Go Back
+ servings

keto bagels

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: snacks
Servings: 6 bagels
Calories: 223kcal
Author: Heather Beardsley


  • bagels
  • 2 C shredded part-skim mozzarella cheese 
  • 2 oz. full-fat cream cheese 1/4 brick
  • 3/4 C finely ground almond flour 
  • 1/2 C finely ground pork rind breadcrumbs*
  • 1/4 C grated Parmesano Reggiano cheese
  • 1 1/2 tsp. aluminum-free baking powder
  • 2 eggs
  • avocado oil - for oiling hands 
  • optional toppings
  • everything but the bagel seasoning
  • Maldon flaked sea salt
  • minced dried onion 
  • poppy seeds
  • minced dried garlic or garlic powder
  • sesame seeds


  • Preheat oven to 400ºF/200ºC and line a baking sheet with parchment paper
  • In a medium-sized glass bowl, whisk together the almond flour, pork breadcrumbs, grated parmesan, and baking powder until well-combined. Pour the flour mixture to the bowl of a food processor fitted with the steel blade. 
  •  Add the mozzarella and cream cheese to the same bowl you just used. Microwave on high for 40 seconds. Stir with a spatula and return to the microwave and heat for an additional 40 seconds or until the cheese mixture is melted. Stir again with a spatula until well combined, then scrape melted cheese mixture into the food processor. 
  • Add two eggs to the rest of the ingredients in the food processor, cover, and process for 20-30 seconds, or until completely combined. The dough should be sticky but with no lumps.
  • Oil your hands lightly with avocado oil, this will keep the dough from sticking to your hands. 
  • Turn the dough out onto a clean surface and shape into a rounded cube shape. Halve the dough with a knife and then cut each half into thirds so you have 6-8 pieces of dough of roughly the same size (depends on how big you make them).
  • Working quickly while the dough is still warm and re-oiling your hands if necessary, shape the dough into approximately a 6" cylinder/log and then press the ends together forming a bagel shape. Place your bagel on the parchment-lined baking pan. Add an optional topping of choice, lightly pressing it into the top of the bagel so it sticks. 
  • Repeat with the remaining dough. 
  • Place in oven and cook 10-15 minutes, or until the bagels are golden and cooked through. 


*To make pork rind dust yourself, place a bag of natural unflavored pork rinds into the food processor and process for about 20-30 seconds, or until it resembles the texture of fine breadcrumbs. Pork rind breadcrumbs can be stored, tightly covered in the pantry for about 2 weeks. 


Serving: 1bagel | Calories: 223kcal | Carbohydrates: 3g | Protein: 16g | Fat: 15g