Keto Bagels with Almond Flour – 5 ingredients keto bread replacement

A super easy five-ingredient keto bread replacement made with fathead dough or mozzarella dough. Enjoy these 5 ingredients keto bagels for breakfast or lunch. They are also gluten-free, low in carbs and insanely tasty.

keto bagels with Almond flour 5 ingredient low carb bread replacement

Learn how to make the best keto bagels, by watching the video below.

You won’t miss bread with this keto bagels recipe because it’s perfect for low carb breakfast sandwiches, toasted with butter or cream cheese on top.

This recipe yields six bagels meaning six servings. You can refrigerate them for up to 6 days. I almost never had the opportunity to keep them that long because everyone in my family loves them.

Ingredients for the keto bagels

keto mozzarella fathead dough ingredients

You’ll need only 5 ingredients to make the keto bagels dough:

  • shredded low-moisture mozzarella
  • cream cheese
  • eggs
  • almond or coconut flour
  • baking powder

Even though I when I want a keto bread, I usually make my super simple 90 seconds bread, I decided to try the super popular keto bagels recipe and I don’t regret it!

How to Make Keto Bagels?

To make these amazing almond flour bagels you need to follow a few easy steps.

  • In a microwave-safe bowl mix well the shredded mozzarella, the cream cheese, the almond flour, and the baking powder.
  • Microwave the cheese mixture for 60 seconds.
  • Stir well the melted mixture, until all the ingredients are well incorporated.
  • Add the eggs while the cheese mixture is still warm.
  • If the dough is too sticky add 1-2 tbsp almond flour and incorporate well.
  • Divide the fathead dough into six equal parts. Using your hand form long strings and shape them as a round bagel, pressing the ends, as shown in the video.
  • Place all the formed bagels on a baking sheet and sprinkle with Everything Bagel Seasoning Mix.
  • Preheat the oven at 400 F and bake for 12-15 minutes or until the bagels are golden on the edges.