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Best Keto Bagels

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Low‑carb, chewy keto bagels that are easy to make and perfect for sandwiches or breakfast on a ketogenic diet.

Ingredients

Units Scale
  • 2 cups almond flour
  • 2 tablespoons coconut flour
  • 1 tablespoon psyllium husk powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons apple cider vinegar
  • 3 large eggs (divided: 1 for dough, 2 for egg wash)
  • 2 oz cream cheese, softened
  • 1/2 cup shredded mozzarella cheese
  • Sesame seeds or everything bagel seasoning, for topping (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a bowl, mix almond flour, coconut flour, psyllium husk, baking powder, and salt.
  3. Melt cream cheese and mozzarella together in microwave or stovetop until smooth.
  4. Add the melted cheese mixture, 1 egg, and apple cider vinegar to dry ingredients; stir until a dough forms.
  5. Divide dough into 6 equal portions and shape each into a bagel (roll into a ball, poke hole through center, and gently shape).
  6. Whisk remaining 2 eggs and brush over bagels. Sprinkle toppings if using.
  7. Bake for 18–22 minutes until golden brown and firm.
  8. Let cool completely on a wire rack (at least 15 minutes) before slicing and serving.

Notes

  • Allow cooling fully—gluetonous texture forms as they cool.
  • You can substitute sesame seeds or poppy seeds for toppings.
  • Store in fridge up to 5 days or freeze for longer storage.
  • To reheat, slice and toast for best texture.
  • For extra chew, add ½ tsp xanthan gum to the dough.

Nutrition

Find it online: https://easy-tapas-recipes.com/best-keto-bagels/