Delicious Keto Bagels
As a former bagel lover, I had to create an amazing keto bagel. This recipe is incredibly easy and tasty.
I wanted a low carb bagel made with yeast. Yeast imparts so much flavour to the bagel as well as giving it rise. Check out my tips below for making these tasty fathead bagels with a bit of a difference.
How to make Keto Bagels at Home
Trust me these keto bagels are so easy to make at home. As per usual for the recipe I have included how to make these by hand with conventional methods. I use a microwave, but you can use a saucepan over low heat to achieve the same results.
I have included a Thermomix keto bagel recipe. You may recognise it from the Cookidoo Low Carb collection because I wrote the recipe. My recipe uses inulin for the yeast activator as sugar alcohols including monkfruit do not activate yeast. You can see my video comparison here.
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The Thermomix keto bagel method is my favourite as it is super easy. Also, since my original method for the Cookidoo I have increased the mixing and kneading time to achieve a beautifully mixed dough. I also find this helps to achieve a beautiful rise.
Kneading and Shaping
Once you have mixed dough knead it into a smooth ball and separate into 8 equal pieces. Using a cupped hand over the ball roll until the dough forms a smooth ball. Using your middle finger and thumb create a small hole in the centre of the dough and shape the bagels.
Cover with a silicone mat or towel and leave in a warm place to rise.
Baste with egg yolk and season as preferred. If you want a super tasty bagel you have to try an Everything Bagel using our “Everything But the Bagel Seasoning“. Bake until lightly golden and cooked through.
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Keto Bagels with Yeast
Equipment
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Ingredients
- 2 teaspoons (2 teaspoons) instant yeast 7g
- 1 teaspoon (1 teaspoon) inulin (2g) or sugar
- 1 tablespoon (1 tablespoon) warm water
- 2 1/2 cups (2 ½ cups) shredded mozzarella or whole mozzarella cut into chunks (250g)
- 1/4 cup (¼ cup) cream cheese 60g
- 1 1/2 tbsp (1 ½ tbsp) baking powder
- 1 tsp (1 tsp) xanthan gum
- 2 (2) eggs
- 1 1/4 cups (1 ¼ cups) almond flour 150g
- pinch (pinch) salt flakes
TOPPING
- 1 (1) egg lightly beaten
- 2 tbsp (2 tbsp) Everything but the Bagel Seasoning or Sesame Seeds
Instructions
CONVENTIONAL METHOD
- Mix warm water, inulin and yeast in a small bowl and cover with cling film and a towel (or silicone mat) to keep warm. Set aside until yeast activates and is foamy (15-20 mins).
- Place cheese and cream cheese into a large heat-safe mixing bowl. Microwave on high for 2 minutes.
- Add eggs and baking powder; mix to combine.
- Mix through the remaining ingredients. Transfer dough to a silicone mat and knead for 1-2 minutes.
- Roll dough into a ball until it is no longer sticky. Cut into 8 pieces. Roll each piece into a ball. Push a finger through the centre of each ball and using your fingers gently widen the hole while pressing and shaping the outer edge to be smooth and even. (Alternatively roll into a long sausage and join each end to form a bagel).
- Transfer bagels to a lined baking tray. Cover with a silicone mat and allow to rest in a warm place for 1 hour.
- Preheat oven to 170°C fan/190°C/375°F.
- Baste with egg yolk and season. Bake bagels for 15-20 minutes or until lightly golden and cooked through.
THERMOMIX KETO BAGELS
- Mix warm water, inulin and yeast in a small bowl and cover with cling film and a towel (or silicone mat) to keep warm. Transfer to a nice warm spot until yeast activates and is foamy (15-20 mins).
- Add cheese and cream cheese to mixer. Chop 5 sec/speed 5. Scrape down sides of bowl.
- Melt cheese 3 min/90°C/speed 3.
- Add eggs and baking powder; mix 15 sec/speed 3. Scrape down sides of bowl.
- Add remaining ingredients; mix 30 sec/speed 3. Then knead 2 min/dough setting. Transfer dough to a silicone mat. Follow from Step 5 above.
Notes
Your Own Notes
Nutrition
59 responses to “Easy Keto Bagels with Yeast”
Absolutely delish! Toasts up crunchy and fabulous, such a treat. Thank you for the recipe.
Without a mixer, my wooden spatula took a beating. I added a small bit of water to the dough to help mix but I think that led to the dough falling as it baked. Think I overproofed as well at 1.25 hrs. Will avoid the water next time and not overproof…looking forward to next attempt and finishing this one 😉
I could not get the yeast to bloom, more dry ingredients than wet, it acted like gelatin when your blooming it. HelpHi Donna, the yeast turns into a dry fluff. The measures are correct.
These are the best keto bagels I have made thus far (and I have tried several)!! These have had the least amount of spread of all of them. I think there were a couple of key steps – I made the bagels using the finger spread method and I let them fully rise on their own before baking.
These rose beautifully, but then spread out in the oven. They ended up quite flat. However, they were still delicious!Could have been your yeast or baking powder were ‘off’
This recipe is delicious. So fluffy and light. Great to have on hand for a quick snack with cheese and vegemite or as a burger with the works. I made different shapes. So happy with the results.
I made these recently as bagel bites. I rolled them as balls and stuffed them with pesto, sat them all tightly together in a baking dish, brushed with melted butter and garlic, sprinkled with grated parmesan and baked for a pull apart bagel bread! De-licious!!! Soft and airy dough.
Love these bagels – so easy to make and delicious. I love the chewiness.Forgive me, but I cannot find the recipe with ingredient quantities anywhere on this page. Where is it? Thanks!
I just joined and now see this recipe. Anxious to give it a try!
If l teaspoon of sugar is used to activate the yeast for this receipt, that comes out as .525 grams per bagal. 🙂
Sugar is not used in my recipe. In the instance you use sugar to activate yeast the yeast consumes the carbs when it activates.
So does that mean it would have more or less carbs than using the inulin? I am confused.
These keto bagels are such a great alternative to regular bagels! So chewy and delicious.Good to hear you enjoyed them LaKita
These keto bagels are amazing ! There are very few low carb breads I like but this is an exception. Thanks for a great recipe.You are very welcome Debbie
Mmmm bagels are a must in our house and having someone that has Celiac disease in my life, I need options for them. These were a huge hit! Thank you for sharing!Good to hear Lori
These bagels look really great! I like that they’re not too complicated. Saving this for the weekend!Enjoy!
Thank you for creating this amazing keto bagel recipe!! Best way to satisfy my bagel cravings!You are very welcome
Bagels have always been my favorite but I try to stay away from the classic ones these days due to the high carb content so I definitely found this recipe at the perfect time! I love baking with almond flour/meal so I can’t wait to give these a try!Enjoy!
Thank you for this recipe. I love bagels as does my kiddo, we had fun making triangle bagels!Haha! That sounds so good Mikayla.
This bagel recipe is perfect!! I am so excited to make these bagels this weekend, thank you so much for the recipe 🙂You are very welcome Cathleen
Absolutely loved them, my dough was a bit sticky but being on a cool day my yeast did not proof enough but a lesson learnt moving forward. They still turned out amazing. Thank you Megan for all your great recipes and hard work. By the way Keto Mojo book is the best ♥️You are very welcome Debbie
Can this be doubled? Or would I need to make to separate batches?
Hi Dian, this recipe can easily be doubled or made in any preferred quantity.
Why my dough get soo sticky? Is that normal?
TiaHi Ivan, no it is not normal. Did you activate the yeast into a dry fluff?
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