If you’re missing bagels on keto, then this chewy keto bagel recipe will make your dreams come true. These gluten free, low-carb keto bagels are perfect for breakfast or lunch. Slather them in cinnamon sugar butter for an sweet treat!

Are you a bagel fanatic? Do you miss the chewy, soft, slathered-in-cream-cheese goodness that can only be found in a bagel?
Yeah, I did too. And hey, just because we’re keto now doesn’t mean we can’t drool over good food. All we have to do is find ways to replicate those delectable tastes.
Friends, that’s what I’ve done with this bagel recipe! Chewy keto bagels are going to be your new brekkie bff.
There are a bunch of fat head keto bagel recipes floating out there on the interweb. Some are alright, some aren’t. You know how it goes. But these really are the best!

These Really Are the Best Keto Bagels
And here’s why:
- Lower calories and less fat than most recipes because there isn’t any added cream cheese
- Fluffy, chewy, and very bread-like
- Toast-able
- Easy to make
- Perfect for meal prepping (double or triple the recipe)
- Delicious option for sandwich bread
- Kid approved

Why Are These Chewy Keto Bagels Different (and Better)?
If you’re not familiar with “fat head” dough, it’s a cheese-based dough. Specifically, mozzarella cheese. One thing I don’t like about many of the fat head recipes is that they use cream cheese in addition to mozzarella cheese, and many popular keto bagel recipes fall into this category.
To me, it’s unnecessary and just adds extra calories. I have tried it both ways and haven’t noticed a difference between with and without the cream cheese. In fact, I think you get a lighter and chewier dough without the cream cheese.
Mozzarella cheese is the base of the dough, simply mixed with some almond flour and egg. When the mozzarella cheese is melted, it is has the perfect stretchy consistency needed to mimic the stretch gluten normally provides.
How Can You Personalize Your Chewy Keto Bagels?
You’ve heard me talk about Trader Joe’s Everything But The Bagel Seasoning before. Obviously, the name says it all.
You can also mix a little brown sugar substitute with cinnamon and coat the top and bottoms of the bagels. Add the brown sugar cinnamon butter (included in the recipe) and you’ll have a very keto sweet morning!
That’s my favorite way to make these!

Ingredients
- 1.5 cups shredded mozzarella cheese
- 1 cup almond flour
- 1.5 tsp baking powder
- 1/4 tsp xanthan gum
- 1/4 tsp salt
- 1 egg
You’ll want to make sure that you have some parchment paper to line your baking sheet, because it prevents the dough from sticking to the baking sheet during baking. You’ll also need a wooden spoon to stir the dough.
Optional Cinnamon Sugar Butter Topping
- 3 tbsp softened butter
- 3 tbsp brown sugar substitute
- 1 tbsp cinnamon
How to Make Chewy Keto Bagels
These keto bagels couldn’t be any easier to whip up!
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- Microwave the mozzarella in 30 second intervals until it’s very melty and stretchy.
- Add almond flour, baking powder, xanthan gum, and salt into your mozzarella. Mix the ingredients together with a wooden spoon until completely combined.
- Once mixed, add the egg and incorporate completely into mixture.
- Working quickly, and with damp hands, knead the dough together until it’s uniform in color. There should not be any yellow or white parts.
- Turn dough out on to the parchment paper-lined baking tray and knead into a ball. The more you knead the dough, the easier it will be to roll out.
- Cut the dough into 4 equal parts (I weigh mine on a scale for accuracy). Roll each piece into a log. Wrap in an O shape and pinch ends together. You could also use a donut pan to shape the dough, if you prefer.
- Bake for 15 minutes, or until tops are golden brown. Let rest 5-10 minutes before slicing.
- To make optional sweet butter: combine butter, brown sugar, and cinnamon in a bowl. Spread on warm bagel.

FAQs
This keto bagels recipe can be adapted to suit all kinds of recipes. I like to make a little extra fat head dough for my sausage and cream cheese breakfast squares, or my tasty keto pigs in a blanket. You can also make a delicious lunch or dinner that kids will love with my fat head pizza dough.
To make sure the seasonings stay on these keto bagels and don’t end up coating the pan, brush a little water on top of the bagels before putting on your toppings!
This keto bagel recipe makes four bagels, and because we used keto-friendly ingredients, each tasty treat has only 4 carbs each!

How to Store Chewy Keto Bagels
If you have some keto bagels leftover (which isn’t likely, because they’re so darn good), all you need to do is let them cool, cut them in half and store them in the fridge in a zip-lock baggie. They’ll stay nice and fresh for up to 5 days!
You can also keep them in the freezer for a couple of months and when you’re ready to dig back into them, crisp them up in a toaster oven for a few minutes and enjoy!

Chewy Keto Bagel Recipe
Ingredients
- 1.5 cups shredded mozzarella cheese
- 1 cup almond flour
- 1.5 tsp baking powder
- 1/4 tsp xanthan gum
- 1/4 tsp salt
- 1 egg
- Optional:
- 3 tbsp butter softened
- 3 tbsp brown sugar substitute I use this
- 1 tbsp cinnamon
Instructions
- Preheat oven to 400 degrees. Line baking sheet with parchment paper and set aside.
- Microwave mozzarella in 30 second intervals until very melty and stretchy.
- Add almond flour, baking powder, xanthan gum, and salt. Mix with wooden spoon until completely combined.
- Add egg and incorporate completely into mixture.
- Using wet hands, knead dough together until it’s uniform in color. There should not be yellow or white parts.
- Turn dough out on to parchment paper and knead into ball. The more you knead the dough, the easier it will be to roll out.
- Cut into 4 equal parts. Roll each piece into a log. Wrap in an O shape and pinch ends together.
- Bake for 15 minutes until tops are golden brown. Let rest 5-10 minutes before slicing.
- To make optional sweet butter: combine butter, brown sugar, and cinnamon in a bowl. Spread on warm bagel.
Danielle
Wednesday 20th of May 2020
I prefer bagel thins could I split the dough into more pieces for thinner bagels and adjust the baking time?
Anna Hunley
Thursday 21st of May 2020
Yes, totally! I would probably drop your oven temperature to around 300 degrees and bake them lower and slower until they're the level of crisp you want. This way they won't burn.
Karen Paolini
Saturday 25th of April 2020
I made these this morning. Oh my.....they were delicious! I toasted mine in my toaster oven before adding the cream cheese. I’m holding myself back from eating #2! I will be checking out all your other recipes.
Karen
Tuesday 10th of March 2020
Might it be easier to form them into balls and just poke a hole in the center? That way the ends couldn’t accidentally come apart?
Anna Hunley
Wednesday 11th of March 2020
You could, yes!
Shauna
Sunday 26th of January 2020
Made these today and just loved them! I have leftovers and not sure how to store them so they stay yummy for later. What would you recommend? Thanks!
Anna Hunley
Sunday 26th of January 2020
I usually keep them in the fridge!