Keto Everything Bagels for a Low Carb Breakfast

Name: Keto Everything Bagels
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 bagels
Cuisine: American
Ingredients: 2 cups almond flour; 1 cup mozzarella cheese, shredded; 2 oz cream cheese, softened; 2 large eggs, beaten; 1 tbsp baking powder; 1 tsp garlic powder; 1 tsp onion powder; 2 tbsp everything bagel seasoning; 1 tsp salt; 1 tbsp olive oil, for brushing

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| Jun 29, 2026 | 9 min read

KetoGluten Free

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One Saturday morning, I found myself craving a warm, chewy bagel, but I was determined to stick to my low-carb lifestyle. That's when I discovered these Keto Everything Bagels, a pleasureful solution to my breakfast dilemma. The aroma of toasted seeds and melting cheese filled my kitchen, and I couldn’t believe I’d found a way to enjoy bagels without the guilt.

What sets this recipe apart is the unique blend of almond flour and cream cheese, creating a dough that’s incredibly satisfying without the carbs. Each bite is full of flavor from the everything seasoning, making these bagels a true standout in the world of low-carb breakfasts.

Keto Everything Bagels for a Low Carb Breakfast

Why You'll Love It

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Almond flour provides a great texture: The fine texture of almond flour mimics that of traditional flour, giving the bagels a chewy bite that’s hard to resist. I tried using coconut flour once and found it made the bagels too dense and dry.

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Mozzarella cheese adds elasticity: The melted mozzarella creates a stretchy, doughy base that holds the bagels together beautifully. I found that using low-moisture mozzarella made the dough even easier to work with.

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Cream cheese enhances moisture: Adding cream cheese keeps the bagels moist and tender, preventing them from turning out overly dry. I made a batch without it once, and they were a bit crumbly and less enjoyable.

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Everything bagel seasoning packs flavor: The blend of garlic, onion, and sesame seeds provides that iconic flavor we all crave in a bagel. I experimented with different amounts and found that two tablespoons gave the perfect balance without overwhelming the other tastes.

Ingredient Notes

What You'll Need

2 cups almond flourprovides a low-carb base; look for finely ground almond flour for a smoother texture.
1 cup mozzarella cheese, shreddedthe gooeyness is key; use whole milk mozzarella for the best melt.
2 oz cream cheese, softenedadds richness and moisture; ensure it's softened for easy mixing.
2 large eggs, beatenbinds the ingredients together; fresh eggs yield the best flavor.
1 tbsp baking powderhelps the bagels rise; make sure it's fresh for optimum leavening.
1 tsp garlic powderadds savory depth; choose a high-quality brand for maximum flavor.
1 tsp onion powdercomplements the garlic; opt for onion powder over granules for a smoother texture.
2 tbsp everything bagel seasoninggives that iconic flavor; feel free to make your own mix for freshness.
1 tsp saltenhances all the flavors; sea salt is a great choice for its purity.
1 tbsp olive oil, for brushingadds a lovely sheen; extra virgin olive oil brings a fruity aroma.

Finding the right almond flour is essential for achieving the perfect texture in your Keto Everything Bagels. I recommend brands like Bob's Red Mill or blanched almond flour for the best results. Fresh mozzarella and cream cheese are crucial for that satisfying chew and rich flavor.

Easy Substitutions

Dairy-free: swap mozzarella cheese for vegan cheese — the texture may be less stretchy, and the flavor will differ slightly, but it will still hold together.
Gluten-free: use coconut flour instead of almond flour — this will create a drier batter, so you might need to adjust the liquid ingredients to maintain moisture.
Egg-free: replace eggs with a flaxseed meal mix (1 tbsp flaxseed meal + 2.5 tbsp water) — this will add a nutty flavor and a bit of density to the bagels.
Lower calorie: substitute cream cheese with Greek yogurt — this will lighten the bagels, but the creaminess may be slightly reduced.

Ingredients for Keto Everything Bagels for a Low Carb Breakfast — Everything you need for this recipe

How to Make This Recipe

Prep & Mix

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper — this prevents the bagels from sticking and makes cleanup a breeze.

In a microwave-safe bowl, combine 1 cup of shredded mozzarella cheese and 2 ounces of cream cheese. Microwave for 1 minute, then stir and heat for another 30 seconds until it's completely melted. This creates a stretchy, gooey base for your bagels.

In a mixing bowl, whisk together 1 ½ cups of almond flour, 1 tablespoon of baking powder, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and ½ teaspoon of salt. Mixing the dry ingredients first ensures even distribution of flavors throughout the dough.

Add the melted cheese mixture and 2 beaten eggs to the dry ingredients. Stir until a dough forms; it should be slightly sticky but manageable. If the dough feels too dry, add a teaspoon of water.

Shape & Bake

Divide the dough into 6 equal portions and shape each into a bagel, creating a hole in the center. This helps them cook evenly and gives that classic bagel look.

Place the shaped bagels on the prepared baking sheet and brush the tops lightly with olive oil. This not only adds flavor but also helps the seasoning stick.

Generously sprinkle everything bagel seasoning over the tops. The aroma will be tempting as they bake! Bake in the preheated oven for 12-15 minutes, or until the bagels are golden brown and puffed up.

Cool & Serve

Once baked, remove the bagels from the oven and let them cool on the baking sheet for 5 minutes. This resting time helps them firm up a bit.

