If you’ve been craving bagels but want to keep things low-carb, I have just the treat for you: Keto Almond Flour Bagels—Chewy and Low-Carb Recipe. These bagels are delightfully chewy with a golden crust, made from almond flour and melted mozzarella, making them perfect for breakfast or a satisfying sandwich without the carb overload. Trust me, once you try these, you’ll wonder how bagels ever existed without this delicious keto twist!
Ingredients You’ll Need
These ingredients may seem simple, but each one plays a vital role in making these bagels irresistible. From the richness of cream cheese to the fluffiness that eggs provide, everything comes together beautifully to create a soft yet chewy texture and that tasty golden finish.
- 2 cups almond flour: The gluten-free, low-carb base that gives these bagels their signature nutty flavor and structure.
- 1 ½ cups shredded mozzarella: Adds melty, stretchy goodness lending chewiness and moisture to the dough.
- 2 eggs: Help bind the ingredients and give the bagels lift and softness.
- 2 tsp baking powder: Essential for a light rise, making the bagels fluffy without heaviness.
- 1 tbsp cream cheese: Brings richness and moisture, keeping the bagels tender and flavorful.
How to Make Keto Almond Flour Bagels—Chewy and Low-Carb Recipe
Step 1: Melt the Cheeses
Begin by gently melting the shredded mozzarella and cream cheese together until smooth and combined. This step is key because the warm cheese mixture acts like glue, binding the almond flour and eggs later on while infusing the dough with creamy richness.
Step 2: Mix the Dough
In a large bowl, combine the almond flour and baking powder first, sifting if possible to keep the texture light. Add the melted cheese mixture and the eggs, stirring everything thoroughly. The dough will be slightly sticky and pliable, perfect for shaping.
Step 3: Shape into Bagels
With lightly wet hands, portion the dough into six equal pieces. Roll each piece into a ball, then gently press your finger through the center to create the classic bagel hole, shaping it into a ring. This step can be very satisfying, making these bagels look genuinely authentic.
Step 4: Bake to Golden Perfection
Place the shaped bagels on a parchment-lined baking sheet. Bake them in a preheated 375 °F oven for about 18 minutes until they’re beautifully golden and springy to the touch. Let them cool slightly before enjoying that perfect chew.
How to Serve Keto Almond Flour Bagels—Chewy and Low-Carb Recipe
Garnishes
Sprinkle your bagels with sesame seeds, poppy seeds, or even everything bagel seasoning before baking for a crunchy, flavorful crust. These garnishes add just the right amount of texture contrast to complement the softness inside.
Side Dishes
Serve your bagels alongside creamy avocado slices or a fresh garden salad for a light meal. For a heartier option, crispy bacon or smoked salmon makes the perfect keto-friendly pairing that boosts flavor and nutrition.
Creative Ways to Present
Try slicing the bagels and creating breakfast sandwiches with egg, cheese, and spinach, or spread them with flavored cream cheese and smoked salmon for a classy brunch option. These bagels are versatile, so don’t hesitate to enjoy them toasted or turned into mini pizzas for fun variations.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, place your bagels in an airtight container and refrigerate. They keep well for about 3 to 4 days and maintain their chewiness without drying out—perfect for quick keto breakfasts during the week.
Freezing
If you want to batch-make these, they freeze beautifully. Wrap each bagel tightly in plastic wrap and place them in a freezer-safe bag. They can last up to 2 months, ready to be thawed when the craving hits.
Reheating
To reheat, simply toast the bagels straight from the fridge or freezer. You can also warm them in a preheated oven at 350 °F for 5-7 minutes to regain that fresh-baked chewiness and crunch.
FAQs
Can I substitute the almond flour with coconut flour?
Coconut flour behaves very differently from almond flour and absorbs much more moisture, so it’s not recommended to swap it directly. For best results, stick to almond flour to maintain the texture and low-carb count of this recipe.
Do I need to use shredded mozzarella or can I use fresh mozzarella?
Shredded mozzarella melts faster and blends more evenly into the dough. Fresh mozzarella contains more moisture, which could make the dough too wet, so shredded is best here.
Can I add herbs or spices to the dough?
Absolutely! Adding garlic powder, dried oregano, or rosemary can give your bagels an extra flavor punch. Just mix them in with the almond flour and baking powder before combining everything.
How chewy are these bagels compared to traditional ones?
While they don’t replicate the exact chewiness of wheat-based bagels, these Keto Almond Flour Bagels—Chewy and Low-Carb Recipe boast a satisfying bite that’s moist and tender, perfect for keto lovers who crave that bagel texture without the carbs.
Can these bagels be used for sandwiches?
Definitely! These bagels are sturdy and hold up well with your favorite sandwich fillings. From deli meats to egg salad, they make a perfect, low-carb bread alternative.
Final Thoughts
I can’t recommend enough giving this Keto Almond Flour Bagels—Chewy and Low-Carb Recipe a try. They are a delightful way to enjoy bagels without feeling guilty, bringing together wholesome ingredients and satisfying texture in every bite. Whether you’re a keto veteran or just looking to cut carbs, these bagels are sure to become a new favorite in your recipe collection!
Print
Keto Almond Flour Bagels—Chewy and Low-Carb Recipe
- Total Time: 28 minutes
- Yield: 6 bagels
- Diet: Low Carb
Description
Chewy, golden keto bagels made with almond flour and mozzarella cheese, offering a low-carb and gluten-free alternative perfect for breakfast or sandwiches.
Ingredients
Dry Ingredients
- 2 cups almond flour
- 2 tsp baking powder
Dairy
- 1 ½ cups shredded mozzarella cheese
- 1 tbsp cream cheese
Eggs
- 2 large eggs
Instructions
- Melt the Cheeses: In a microwave-safe bowl or over a double boiler, melt the shredded mozzarella and cream cheese together until fully combined and smooth, stirring occasionally to prevent burning.
- Combine Ingredients: In a mixing bowl, add the almond flour and baking powder. Pour in the melted cheese mixture and crack in the eggs. Stir thoroughly until a dough forms and is evenly mixed.
- Shape the Bagels: Divide the dough into six equal portions. Roll each portion into a ball, then shape into bagel rings by poking a hole through the center with your finger, forming a classic bagel shape.
- Bake: Preheat your oven to 375°F (190°C). Place the shaped bagels on a baking sheet lined with parchment paper. Bake for 18 minutes or until the bagels turn golden brown and are cooked through.
Notes
- Sprinkle sesame seeds or poppy seeds on top before baking for added texture and flavor.
- Allow the bagels to cool slightly before slicing to prevent crumbling.
- These bagels store well in an airtight container and can be reheated in a toaster or oven.
- To keep a keto-friendly profile, avoid high-carb toppings and pair with low-carb fillings.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
