These low carb bagels are the answer to the “I can’t egg another egg” blues.
They open the doors to all sorts of drool-worthy low carb recipes: toast this low carb bread and enjoy it with cream cheese, turn it into a low carb breakfast sandwich, lox/red onions/capers, or even pizza bagels!
Very few almond flour recipes are this customizable! Let me show you!
Looking for more keto breakfast? Check out my keto biscuits, keto banana bread, or my keto egg muffins.
What I Love About This Low Carb Bagel Recipe
This recipe is one of our family’s favorite ways to start the day. And…
- It’s surprisingly easy! Literally 10 minutes of prep here.
- It’s crazy customizable. Not just what you can do with the baked keto bagels, but also what you can do as far as toppings go. Make it sweet, cheesy, spicy, you name it! (Suggestions below)
- It makes an awesome meal for breakfast lunch or dinner. With all the crazy ways you can top these bad boys, you’ll never get tired of them!
Keto Bagels Recipe Notes
As I mentioned, not much to these keto bagels! Although there are a few ingredients I should point out before getting started.
Ingredient Notes
Almond flour is the keto flour we’ll be using here, as it most closely resembles wheat flour in taste and texture. Opt for fine-grained almond flour for best results, such as Bob’s Red Mill or Trader Joe’s brand.
Psyllium Husk – Almond flour is significantly more dense than wheat flour, and needs an ingredient to add “fluff”, which is where psyllium husk comes in. Without it, these keto bagels would be dense blocks!
Psyllium husk is extremely fibrous and absorbs liquid, which is why we add so much water to this recipe.
I only recommend using NOW psyllium husk powder, as each brand absorbs liquids differently (and can make these keto bagels dense!), while other brands can add blue-ish purple tint.
Whey Protein Powder – This ingredient adds additional “fluff” to the keto bagels. Not all keto protein powders will do this the same, and this recipe has only been tested with ISO Pure Zero Carb.
Seasoning – You can use whatever you fancy here! I LOVE everything but the bagel (which is suuuper cheap at Trader Joes!).
Tools to Make
Not much needed here! Just:
- A bowl for mixing the ingredients together.
- A pan to bake the bagels on.
- Parchment paper for EASY cleanup.
Storing Tips
Store leftover low carb bagels in the fridge in a resealable baggie. Slice in half and reheat them in your toaster oven or toaster for a crispy edge!
I love freezing these — just be sure to slice before freezing. You can quickly defrost your bagels in the microwave, then toast per usual.
Serving Recommendations
Serve these bagels anyway you love to eat bagels! Some of our favorites include:
- Toasted with cream cheese.
- With your favorite keto egg salad, like this avocado egg salad.
- Breakfast sandwiches with crispy bacon, cheddar cheese, tomato slices, and a fried egg.
- Make keto pizza bagels! Use an unsliced bagel as you would any pizza crust — start with sauce, cheese, then all the toppings.
Recipe Variations
Turn this low carb bagel into your favorite breakfast treat with just adjustments! Here are some ideas for you:
- Turn them into a sweet treat with some erythritol and cinnamon (ala keto cinnamon rolls!) Top them with a sweet keto cream cheese frosting and you’re good to go!
- Make asiago bagels by covering the top of them in asiago cheese before tossing them in the oven.
- Add some blueberries and erythritol for blueberry bagels! (or make these keto blueberry muffins, YES!)
More Low Carb Breakfast Recipes
Loving all these breakfast bread recipes? Here are a few more I think you’ll LOVE!
Keto Bagels
Print Recipe Pin RecipeIngredients
- 1 Cup Almond Flour
- 3 Tablespoons NOW Powdered Psyllium Husk
- 3 Tablespoons Whey Protein Powder unflavored
- 1/2 Teaspoon Kosher Salt
- 1 Teaspoon Baking Soda
- 2 Teaspoons Apple Cider Vinegar
- 1 Cup Warm Water
- 1 Egg
- Everything But the Bagel Seasoning
Instructions
- Preheat oven to 350° F and line a baking sheet with parchment paper.
- Combine dry ingredients together in a large bowl.
- Add the liquid and stir to combine. Set dough aside for 10 minutes as the liquid absorbs.
- Use wet hands to form the dough into 4 balls, then roll each ball between your damp hands to smooth out the surface. Place each ball on the prepared baking sheet and slightly press on the top to form a disc -- this will ultimately be the shape of your bagel (it won't rise much), so make it as flat or keep it as tall as you would like. I run my hands under water between forming each bagel for the smoothest surface. Press your index finger all the way through the bagel in the center.
- Sprinkle the top of your bagels with seasoning, then gently press to adhere.
- Baking in the preheated oven for 45-50 minutes.
- Allow bagels to cool before slicing. Slice each in half, if the center needs to be cooked a little longer, you can place them back in the oven, or just toast them. Enjoy!
Fans Also Made These Low Carb Recipes:
Lindsey's Tips
- Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands.
- Psyllium Husk. This recipe has ONLY been tested with NOW Psyllium Husk Powder. Some psyllium husk powders can turn baked goods into a blue-ish purple color, and they absorb liquids in varying amounts.
- Nutritional information is based on 1 bagel if you make 4 bagels using this recipe:
Wow! it’s like your regular bagels. So yummy!
I’m so glad you enjoyed Sammy! ?
Can I substitute protein powder with sth else? Or can I just skip it? Thank you!!
Hi Nathalie! You can skip the protein powder, however, your bagels will be a little less “fluffy” — unfortunately there isn’t a great sub for it. Hope you enjoy!
Is there a different type of protein powder that could be used?
Hi Sue! You can use any whey protein powder —- whey is important as it’s the only type of protein powder that will give this recipe “fluff” (pea and casein protein powder have different baking characteristics). I strongly prefer to use unflavored protein powder for a more traditional bagel, but you can test out different flavors! That said, I’m not a huge fan of most flavored protein powders as I think they taste artificial. Either way, I hope you enjoy and can’t wait to hear if you give it a whirl, or if you make adjustments!
Hi! I really love the flavour and texture of this recipe; however, mine completely spread and flattened during baking. Do you think they might be a little more ‘lifted’ by adding some baking powder? Anyone else have trouble with spreading? Still delicious, and will be making this recipe again regardless!
Hi Tiff! Thanks for the kind words, and I’m so sorry to hear that happened! You were able to shape the bagels, but they flattened when you baked? What brand of psyllium did you use? (Each brand absorbs liquid differently). Here to troubleshoot with you!
Lindsey, I’ve made these twice so far. The first time, I didn’t have the Isopure protein powder, so used something else. They were all air in the middle, like cream puffs. I ate them as they still tasted good. Second time, I did use the Isopure zero carb protein powder (unflavored) and the NOW psyllium husk powder. They spread a little and were flatter than a pancake. I want to make these so they look like yours in the picture. What am I doing wrong?
Hi Beverly! Yes, they’re definitely more fluffy than traditional bagels. That is so weird that they flattened when you used ISO Pure, did any of the other ingredients change? It almost sounds like too much liquid was added, or not enough psyllium? The psyllium absorbs any added liquid, which will prevent the spread. Let me know, happy to continue troubleshooting with you!