There’s nothing quite like the moment you slice into a warm bagel and watch the steam rise, the knife gliding through a soft yet chewy crumb before you spread your favourite topping. The crunchy bottom, the gentle give of the interior—it’s comfort and satisfaction in every bite. This recipe was inspired by that classic bagel moment, but re-imagined for a low-carb lifestyle. By combining finely ground almond flour with melted mozzarella and a touch of cream cheese, we achieve a golden crust, chewy centre and the freedom of a bagel without the refined flour. Serve it toasted with avocado, smoked salmon, or simple cream cheese—whatever your go-to is, you’ll savor the texture, the taste, and the fact it fits your healthy plan.

Recipe Info

Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: ~28 minutes
Chill / Rest Time: 5 minutes rest after baking
Servings: 6 bagels
Cuisine: Modern Healthy / Comfort Breakfast
Course: Breakfast / Brunch / Snack

Ingredients

For the Bagels:

1⅔ cups (150 g) finely ground blanched almond flour
1 tablespoon baking powder
2 large eggs, room temperature
2 cups (200 g) shredded low-moisture mozzarella cheese
2 oz (56 g) cream cheese, cubed

Optional Toppings (choose 1 or mix):

1 tablespoon Everything-Bagel seasoning
1 tablespoon sesame seeds
½ teaspoon garlic powder + sprinkle of coarse sea salt

Instructions

Pre-heat your oven to 375 °F (190 °C). Line a baking sheet with parchment paper.
In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. You’ll see the mixture become stretchy as you stir.
Meanwhile, in a medium bowl, whisk together the almond flour and baking powder.
Add the eggs to the melted cheese mixture and stir until incorporated, then pour the melted-cheese-egg mixture into the flour bowl. Mix until a sticky dough forms. Let it rest for 1 minute to firm up slightly.
With lightly oiled or damp hands, divide the dough into 6 equal portions. Roll each portion into a ball, then shape into a ring (bagel shape) by poking a hole through the centre with your finger and gently widening. Place on the prepared sheet about 2 inches apart.
If using toppings: brush the tops lightly with a little beaten egg or water, then sprinkle the chosen topping. Press gently so it adheres.
Bake for 15-18 minutes until the tops are golden brown and the bottoms slightly crisp. Remove from oven and let rest on the sheet for 5 minutes—this helps set the texture and improves chew.
Serve warm or toasted. Slice with a serrated knife, add your favourite spread or fillings, and enjoy the chew, the flavor and the satisfaction of a bagel without carbs.

Tips & Variations

Tip 1: Use finely ground almond flour—not almond meal—to avoid a gritty texture and to help the bagels hold together better.
Tip 2: Let the bagels rest for 5 minutes after baking before slicing; the interior continues to set, making cleaner slices and better chew.
Tip 3: If your dough is very sticky, refrigerate it for 5 minutes before shaping—this mimics a slightly firmer dough and makes shaping easier.
Variation A (Everything Bagel Style): Use Everything-Bagel seasoning on top and spread with light cream cheese and smoked salmon for a savoury brunch.
Variation B (Sweet Cinnamon & Raisin): Add ½ teaspoon cinnamon and 2 tablespoons chopped raisins into the dough, omit toppings, and serve with sugar-free maple syrup for a sweet twist.
Variation C (Dairy-Free): Swap mozzarella and cream cheese for dairy-free stretchy cheese and vegan cream cheese (look for high-moisture content alternatives); the texture will change slightly but still yield low-carb bagels.

Nutrition Facts (approximate per one bagel)

Calories: ~245 kcal
Protein: ~12 g
Carbohydrates: ~4 g
Fat: ~19 g
Fiber: ~2 g
Sugar: ~1 g
Sodium: ~340 mg

Save

Jemero Carter

Low-Carb Bagels

Print Recipe Pin Recipe

Prep Time 10

Cook Time 18

Total Time 28

Servings: 6 bagels

Course: Breakfast, Snack

Cuisine: American

Calories: 245

Ingredients Method Notes

Ingredients

For the Bagels:

1⅔ cups 150 g finely ground blanched almond flour
1 tablespoon baking powder
2 large eggs room temperature
2 cups 200 g shredded low-moisture mozzarella cheese
2 oz 56 g cream cheese, cubed

Optional Toppings (choose 1 or mix):

1 tablespoon Everything-Bagel seasoning
1 tablespoon sesame seeds
½ teaspoon garlic powder + sprinkle of coarse sea salt

Method

Pre-heat your oven to 375 °F (190 °C). Line a baking sheet with parchment paper.
In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. You’ll see the mixture become stretchy as you stir.
Meanwhile, in a medium bowl, whisk together the almond flour and baking powder.
Add the eggs to the melted cheese mixture and stir until incorporated, then pour the melted-cheese-egg mixture into the flour bowl. Mix until a sticky dough forms. Let it rest for 1 minute to firm up slightly.
With lightly oiled or damp hands, divide the dough into 6 equal portions. Roll each portion into a ball, then shape into a ring (bagel shape) by poking a hole through the centre with your finger and gently widening. Place on the prepared sheet about 2 inches apart.
If using toppings: brush the tops lightly with a little beaten egg or water, then sprinkle the chosen topping. Press gently so it adheres.
Bake for 15-18 minutes until the tops are golden brown and the bottoms slightly crisp. Remove from oven and let rest on the sheet for 5 minutes—this helps set the texture and improves chew.
Serve warm or toasted. Slice with a serrated knife, add your favourite spread or fillings, and enjoy the chew, the flavor and the satisfaction of a bagel without carbs.

Notes

Protein: ~12 g
Carbohydrates: ~4 g
Fat: ~19 g
Fiber: ~2 g
Sugar: ~1 g
Sodium: ~340 mg

FAQs

1: Can I make these ahead of time?
A: Yes — you can bake them, let them cool completely, then store in a sealed container in the fridge for up to 3 days. Reheat in the toaster or oven for best texture.

2: How do I store leftovers?
A: Store cooled bagels in an airtight container at room temperature for up to 24 hours, or refrigerate for up to 3 days. They also freeze well—slice, wrap individually, freeze up to 2 months, then toast from frozen.

3: Are these suitable for a gluten-free or keto diet?
A: Absolutely—they use almond flour, are wheat-free and low in net carbs. They fit ketogenic, gluten-free and low-carb lifestyles.

4: My bagels are too soggy inside or flattened. What can I do?
A: Make sure you use a baking sheet lined with parchment and don’t overcrowd the shapes. Use fresh baking powder for rise, shape the dough into rings tall rather than flat, and let them rest after baking for better texture.