Saturday, December 16, 2017

Recipe: Low Carb Bagels

My son sat down next to me this evening with a bagel and cream cheese on his plate. I took one look and thought, boy, I wish there was a low carb bagel! I started searching online and found that yes, there *are* low carb bagels you can buy. But I also found this easy, five ingredient recipe for low carb, gluten free bagels... and knew I could have one myself in less than 30 minutes!

I halved the recipe to make three bagels because, let's face it, a lot of low carb baked goods recipes turn out gross. They look good in the pictures but yuck. So instead of having a half dozen bagels sitting around, I thought three was more manageable. So here's the recipe for three bagels:

3/4 c. almond flour (not almond meal; almond flour is very fine)
1/2 Tbsp baking powder
1 1/4 c. shredded mozzarella
1 ounce cream cheese
1 beaten egg

Mix the flour and baking soda in one bowl. Put the mozzarella and cream cheese in a microwavable bowl and nuke one minute. Mix quickly and thoroughly. Dump the flour mixture on top, then add the egg. Mix a bit with a spatula and then get in there with your hands and knead it until it is one consistent texture (no bits of cheese of areas of flour). Separate into 3 equal dough portions. Roll each portion into a "snake" and connect the ends, leaving a hole in the middle to make a bagel shape. Place on a cookie sheet lined with parchment paper, like so.

low carb bagels recipe

As you can see, I topped one with Trader Joe's Everything Bagel Seasoning. Bake at 400 degrees for 10 to 14 minutes (mine took the full 14).

low carb keto bagels recipe

The bagels smaller than grocery store bagels and my holes closed up, so I'd probably shape them with a bigger center hole next time. They're also a little flatter than a normal bagel (and they are flatter in the photos on other sites I've looked at, too) probably because there's no yeast. That's okay. Because they're delicious!!

You can cut them in half and spread them with cream cheese or toast them with butter. Or both!

The verdict: yum! The very best way, for me, was the top half of the Everything bagel, toasted and spread with butter. It got crunchy and crispy but still soft underneath just like real bread. I think it's great! The other half was spread with cream cheese and also tasted very good. You could make sandwiches out of these, too. My plan is to halve them, freeze each half separately, and toast them from frozen as desired. Now I can have a piece of toast with my breakfast once in awhile for only 4 grams of carbs! (2.5 net carbs). Win for me! Each bagel half also contains about 180 calories, 14 grams of fat, and 10.5 grams of protein. Will be making the full recipe next time!


Anonymous said...

Was the recipe you gave for a half batch or a full batch? I'd like to try making these for my diabetic husband.

Lyn said...


The recipe in my post is for three bagels (half batch). You can double it though!

Anonymous said...

Those look really good--like "real" bread! Do they freeze well?

Anonymous said...

Also identical to the fat head pizza dough recipe!

Lyn said...


The post I linked to says it does freeze well but needs to be toasted after freezing. So I froze mine cut in half to toast later. I might try and thaw one first and see how the texture is.

last Anon~

That's what the linked page says... calls it Fat Head dough. I think with small adjustments it can be made into low carb pizza crust and all kinds of other things! I will experiment with it sometime.

Carole Medley said...

I'm going to make these for sure!

Natalie said...

They look great. I've never had an actual bagel so I won't be comparing to the originals. I'm sure we have them in Australia but I assume not as popular here, I don't know if I've ever actually seen one but maybe I don't go to the right sort of shop/deli? Are they a cake-y sort of bread?

Lyn said...


I think you'll like them. They are a really good toast substitute.


Bagels are like a dense bread, more chewy than cakey. These are not as chewy as a good New York bagel, but about the same as the ones in the grocery. If you have a New York style deli or sandwich shop or bakery there, that's where you'd find real ones!

16 blessings'mom said...

I make the Fathead pizza dough all the time now, we also put some cheddar cheese in, a little bit of red pepper,roll this out thin between parchment paper, and yum, cheese crackers! They are really good and the kids help eat them up.

Hazel said...

These look delicious, Lyn - good job! Just have to do some conversion to UK quantities.

I wonder if adding a little yeast to the dough and leaving them to 'prove' would work to make them rise...?

Amy said...

These look really good! I'm glad you posted this!

Anonymous said...

I dont' know if anyone else had the same problem I did. I used block mozzarella and the dough stayed incredibly sticky--way too sticky to roll out. So I just made 4 bagel-shaped piles and sprinkled them with the Trader Joe's Everything seasoning.

They spread out quite a bit as they baked, and had very little height. I checked the original recipe and Lyn--you're supposed to use baking powder, not baking soda. That, and the block mozzarella, seems to have tripped me up.

The good news is that flat as they are, they are absolutely delicious. I like to have my morning egg over-easy on top of bread, to soak up the runny yolk. This was a really good substitute. And it's very, very filling as well. After only 1 egg\1 bagel flat I am stuffed!

I may try toasting one and breaking it up into pieces so I can have "croutons" on my salad.

Lyn said...

last Anon~

oh my goodness, you're right! I'm so sorry about that! I changed it to baking powder in my post and will have to try making these again soon. When my dough seemed a bit sticky, I added a little more of the almond flour to it, so maybe that would help too. They really are tasty, aren't they?