cooked keto fathead bagels on a blue plate with cream cheese

Easy Keto Low-Carb Everything Bagels

These Easy Keto Low-Carb Everything Bagels are the best quick recipe using almond flour fathead dough with only 2 net carbs each. Each gluten-free bagel is loaded with flavor and seasoned with Everything, But the Bagel Seasoning.
Course Breakfast
Cuisine American
Keyword fathead bagels, keto bagels, low carb bagels
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Calories 298kcal
Author Brandi Crawford



  • 1 1/2 cups almond flour
  • 2 teaspoons baking powder if gluten-free, use gluten-free baking powder
  • 2 oz cream cheese
  • 3 cups shredded mozzarella cheese
  • 2 eggs (beaten)
  • Everything But the Bagel Seasoning see below on how to make your own

Homemade Everything But the Bagel Seasoning

  • 2 teaspoons white sesame seeds
  • 1 1/2 teaspoons black sesame seeds
  • 1 teaspoon dried minced onion
  • 1 teaspoon dried minced garlic
  • 1 teaspoon sea salt or kosher salt
  • 1/2 teaspoon poppyseeds


  • Watch the video instructions above.
  • Preheat oven to 400 degrees.
  • Add the almond flour and baking powder to a large bowl. Stir to combine.
  • Add the cream cheese and shredded mozzarella to a separate bowl. Microwave for 60 seconds.
  • Remove the bowl from the microwave. 
  • Stir in the almond flour. The mixture may become really thick and difficult to stir. If so, place the bowl back in the microwave for another 30 seconds.
    Remove from the microwave and stir. Add in the egg. Stir until the mixture forms dough. Ensure the cheese is fully melted and mixed. If there are large pieces of cheese, they will form on the outside of the bagel.
  • Wet your hands with water. Knead the dough with your hands to form one large ball.
  • Use a silicone spoon to scoop out 8 balls of dough. You will likely need to wet your hands in between forming each ball.  Place them on the silicone baking mat.
  • Use your fingers or a butter knife to create a circle in the middle of each ball. As the dough bakes and rises in the oven, the holes will close up some. Be sure to make the holes large enough so that when the dough rises and spreads the bagel doesn't close completely. You can also check in on the bagels while they are in the oven. If you see the circles closing up, use a knife to open them back up.
  • Wet a cooking brush or your hands and wet the top of each bagel. This will help the seasoning stick.
  • Sprinkle the Everything but the Bagel Seasoning throughout each bagel.
  • Bake for 15-20 minutes until golden-brown. Mine were ready right at 20 minutes.



Tip: If you are looking for more savory flavor, add a teaspoon of Italian seasoning to the cream cheese and mozzarella mixture before forming dough.


Serving: 1bagel | Calories: 298kcal | Carbohydrates: 2g | Protein: 19g | Fat: 21g