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There are certain foods that hit a little harder once you start keto, and for me, bagels were right at the top of that list. Not the sweet ones, not the overloaded café versions — just a warm, savory bagel with a chewy inside, crisp edges, and that unmistakable garlic-and-cheese aroma. Bagels were comfort. Weekend breakfasts. Toasted halves with butter slowly melting into every nook.
When I first went keto, I accepted that bread might be gone for good. I tried lettuce wraps, egg-based substitutes, and thin cheese crisps, but nothing truly replaced that bagel feeling. That changed the day I finally cracked a recipe that delivered real chew, real structure, and real flavor — without the carbs.
These Keto Garlic Parmesan Bagels were born out of that craving.
They’re soft on the inside, lightly crisp on the outside, and packed with savory garlic and nutty parmesan flavor. They don’t taste like a compromise, and they don’t fall apart when sliced or toasted. Whether you’re missing breakfast bagels, sandwich buns, or just want something warm and bakery-style back in your keto routine, this recipe is here to bring that comfort home.
Why You’ll Love This Recipe
These bagels feel indulgent, but they fit perfectly into a keto lifestyle.
- 🥯 Soft, chewy texture just like a classic bagel
- 🧄 Bold garlic flavor without overpowering
- 🧀 Parmesan richness in every bite
- 🕒 No yeast, no boiling, simple prep
- 🥑 Low-carb and keto-friendly macros
- ❄️ Freezer-friendly and great for meal prep
They’re perfect for breakfast, lunch sandwiches, or even as a side with soups and salads.
My Personal Experience
The first batch of these bagels wasn’t perfect — and that’s something I always like to share. Keto baking takes patience, and bagels are especially tricky. I wanted chew without rubberiness, structure without dryness, and flavor that didn’t rely on sugar or wheat.
When I pulled the second test batch from the oven, I knew I was close. The tops were golden, the bottoms held firm, and when I sliced one open, the inside had that soft, dense crumb I’d been chasing. I toasted it lightly, added a bit of butter, and took a bite — and that was it. That was the moment.
Since then, these bagels have become a regular in my kitchen. I make them for quick breakfasts, sandwich bases, and even as garlic bread substitutes for keto dinners. They’re one of those recipes that makes keto feel sustainable and comforting instead of restrictive.
Required Equipment
Baking Sheet
Used to bake the bagels evenly and give them structure without spreading too much.
Parchment Paper
Prevents sticking and helps with even browning.
Mixing Bowl
Needed for combining the dough ingredients evenly.
Spatula or Spoon
Helpful for mixing the thick dough smoothly.
Knife
Used to shape the dough and slice the bagels after baking.
Ingredients & Substitutions
Dry Ingredients
- 1½ cups almond flour
Creates a soft, moist crumb.
Substitution: Super-fine almond flour only — coarse flour changes texture. - 2 tsp baking powder
Helps the bagels rise without yeast. - ¼ tsp salt
Balances the cheese and garlic flavors.
Cheese & Flavor
- 1½ cups shredded mozzarella cheese
Provides stretch, chew, and structure.
Substitution: Low-moisture mozzarella works best. - ½ cup grated parmesan cheese
Adds savory depth and crisp edges. - 1 tsp garlic powder
Brings classic garlic bagel flavor.
Wet Ingredients
- 2 large eggs
Bind the dough and add richness. - 1 tbsp cream cheese (optional but recommended)
Improves softness and chew.
How to Make Keto Garlic Parmesan Bagels
Step 1: Prepare the Dough Base
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a mixing bowl, combine almond flour, baking powder, salt, garlic powder, and parmesan cheese. Stir until evenly mixed.
Step 2: Melt the Mozzarella
Place mozzarella cheese (and cream cheese if using) in a microwave-safe bowl and heat in 20–30 second intervals until melted and smooth. Stir between intervals to prevent overheating.
Step 3: Combine Wet and Dry
Add the melted cheese mixture and eggs to the dry ingredients. Mix until a thick, cohesive dough forms. It may look sticky at first — that’s normal.
Step 4: Shape the Bagels
Divide the dough into equal portions. Roll each portion into a ball, then gently shape into a bagel by poking a hole in the center and widening it slightly. Don’t worry if they aren’t perfect — rustic works beautifully here.
