The Ultimate Chewy Keto Bagel Recipe: Garlic-Infused & 5 Ingredients
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Giving up bread is easily the hardest part of a low-carb lifestyle, especially when you crave that distinct, dense chew of a morning bagel. Most gluten-free substitutes crumble apart or taste unpleasantly like an omelet, leaving you unsatisfied and missing your old favorites. This 5-ingredient keto bagel recipe delivers a golden, garlic-infused crust and a soft, pillowy interior that finally brings joy back to breakfast.
Why These Easy 5 Ingredient Keto Bagels Work
If you have been disappointed by “eggy” low-carb breads before, this recipe is the game-changer you need. Here is why this specific blend hits the mark:
- The “Real Bread” Chew: By melting mozzarella and cream cheese together (the “fathead” technique), we create a structure that mimics the elasticity of gluten. The result is a bagel that pulls apart with a satisfying stretch rather than crumbling into dry almond dust.
- Savory Flavor Profile: We skip the blandness by incorporating garlic powder directly into the dough. It provides that classic American bakery taste that pairs perfectly with cream cheese or sandwich fillings.
- Speedy Kitchen to Table: There is no yeast to proof and no water bath to boil. You can have fresh, hot bagels ready to slice in under 30 minutes flat.
Pantry Staples for Gluten Free Low Carb Bagels
This recipe is a staple in my kitchen because it uses ingredients I always have on hand. It is naturally grain-free and fits perfectly into a lifestyle focused on whole foods and healthy fats. Because these bagels are dense and rich in protein from the almond flour and cheese, I find they are incredibly satisfying and keep me full for hours.
If you are looking for a savory lunch option, these fathead dough bagels are sturdy enough to hold up to heavy fillings. I love slicing one open and piling it high with The Freshest, Creamiest (No-Mayo!) Chicken Salad Ever for a lunch that feels like a total cheat meal.
Mastering the Dough
Making the dough is a quick process, but moving fast is the secret. You will start by melting the cheeses until they are completely smooth. Once combined with the almond flour and egg, you need to knead it while it is still warm.
If you wait too long, the cheese hardens, and the dough becomes difficult to mix. When you pull them out of the oven, look for a deep golden brown color and a surface that feels firm when you tap it.
Tips for the Perfect Bake
- Handle the Stickiness: This dough can be sticky. If it clings to your fingers, lightly oil your hands with olive oil or chill the dough in the fridge for 5 minutes before shaping.
- Cooling is Crucial: It is tempting to eat them hot, but letting them cool for at least 10 minutes allows the almond flour to set. This ensures the inside texture is fluffy, not gummy.
- Sweet Variations: If you prefer a sweet breakfast, omit the garlic powder and top with a little cinnamon sweetener. They are delicious paired with Keto Low Carb Smoothie With Almond Milk or spread with Easy Keto Lemon Curd.
Common Questions
Can I freeze these bagels?
Absolutely. I often make a double batch. Slice them before freezing, then pop them directly into the toaster. They toast up beautifully, regaining that crisp outer edge.
Can I swap the almond flour for coconut flour?
Coconut flour is much more absorbent, so a 1:1 swap won’t work here. If you are looking for different bread textures, you might enjoy checking out The Ultimate Keto Bread for a loaf-style alternative.
Print
Chewy 5-Ingredient Keto Bagels
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 8 bagels 1x
- Category: Breakfast / Bread
- Cuisine: American / Low-Carb
Description
These savory, gluten-free bagels offer the perfect chewy texture you miss on a low-carb diet, featuring the famous “fathead” dough technique. This updated version includes a hint of garlic for a classic American bagel flavor profile, requiring no yeast and no boiling water bath.
Ingredients
Dairy & Wet Ingredients
- 3 cups low-moisture, part-skim mozzarella cheese (shredded) (approx. 340g)
- 2 oz cream cheese (softened, cubed) (approx. 56g)
- 3 large eggs (divided: use 2 for dough, 1 for egg wash)
Dry Ingredients
- 1 3/4 cups superfine almond flour (blanched) (approx. 196g)
- 1 tablespoon baking powder (aluminum-free recommended) (approx. 12g)
- 1/2 teaspoon garlic powder (optional, for flavor) (approx. 1.5g)
Optional Toppings
- Everything Bagel Seasoning, poppy seeds, or sesame seeds (to taste)
Instructions
- Prepare the Oven and Tray: Preheat your oven to 375°F (190°C). Note that this is slightly lower than standard bread recipes to prevent the almond flour from browning too quickly. Line a large baking sheet with parchment paper or a silicone baking mat.
- Mix Dry Ingredients: In a medium mixing bowl or the bowl of a food processor, combine the almond flour, baking powder, and garlic powder. Pulse or whisk briefly to ensure the baking powder is evenly distributed to avoid any bitter bites.
- Melt the Cheeses: In a microwave-safe bowl, combine the shredded mozzarella and cubed cream cheese. Microwave on high in 30-second intervals. After each interval, stir vigorously. Repeat until the cheeses are completely melted and combined into a uniform, sticky dough (usually takes about 90 seconds total).
- Combine Dough: If using a food processor: Add the hot melted cheese mixture and 2 of the eggs to the dry ingredients in the processor bowl. Pulse on high until a smooth, uniform dough forms. If mixing by hand: Add the melted cheese and 2 eggs to the dry flour mixture. Wet your hands slightly with oil or water and knead the dough directly in the bowl until fully combined. Tip: Work quickly while the cheese is warm.
- Shape the Bagels: Divide the dough into 8 equal portions. Roll each portion into a log shape (about 6-7 inches long), then press the ends together firmly to form a circle/bagel shape. Place them on the prepared baking sheet, leaving space between each.
- Apply Egg Wash: Whisk the remaining egg in a small bowl. Use a pastry brush to coat the top of each bagel with the egg wash. If using toppings (like Everything Bagel Seasoning), sprinkle them on now; the egg wash will help them stick.
- Bake: Bake on the center rack for 12–15 minutes. They are done when they are puffed up, firm to the touch, and deep golden brown on top.
- Cool: Allow the bagels to cool on the baking sheet for at least 10 minutes before slicing. This resting period is crucial for the interior structure to set so they aren’t gummy inside.
Notes
- Allergy Alert: This recipe contains Milk (cheese), Eggs, and Tree Nuts (almonds).
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. For long-term storage, slice them first and freeze for up to 3 months.
- Sticky Dough: If the dough becomes too sticky to handle during shaping, chill it in the fridge for 5-10 minutes or lightly oil your hands with olive oil spray.
Nutritional Information
(Per serving/1 bagel. Values are approximate estimates based on standard nutritional data.)
- Calories: ~295 kcal
- Total Fat: ~23g
- Saturated Fat: ~8g
- Cholesterol: ~85mg
- Sodium: ~490mg
- Total Carbohydrates: ~7g
- Dietary Fiber: ~3g
- Sugars: ~1g
- NET CARBS: ~4g
- Protein: ~16g
- Calcium: ~350mg
- Iron: ~1mg
Nutrition information is calculated using third-party databases and is provided as a courtesy. Since values vary by brand and produce, we suggest calculating them yourself for the most accurate results.
I hope these bagels make your mornings a little brighter and your sandwiches a lot more exciting. Remember, these are just my kitchen adventures and personal favorites—always chat with your doctor or nutritionist for personalized dietary tips! Enjoy the crunch!
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