Keto Plain Bagels

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Today’s recipe is so simple, I’m surprised I haven’t tried it before now! I am a huge bagel fan. Every week when I worked at the law firm, I’d drop into a bagel shop next door and usually end up with one of their strawberry or blueberry bagels with lots of butter. Little did I realize that the butter was probably the only thing on that bagel that was good for me! Hah! The things Keto teaches you! Today’s recipe was adapted from Gluten Free Daddy and was changed because I had too little of the ingredients to make them his way. Anyway, I think it’s good to offer alternatives when you are running low on ingredients and you just need an egg sandwich instead of plain scrambled eggs for a change. Generally, what I’ve found is that you can usually sub about half the called-for amount of almond flour for coconut flour. Meaning, if the recipe calls for 1 cup of almond, generally you can sub 1/2 a cup of coconut flour in. Cake Maternity 10% off first order


These are very akin to Fat Head dough and have a sour dough flavor to them. I paired them with cinnamon butter and they were a big hit among my family. I sliced them in half and broiled them to brown the tops, but next time I may try to bake them once sliced for a crispier texture.

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Plain Keto Bagels

2 1/2 cups mozzarella cheese

2 oz cream cheese

2 eggs

1 tbsp baking powder

1 cup almond flour

1/4 cup coconut flour

Preheat your oven to 400°. In a glass dish place cheeses and microwave for 1 minute adding additional seconds if the mixture does not easily smoosh together. Once cheeses are melty, mix them together and stir in all remaining ingredients at once. Grease your hands with a neutral oil like avocado or coconut and squish mixture so that no clumps remain. Grabbing palm fulls, mold into bagel shapes sealed the edges by pressing them together. Place on baking sheet in the oven for 10-12 minutes or until the amazing golden brown spots start to appear.

Cinnamon Butter:

1/2 stick of butter soft

1/2 tsp cinnamon

2 tsp Swerve confectioners sweetener or other powdered organic non GMO erythritol

Mix well and use liberally on your sliced and toasted bagels! Remember, you are baking bagels, not toasting them at the same time. So if you want toasted, I recommend slicing and baking at about 350 for another 5-10 minutes. Enjoy!!
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8 Comments Add yours

  1. LaRee says:

    How many bagels does this recipe make?

    Liked by 1 person

    1. Paleomomnoms says:

      Typically 6 medium sized bagels 😋


  2. Christine Bartel says:

    Looks great, do you have the nutrition listed? Carbs, fat, calories, protein? Thanks!

    Liked by 1 person

    1. Paleomomnoms says:

      I don’t have the official nutritional information, but I remember plugging it in and the bagels came out to like 4-5 net carbs each. Thanks for visiting the site!


  3. Katie says:

    I just made these, but haven’t tasted yet. They smell amazing though! I’m just wondering how you kept the hole in your bagels? Mine all closed up.

    Liked by 1 person

    1. Paleomomnoms says:

      I rolled them out with a big hole in the middle for this reason. It’s happened to me too before. Perhaps I should make a note of this in the recipe


  4. Animae T says:

    Just tried this…. LOVE IT ❤️

    Liked by 1 person

    1. Paleomomnoms says:

      Oh yay! So happy you enjoy them!


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