Step 5: Bake
Place the bagels on the prepared baking sheet and bake for 15–18 minutes, or until golden brown and set. Let cool slightly before handling.
Common Mistakes to Avoid
- Overheating the cheese
- Using coarse almond flour
- Skipping parchment paper
- Overbaking, which dries them out
Pro Tips for Best Results
- Let bagels cool before slicing
- Toast for best texture
- Store chilled for structure
- Reheat gently for softness
Keto Benefits of Almond Flour
Almond flour is low in carbs, high in healthy fats, and naturally gluten-free. It provides moisture and structure without spiking blood sugar, making it ideal for keto baking.
Variations You Can Try
- 🧀 Extra cheesy with more parmesan
- 🌶 Spicy garlic with red pepper flakes
- 🌿 Herb bagels with Italian seasoning
- 🥯 Everything-style (keto seasoning blend)
Tips for This Recipe
These bagels slice best once fully cooled. For clean cuts, chill briefly before slicing.
Optional Additions
- Sesame seeds
- Poppy seeds
- Garlic butter topping
- Keto cream cheese spread
Serving Ideas
- Breakfast with butter or eggs
- Sandwich base for keto lunches
- Side with soups or salads
- Toasted snack with cheese
Storage Recommendations
Fridge: Up to 5 days
Freezer: Up to 2 months (slice before freezing)
Reheat: Toaster or oven at low heat
Frequently Asked Questions
Are these bagels chewy?
Yes — especially when toasted.
Can I make them dairy-free?
Not recommended for this recipe.
Do they taste eggy?
No, the cheese balances the eggs.
Can I use coconut flour?
No, it changes texture significantly.
Can I air fry them?
Yes, at 350°F for 10–12 minutes.
Are they freezer-friendly?
Very — freeze sliced for convenience.
Nutritional Breakdown (Per Serving)
- Calories: 285
- Protein: 12g
- Fat: 23g
- Total Carbs: 6g
- Fiber: 3g
- Net Carbs: 3g
Recipe Snapshot
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Course: Breakfast / Bread
- Cuisine: American
- Servings: 6 bagels
- Calories: 285
Keto Garlic Parmesan Bagels Recipe
Ingredients
- Almond flour – 1½ cups
- Mozzarella – 1½ cups
- Parmesan – ½ cup
- Eggs – 2
- Garlic powder – 1 tsp
- Baking powder – 2 tsp
Instructions
- In a large mixing bowl, add the almond flour, baking powder, salt, garlic powder, and grated parmesan cheese. Stir everything together until the mixture looks evenly combined and there are no clumps. Taking a moment to mix the dry ingredients well helps the bagels rise evenly and ensures the garlic and parmesan are distributed throughout the dough.
- Place the shredded mozzarella cheese and cream cheese (if using) into a microwave-safe bowl. Heat in short 20–30 second intervals, stirring between each round, until the cheese is fully melted and smooth. The mixture should look stretchy and glossy, not overheated or oily. Let it cool slightly for about a minute so it doesn’t scramble the eggs in the next step.
- Add the melted cheese mixture and the eggs to the bowl with the dry ingredients. Using a sturdy spoon or spatula, mix everything together until a thick, cohesive dough forms. At first it may look sticky or uneven, but keep mixing and it will come together into a smooth, pliable dough.
- Divide the dough into equal portions. Roll each portion into a ball, then gently flatten it slightly and poke a hole through the center with your finger. Carefully widen the hole to form a bagel shape, smoothing the edges as needed. Don’t worry if they aren’t perfectly round — they’ll still bake up beautifully.
- Place the shaped bagels on a parchment-lined baking sheet, leaving a little space between each one. Bake in a preheated 375°F (190°C) oven for about 15–18 minutes, or until the bagels are golden brown on top and set around the edges. Keep an eye on them during the last few minutes to avoid overbaking.
- Remove the bagels from the oven and let them cool on the baking sheet for a few minutes, then transfer them to a rack to cool further. Allowing them to cool helps them firm up and develop their final chewy texture. Once cooled, they’re ready to slice, toast, and enjoy.
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