Keto Bagel Recipe - Gourmet Delish!

Feb 27, 2024

 by Pedro Torres

Keto Bagel Recipe 

Thank you to Hannah Guenther from our 5AM class who shared the recipe with us! This delicious option to a bagel provides a great all around macro breakdown friendly to various nutrition plans. 

Macro: 5 Grams Net Carbs, 21 Grams Protein, 28 Grams Fat



  • What is this?


      • This is a Safe Recipe for those watching Blood Sugar Levels, Diabetes, and on Low Carb diets!


  • Why does it matter?


      • It is a delicious recipe, less than 10 ingredients, gluten free, vegetarian friendly!


  • What are some tips to use in your everyday life?


    • Bread Cravings are covered, protein needs are covered, fiber & essential fats are covered!
    • A fun simple experience to share with friends & family! 
      • After making these, I like to use Costco's Pre-Cooked Bacon,  add a slice of deli turkey, microwave and go!
      • Vegetarian Friendly Move is Adding Avocado Slices, and Enjoy 😃




  • 1 1/2 cups Wholesome Yum Blanched Almond Flour
  • 1 tbsp Baking powder
  • 2 large Eggs
  • 2 1/2 cups Mozzarella cheese (shredded; must be either pre-shredded OR hard mozzarella, not soft "fresh")
  • 2 oz Cream cheese (cubed)


  • 1/2 cup Wholesome Yum Coconut Flour
  • 1 tbsp Baking powder
  • 3 large Eggs
  • 2 1/2 cups Mozzarella cheese (shredded; must be either pre-shredded OR hard mozzarella, not soft "fresh")
  • 2 oz Cream cheese (cubed)


  • Cooking spray (for helping toppings stick)
  • Sesame seeds
  • Everything bagel seasoning


  1. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. In a food processor, process the almond flour (or coconut flour) and baking powder, until uniform. (Alternatively, you can mix them together in a bowl if you want to make the bagels by hand, without a food processor. However, you’ll get taller, fluffier bagels using the food processor method.)
  3. Add the eggs to the food processor. Process until uniform. Set aside.
  4. In a large bowl, combine the shredded mozzarella and cubed cream cheese. Microwave for 2 minutes, stirring halfway through. Stir again at the end until well incorporated. (If you don't want to use the microwave, heat the cheeses in a double boiler on the stove over low heat, stirring frequently, until completely melted and easy to stir.)
  5. Transfer the cheeses into the food processor, positioning them so that the blade is sticking into the cheese. Working quickly while the cheese is hot, pulse until a uniform dough forms.
    (Alternatively, you can knead with your hands if not using a food processor. The dough will be very sticky, but keep kneading and squeezing through your fingers for a few minutes. If the dough becomes hard before fully mixed, is too difficult to mix, or is still sticky after a couple minutes, you can microwave/reheat for 15-20 seconds to soften it. In that case, wash your hands and knead again.)
    No matter what method you use, it's very important for the dough to be completely uniform before proceeding to the next step. You shouldn't have pieces of cheese separate from areas of flour. (See tips in the post above if you have trouble with sticky dough.)
  6. Form the dough into a ball and divide it into 6 parts. Form or roll a long log with each part, then press the parts together to make a bagel shape and place onto the lined baking sheet. Repeat with the remaining dough.
  7. If you want to add toppings, such as sesame seeds or everything seasoning, spray the bagels lightly with cooking spray first. Then, sprinkle the toppings over the bagels and gently press into the dough.
  8. Bake keto bagels for about 15 minutes, until firm and golden brown.
  9. Let the bagels cool for at least 15 minutes, or preferably completely, to improve their inner texture.

Serving size: 1 bagel