Keto High-Protein Bagels

Ever wondered if those chewy, satisfying bagels could fit into your keto lifestyle? I’m thrilled to share this keto high-protein bagels recipe that’s been bringing joy to my breakfast table—and I just know it’ll do the same for yours!

Food is my love language, and there’s something so special about the ritual of enjoying a fresh bagel with your morning coffee. When I first started following a keto diet, bagels were one of those foods I missed terribly. That dense, chewy texture and the way they hold all your favorite toppings—it’s pure comfort! After many (many!) kitchen experiments, I created these keto high-protein bagels that capture that magic without the carb overload. With just 5g net carbs per bagel and a whopping 21g of protein, they’ve become a breakfast staple in my home.

The best part? You can make them with either almond flour or coconut flour, depending on what you prefer or have on hand. Both versions turn out beautifully, with that signature bagel chew we all love. Let’s make some!

Why This Recipe Is Worth Making

My grandmother always said that breakfast sets the tone for your entire day, and these keto high-protein bagels are the perfect way to start things off right!

• Truly keto-friendly: With just 5g net carbs per bagel, they fit perfectly into your macros
• Protein powerhouse: 21g of protein per bagel helps keep you satisfied until lunch
• No fancy equipment needed: Just basic kitchen tools you already have
• Versatile: Works beautifully with both almond flour and coconut flour
• Freezer-friendly: Make a batch on Sunday for quick breakfasts all week—just like I do with these quick protein bagels too!
• Family-approved: Even non-keto folks will love these—my husband can’t tell the difference!

Behind the Ingredients

Blanched Almond Flour: I use this as my go-to base because it creates that perfect keto high-protein bagels texture without the carbs. The finer the grind, the better your bagels will turn out!

Coconut Flour: If you’re using the coconut flour version, you’ll notice it absorbs more moisture, which is why we use less of it and add an extra egg.

Baking Powder: This gives our bagels their rise—don’t skimp here or you’ll end up with flat bagels!

Mozzarella Cheese: The secret to that authentic bagel chew! I prefer using the pre-shredded kind for convenience, but grating from a block works wonderfully too.

Cream Cheese: Adds richness and helps create that perfect fathead dough texture that makes these bagels so special.

Eggs: They bind everything together and add protein. The coconut flour version needs an extra egg to balance the moisture.

Everything Bagel Seasoning: My absolute favorite topping! The mix of sesame seeds, poppy seeds, dried garlic, dried onion, and salt brings these bagels to life.

Let’s Make the keto high-protein bagels!

Step 1. I always start by preheating my oven to 375°F. There’s something so comforting about feeling that warmth fill the kitchen while I prepare the dough. Line your baking sheet with parchment paper—this prevents sticking and makes cleanup a breeze!

Step 2. In my food processor, I combine the flour (either 1½ cups almond flour or ½ cup coconut flour, depending on which version I’m making) with 1 tablespoon of baking powder. A quick pulse until they’re mixed evenly does the trick!

Step 3. My grandmother always said eggs should be added one at a time, and she was right! Add your eggs (2 for almond flour version, 3 for coconut flour) and process until the mixture looks uniform.

Step 4. Now for the cheese mixture! In a microwave-safe bowl, I combine 2½ cups of shredded mozzarella with 2 ounces of cream cheese. Microwave for about 2 minutes, stopping halfway to stir. You want it completely melted and smooth. There’s something magical about watching cheese transform like this!

Step 5. Working quickly (while the cheese is still warm and pliable), I transfer the melted cheese to the food processor with the flour mixture. My trick is to pulse until it forms a sticky dough, making sure everything is well incorporated. If you’re mixing by hand, you’ll need to knead it until uniform.

Step 6. This is where the fun begins! I divide the dough into 6 equal portions and roll each into a log about 8 inches long. Then I connect the ends to form that classic bagel shape. I love how tactile this part is—it reminds me of making play dough creations as a kid!

Step 7. For toppings, I lightly spray the bagels with cooking spray (this helps the seasonings stick) and sprinkle with everything bagel seasoning or sesame seeds. My family loves the everything seasoning best—it makes the whole kitchen smell amazing!

Step 8. Into the oven they go for about 15 minutes, or until they’re golden brown and firm. The aroma that fills the kitchen takes me right back to those New York bagel shops I used to visit!

Step 9. The hardest part? Waiting for them to cool! I let them rest for at least 15 minutes before slicing—this allows the texture to set properly. Trust me, patience pays off here!

Save Some for Later

Storage in the fridge: In my kitchen, these keto high-protein bagels rarely last long, but when they do make it to the refrigerator, I store them in an airtight container for up to a week. They stay fresh and delicious!

Freezing instructions: I always make a double batch and freeze some for busy mornings! Simply place the cooled bagels in a freezer bag with parchment paper between each to prevent sticking. They’ll keep beautifully for up to 6 months.

Reheating: I find that popping a frozen bagel straight into the toaster works wonderfully—the outside gets crispy while the inside warms through. If you prefer a softer texture, 20-30 seconds in the microwave brings them back to life.

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What Goes With It?

Cream Cheese and Smoked Salmon: My weekend favorite! The protein from the salmon combined with the bagel makes this a powerhouse breakfast that keeps me full for hours—especially when paired with our 3 ingredient cottage cheese bagels for variety.

Avocado and Everything Seasoning: There’s something so satisfying about the creamy avocado against the chewy bagel—add a sprinkle of extra everything seasoning and you’re in breakfast heaven. It works just as well on our high-protein bagel bites too!

Keto-Friendly Breakfast Sandwich: I love using these as the base for a quick breakfast sandwich with scrambled eggs, cheese, and a slice of bacon. It’s portable and perfect for busy mornings, just like the quick protein bagels.

Butter and Keto Jam: Sometimes the simplest toppings are the best! A pat of grass-fed butter melting into the warm keto high-protein bagels—or even the soft and chewy 2 ingredient protein bagels—with a spoonful of sugar-free berry jam takes me right back to my childhood.

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