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So this recipe is similar to my dinner rolls recipe. I had to make them mini otherwise the macros would be too high, however they are really good. Add some extra fatty toppings and it will keep you satiated for a while!

keto cravings cookbook, keto cravingsMy first cookbook – Keto Cravings – is on Amazon now!

BEST KETO PROTEIN POWDER: Isopure Whey Isolate is the best protein powder for keto – it is zero carb! However! Please be aware it may up your insulin (but not blood sugar), so if you are diabetic, make sure to ask your doctor about it or do your research before you consume!

If you like these bagels, make sure to check out my keto white bread or keto sweet bread!




Keto Everything Bagels

Keto Everything Bagels

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
These taste just like real bagels with wheat! Only 3.4 net carbs per bagel!



  • 1/2 cup (40g) keto whey protein powder
  • 1 cup (100g) almond flour
  • 1 tsp xanthan gum
  • 1 1/4 tsp baking powder
  • 1/2 cup (118ml) hot water
  • 1/2 tsp salt


  • 1/2 tbsp poppy seeds
  • 1/2 tbsp sesame seeds
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • salt & pepper


  1. In a bowl, whisk together the almond flour, protein powder, xanthan gum, baking powder and salt.
  2. Pour in the hot water and use a spatula to mix thoroughly.
  3. Wet your hands and take a chunk of the dough and press it into a ball. Put the ball onto a cookie sheet lined with parchment paper. Press your finger into the centre of the ball of dough to form a ring.
  4. Once you have formed all your bagels, whisk together your topping ingredients.
  5. Pour the toppings onto the top of the bagels.
  6. Bake at 375°F/ 180°C for 12-15 minutes or until the top is lightly browned.


3.4 net carbs per bagel.

Nutrition Information:
Yield: 5
Amount Per Serving: Calories: 160 Total Fat: 12g Carbohydrates: 6.1g Fiber: 2.7g Protein: 9.9g

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  1. Shannon

    December 14, 2018 at 8:54 pm

    Do I have to use whey protein

    • hungryelephant

      December 15, 2018 at 2:49 pm

      No, but it may not work. I had someone try it with pumpkin seed protein and it didnt really work out.

  2. Pat

    December 17, 2018 at 4:39 pm

    Thank you for non fathead dough!

  3. Felicia

    December 28, 2018 at 6:13 pm

    Hi. Looking forward to trying these! How do the net carbs come in so high? Is it the almond flour you are using? My almond flour is 8 net per cup.

    • hungryelephant

      December 28, 2018 at 6:52 pm

      Yes i believe it is.. for me 2 cups of almond flour come up to 43 WHOLE carbs, 21 net.

      • Felicia

        December 28, 2018 at 7:01 pm

        Trader Joes almond flour per cup is 20 whole and 8 net.

        • hungryelephant

          December 28, 2018 at 7:11 pm

          ooh, i may have to find something similar, I go between Canada and Ireland so theres no Trader Joes but Imma take a look 🙂 thanks for the heads up!

          • Felicia

            December 28, 2018 at 7:20 pm

            Try anthony’s. You can get it on amazon. Same nutritional profile as Trader Joes. 2 net per 1/4 cup. I just made the dinner rolls. The batter was very loose so put it in silicon muffin cups. I couldn’t form balls. They came out great! 😊

          • hungryelephant

            December 28, 2018 at 7:33 pm

            Thanks! I’ll check it out! Glad you liked them 🙂 🙂

  4. Maria

    February 20, 2019 at 12:50 pm

    Just wondering how would you store the extra bagels? And can it be frozen ? Thank you… and they are fantastic !!

    • hungryelephant

      February 20, 2019 at 8:02 am

      Hi! So I stored mine in cling/seran wrap on the counter for up to 7 days however they can be frozen and I’d advise to freeze if you want them to last longer

    • hungryelephant

      February 20, 2019 at 8:04 am

      I store them in cling/seran wrap but they can be frozen for sure!

  5. Angelique Greetham

    February 28, 2019 at 12:36 am

    These are just so good!

  6. sara alshaikh

    April 15, 2019 at 8:47 am

    Can substitute the protein with extra almond flour ?

    • hungryelephant

      April 15, 2019 at 1:16 pm

      unfortunately, protein is necessary

  7. Jen

    April 19, 2019 at 9:38 am

    Do you know how many full sized bagels this makes? I can’t wait to try it!

    • hungryelephant

      April 19, 2019 at 6:18 pm

      probably 4!

  8. Jen

    April 23, 2019 at 11:12 am

    I’d really love your advice – I tried these twice using Isopure whey isolate. There was no browning even after 16 minutes of baking (on the second batch I put an egg white wash on with about 4 mins left and still no browning). I also notice my batter is wetter than yours despite my careful weighing. Do you have any additional tips for me? I am so tired of Fathead dough and I’d love to find a substitute. Thanks!

    • hungryelephant

      April 23, 2019 at 3:09 pm

      hey! im not too sure actually because I used isopure when I made these. you could try adding in 1/4 cup of melted butter into the batter. Mix it in before you add the water. Otherwise I’m not entirely sure why it didnt brown! very odd!

    • T-bone

      April 28, 2019 at 2:27 am

      I just made these and had a similar issue. I think, depending on your oven, you may need to raise the temp and cook a bit longer. After 15 minutes at 375, I had to raise the temp to 425F and cook for another 7 minutes. Then they got nice and golden-brown.

      For flavor, I added a few dashes of onion powder and garlic powder to the actual dough, as well as a teaspoon of yeast. I brushed water on the top of the bagels and sprinkled with everything bagel seasoning from Whole Foods. They’re so good!


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