Bagels are notorious for being carb bombs, so needless to say, ever since I switched to the keto diet, I haven’t been able to have any. I’m not one to give up though, so that’s exactly how these everything keto bagels were born. You can thank me later!

If you’re looking for good low carb keto breakfast options, you’ll also love this 90 second keto bread, these english muffins and this low carb oatmeal recipe.

Keto Bagels Are Finally Here!

That’s right, folks. If you’re anything like me and you were quite sad to give up your bagel-eating habits, you’ve come to the right place. I tried to make the best keto-friendly bagel out there and while it’s not exactly the same as its carbohydrate-laden counterpart, it definitely hits the spot.

Keto Egg Loaf

VIEW RECIPE Net Carbs: 2.8g

The best part about this easy keto everything bagel recipe is how tasty they are on their own. That’s because I use plenty of seasonings to give it that savory flavor that goes well with my favorite deli meats. I love salami, prosciutto, or even smoked salmon with this!

How to Make Keto Everything Bagels

To make these low carb keto-friendly bagels, you’ll first start with your mozzarella and cream cheese. Pop them in the microwave for about a minute or until they’ve melted into each other. This alone gets me so excited for what’s to come. After all, who doesn’t like cheese?

Next you’ll be adding the eggs and then of course the dry ingredients. Mix them all together until everything is well incorporated. You don’t want pockets of onion powder or garlic powder hidden away.

Once the dough is formed, you can divide it into balls and shape it into 8 bagel rings.

How Thick Are These Bagels?

I like my bagels on the thin side, so it cooks faster and will turn a bit crisp around the edges. if you prefer slightly softer bagels, you can keep your bagel rings smaller and thicker.

Can I Store These Everything Bagels in the Fridge or Freezer?

Raw eggs can be stored in the fridge for up to 3 days. However, since the eggs in the recipe is already mixed with the other ingredients, the sooner you can bake this afte mixing, the better. I would recommend only storing the dough for 1-2 days in the fridge. Make sure to store it in an airtight container with the dough wrapped in cling film to ensure that it doesn’t dry out.

Print Recipe