If you’ve been craving warm, chewy bagels but thought they were off-limits on keto, I have incredible news for you. These 3 ingredient keto bagels are about to change your breakfast game forever. They’re ridiculously simple to make, require no fancy equipment, and taste absolutely amazing.
I remember the first time I made these beauties in my tiny apartment kitchen. I was skeptical that something so simple could actually work. However, when I pulled them out of the oven and took that first bite, I was completely hooked. The texture was spot-on, and I couldn’t believe I’d made them with just three basic ingredients.
These bagels are perfect for lazy Sunday mornings, meal prep for the week, or anytime you need a quick low-carb bread fix. Therefore, whether you’re topping them with cream cheese, making a breakfast sandwich, or enjoying them plain with butter, you’re in for a real treat.
Why You’ll Love This Recipe
- Ready in just 30 minutes from start to finish
- Only 3 simple ingredients needed
- Just 2g net carbs per bagel
- Chewy texture just like traditional bagels
- Perfect for meal prep and freezes beautifully
Your New Favorite Keto Breakfast
3 Ingredient Keto Bagels
6
servings10
minutes20
minutes150
kcalThese simple keto bagels require just three basic ingredients and come together in 30 minutes. They’re perfectly chewy with a golden crust and only 2g net carbs per serving.
Ingredients
2 cups shredded mozzarella cheese
3/4 cup almond flour
2 large eggs
1 tablespoon cream cheese
1/2 teaspoon baking powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 tablespoon everything bagel seasoning
Directions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Melt the mozzarella cheese and cream cheese together in a microwave-safe bowl for 60-90 seconds, stirring every 30 seconds until smooth and completely melted.
- Add the almond flour, baking powder, and salt to the melted cheese and stir to combine.
- Beat one egg and add it to the mixture, stirring until a dough forms. The dough should be slightly sticky but manageable.
- Divide the dough into 6 equal portions and roll each into a ball with slightly wet hands.
- Flatten each ball slightly and poke a hole through the center with your finger, then gently stretch to form a bagel shape with about a 2-inch hole in the middle.
Notes
- Use block mozzarella cheese that you shred yourself for the best melting results. Pre-shredded cheese contains anti-caking agents.
- The dough should be worked while still warm. If it cools too much and becomes difficult to work with, microwave it for 10-15 seconds.
- Store cooled bagels in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- For a dairy-free version, substitute the mozzarella with dairy-free cheese that melts well, though results may vary.
Nutrition Facts
- Serving Size: 1g
- Total number of serves: 6
- Calories: 150kcal
- Fat: 12g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 10g
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Tips for Perfect 3 Ingredient Keto Bagels
Making these bagels is incredibly straightforward, but a few simple tricks will help you achieve bakery-quality results every single time. First, let me share the secrets I’ve learned from making these countless times.
Getting the Dough Consistency Right
The dough should be slightly sticky but manageable. If it’s too wet, add a tablespoon of almond flour at a time until it firms up. Conversely, if it’s too dry and crumbly, add a teaspoon of water. The texture should resemble playdough when you’re done mixing.
Shaping Your Bagels Like a Pro
Wet your hands slightly before shaping to prevent sticking. Roll the dough into a log first, then connect the ends firmly. Press them together really well, otherwise they’ll separate during baking. As a result, you’ll get perfectly round bagels every time.
Baking Temperature Matters
Don’t skip preheating your oven fully. A properly heated oven ensures the bagels rise correctly and develop that golden-brown crust. In addition, rotating the pan halfway through baking promotes even browning on all sides.
Storage and Reheating
These bagels keep wonderfully in an airtight container at room temperature for 3 days. For longer storage, freeze them individually wrapped for up to 3 months. Simply toast them straight from frozen for the best texture. I love using these silicone storage bags for keeping my bagels fresh.
Achieving That Golden Finish
For an extra beautiful golden top, brush your bagels with an egg wash before baking. Beat one egg with a tablespoon of water and gently brush it over the tops. This creates a gorgeous shiny finish that looks absolutely professional. Make sure you’re using properly stored fresh eggs for the best results.
Delicious Ways to Customize Your Bagels
While these bagels are amazing as-is, there are tons of fun ways to switch them up. Therefore, you’ll never get bored with this versatile recipe. Let me share my favorite variations that I rotate through regularly.
