December 29th, 2020
Keto Bagel Yeasted Chewy and Only 2g Net Carbs!
You got to check out my incredible yeasted keto bagel recipe. Only 2g net carbs, chewy and delicious!
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.
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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.
Keto Bagel Ingredients
To make your own keto bagels at home you only need the usual keto pantry essentials.
The main ingredients to get right are
- 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. 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.
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.
![activate yeast]()
Activate the yeast until dry and foamy ![melted cheese]()
Melt the cheese and cream cheese
![mixed ingredients in a thermomix bowl]()
Add yeast, eggs and baking powder ![foamy liquid in a bowl]()
The mix will be foamy
![dough in a bowl]()
Mix the dough then knead for 2 minutes ![keto bagels on a tray]()
Roll and shape the bagels. Leave to prove
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.
Try some of the Best Keto Bread Recipes
I am such a fan of baking great low carb and keto breads. Here are just a few of our most popular keto bread recipes on the website.
- Low Carb Bread Recipe | Keto bread 1g Net Carbs
- Keto Pita Bread Only 2g Net Carbs and Seriously The BEST
- Keto Garlic Star Bread
- Keto Banana Bread | Sugar free recipe
- The Best Keto Buns – nut free and low calorie
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The Best Keto Bagel
I love a good bagel and this keto bagel recipe is the bomb.
Calories: 257kcal
GO TO COLLECTIONS
Servings: 8 bagels
Tap or hover over number to scale ingredientsIngredients
- 2 teaspoons instant yeast (7g)
- 1 teaspoon inulin (2g)or sugar
- 1 tablespoon warm water
- 250 g shredded mozzarella or whole mozzarella cut into chunks
- 65 g cream cheese
- 1.5 tbsp baking powder
- 1 tsp xanthan gum
- 2 eggs
- 150 g almond meal
- pinch salt
TOPPING
- 1 egg lightly beaten
- 2 tbsp Everything but the Bagel Seasoning or Sesame Seeds
Instructions
CONVENTIONAL METHOD
- Mix together 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).
- Place cheese and cream cheese into a large microwave-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.
- Baste with egg yolk and season.
- Bake bagels for 15-20 minutes or until lightly golden and cooked through.
THERMAL METHOD
- Mix together 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.
- 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.
- Baste with egg yolk and season.
- Bake bagels for 15-20 minutes or until lightly golden and cooked through.
Notes
STORAGE
- Bagels should be stored in the fridge for up to one week. Alternatively, freeze in a ziplock bag.
- 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.
Your Own Notes
Nutrition
Serving: 1bagel | Calories: 257kcal | Carbohydrates: 4g | Protein: 14g | Fat: 22g | Saturated Fat: 1g | Cholesterol: 61mg | Sodium: 23mg | Potassium: 23mg | Fiber: 2g | Sugar: 1g | Vitamin A: 89IU | Calcium: 49mg | Iron: 1mg | Magnesium: 2mg | Net Carbs: 2g
Tried this recipe?Mention @meganellam or tag #madcreations!
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27 Comments
OMG!! These are so good. They are not a traditional chewy bagel and are more bread-like but are very, very tasty!!
Love this recipe. Its so easy and all the ingredients can be souced from local supermarkets. They are so good on their own with a little cream cheese or use as an open hamburger bun, salad roll. Any topping you like. They freeze extremely well. My new favorite bun.
Yummy as ever. Delicious with cream cheese
Has anyone substituted the inulin for honey and if so how much would u use tia
You just use a tsp as per the inulin Fiona.
So delicious and so easy to make. I am sure this recipe is going to be one of the ones I will use again and again!
I just tried to make this and messed something up…not the best cook in the world! My yeast mixture never got foamy or dry. I’ve worked with yeast before but this just didn’t do it’s thing. Not expired. I used honey in it and let it sit for about 45 minutes hoping to get that foam. Finally gave up and continued with recipe. Smells great and it is proofing now. Hopefully they will taste delish, just not rise.
Can you use super fine blanched almond flour instead of almond meal?
You sure can Kim.
How did you calculate your nutritional value? When I do it in an app, I get 7 net carbs and 517 calories.
I use the international standard calculator that I pay for annually (as do most bloggers globally).
Why my dough get soo sticky? Is that normal?
Tia
Hi Ivan, no it is not normal. Did you activate the yeast into a dry fluff?
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.