These Homemade Keto Bagels are crusty on the outside and perfectly chewy on the inside. The flavor and texture can’t get any closer to traditional bagels.

❤️ Why You’ll Love this Keto Bagels Recipe

• Closest to authentic bagels, without all the carbs
• Perfect chewy texture
• Better than store bought
• Only 3 net carbs each!

This recipe uses a lot of the same ingredients in my Homemade Keto Bread, which was initially inspired by Diedre’s Kitchen on YouTube, who made a wonderfully creative Keto bread loaf several years ago. 

If making your own bagels seems a bit daunting, I promise if you follow the instructions, you’ll be absolutely thrilled with them and will want to make them often! And the best part is, no one will ever be able to tell they’re low carb!

If you have made Fathead Dough Bagels before, then you probably know that even though they are good and will definitely satisfy carb cravings, they’re lacking in the texture department. I mean, it’s not easy to make a really good chewy bagel dough that crisps up well on the outside, when you’re using cheese.

That’s why this dough is a total game changer! No cheese, no eggy aftertaste and has the same texture you’d expect from deli-style bagels!

🛒 What’s in Keto Bagels

• Vital wheat gluten
• Oat fiber
• Lupin flour
• Ground golden flaxseed
• Warm water
• Monk fruit/allulose
• Whole eggs
• Butter
• Active dry yeast
• Baking powder
• Inulin powder (to activate the yeast)
• Salt

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Baking sheet
• Parchment paper
• Stand mixer
• Whisk
• Pastry brush

🔪 How to Make the Best Keto Bagels

Add the warm water and inulin into a mixing cup, then sprinkle the yeast over the top. 

Tip: If you don’t have inulin, you can use honey instead. Whether you use inulin or honey, the carbs won’t affect you, since the yeast feeds off the sugar to emit carbon dioxide, which makes the bread light and airy.

Quickly mix for a few seconds, then allow the yeast to bloom while you mix up your dry ingredients. 

Tip: You should be able to smell your yeast and if it doesn’t foam up, it’s likely expired. It’s best to use an instant read thermometer to make sure the temperature of your water is 125°F. If it’s too cold, the yeast won’t activate. If it’s too hot, it will kill the yeast.

In the bowl of a stand mixer, add in the vital wheat gluten, oat fiber, lupin flour, 1/3 cup of the golden flaxseed, sweetener, salt and baking powder.  

Whisk to combine, break up any lumps and make it light and fluffy.

Once the yeast has bloomed (takes about 5-7 minutes), slowly pour it into mixer as it’s running.

Then pour in the beaten eggs, until the dough comes together.  

Add in the butter and continue mixing, just until combined. If the dough is too sticky, sprinkle in 1-3 tablespoons of golden flaxseed, starting with just 1 tablespoon.  It should be a little tacky, but not very sticky and the sides of the bowl should be fairly clean.

Scrape down the sides, remove the paddle attachment, then replace with a dough hook attachment.  Allow the dough to knead for 7 minutes.

Let the dough rest for 10 minutes. I use this time to clean up a little and prepare my pan.

Once the dough has rested, turn it out onto your board, I use my Silpat because it doesn’t slide around.  Cut the dough into 8 portions, and I prefer to weigh them, so I know they’re all around the same size and will cook at the same time.

Take each piece and flatten it out slightly, then pull all the edges into the center, creating a ball.  Pinch all the seams together and turn over.

Cupping your hand over the top, roll the dough in a circular motion until the seam has closed and is no longer showing.

Place the dough balls on a baking sheet lined with parchment paper, then sprayed with nonstick spray or olive oil.  

Spray a piece of plastic wrap with nonstick spray and gently place on top of the balls, don’t tuck in the ends or wrap it tight. You want to give it plenty of room to expand.

Using the bread proof setting in your oven, allow to proof for 1 hour or until they have doubled in size.  To help create the perfectly warm moist environment, place a shallow pan with boiling water on the bottom of your oven. 

If your oven doesn’t have a bread proof setting, you can place a microwave safe dish or glass with hot water in the microwave, along with the rolls to proof in there.

Preheat oven to 350°F. Remove the plastic wrap and gently pick up each dough ball and poke a hole in the center with your finger, meeting your other finger on the other side.  Rotate your fingers to form a hole, then place them back onto the baking sheet.

Heat a large shallow pot with water and bring to a simmer.  Gently place each bagel (in small batches) in the simmering water and boil for 1 minute on each side, then remove and place back onto the baking sheet.  If the parchment paper become too wet, replace it and spray with nonstick spray.

Brush an egg wash (beaten egg with water) over the tops of the bagels and add any toppings, like sesame seeds, poppy seeds or Everything Bagel Seasoning over the tops.  Bake for 18-20 minutes or until golden brown and cooked through.  If the tops brown too quickly, loosely cover with aluminum foil as they finish baking.

Allow the bagels to cool on a cooling rack before cutting into and serving. 

Store leftovers in the fridge for a few days or freeze.

What Ingredients are in Keto Bagels?

Some of the ingredients I’ve used might be a little unfamiliar, while others you’ve likely seen me bake with before.  They’re all Keto friendly and I’ve personally tested my ketones a number of times, just to be absolutely sure and it has never once kicked me out of ketosis or even stalled my weight loss. 

As with any new product you have never tried using before, you should test it for yourself using a keto blood meter, if you’re at all concerned. The best way to test is to check your ketone level 2-3 hours after eating.

