Indulge in the perfect keto-friendly treat with our Keto Bagels with Yeast! These fluffy, chewy delights offer an authentic bagel experience while keeping your carb intake in check. With the addition of yeast, they achieve that classic texture you've been craving.
Keto Bagels with Italian seasoning on a cutting board.

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.

Fathead Pizza Crust ingredients

The Ingredients

  • Instant yeast – is available from the supermarket. Yep, it is just that powdery stuff that is on the baking aisle at the supermarket.
  • Inulin – is used to activate the yeast (check the video link). It is a prebiotic available from health food shops or online. Sugar alcohols do not activate yeast. You can use sugar or honey to activate the yeast. The carbs will be consumed by the yeast.
  • Baking Powder used is a double acting gluten free and aluminium free brand. Double acting baking powder begins forcing the rise of baked goods when liquid is added and when baking.
  • Almond Flour – use almond meal or almond flour.

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.

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.

Sliced keto bagels (including a square one) on a wood cutting board.

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.

Keto Cookbooks & Ebooks
a roll filled with bacon and egg

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Keto bagels on a wood chopping board.

Keto Bagels with Yeast

Indulge in the perfect keto-friendly treat with our Keto Bagels with Yeast! These fluffy, chewy delights offer an authentic bagel experience while keeping your carb intake in check. With the addition of yeast, they achieve that classic texture you’ve been craving.
4.97 from 54 votes!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: keto bread
Cuisine: American
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Calories: 262kcal
Author: Megan Ellam
Servings: 8 bagels
Tap or hover over number to scale ingredients
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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

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

Bagels should be stored in the fridge for up to one week. Alternatively, freeze in a ziplock bag.
INGREDIENTS Instant yeast is available from the supermarket. Inulin is used to activate the yeast. It is a prebiotic available from health food shops or online. Use the link within the recipe to order online.
Sugar alcohols do not activate yeast. If you do not have inulin you will need to use sugar or honey to activate the yeast. The carbs will be consumed by the yeast.
The baking powder used is a double acting gluten free and aluminium-free brand. Double acting baking powder begins forcing the rise of baked goods when liquid is added and when baking.
For a nut free bagel substitute flaxmeal or lupin flour. Oven temperatures are for a fan-forced oven.

Your Own Notes

Nutrition

Serving: 1bagel | Calories: 262kcal | Carbohydrates: 6g | Protein: 15g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 96mg | Sodium: 267mg | Potassium: 87mg | Fiber: 3g | Sugar: 1g | Vitamin A: 421IU | Vitamin C: 0.01mg | Calcium: 231mg | Iron: 1mg | Magnesium: 11mg | Net Carbs: 3g
Tried this recipe?Mention @meganellam or tag #madcreations!

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55 responses to “Easy Keto Bagels with Yeast”

  1. Brenda Streed

    5 stars
    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.

  2. Megan

    3 stars
    These rose beautifully, but then spread out in the oven. They ended up quite flat. However, they were still delicious!

  3. Lucy Dillon

    5 stars
    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.

  4. Christine

    5 stars
    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.

  5. Christine

    5 stars
    Love these bagels – so easy to make and delicious. I love the chewiness.

  6. Forgive me, but I cannot find the recipe with ingredient quantities anywhere on this page. Where is it? Thanks!

    1. Deborah L

      I just joined and now see this recipe. Anxious to give it a try!

  7. Anonymous

    If l teaspoon of sugar is used to activate the yeast for this receipt, that comes out as .525 grams per bagal. 🙂

    1. Megan Mad Creations Hub

      Sugar is not used in my recipe. In the instance you use sugar to activate yeast the yeast consumes the carbs when it activates.

      1. Kim

        So does that mean it would have more or less carbs than using the inulin? I am confused.

  8. LaKita

    5 stars
    These keto bagels are such a great alternative to regular bagels! So chewy and delicious.

    1. Megan Mad Creations Hub

      Good to hear you enjoyed them LaKita

  9. Debbie

    5 stars
    These keto bagels are amazing ! There are very few low carb breads I like but this is an exception. Thanks for a great recipe.

    1. Megan Mad Creations Hub

      You are very welcome Debbie

  10. Lori

    5 stars
    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!

    1. Megan Mad Creations Hub

      Good to hear Lori

  11. Erin

    5 stars
    These bagels look really great! I like that they’re not too complicated. Saving this for the weekend!

    1. Megan Mad Creations Hub

      Enjoy!

  12. Leslie

    5 stars
    Thank you for creating this amazing keto bagel recipe!! Best way to satisfy my bagel cravings!

    1. Megan Mad Creations Hub

      You are very welcome

  13. Veronika

    5 stars
    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!

    1. Megan Mad Creations Hub

      Enjoy!

  14. Mikayla

    5 stars
    Thank you for this recipe. I love bagels as does my kiddo, we had fun making triangle bagels!

    1. Megan Mad Creations Hub

      Haha! That sounds so good Mikayla.

  15. Cathleen

    5 stars
    This bagel recipe is perfect!! I am so excited to make these bagels this weekend, thank you so much for the recipe 🙂

    1. Megan Mad Creations Hub

      You are very welcome Cathleen

  16. Debbie

    5 stars
    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 ♥️

    1. Megan Mad Creations Hub

      You are very welcome Debbie

  17. Dian Segur

    Can this be doubled? Or would I need to make to separate batches?

    1. Megan Mad Creations Hub

      Hi Dian, this recipe can easily be doubled or made in any preferred quantity.

  18. Ivan

    Why my dough get soo sticky? Is that normal?
    Tia

    1. Megan Mad Creations Hub

      Hi Ivan, no it is not normal. Did you activate the yeast into a dry fluff?

4.97 from 54 votes (26 ratings without comment)

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