So these keto everything bagels are similar to my dinner rolls recipe. I had to make them mini otherwise the macros would be too high, however they are really good. Add some extra fatty toppings and it will keep you satiated for a while!
If you have trouble with the dough, try wetting your hands. That way, the dough won’t stick to your hand.
It can be a bit tricky if you don’t have a bagel shaped tin. I rolled the dough into a ball before using my thumb to create a hole in the middle to form a bagel shape.
My first cookbook – Keto Cravings – is on Amazon now!
BEST KETO PROTEIN POWDER: Isopure Whey Isolate is the best protein powder for keto – it is zero carb! However! Please be aware it may up your insulin (but not blood sugar), so if you are diabetic, make sure to ask your doctor about it or do your research before you consume!
You could also use collagen or egg protein powder. I have had some people use either of those and it worked out perfectly.
If you like these bagels, make sure to check out my keto white bread or keto sweet bread!
Keto Everything Bagels
These taste just like real bagels with wheat! Only 3.4 net carbs per bagel!
Ingredients
BAGEL
- 1/2 cup (40g) keto protein powder
- 1 cup (100g) almond flour
- 1 tsp xanthan gum
- 1 1/4 tsp baking powder
- 1/2 cup (118ml) hot water
- 1/2 tsp salt
TOPPINGS:
- 1/2 tbsp poppy seeds
- 1/2 tbsp sesame seeds
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- salt & pepper
Instructions
- In a bowl, whisk together the almond flour, protein powder, xanthan gum, baking powder and salt.
- Pour in the hot water and use a spatula to mix thoroughly.
- Wet your hands and take a chunk of the dough and press it into a ball. Put the ball onto a cookie sheet lined with parchment paper. Press your finger into the centre of the ball of dough to form a ring.
- Once you have formed all your bagels, whisk together your topping ingredients.
- Pour the toppings onto the top of the bagels.
- Bake at 375°F/ 180°C for 12-15 minutes or until the top is lightly browned.
Notes
3.4 net carbs per bagel.
Nutrition Information:
Yield:
5Amount Per Serving: Calories: 160Total Fat: 12gCarbohydrates: 6.1gFiber: 2.7gProtein: 9.9g
29 comments
Do I have to use whey protein
No, but it may not work. I had someone try it with pumpkin seed protein and it didnt really work out.
Thank you for non fathead dough!
Hi. Looking forward to trying these! How do the net carbs come in so high? Is it the almond flour you are using? My almond flour is 8 net per cup.
Yes i believe it is.. for me 2 cups of almond flour come up to 43 WHOLE carbs, 21 net.
Trader Joes almond flour per cup is 20 whole and 8 net.
ooh, i may have to find something similar, I go between Canada and Ireland so theres no Trader Joes but Imma take a look 🙂 thanks for the heads up!
Try anthony’s. You can get it on amazon. Same nutritional profile as Trader Joes. 2 net per 1/4 cup. I just made the dinner rolls. The batter was very loose so put it in silicon muffin cups. I couldn’t form balls. They came out great! ?
Thanks! I’ll check it out! Glad you liked them 🙂 🙂
Very tasty. I like that they are smaller. My batter was wet and i wasnt able to form anything so i used a cookie scooper and made 6 “bagels.” Great recipe. I liked that you didn’t need 37 crazy ingredients.
I replaced the whey protein with egg white protein (not sure if that made much of a difference). I had two “issues” that I would change next time:
1 – cooked at 375 for 12 mins, + 3 mins five times (total of 27mins) and they weren’t brown. I took them out and pretty sure they are over cooked. Maybe this recipe needs a higher temp?
2 – baking powder is high carb. If I make again I will replace with baking soda and cream of tartar.
Just wondering how would you store the extra bagels? And can it be frozen ? Thank you… and they are fantastic !!
Hi! So I stored mine in cling/seran wrap on the counter for up to 7 days however they can be frozen and I’d advise to freeze if you want them to last longer
I store them in cling/seran wrap but they can be frozen for sure!
These are just so good!
Can substitute the protein with extra almond flour ?
unfortunately, protein is necessary
Do you know how many full sized bagels this makes? I can’t wait to try it!
probably 4!
I’d really love your advice – I tried these twice using Isopure whey isolate. There was no browning even after 16 minutes of baking (on the second batch I put an egg white wash on with about 4 mins left and still no browning). I also notice my batter is wetter than yours despite my careful weighing. Do you have any additional tips for me? I am so tired of Fathead dough and I’d love to find a substitute. Thanks!
hey! im not too sure actually because I used isopure when I made these. you could try adding in 1/4 cup of melted butter into the batter. Mix it in before you add the water. Otherwise I’m not entirely sure why it didnt brown! very odd!
Same thing happened to me. They look grey.
This is the second time I tried it. The battery I had to add 2 tablespoons of psyllium husk powder to get any volume.
ugh so sorry. sometimes when using psyllium husk, it interacts with the baking power and it turns your products like a grey or a purply colour. its totally safe but definitely not appealing.
I just made these and had a similar issue. I think, depending on your oven, you may need to raise the temp and cook a bit longer. After 15 minutes at 375, I had to raise the temp to 425F and cook for another 7 minutes. Then they got nice and golden-brown.
For flavor, I added a few dashes of onion powder and garlic powder to the actual dough, as well as a teaspoon of yeast. I brushed water on the top of the bagels and sprinkled with everything bagel seasoning from Whole Foods. They’re so good!
only problem with this recipe is that the ingredients are listed, nor the amounts!
hi! thanks for letting me know! something weird happened and it was deleted??? No idea but it’s back up and running now! My apologies!
I just made these and they looked beautiful. Went back to them after they were cooled and they shrivled up and r flat now. Also I found them very dry. I removed them after 13 min when they were golden. Any suggestions?
It sounds like you either used baking soda or your baking powder is bad or expired. They shouldn’t shrivel or shrink at all so check your baking powder!
Baking powder isn’t expired and that’s what I used. Hmmmm no idea what happened. Thank you for the reply. I will try them again and see 🙂