Keto Gluten-Free Bagels

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4 from 107 votes

Keto Gluten-Free Bagels

24 minutes
Calories 230kcal


  • 2 cups shredded mozzarella cheese (– I used Sargento’s Fine Shred)
  • 2 ounces cream cheese
  • 2 large eggs (– I used Sargento’s Fine Shred)
  • 1 1/2 cups almond flour (– I used Sargento’s Fine Shred)
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon pumpkin pie spice
  • 1 pinch sea salt


  • Heat oven to 400 degrees.
  • Sift together into a small bowl – almond flour, baking powder, salt, cinnamon, and pumpkin pie spice and set bowl aside.
  • In a large microwave safe bowl combine mozzarella cheese and cream cheese.
  • Heat on high for one minute, remove and stir well.
  • Heat for an additional minute.
  • Remove from microwave.
  • Add flour mixture and eggs to cheese mixture and combine with wooden spoon until soft dough forms.
  • Knead with hands until a firmer dough forms (like playdough).
  • Divide dough into 6 equals parts and shape them into a bagel form (circle with hole in the middle).
  • Lay on prepared sheet pan and bake for 12 to 15 minutes or until golden brown.
  • Cool and store in airtight container in refrigerator for up to 2 weeks or free and pop in the toaster when you want one


Calories: 230kcal

Originally posted 2019-02-20 18:48:38.

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