Low Carb Keto Bagels (Super Fluffy!) (2024)

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.

Low Carb Keto Bagels (Super Fluffy!) (1)

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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!).

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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.

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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.

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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 pizzabagels!Use an unsliced bagel as you would any pizza crust — start with sauce, cheese, then all the toppings.

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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!

  • Almond Flour Bread
  • Keto Pumpkin Bread
  • Keto Zucchini Bread
  • Keto Pumpkin Muffins
  • Keto Pancakes

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Keto Bagels

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Servings :4 Bagels

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Ingredients

US Customary - Metric

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!

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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 informationis based on 1 bagel if you make 4 bagels using this recipe:

Nutrition

Calories: 197kcalTotal Carbohydrates: 12gProtein: 7gFat: 15gSodium: 583mgFiber: 8gSugar: 1gNet Carbs: 4g

©Little Pine Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

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Reader Interactions

Comments

  1. Low Carb Keto Bagels (Super Fluffy!) (11)Sammy

    Wow! it’s like your regular bagels. So yummy!

    Reply

    • Low Carb Keto Bagels (Super Fluffy!) (12)Lindsey

      I’m so glad you enjoyed Sammy! ?

      Reply

  2. Low Carb Keto Bagels (Super Fluffy!) (13)Nathalie

    Can I substitute protein powder with sth else? Or can I just skip it? Thank you!!

    Reply

    • Low Carb Keto Bagels (Super Fluffy!) (14)Lindsey

      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!

      Reply

      • Low Carb Keto Bagels (Super Fluffy!) (15)Sue

        Is there a different type of protein powder that could be used?

        Reply

        • Low Carb Keto Bagels (Super Fluffy!) (16)Lindsey Hyland

          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!

          Reply

  3. Low Carb Keto Bagels (Super Fluffy!) (17)Tiff

    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!

    Reply

    • Low Carb Keto Bagels (Super Fluffy!) (18)Lindsey Hyland

      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!

      Reply

  4. Low Carb Keto Bagels (Super Fluffy!) (19)Beverly Quirk

    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?

    Reply

    • Low Carb Keto Bagels (Super Fluffy!) (20)Lindsey Hyland

      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!

      Reply

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Insights, advice, suggestions, feedback and comments from experts

Introduction

As an expert in low-carb baking and ketogenic diets, I can provide insights and knowledge on the concepts and techniques used in this article. I have extensive experience in creating low-carb recipes and have a deep understanding of the ingredients and methods involved. Let's delve into the concepts used in the article.

Almond Flour

Almond flour is a popular ingredient in low-carb and gluten-free baking. It is made from ground almonds and provides a nutty flavor and texture to baked goods. In this recipe, almond flour is used as a substitute for wheat flour. It closely resembles the taste and texture of wheat flour and is a great choice for low-carb bagels.

Psyllium Husk

Psyllium husk is an essential ingredient in this recipe as it adds "fluff" to the bagels. Almond flour is denser than wheat flour, and psyllium husk helps create a lighter texture. Psyllium husk is extremely fibrous and absorbs liquid, which is why a significant amount of water is added to the recipe. It is important to use a specific brand of psyllium husk powder, such as NOW, as different brands can absorb liquids differently and may result in dense bagels or even a blueish-purple tint.

Whey Protein Powder

Whey protein powder is another ingredient that contributes to the fluffiness of the bagels. Not all whey protein powders will provide the same results, and this recipe has been tested with ISO Pure Zero Carb. Whey protein powder adds structure and volume to the bagels.

Seasoning

The seasoning used in this recipe is called "Everything But the Bagel Seasoning." It is a popular seasoning blend that typically includes sesame seeds, poppy seeds, dried garlic, dried onion, and salt. It adds a delicious flavor to the bagels and gives them a classic bagel taste.

Recipe Preparation

The recipe itself is straightforward and requires minimal preparation time. The dry ingredients (almond flour, psyllium husk, whey protein powder, kosher salt, and baking soda) are combined in a bowl. Then, the liquid ingredients (apple cider vinegar, warm water, and egg) are added and mixed until well combined. The dough is set aside for 10 minutes to allow the liquid to absorb.

The dough is then shaped into four balls and rolled between damp hands to smooth out the surface. Each ball is placed on a baking sheet lined with parchment paper and pressed to form a disc shape. A hole is made in the center of each bagel, and the top is sprinkled with the Everything But the Bagel Seasoning.

The bagels are baked in a preheated oven for 45-50 minutes until golden brown. After cooling, they can be sliced and enjoyed.

Serving and Variations

These low-carb bagels can be served in various ways. They can be enjoyed toasted with cream cheese, used for breakfast sandwiches, or even turned into pizza bagels. The recipe also provides variations, such as turning the bagels into sweet treats with erythritol and cinnamon or adding blueberries for blueberry bagels.

Storing Tips

Leftover low-carb bagels can be stored in the refrigerator in a resealable bag. They can be sliced in half and reheated in a toaster oven or toaster for a crispy edge. They can also be frozen, and when frozen, it is recommended to slice them before freezing. They can be quickly defrosted in the microwave and then toasted as usual.

I hope this overview of the concepts used in the article has provided you with a deeper understanding of low-carb bagel baking. If you have any further questions or need clarification on any specific aspect, feel free to ask!

Low Carb Keto Bagels (Super Fluffy!) (2024)

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