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Healthy Home Economist / Archives / Recipes / Breakfast Recipes / Savory Breakfast Recipes / Keto Bagel Recipe (5 carbs each!)

Keto Bagel Recipe (5 carbs each!)

by Sarah Pope / Affiliate Links ✔

Jump to Recipe

keto bagels on a cookie sheet in the oven

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 bagels on a cookie sheet
4.79 from 14 votes
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Keto Bagel Recipe

Easy keto bagel recipe made with only 6 whole food ingredients that makes a nutritious breakfast or a satisfying afternoon snack.

Course Breakfast
Cuisine American
Keyword grain free, keto, low carb, sugar free
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 265 kcal
Author Sarah Pope

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

  1. 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.

  2. Remove bowl and stir the cheese. Repeat for 3-5 minutes longer.

  3. Beat egg and then add to the bowl with the melted cheese. Use a hand mixer on low to slowly blend.

  4. 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.

  5. Lightly oil hands and divide the dough into six equal balls.

  6. Roll out each ball with your hands and wrap around to form a bagel shape.

  7. 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.

Nutrition Facts
Keto Bagel Recipe
Amount Per Serving (1 bagel)
Calories 265 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 7g35%
Polyunsaturated Fat 4g
Monounsaturated Fat 10g
Cholesterol 56mg19%
Sodium 195mg8%
Potassium 18mg1%
Carbohydrates 5g2%
Protein 13g26%
Vitamin A 20IU0%
Calcium 25mg3%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.

low carb bagel on the counter

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Category: Bread Recipes, GAPS Recipes, Low Carb Recipes, Paleo Recipes, Savory Breakfast Recipes
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: Amazon #1 bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (24)

  1. Julie Jarvis

    Jan 26, 2020 at 7:55 pm

    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?

    Reply
    • Sarah Pope MGA

      Jan 26, 2020 at 9:21 pm

      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.

  2. Miriam Kearney

    Dec 17, 2019 at 8:57 am

    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.

    Reply
    • Sarah Pope MGA

      Dec 17, 2019 at 9:05 am

      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.

  3. Michele

    Dec 4, 2019 at 9:24 pm

    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!

    Reply
    • Sarah Pope MGA

      Dec 5, 2019 at 9:25 am

      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 😉

  4. Beth

    Nov 13, 2019 at 11:44 am

    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!

    Reply
    • Sarah Pope MGA

      Nov 13, 2019 at 1:35 pm

      Thanks for the heads up … let me check into that.

  5. Linda

    Oct 29, 2019 at 8:12 pm

    5 stars
    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.

    Reply
  6. Carissa

    Oct 28, 2019 at 4:33 pm

    Hi Sarah,
    Thanks for the recipe!
    Suggestions on substitutions for the coconut flour?

    Reply
    • Sarah Pope MGA

      Oct 28, 2019 at 8:23 pm

      You can use all almond flour instead if you like. The texture will be slightly less desirable though.

  7. Suzie

    Oct 24, 2019 at 2:16 pm

    5 stars
    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!

    Reply
    • Sarah Pope MGA

      Oct 24, 2019 at 9:57 pm

      So glad you enjoyed them 🙂

  8. dee

    Oct 24, 2019 at 11:14 am

    What is the collagen for?

    Reply
    • Sarah Pope MGA

      Oct 24, 2019 at 11:15 am

      To add an additional protein boost if you eat them post-workout.

  9. Carol

    Oct 23, 2019 at 10:21 pm

    Thank you for your bagel recipe,definitely going to try this!
    Do these toast up well?

    Reply
    • Sarah Pope MGA

      Oct 23, 2019 at 10:24 pm

      Yes they do! I keep them in a sealed container in the fridge and toast them up as needed 🙂

  10. Cassandra Minor

    Oct 23, 2019 at 12:03 pm

    5 stars
    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 🙂

    Reply
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