Serve warm, either plain or with your favorite keto-friendly cream cheese. Trust me, you'll want to enjoy them fresh out of the oven!

tips_and_updatesTips for Success

Don’t Skip the Toppings

I love a good everything bagel, and the toppings are what make these keto bagels truly shine. After brushing them with olive oil, generously sprinkle on your favorite seasonings like sesame seeds, poppy seeds, dried garlic, and onion flakes. The aroma that fills your kitchen while they bake is wonderful, and the crunchy texture on top contrasts beautifully with the soft bagel underneath. Trust me, it’s worth the extra minute to add them!

Watch Your Dough Consistency

Getting the right dough consistency is crucial for perfect bagels. If your dough feels too sticky, don’t hesitate to add a little more almond flour, a tablespoon at a time. A common mistake I made was not adjusting the flour amount, which led to soggy bagels. The dough should be pliable but not too wet—this helps them hold their shape while baking and gives you that satisfying chew.

Pro Tips

Use High-Quality Cheese:

Opt for fresh, high-moisture mozzarella for the best texture. I’ve tried several brands, and the one that melts perfectly makes a huge difference in the chewiness of the bagels. You want that satisfying stretch when you bite into them.

Add Psyllium Husk:

Incorporating a tablespoon of psyllium husk can enhance the dough's elasticity, making it easier to shape. I discovered this trick after a few trials when my bagels were too dense. It makes a noticeable difference in the final product.

Experiment with Toppings:

Don't limit yourself to traditional everything bagel toppings. I love adding sesame seeds or even everything but the bagel seasoning for extra crunch. Mixing and matching keeps things exciting and flavorful!

Shape with Wet Hands:

Wet your hands before shaping the bagels to prevent sticking. I learned this the hard way when my first batch ended up a sticky mess. A little water goes a long way in keeping the dough manageable.

Cool Before Storing:

Let the bagels cool completely on a wire rack before storing them. I made the mistake of bagging them warm, and they turned soggy. Proper cooling ensures they stay fresh and maintain that delightful crust.

Variations & Customizations

Flavor Twists

Cheesy Herb Bagels

Mix in ½ cup grated Parmesan cheese, 1 tbsp dried Italian herbs, and 1 tsp crushed red pepper flakes. These bagels turn out with a robust, cheesy flavor and a pleasureful hint of spice, perfect for dipping in marinara sauce.

Smoky BBQ Bagels

Incorporate 1 tbsp smoked paprika and 2 tbsp finely chopped cooked bacon into the dough. The result? A savory bagel with a smoky aroma that pairs beautifully with cream cheese or avocado.

Unexpected Creative Twist

Pizza Everything Bagels

Add ¼ cup finely chopped pepperoni and ½ cup shredded mozzarella cheese, mixing them into the dough. These bagels emerge cheesy and meaty, reminiscent of a slice of pizza, making them a fun snack or breakfast option for pizza lovers.

Storage & Meal Prep

How to Store

Room Temperature

Keto Everything Bagels can be stored at room temperature for up to two days. Place them in an airtight container to keep them fresh. Avoid stacking them while still warm; they'll get soggy on the bottom!

Refrigerator

In the refrigerator, they’ll last about a week. Make sure to cool them completely before wrapping each bagel individually in plastic wrap or placing them in a resealable bag.

Freezer

For longer storage, freeze them for up to three months. Wrap each bagel in plastic wrap, then place them in a freezer-safe bag. To thaw, simply let them sit at room temperature for about 30 minutes or microwave them for about 20 seconds.

Meal Prep

I recommend doubling the recipe to have plenty on hand. Prep them on the weekend to enjoy fresh bagels throughout the week. Use airtight containers to keep them fresh for up to a week in the fridge. For reheating, pop them in the toaster or air fryer at 350°F for about 5 minutes until warm and crispy.

Equipment You'll Need

Essential

Mixing bowl:

A sturdy mixing bowl is crucial for combining the dough ingredients. I recommend using a large, glass or ceramic bowl, as they can withstand heat and won’t absorb odors.

Baking sheet:

Your baking sheet needs to be sturdy to hold the weight of the bagels without bending. A heavy-duty, rimmed baking sheet prevents spills and helps achieve even baking, ensuring a nice golden color.

Nice to Have

Parchment paper:

This isn’t mandatory, but lining your baking sheet with parchment makes cleanup a breeze and helps prevent sticking, so your bagels come off easily without losing their shape.

Frequently Asked Questions

Can I use coconut flour instead of almond flour?

You can’t swap coconut flour directly for almond flour due to its higher absorbency. If you want to try coconut flour, use only 1/4 cup and increase the liquid ingredients slightly to maintain the right consistency.

Why did my bagels come out flat?

Flat bagels often result from not using enough egg or cheese, which are crucial for structure. Make sure to incorporate the ingredients well; overmixing can also deflate the dough.

What can I use instead of mozzarella cheese?

If you're out of mozzarella, try using provolone or a blend of mozzarella and cream cheese. These alternatives still give you that stretchy texture, which is essential for bagels.

Can I make these bagels ahead of time?

Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours. Just remember to let it sit at room temperature for a bit before shaping and baking.

Are Keto Everything Bagels gluten-free?

Absolutely! Since they’re made with almond flour and cheese, they’re naturally gluten-free. Just ensure any additional toppings you choose are also gluten-free to keep it safe.

These Keto Everything Bagels have completely transformed my breakfast routine — they're chewy, flavorful, and downright addictive. For an extra punch, try adding some fresh herbs to the dough; it makes a pleasureful difference. I can't wait to hear how yours turn out, so leave a comment or share your creations on Pinterest!

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