve never baked bagels before, don’t be put off by the thought! This recipe is truly simple to make.
The most difficult task is shredding the mozzarella cheese! And, while I don’t recommend buying pre-shredded cheese because undesirable additives are used to keep it from clumping, if you want to go that route for convenience, it would certainly still be far healthier than anything you could buy!
For example, I saw a brand of keto bagels in the health food store freezer recently. At first glance, they looked fantastic. However, I was so disappointed after closer inspection to find that they contained canola oil! So sad, because literally every single other ingredient was excellent!
What to Slather on Your Keto Bagels
Butter is by far the best spread for these keto bagels. I’ve tried all-fruit jam and several types of nut butter, but it seems, at least to me, that plain old grass-fed butter tastes the best!
Want More Keto Recipes?
Tried this recipe and love it? Be sure to check out all my low carb recipes that include many keto faves.
Keto Bagel Recipe
Easy keto bagel recipe made with only 6 whole food ingredients that makes a nutritious breakfast or a satisfying afternoon snack.
Ingredients
- 1 cup blanched almond flour
- 2 Tbl coconut flour
- 6 ounces mozzarella cheese shredded or chopped
- 4 Tbl cream cheese
- 1 egg
- 2 Tbl collagen powder optional
- 1 tsp baking powder
Instructions
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Melt the cheeses together in an oven-safe dish in a convection oven (about 5 minutes). Alternatively, use a double boiler on the stovetop. A microwave is not recommended.
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Remove bowl and stir the cheese. Repeat for 3-5 minutes longer.
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Beat egg and then add to the bowl with the melted cheese. Use a hand mixer on low to slowly blend.
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Mix almond flour, coconut flour, collagen, and baking powder together and then slowly mix into the cheese/egg mixture with the hand mixer on low.
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Lightly oil hands and divide the dough into six equal balls.
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Roll out each ball with your hands and wrap around to form a bagel shape.
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Bake for 15 minutes on cookie sheets lined with unbleached parchment paper in a preheated 350 °F/ 177 °C oven.
Recipe Notes
If you choose to add the optional collagen powder, I recommend that you ONLY use brands that have tested it for purity. Roundup residue at unhealthy levels is showing up in these types of products, so be very choosy! I use this brand which is the only one as of the publishing date of this recipe, to be certified glyphosate free.
I am anxious to try these. One of the things I miss most is cinnamon raisin bagels. Any thoughts on adding cinnamon and perhaps vanilla?
I’ve not tried this variation, but I don’t think it would taste very good … there’s a lot of cheese in these keto bagels and adding cinnamon, vanilla or raisins doesn’t seem to be a good flavor combo at least to me.
Good Morning Sarah. Thanks so much for this recipe. I am wondering about something though. Normally, bagels are boiled for a few minutes in water before baking. Is there a reason you did not do this? (Like, maybe it just doesn’t work for these?). Thanks.
Boiling is the modern quickie method if bagels are made with grain flour. This grain free, low carb version is not made with grains….boiling them would not work.
Can these be made without the cheeses? I could try but not sure if they are needed for texture?
Thanks, my whole family admires what you do to help the world!
Hi Michele, I’m honestly not sure what you would substitute for the cheese. Nondairy cheeses are very unhealthy with so many additives 🙁 If you do some experimenting with some other substitutions, let us know how it turns out!
Thank you for the kind words 😉
Sarah, the links under ‘You may also like’ don’t seem to be working. I’m thinking a lot of readers will want to link to your keto pumpkin pancakes recipe this time of year!
Thanks for the heads up … let me check into that.
I’m not a very good cook but today I tried your bagel recipe and they turned out great! They were easy to make, even for someone like me, and I really do like them. I especially like that they’re low carb & grain free. Thanks so much for the recipe—–I’m gonna check out your other low carb recipes too.
Hi Sarah,
Thanks for the recipe!
Suggestions on substitutions for the coconut flour?
You can use all almond flour instead if you like. The texture will be slightly less desirable though.
These are amazing! I wanted a sandwich for the first time in a long time, and I had to make my own bread and my own mayonnaise, but it was soo good! The bagel tastes great, rises during baking as expected, has a good texture, doesn’t fall apart, and it is very quick and easy to make! I didn’t even oil my hands to shape them. I patted them flatter than a normal bagel, because I knew I was using it more as a skinny bun than a bagel, and I shaped a hole through the middle in case they needed it to bake the middle well, and they were perfect! Thank you!
So glad you enjoyed them 🙂
What is the collagen for?
To add an additional protein boost if you eat them post-workout.
Thank you for your bagel recipe,definitely going to try this!
Do these toast up well?
Yes they do! I keep them in a sealed container in the fridge and toast them up as needed 🙂
Thank you for this recipe! I’ve been on GAPS for a year and am missing bagels more than just about anything else! So excited these are legal 🙂