Everything Bagel Seasoning
This is hands-down my most-made variation. Simply sprinkle everything bagel seasoning generously on top before baking. The combination of sesame seeds, poppy seeds, garlic, and onion transforms these into something truly special. It’s the perfect savory option for breakfast sandwiches.
Cinnamon Sweet Bagels
For a sweeter version, add 2 tablespoons of cinnamon and 2 tablespoons of your favorite keto sweetener to the dough. These taste incredible toasted with butter or cream cheese. You can also try using golden monk fruit sweetener for a caramel-like flavor.
Garlic and Herb Version
Mix in 2 teaspoons of garlic powder and 1 tablespoon of Italian seasoning into your dough. This creates amazing savory bagels that pair perfectly with soups or make excellent sandwich bases. Fresh herbs work even better if you have them on hand.
Jalapeño Cheddar Twist
Fold in 1/4 cup of shredded cheddar cheese and 2 tablespoons of diced jalapeños for a spicy kick. These are absolutely phenomenal for breakfast sandwiches with eggs and bacon. The cheese melts beautifully into the dough as they bake.
Trying Different Recipes
If you love this recipe, you might also enjoy exploring this two-ingredient variation for an even simpler approach. Additionally, Greek yogurt bagels offer a tangier flavor profile. For something completely different, try these coconut flour biscuits as another low-carb bread option.
Understanding the Nutrition
Let’s talk about what makes these bagels such a fantastic keto option. Each bagel contains just 2g net carbs, which is incredibly low compared to traditional bagels that can pack 50g or more. That’s a massive difference that keeps you firmly in ketosis.
The fat content comes primarily from the cheese and eggs, providing 12g of healthy fats per serving. This helps keep you satisfied and energized throughout your morning. In addition, you’re getting 10g of protein per bagel, which supports muscle maintenance and keeps hunger at bay.
At only 150 calories per bagel, these fit easily into any meal plan. The fiber content of 3g helps with digestion and contributes to that satisfying, full feeling. Therefore, you can enjoy these guilt-free knowing they’re supporting your keto lifestyle perfectly.
What I love most is how the macros are balanced for sustained energy. Unlike carb-heavy bagels that cause blood sugar spikes and crashes, these keep your energy stable all morning long. As a result, you’ll avoid those mid-morning cravings that derail so many diets. The history of traditional bagels is fascinating, but I’m so grateful we can enjoy this keto-friendly version instead.
Your Bagel Questions Answered
Over the years, I’ve received tons of questions about making these bagels. Therefore, I’ve compiled the most common ones here to help you succeed on your first try. These answers will clear up any confusion and ensure perfect results.
Can I make these bagels without almond flour?
While almond flour is one of the three main ingredients, you can substitute it with coconut flour using a 1:3 ratio. However, the texture will be slightly different. For every cup of almond flour, use only 1/3 cup coconut flour and you may need to add an extra egg for binding.
Why is my dough too sticky to work with?
If your dough is too sticky, it usually means there’s too much moisture. Add almond flour one tablespoon at a time until the dough is manageable. Also, make sure you’re using full-fat mozzarella cheese and have squeezed out any excess moisture after melting it.
Can I make these bagels ahead of time?
Absolutely! These bagels are perfect for meal prep. Bake them as directed, let them cool completely, then store in an airtight container for up to 3 days at room temperature. For longer storage, freeze them individually wrapped for up to 3 months. Toast from frozen for best results.
Do these bagels taste like regular bagels?
While they have a slightly different flavor due to the cheese and almond flour, the texture is remarkably similar to traditional bagels. They’re chewy, satisfying, and hold up perfectly to toppings and sandwich fillings. Most people are amazed at how close they are to the real thing.
What can I use instead of mozzarella cheese?
Mozzarella works best because it melts smoothly and has a mild flavor. However, you can use provolone or Monterey Jack cheese as substitutes. Avoid using pre-shredded cheese as it contains anti-caking agents that prevent smooth melting. Always use block cheese that you shred yourself.
How do I prevent my bagels from being too dense?
Dense bagels usually result from overworking the dough or not baking them long enough. Mix just until combined, and make sure your oven is fully preheated. Also, don’t make the bagels too thick when shaping. They should be about 1 inch thick before baking for the best texture.
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