Low carb bagels are one of those small kitchen miracles that truly satisfy without weighing you down. In this article, I’ll show you how to make homemade low carb bagels that are golden, chewy, and perfect for mindful eaters who still crave a hearty bite. Whether you top them with cream cheese, avocado, or go sweet with a little Stevia, these bagels bring back that bakery-style joy—without the carbs. They fit right into your lifestyle when you want better energy, a lighter feeling, or just a more balanced plate. And the story of how we made them a family favorite starts on a quiet Sunday morning in our kitchen.
Table of Contents
Our Bagel Story – From Classic to Low Carb
Why We Started Looking for a Bagel Alternative
Bagels were once the centerpiece of our Sunday mornings back at home in Sarasota. Warm, toasted, and comforting—but over time, we noticed how heavy they made us feel. We weren’t cutting carbs for strict reasons, just aiming to feel stronger and more in tune with our bodies.
One day, Chloe—my eight-year-old—looked up and asked, “Can we make our own bagels but in our healthy way?” That little spark sent me searching for a recipe that still gave us that chewy center and golden crust we missed, but with ingredients that matched our low carb goals.
After trying countless versions, we realized that most store-bought low carb bagels were either dry or full of strange ingredients. We wanted real flavor, real texture—and we wanted it homemade.
Our First Real Low Carb Bagel Recipe
One quiet Sunday, I mixed almond flour, mozzarella, and eggs into a dough that felt just right. Chloe helped shape the rings and sprinkled sesame seeds over the tops before we slid them into the oven.
When we pulled them out, those low carb bagels looked like the real thing—golden and crisp. One bite told us they were the real thing. Soft on the inside, firm on the outside, and full of comforting flavor. No added sugar—just honest ingredients. If we want something sweeter, we’ll add a little Stevia, but most of the time, we enjoy the clean, natural taste.
Linda, my mom, enjoys her low carb bagels with sliced egg and avocado. I love mine with tomato and cream cheese. Chloe? She dunks hers in peanut butter and smiles every time.
Ever since, low carb bagels have become our weekend ritual. They’re easy to bake, easy to love, and easy to fit into a lifestyle focused on wellness and joy.
Low Carb Bagels Recipe – A Perfect Start to the Day
Ingredients
Equipment
Method
- Place the mozzarella and cream cheese in a microwave-safe bowl. Heat in the microwave for 30 seconds at a time, stirring after each interval, until completely melted and silky.
- In a second bowl, whisk together the almond flour and baking powder. Incorporate this into the melted cheese blend and stir until a tender dough comes together.
- Add one egg and work it into the dough until fully incorporated. If the dough feels too sticky, let it sit for a minute.
- Divide the dough into six equal pieces. Roll each piece into a rope and pinch the ends to form a bagel shape.
- Place the bagels on a parchment-lined baking sheet. Brush with the beaten egg and sprinkle on your preferred toppings.
- Bake in a 400°F (200°C) oven for 15–18 minutes, or until golden and puffed. Let cool slightly before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!How We Bake Our Favorite Low Carb Bagels
Simple Ingredients with Real Flavor
What we love most about these low carb bagels is how little they ask for—and how much they deliver. No special flours or fancy tools. Just a few pantry staples that come together to create something warm, chewy, and satisfying.
Here’s what you’ll need for one batch of low carb bagels:
- 1 ¾ cups shredded mozzarella cheese
- 2 tablespoons cream cheese
- ¾ cup blanched almond flour
- 1 tablespoon baking powder
- 1 egg (to mix into the dough)
- 1 additional egg (beaten, for brushing)
- Toppings: sesame seeds, poppy seeds, dried onion, or anything you enjoy
Optional tip: For a sweeter twist, we sometimes add a pinch of Stevia—especially for cinnamon-flavored low carb bagels. But most days, we love the simple, clean flavor of the dough itself.
Why these ingredients work:
Mozzarella gives the dough that signature stretch and chew you want in real bagels. Almond flour keeps it low in carbs while adding a rich, nutty note. And that single egg? It brings it all together into a smooth, shapeable dough.
Each one of these homemade low carb bagels contains just a few net carbs—making them a perfect fit for anyone looking to eat lighter without sacrificing that comforting bagel texture.
Our Easy, No-Fuss Method
From prep to plate, these bagels take less than 30 minutes. You don’t need a mixer or special skills—just a couple of bowls and a bit of time.
Step 1: Melt the cheese
Place the mozzarella and cream cheese in a microwave-safe bowl. Heat in the microwave for 30 seconds at a time, stirring after each interval, until completely melted and silky.
Step 2: Add the dry ingredients
In a second bowl, whisk together the almond flour and baking powder. Incorporate this into the melted cheese blend and stir until a tender dough comes together.
Step 3: Mix in the egg
Add one egg and work it into the dough until fully incorporated. If the dough feels too sticky, let it sit for a minute—it becomes easier to handle.
