These gluten free bagels are chewy, golden, and satisfying, made with almond flour…and they’re mozzarella-based dough instead of wheat! They’re low-carb, naturally keto (yay for me and some of my crew!), and come together with just 5 simple ingredients.
If you’re eating low-carb, you probably have a short list of foods you miss. For a lot of people, bagels are near the top of it.
These gluten free bagels are made for exactly that craving. They’re chewy and golden and genuinely satisfying, but because they use almond flour and a fathead-style cheese dough, they won’t knock you out of ketosis.
They come together with just a handful of ingredients, and they happen to be keto too. Toast one up, spread on some cream cheese, and it scratches the bagel itch without the carbs.
What Makes These Gluten Free Bagels So Good
They curb the carb craving. You get the chew and heft of a real bagel without the wheat flour.
They’re naturally gluten-free, which makes them a good option if you’re avoiding gluten as well as carbs.
They’re simple to make. The dough comes together in one bowl with the help of your microwave, and there’s no yeast and no rising.
And they’re versatile. They’re excellent toasted with cream cheese, and they hold up well as the base for a BLT or a turkey sandwich.
Mixing and Shaping the Dough
This is a fathead dough, which means the cheese does the heavy lifting. It comes together fast, so it helps to have everything ready.
Start by melting the mozzarella and cream cheese together in the microwave, working in short bursts and stirring between each until the mixture is completely smooth.
Whisk your almond flour and baking powder together, then add them to the melted cheese along with the eggs. Stir quickly here, so the eggs blend in rather than scrambling in the warm dough. Oil your hands and knead it by hand until smooth. It will be quite sticky, and that’s normal.
Divide the dough into six portions. With oiled hands, roll each into a log about ten inches long, then join the ends into a bagel shape on a lined baking sheet.
Add your toppings if you’re using them, wiping away any that scatter onto the pan so they don’t burn. Bake until golden, then slice and serve warm.
Tips for the Best Gluten Free Bagels
A few pointers for smooth results.
Oil your hands. This dough is sticky, so lightly oiled hands make shaping much easier and keep the dough from clinging to everything.
Move quickly with the eggs. Stir them in fast once they hit the warm cheese, so they incorporate evenly instead of cooking in spots.
Toast to reheat. These are at their best fresh or toasted, so if you’re eating them later, a quick toast brings back that chewy, golden texture.
More Gluten-free Recipes
Gluten-free Peanut Butter Banana Bread
Gluten Free Peanut Butter Cookies
Gluten Free Bagels
These gluten gree bagels are chewy, golden, and satisfying, made with a mozzarella-based almond flour dough. Low-carb, keto, and just 5 simple ingredients, they’re perfect toasted with cream cheese.
- Prep Time 15 mins
- Cook Time 14 mins
- Total Time 29 mins
- Yield 6 bagels 1x
- Category Breakfast
- Method Baking
- Cuisine American
- Diet Gluten-Free, Keto
Ingredients
- 2½ cups shredded mozzarella cheese
- 3 oz cream cheese
- 1½ cups super-fine almond flour
- 2 tsp gluten free baking powder
- 2 eggs
- Optional toppings: sesame seeds, poppy seeds, or everything bagel seasoning
Instructions
- Preheat the oven to 400°F.
- Place the shredded mozzarella and cream cheese in a medium microwave-safe bowl. Microwave on high for 30 seconds and stir well. Continue microwaving in 30-second increments, stirring between each, until the cheeses are completely melted and smooth.
- Whisk together the almond flour and baking powder. Add the almond flour mixture and eggs to the melted cheese and stir well. Work quickly to incorporate everything before the eggs scramble in the warm dough.
- Wash, then oil your hands with cooking oil. Mix the dough by hand until completely smooth and well combined. The dough will be quite sticky.
- Line a large cookie sheet with parchment paper or a silicone baking mat.
- Cut the dough into 6 equal portions. With oiled hands, roll each portion into a log about 10 inches long, then form it into a bagel and place it on the lined sheet. Repeat to make 6 bagels.
- Sprinkle your topping of choice over the bagels. Wipe any excess topping off the sheet to prevent burning.
- Bake at 400°F for 12–14 minutes, until golden brown.
- Slice and serve hot with cream cheese.
Notes
- Best eaten fresh and hot from the oven, or toasted.
- Store in an airtight container in the refrigerator for up to 4 days. Toast to reheat before serving.
- For a strictly gluten-free version, use gluten-free baking powder.
- Delicious with cream cheese, or as the base for a BLT or turkey sandwich.
