When you’re not a pro in the kitchen, making bagels happen – and making them look remotely like the “real thing” – is a little tricky. But it’s nowhere near as hard as living without them.
I lost 150 pounds with Rebel Keto, and I didn’t do it by giving up everything I loved. I did it by figuring out how to make things work without the blood sugar roller coaster.
These bagels? They’re legit. Real texture. Actual bagel experience. And they won’t derail your progress.
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What Makes These Work
Most low-carb bagel recipes are sad, dense hockey pucks. These aren’t that.
Using a combination of Fathead dough (mozzarella + cream cheese + almond flour), a little baking powder for lift, and the low-key addictive Everything Bagel seasoning, you get something that actually tastes like a bagel.
The kind you can toast and slather with cream cheese without feeling like you’re settling.
Before You Start – Real Talk
You need a good mixer for this. I’m warning you up front – if you attempt mixing this by hand, you may end up super mad and frustrated. The cheese needs to be hot and the dough needs to be worked properly. Save yourself the aggravation and use a mixer.
Give yourself at least 30 minutes between creating the dough and working with it. Almond flour dough needs to chill, and so do you. You’ll both perform better after a little break.
Ingredients
- 3 cups mozzarella cheese (shredded)
- 2 ounces (4 tablespoons) cream cheese
- 2 cups blanched almond flour
- 3 eggs (divided – 2 for dough, 1 for egg wash)
- 1 tablespoon baking powder
- 3 tablespoons Everything But The Bagel Seasoning (or sesame seeds)
Instructions
Preheat your oven to 400°F and line a baking sheet with parchment paper. Don’t skip the parchment – cheese + hot oven = cleanup nightmare.
In a microwave-safe bowl, combine the mozzarella and cream cheese. Melt in the microwave for 1-2 minutes, stirring every 30 seconds. You want this fully melted – no cold chunks hiding in there.
In a food processor or with a handheld mixer, combine the almond flour, two eggs, and baking powder. Mix until combined, then add your melted cheese mixture. Keep mixing until it comes together into dough.
Lightly coat your hands with cooking oil or wet them so you don’t end up with a sticky dough finger situation. Knead the dough until it’s smooth and cooperative.
If the dough isn’t cooperating, reheat it in the microwave for 15-30 seconds. The cheese needs to be hot to work properly. That’s the secret.
Divide the dough into 8 equal portions. Roll each into a rope about 6-8 inches long, then connect the ends to form a circle. Press the seam together.
They won’t look perfect. That’s fine. Homemade bagels aren’t supposed to look factory-made.
Whisk your remaining egg. Brush the tops of each bagel with egg wash (this gives them that golden shine), then sprinkle generously with Everything Bagel seasoning or sesame seeds.
Bake at 400°F for 14-20 minutes, until golden brown and firm to the touch. Start checking at 14 minutes – ovens vary.
Let them cool for at least 10 minutes before cutting. They need to set. I know you want to eat them immediately. Wait anyway.
How Do I Store These Bagels?
Refrigerate leftovers for up to 5 days, or freeze in heavy-duty freezer bags for up to 3 months. They reheat beautifully – just toast them from frozen.
How Many Carbs Are In Everything But The Carbs Bagels?
Awesome question! Here is the nutritional breakdown per bagel.
- Calories: 327
- Total Fat: 19g
- Protein: 15.3g
- Fiber: 1.3g
- Total Carbs: 7.3g
- Net Carbs: 4.4g
Compare that to a regular bagel (50-60g net carbs) and you’ll see why this works.
If you like this Everything But the Carbs Bagels recipe, you’ll also like these favorites.
The Easy Keto Shortbread Cookies Recipe With Almond Flour (Low Carb Gluten-Free Butter Cookies)
25 Mouth-Watering Keto Almond Flour Recipes That’ll Make You Forget You’re On A Diet
Everything But The Carbs Bagels
When you're not a pro in the kitchen, making bagels happen is a little tricky, but nowhere near as hard as living without them. Using Fathead dough and Everything Bagel seasoning, you get a legit low-carb bagel with real texture
Ingredients
- 3 cups mozzarella cheese (shredded)
- 2 ounces (4 tablespoons) cream cheese
- 2 cups blanched almond flour
- 3 eggs (divided - 2 for dough, 1 for egg wash)
- 1 tablespoon baking powder
- 3 tablespoons Everything But The Bagel Seasoning (or sesame seeds)
Instructions
Preheat your oven to 400°F and line a baking sheet with parchment paper. Don't skip the parchment - cheese + hot oven = cleanup nightmare.
In a microwave-safe bowl, combine the mozzarella and cream cheese. Melt in the microwave for 1-2 minutes, stirring every 30 seconds. You want this fully melted - no cold chunks hiding in there.
In a food processor or with a handheld mixer, combine the almond flour, two eggs, and baking powder. Mix until combined, then add your melted cheese mixture. Keep mixing until it comes together into dough.
Lightly coat your hands with cooking oil or wet them so you don't end up with a sticky dough finger situation. Knead the dough until it's smooth and cooperative.
If the dough isn't cooperating, reheat it in the microwave for 15-30 seconds. The cheese needs to be hot to work properly. That's the secret.
Divide the dough into 8 equal portions. Roll each into a rope about 6-8 inches long, then connect the ends to form a circle. Press the seam together.
They won't look perfect. That's fine. Homemade bagels aren't supposed to look factory-made.
Whisk your remaining egg. Brush the tops of each bagel with egg wash (this gives them that golden shine), then sprinkle generously with Everything Bagel seasoning or sesame seeds.
Bake at 400°F for 14-20 minutes, until golden brown and firm to the touch. Start checking at 14 minutes - ovens vary.
Let them cool for at least 10 minutes before cutting. They need to set. I know you want to eat them immediately. Wait anyway.
Notes
Storage
Refrigerate leftovers for up to 5 days, or freeze in heavy-duty freezer bags for up to 3 months. They reheat beautifully - just toast them from frozen.
Nutrition Information:
Serving Size: 1Amount Per Serving: Calories: 327Total Fat: 19gCarbohydrates: 7.3gNet Carbohydrates: 4.4 gFiber: 1.3gProtein: 15.3g
About Rebel Keto
This recipe is from my book, Rebel Keto – the method I used to lose 150 pounds by questioning the rules that weren’t actually working.
No deprivation. No punishment. Just food that works for real life.
If you try these bagels, let me know what you think! And if you’re looking for more recipes like this – practical, delicious, actually sustainable – stick around. I’ve got more coming.
P.S. – Pin this recipe for later! And if you make them, come back and drop a comment or leave a pic so I can see how they turned out.