Step 4: Shape the bagels
Divide the dough into six equal pieces. Roll each piece into a rope and pinch the ends to form that classic bagel shape. Chloe loves shaping them—she says they look like little bracelets.
Step 5: Add toppings and egg wash
Set the formed dough onto a baking sheet lined with parchment paper. Brush with the beaten egg and sprinkle your chosen toppings. Our go-to version? Low carb bagels with sesame seeds and onion flakes.
Step 6: Bake until golden
Bake in a 400°F (200°C) preheated oven for 15 to 18 minutes, or until golden and puffed. Let them cool slightly to set the texture.
These low-carb bagels are at their best fresh, yet they toast up wonderfully the following day. Whether for breakfast, as a sandwich foundation, or a tasty snack, you’ll be thankful to have them around.
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Low Carb Bagels That Fit Into Real Life
From Classic to Creative – Our Favorite Variations
Once you’ve baked a batch of low carb bagels, you’ll find it hard to go back. And the beauty of this recipe? It’s incredibly flexible. After our third Sunday bake, Chloe asked if we could try “sweet bagels with cinnamon,” and that opened the door to experimenting.
Here are some variations we now rotate through:
– Everything Bagels: Add a sprinkle of everything seasoning (onion, garlic, sesame, poppy seeds) before baking.
– Cheddar Jalapeño: Mix shredded cheddar and chopped jalapeños right into the dough for a spicy kick.
– Cinnamon Sweet: Stir in ½ tsp cinnamon and a pinch of Stevia for a subtly sweet breakfast option.
– Seeded Crunch: Press sunflower, flax, or chia seeds onto the tops for extra crunch and healthy fats.
These low carb bagels have become our base for creativity. We even made mini ones for a brunch board with cream cheese, smoked salmon (or turkey), and sliced cucumbers. They’re a conversation piece—and so much more satisfying than store-bought substitutes.
Don’t be afraid to double the recipe. The dough handles well even when scaled, and having extra bagels in the freezer is a lifesaver on busy mornings.
How to Store and Reheat for Best Results
Fresh out of the oven, low carb bagels are golden, chewy, and perfect on their own. But what about leftovers? Here’s what we do to keep them just as good the next day—or even next week.
Room Temperature:
Store cooled bagels in an airtight container for up to two days. We usually wrap them in parchment and slide them into a bread tin—easy and accessible.
Refrigerator:
If your kitchen runs warm or it’s humid, keep them in the fridge. Place in a zip-top bag or glass container and enjoy within 4–5 days.
Freezer-Friendly Tip:
Yes, you can freeze low carb bagels! Once fully cooled, wrap each bagel in parchment paper and place in a freezer-safe bag. They stay fresh for up to a month.
How to reheat:
We pop them in the toaster oven at 350°F for 5–7 minutes—or slice them and toast them like regular bagels. That golden crust comes right back.
These bagels have saved our mornings more times than I can count. Chloe often grabs one straight from the fridge, adds peanut butter, and packs it in her lunchbox. Linda loves them toasted with butter and sea salt. After a morning stroll, I often crown one with avocado and a freshly cooked egg.
After you get accustomed to keeping low-carb bagels around, they quickly become a staple you count on. They’re satisfying, quick, and way more exciting than another lettuce wrap.
The Bagel That Brings It All Together
Making low carb bagels from scratch has become more than just a recipe in our home—it’s a little weekend ritual. Chloe still calls them “bracelet bagels,” and Linda always claims the first warm one off the tray. For me, they’re a reminder that we don’t have to give up the foods we love—we just have to reimagine them with better ingredients and a little care.
Whether you’re starting a low carb journey or just want something nourishing and handmade, these bagels hit that sweet spot between comfort and health. Try them fresh out of the oven, sliced and toasted, or filled with your favorite sandwich layers. However you enjoy them, they’re sure to become a feel-good favorite in your kitchen too.
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What bagel is low in carbs?
We’ve tried quite a few, but honestly, most store-bought “low carb” bagels either fall short in taste or are packed with fillers. In our home, the best low carb bagels are always the homemade kind—fresh, warm, and made with real ingredients like almond flour and mozzarella. Each one has just a handful of net carbs, depending on your toppings, and they taste so much better than the processed kind. You also skip all the preservatives and hidden sugars that sneak into packaged versions.
Can you eat bagels on keto?
Traditional bagels? Not really. They’re full of refined flour and carbs. But these homemade low carb bagels are a game-changer. They use keto-friendly ingredients like almond flour, eggs, and cheese—making them totally suitable for a low carb or keto lifestyle. We’ve even made them part of our weekend brunches, and nobody misses the old version. Plus, you can customize them to fit your macros and taste preferences.
Are Sola bagels really keto?
Sola bagels are marketed as keto-friendly, and while they are lower in carbs than traditional bagels, they still contain ingredients like wheat and modified starches. If you’re strict with your carb intake or just prefer to avoid certain additives, homemade low carb bagels like the ones we bake offer a cleaner, fresher option. And when you make them yourself, you know exactly what’s inside—no surprises, just goodness.
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