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Countess of Low Carb Keto Bagels Recipe

RECIPE FOR 9 BAGELS: (2-3 net carbs per bagel) 
3.5 cups shredded cheese mozzarella (preferably you shred)
1.5 cup Bob’s Red Mill almond flour
4 tbsps of cream cheese
2 eggs
1 Tablespoon of Kerrygold Butter
1/4 teaspoon of Pink Himalayan Salt
Everything Bagel Seasoning
2 tbsps of Kerrygold butter
Parchment Paper
Baking sheet

My 2 Year Old Helper

Cooking Steps:
-Preheat oven at 400 degrees.
-Put Pink Himalayan salt, Kerrygold butter, mozzarella, almond flour & cream cheese in microwave safe bowl.
– Microwave for one minute, take out to stir & put back into the microwave.
-Microwave again for another minute, take out to stir & put back into the microwave.
-For a third time, microwave for one minute and then stir.
-Mix in 2 eggs. If they eggs don’t fully mix, it’s ok. I also mix with my hands vs a spoon.
-It’s hot! Be sure to work quickly with the dough.
-On baking sheet w/ parchment paper, make into 9 bagel shapes.
-Microwave the Kerrygold butter to melt. Spread melted butter on top of bagels.
-Shake Everything Bagel Seasoning on top to stick to butter.
-Put bagels into oven. Cook for 12-15 minutes depending.
-When they look lightly brown, take out of the oven.
-When cool, put in Ziploc bags 2-3 bagels to freeze or put in fridge.
*Make another batch so you have plenty in the freezer!

Want To Watch How To Make Keto Bagels On Video?

I make 3 batches at a time to have enough for 2-3 months worth. I put 3 bagels into a Ziploc bag and freeze them.

For extra fats, I smear extra grassfed butter on top and cream cheese.

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Countess of Low Carb is not a doctor and information on this video and website should be not used in place of medical advice. The information on this page is for educational purposes only. Please consult your doctor for medical

3 comments on “Countess Of Low Carb Keto Bagels Recipe”

  1. Oh My Goodness! I made these today for my breakfast for the coming week. Once you start smelling them cook in the oven your mouth starts to water. They are easy to make and delicious!! I couldn’t wait until tomorrow morning so I had one after it cooled. YUMMY! Thank you for sharing this recipe with us. 🙂

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