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Made with almond flour, these cheese bagels are keto, gluten-free, and seriously delicious! Made from scratch, these homemade bagels are simple and easy to make and perfect for breakfast, lunches, sandwiches, and sides.
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If you are looking for a tasty low carb and gluten-free alternative to bagels, then you are going to love these cheese bagels!
Simple to make, they are a tasty option for breakfasts and sandwiches. Load them up with bacon and eggs or salads for a filling and satisfying meal that the whole family will love.
These cheesy bagels are about to become your new favorite! They are similar to the Asiago bagels at Panera Bread.
Be sure to try my Keto Chocolate Pecan Cookies and Low Carb Turkey Club Wrap too!
Why you will love this Cheese Bagel recipe!
- Great for meal prep: Make up a batch of these bagels to enjoy throughout the week. Perfect for those busy mornings!
- Keto-friendly: Each bagel has around 12g of carbs, so they are a great option for those following a keto or low carb diet. Because they are made with almond flour instead of regular all purpose flour.
- Delicious: If you thought that eating fewer carbs meant less choice, you’re wrong! These bagels are a great alternative and are so tasty!
Ingredients
- Almond flour: To keep these cheese bagels keto and gluten-free, they are made with almond flour rather than wheat flour.
- Eggs at room temperature: To help bind the dry ingredients together and for the egg wash before baking.
- Oregano and garlic: To enhance the flavor.
- Baking powder: So that the bagels rise when they are baked.
- A teaspoon salt
- Apple cider vinegar: a tablespoon of vinegar works with the baking powder to make the bagels rise.
- Cheese: These bagels use two different kinds of cheese; mozzarella and shredded cheddar.
- Oil: This helps to add moisture to the bagels. You just need a little. I like to use olive oil, but avocado or vegetable oil will work well too.
How to make cheese bagels – Instructions
- Preheat the oven to 320 degrees Fahrenheit. Line a baking sheet with parchment paper or a baking mat.
- Beat 3 eggs in a medium bowl and add baking powder, garlic powder,m dried oregano, salt, and apple cider vinegar. Set aside.
- Place mozzarella in a saucepan with olive oil. Cook it on the stove over medium-low heat and stir until it melts. You can also melt it in the microwave. Do not boil it.
- Place beaten eggs and melted mozzarella in a high-speed food processor. Pulse the mixture on low speed to combine; this will result in a smooth batter.
- Transfer the batter to a medium bowl and add the almond flour. Stir until a soft dough.
- Form the bagels by shaping a ball, then press it down until it flattens a bit, and finally, make a hole with your thumb in the middle. It’s helpful to grease your hands with some drops of oil so it doesn’t stick too much to your hands.
- Set the bagels in the prepared baking tray.
- Beat the egg yolk and brush them all to give them a pretty golden appearance.
- Spread some shredded cheddar cheese all over the bagels.
- Bake them for 20 minutes or until golden brown. Use the toothpick test to check if they’re well baked.
- Let them cool before transferring them to a wire rack.
How long do they keep?
Once baked and cooled, store the cheese bagels in a ziplock bag or airtight container and store them in the fridge. They will keep well for up to a week. They will start to harden a little after a few days, but you can simply warm them in the oven to soften them back up to serve.
Can you make them with other flavors?
Sure! I like to add some dried oregano to my bagels, but other dried herbs like chives or Italian seasoning can be used if you like. You can also top them with poppy or sesame seeds as well as the cheddar. You can also make them slightly sweet and add brown sugar and cinnamon instead of the herbs.
Serving Suggestions
Perfect for breakfast, brunch, or lunch, these bagels can be loaded with your favorite fillings. Try them with:
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Instead of a food processor, you can use a stand mixer or regular electric mixer with the dough hook.
- You can keep these bagels in a Ziploc bag for up to three days or one week in the fridge. After a few days, they’ll lose tenderness, though. Then, to improve their texture, reheat them before serving.
- These keto bagels are perfect for breakfast/lunch as you can add a salad filling, scrambled eggs, avocado, or favorite filling.
- Texture-wise, they aren’t cheesy. This recipe uses mozzarella cheese as a binder, and then they’re topped with cheddar cheese. That’s why they’re “Cheese Bagels”, similar to the Asiago Bagels from Panera bread.
More Breakfast Recipes
- Easy Breakfast Egg Muffins
- Breakfast Sandwich
- Ham and Cheese Breakfast Muffins
- Breakfast Hashbrown and Sausage Casserole
Cheese Bagels
Save This Recipe
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Ingredients
- 3 eggs at room temperature + one egg yolk for an egg wash
- 1 tablespoon baking powder
- 1 teaspoon dried oregano, optional
- 1 teaspoon salt
- ½ tablespoon apple cider vinegar
- ½ teaspoon garlic powder
- 9 oz mozzarella, shredded or in cubes
- ½ tablespoon olive oil
- 2 ⅓ cup almond flour
- ½ cup shredded cheddar cheese
Instructions
- Preheat the oven to 320 degrees Fahrenheit. Line a baking tray with parchment paper or a baking mat.
- Beat 3 eggs in a medium bowl and add baking powder, garlic powder,m dried oregano, salt and apple cider vinegar. Set aside.
- Place mozzarella in a saucepan with olive oil. Then place it over the stove and stir until it melts. You can also melt it in the microwave.
- Place beaten eggs and melted mozzarella in a high speed food processor. Pulse to combine; this will result in a smooth batter.
- Transfer the batter to a medium bowl and add the almond flour. Stir until a soft dough.
- Form the bagels by shaping a ball, then press it down until it flattens a bit and finally make a hole in the middle. It's helpful to grease your hands with some drops of oil so it doesn't stick too much to your hands.
- Set the bagels on the prepared baking tray.
- Beat the egg yolk and brush them all to give them a pretty golden appearance.
- Spread some shredded cheddar cheese all over the bagels.
- Bake them for 20 minutes or until golden brown. Use the toothpick test to check if they’re well baked.
- Let them cool before transferring.
Notes
- Instead of a food processor, you can use a stand mixer or regular electric mixer with the dough hook.
- You can keep these bagels in a Ziploc bag for up to three days or one week in the fridge. After a few days, they’ll lose tenderness, though. Then, to improve their texture, reheat them before serving.
- These keto bagels are perfect for breakfast/lunch as you can add a salad filling, scrambled eggs, avocado, or favorite filling.
- Texture-wise, they aren’t cheesy. This recipe uses mozzarella cheese as a binder, and then they’re topped with cheddar cheese. That’s why they’re “Cheese Bagels”, similar to the Asiago Bagels from Panera bread.