These are the exact ingredients and brands that I use, and yes brands matter in most of these ingredients. I opt for ones that give me the best texture and mildest flavor:

Vital Wheat Gluten

This is ingredient seems to cause some confusion, so maybe this will explain things. Gluten is a protein that is found in wheat but with Vital Wheat Gluten, water is added to the wheat to hydrate it.

This activates the gluten. Once the gluten has been activated, all other parts of the wheat are removed so just the protein is left behind which is what makes it suitable for Keto diets.

Note: If you are sensitive to gluten, please know that even though this product is Keto friendly, it does contain gluten.

Oat Fiber

Oat Fiber is made from grinding the outer husks of oats. How healthy is oat fiber? It’s pure insoluble fiber, which doesn’t dissolve in water and isn’t broken down in the digestive tract, so it has zero net carbs and is perfect for a Keto Diet. It helps give a more traditional texture and that’s why I use it so often. Check out all the Keto Oat Fiber Recipes you can make!

Lupin Flour

You may have never heard of lupin flour before. Just don’t let the word “flour” scare you. Lupin flour is made from the lupin beans which are closely related to peanuts.

Even though lupin beans are indeed legumes, they are devoid of starch and high in protein and fiber, which makes it a great low carb baking ingredient. Aviate Foods makes the best Lupin Flour I’ve found, you can order it on Amazon with code: KETOCC20 to save 20%!

Ground Golden Flaxseed

Flaxseeds are derived from the flax plant, also called Linum usitatissimum. Sound a little too scientific? The most important thing to remember about golden flaxseed is, it consists of 29% of carbohydrates with 95% of that coming from fiber.

Their high soluble fiber content is perfect for Keto baking when maintaining a state of ketosis is important to you.

Active Dry Yeast

Dry active yeast is what gives these buns a lift and makes texture most like traditional bread. The great news is, for an entire tablespoon, there are only 5 grams of carbs with 3 of those coming from fiber which makes the carb impact for an entire recipe very minimal.

Inulin

Inulin powder is made from the chicory root fiber and contains no net carbohydrates. It’s the perfect ingredient to enhance the flavor and texture of Keto, low-carb or gluten-free bread recipes.

Tips for Storing Home Baked Bagels

Leftover bagels will be fine for a day or two when stored in a paper bag on you counter. But if you’re not going to eat them within a couple of days, you can transfer them to an airtight plastic bag or airtight container for up to several days in the fridge.

You can also freeze these Keto bagels. Wrap them well in plastic wrap and then a layer of foil. This extra layer will protect them from potential freezer burn as well as keep them from picking up smells from other foods in the freezer. Label the date on the outside with marker and place in the freezer for up to a few months.

To reheat them, just sit them out at room temperature until they have thawed. Then you can just reheat them in a toaster oven. If they seem dried out, spritz them with a little water before you reheat them. If you’re reheating them in the microwave, place a damp paper towel over the stop. The steam will help moisten them up.

Are Bagels OK on Keto Diet?

Traditional bagels are not okay for Keto or any low carb diet because for just one, there are anywhere between 50-75 grams of carbs!

But the good news is, this Keto version uses all low carb ingredients that makes them a guilt-free version that taste just as good at the carby ones.

How Many Net Carbs are in a Keto Bagel?

This recipe for homemade bagels gets a complete makeover with low carb, keto-friendly ingredients. By making these changes, these AH-mazing bagels only have 3 net carbs each!

There are so many wonderful low carb ways to enjoy them, you should make a double batch and freeze them for when the cravings hit.

Delicious Low Carb Ways to Serve Keto Bagels

Bagels are great for any meal of the day and even an afternoon snack. Once you see how easy and delicious this recipe is, you’ll be making them all the time. Here are some great low carb ideas of how to serve them:

• Toasted Avocado Bagels: It’s just about as simple as it sounds. Cut a bagel in half and toast in your toaster oven. Then smear some of this homemade Keto Mayonnaise on both halves with sliced avocado for easy on-the-go snack!

• Smoked Salmon Bagel: Bagels smeared with a generous amount of cream cheese and a layer of smoked salmon is a classic way to enjoy bagels, that’s naturally low in carbs.

• Dessert Bagels: Give the bagels a churro spin by add some butter to each half, then make a mixture of 2 tablespoons granulated monk fruit with some ground cinnamon. Sprinkle it over the butter and toast them in your toaster oven.

• Bagels and Jam: Add some butter or cream cheese with some of this sugar free Blackberry, Strawberry or Raspberry Jam for a very satisfying addition to your breakfast menu.

• Bacon Egg and Cheese Sandwich: Make a breakfast sandwich using any of your favorite breakfast proteins. Eggs with sausage, bacon or even leftover steak will go great on these bagels.

• Lunch Sandwich: Add some of this homemade Honey Mustard Sauce, with leftover Turkey Breast or Glazed Ham for an easy on-the-go lunch or simple dinner.

Why Did My Bagels Come out Flat?

The main reason bagels deflate and come out flat is you left them in the water too long. Always allow bagel dough to come to room temp before you add it to the boiling water. When you add them to the boiling water, they literally should only take one minute on each side before you remove them.

Why Are My Bagels Too Dense or Too Hard?

Under proofing is the cause of dense and doughy like bagels. Don’t rush the rise time. You should also check the expiration date on the yeast but proofing them the right amount of time is usually the cause.

More Keto Breads

• Keto Buns (Fluffy & Chewy)
• Best Keto Homemade Bread
• Keto Dinner Rolls
• Rosemary Focaccia
• Keto Biscuits
• Italian Bread Sticks