This Keto Bagel Bun with Yeast Recipe surpasses all the rest, with an amazing texture and delicious bread flavor! These are not eggy or too cheesy, being just what you’ll crave for a fantastic bread side added to any meal.
We’ve all seen a handful of bagel recipes out there, but this one will absolutely be your newest favorite! Who doesn’t love a fresh, warm and yeast smelling bread?! But, Keto? So much yes.
Here’s some answers to the questions everyone is asking!
Are bagels keto?
They DEFINITELY can be! There are many versions and you really have to decide which you like the most. Some people really enjoy fathead dough and this is very close. BUT, the yeasty deliciousness of these are SOOOO much better!
Can you buy keto bagels?
I’ve seen products online, but haven’t tried them myself.
I know many people like these ones! ThinSlim Foods ZERO CARB Bagels
How to make keto bagels with almond flour? Keto bagels with coconut flour?
This recipe was originally made with coconut flour, which produces an amazing bagel or roll. I also tested with an almond flour substitute. The almond flour works perfectly as well, it is just slightly more dense in texture.
How long do these Keto bagels store for?
They will keep in a sealed bag, on the counter for 2-3 days. Otherwise I would store in the fridge for maybe a week (not that they will last that long) or freeze for later.
Can you make keto bagels without eggs?
I haven’t attempted to (yet), but you can check out this link that has great info on replacements.
A Comprehensive Guide To The Vegan Ketogenic Diet
Now that you’ve got some info, check out these beautiful breads!!
Keto Bagel Bun with Yeast Recipe
This Keto Bagel Bun with Yeast Recipe surpasses all the rest, with an amazing texture and delicious bread flavor! These are not eggy or too cheesy, being just what you’ll crave for a fantastic bread side added to any meal.
Keto Bagel Bun with Yeast Recipe Ingredients
- 2 1/4 tsp Dry Active Yeast
- 2 tsp Inulin (FOS) From Chicory Root
- 1/2 c. Warm water (105-110 degrees)
- 8 oz. Mozzarella cheese, shredded
- 2 Large eggs
- 3/4 c. Coconut Flour
- 1 tsp Baking Powder
- 1/2 tsp Xanthan Gum
- 1/4 tsp Himalayan Pink Salt
- 1/2 tsp Granulated Onion (optional)
- 1/2 tsp Granulated Garlic Powder (optional)
Keto Bagel Bun with Yeast Recipe Instructions
- In a small bowl- Add warm water (105-110 degrees), yeast and inulin.
- Set aside and let proof for about 10 minutes.
- In a medium bowl- Add all dry ingredients and whisk together.
- In a microwave-safe bowl- Add shredded cheese, microwave until melted.
- Slowly pour in eggs and blend until a pasty consistency.
- Add the dry ingredients and the proofed yeast over the cheese mixture.
- Blend all together until a dough forms and is well incorporated.
- Cover with plastic wrap/tea towel and put in a warm place to rise for 1 hour.
- When the dough is proofed- preheat the oven to 350 degrees.
- Grease or flour your hands, roll and cut dough how you choose- into 12 even pieces.
- Bake on center rack for 24 mins.
- Let cool completely before removing (they will firm up as they cool).
- Store in a sealed bag, on the counter for 2-3 days or fridge/freezer for later.
Notes
You can sub almond flour for the coconut flour: 2 cups almond flour
These can be made as buns, bagels or rolls (see photos)! The texture will still be nice and chewy any way you want to make them.
If the Inulin isn’t available- others say using a tsp of sugar is acceptable, as the yeast will eat it to activate. I chose to use the inulin as a better option.
Add an egg wash brushed over top before baking, for a little extra browning.
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Keto Bagel Bun with Yeast Recipe Nutrition
Nutrition per serving (1 bagel)-
Coconut Flour: Calories 106, Total C 6g, Fiber 4g, SA 0g, Net C 2g, Fat 6g, Protein 8g
Almond Flour: Calories 76, Total C 6g, Fiber 3g, SA 0g, Net C 2g, Fat 14g, Protein 11g
If you enjoyed this fantastic bagel recipe, make sure to check out these Keto Bacon Pancake Muffins too!!
Don’t forget to pin it on Pinterest for later!
Be sure to print this recipe and add it to your keto recipe book!
