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Low-Carb Everything Bagel Recipe That Actually Satisfies

Low-Carb Everything Bagels

Chewy almond-flour bagels made with melted mozzarella, cream cheese, egg, and everything seasoning. These quick bagels bake in 12–18 minutes and do not require yeast or rising time.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Bagel Dough
  • 1 1/2 cups, about 168 g Blanched almond flour
  • 1 tablespoon Baking powder
  • 1 1/2–2 cups, about 170–225 g Shredded low-moisture mozzarella cheese
  • 2 tablespoons Cream cheese
  • 1 large Large egg
  • 1 tablespoon, mixed into dough Everything bagel seasoning
Topping
  • 1–2 tablespoons, for topping Everything bagel seasoning
Optional Finish
  • 1 egg, for brushing tops Beaten egg

Method
 

Step-by-Step
  1. Heat the oven to 400–425°F (200–220°C), and line a baking sheet with parchment paper.
  2. Whisk the almond flour and baking powder together in a bowl. Stir in 1 tablespoon of everything bagel seasoning so the savory flavor is distributed throughout the dough.
  3. Place the mozzarella and cream cheese in a microwave-safe bowl. Microwave in 20–30-second intervals, stirring between each interval, until the cheese is melted and smooth.
  4. Quickly mix the almond-flour mixture and egg into the warm melted cheese. Knead or stir until a uniform dough forms, reheating it for 10–15 seconds if the cheese starts to firm before the ingredients are combined.
  5. Divide the dough into six similar portions. Roll each portion into a rope and join the ends, or shape the pieces directly with damp or lightly oiled hands, keeping the center holes fairly large.
  6. Arrange the bagels on the parchment-lined baking sheet. Brush the tops with beaten egg if using, then sprinkle generously with the remaining 1–2 tablespoons of everything seasoning.
  7. Bake for approximately 12–18 minutes, until the bagels are puffed and golden brown. Cool for several minutes before slicing so the cheese-based dough can firm and develop its best texture.

Notes

Work quickly while the cheese is warm. Wet or lightly oil your hands to prevent sticking, and briefly reheat the dough for 10–15 seconds if it becomes difficult to knead or shape. Cool the baked bagels for several minutes before slicing.