Ingredients
- 2-¼ tsp Dry Active Yeast
- 2 tsp Inulin FOS From Chicory Root
- 1/2 c. Warm water 105-110 degrees
- 8 oz. Mozzarella cheese shredded
- 2 Large eggs lightly beaten
- 3/4 c. Coconut Flour
- 1 tsp Baking Powder
- 1/2 tsp Xanthan Gum
- 1/4 tsp Himalayan Pink Salt
- 1/2 tsp Granulated Onion optional
- 1/2 tsp Granulated Garlic Powder optional
Instructions
- In a small bowl- Add warm water (105-110 degrees), yeast and inulin.
- Set aside and let proof for about 10 minutes.
- In a medium bowl- Add all dry ingredients and whisk together.
- In a microwave safe bowl- Add shredded cheese, microwave until melted.
- Slowly pour in eggs and blend until a pasty consistency.
- Add the dry ingredients and the proofed yeast over the cheese mixture.
- Blend all together until a dough forms and is well incorporated.
- Cover with plastic wrap/tea towel and put in a warm place to rise for 1 hour.
- When the dough is proofed- preheat the oven to 350 degrees.
- Grease or flour your hands, roll and cut dough how you choose- into 12 even pieces.
- Bake on center rack for 24 mins.
- Let cool completely before removing (they will firm up as they cool).
- Store in sealed bag, on the counter for 2-3 days or fridge/freezer for later.
Can you sub inulin with erythritol or monk fruit?
Pretty sure the inulin is there to feed the yeast. Erythritol and monk fruit won’t do it. You could accomplish this with real maple syrup (about a teaspoon) or real sugar, maybe 1/2 teaspoon. I haven’t made this recipe, but this is based on other yeasted roll recipes I’ve seen and tried.
Can ou use another type of sweetener like monk fruit or erythritol, instead of inulin? Really need to find a good bagel/bread recipe
Pretty sure the inulin is there to feed the yeast. Erythritol and monk fruit won’t do it. You could accomplish this with real maple syrup (about a teaspoon) or real sugar, maybe 1/2 teaspoon. I haven’t made this recipe, but this is based on other yeasted roll recipes I’ve seen and tried.
Thanks, these are awesome!
Did you all use coconut flour or almond… it states above that the almond is more dense but 2 cups were used over 3/4cup of coconut…my research has always said almond was less dense…looking for some input
This looks so good! I’m definitely going to try this someday! Thanks for sharing!
Is there a trick to getting the egg and cheese well incorporated?
Use room temp eggs and the cheese won’t go hard when you’re mixing it!
This looks simple and delicious! I can’t wait to try this on the weekend. Thank you so much for sharing!
I am thinking there should be a second proofing after the dough is rolled like you would with normal dough?? as my dough proofed beautifully, but didn’t really rise in the oven.
Will try that next time to try and get more of a rise.
Did you try that? Mine rose before I made it into buns but then it spread in the oven.
I will definitely make this keto bagel bun really soon! Thanks for sharing this recipe!
Can you use the yeast that doesn’t require water to activate?
Wondering about adding more fiber like oat fiber or flax meal and if you can boil them before baking like regular bagels .
Thanks
Are these mini bagels or full size??? Thank You!!!
I shaped these into 8 bagels instead of 12, but they were still about 2 oz a piece and smaller than expected. Think I will try 6 next time.
Also they were done and brown at 15 min at 350 degrees. I shaped them first and then let them rise instead of proofing first. Thought they’d get bigger. They were in a warm room covered for a least 1 hour. Why do you recommend proofing first? Wouldn’t that just require a second proof after rolling them out? Should I add more baking powder or yeast to help get them bigger?
Anyone tried these without xanthan gum? I am on the SCD diet and can’t have gums.
I regularly sub glucomannan powder 1:1 for xantham gum. Not exactly the same but I find it works pretty well in baking. You can also sub ground psyllium husk 4:1 (though I don’t love the slight aftertaste-not everyone notices it), ground chia or golden flax 4:1. Golden flax is nice in that it gives the dough little brown flecks, which makes it look/feel like you had used a traditional whole grain flour blend, but some people are worried about its estrogenic nature (to be clear I am not & see it as a benefit). I’ve tried using agar agar but sometimes found it made things too soggy… theres a lot of info on gum alternatives out there on gluten-free blogs. While gluten free baking a low carb baking are not the same, some of the techniques do cross over well, since most low-carb baking is gluten free!