Keto Everything Bagels (NO Fathead)

by hungryelephant

So these keto everything bagels are 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!

If you have trouble with the dough, try wetting your hands. That way, the dough won’t stick to your hand.

It can be a bit tricky if you don’t have a bagel shaped tin. I rolled the dough into a ball before using my thumb to create a hole in the middle to form a bagel shape. 

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!

You could also use collagen or egg protein powder. I have had some people use either of those and it worked out perfectly. 

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 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:



Amount Per Serving: Calories: 160Total Fat: 12gCarbohydrates: 6.1gFiber: 2.7gProtein: 9.9g

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Shannon December 14, 2018 - 8:54 pm

Do I have to use whey protein

hungryelephant December 15, 2018 - 2:49 pm

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

Pat December 17, 2018 - 4:39 pm

Thank you for non fathead dough!

Felicia December 28, 2018 - 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 - 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 - 7:01 pm

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

hungryelephant December 28, 2018 - 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 - 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 - 7:33 pm

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

Rachael L January 5, 2020 - 12:37 pm

Very tasty. I like that they are smaller. My batter was wet and i wasnt able to form anything so i used a cookie scooper and made 6 “bagels.” Great recipe. I liked that you didn’t need 37 crazy ingredients.

Jessika April 11, 2020 - 7:22 pm

I replaced the whey protein with egg white protein (not sure if that made much of a difference). I had two “issues” that I would change next time:
1 – cooked at 375 for 12 mins, + 3 mins five times (total of 27mins) and they weren’t brown. I took them out and pretty sure they are over cooked. Maybe this recipe needs a higher temp?
2 – baking powder is high carb. If I make again I will replace with baking soda and cream of tartar.

Maria February 20, 2019 - 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 - 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 - 8:04 am

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

Angelique Greetham February 28, 2019 - 12:36 am

These are just so good!

sara alshaikh April 15, 2019 - 8:47 am

Can substitute the protein with extra almond flour ?

hungryelephant April 15, 2019 - 1:16 pm

unfortunately, protein is necessary

Jen April 19, 2019 - 9:38 am

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

hungryelephant April 19, 2019 - 6:18 pm

probably 4!

Jen April 23, 2019 - 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 - 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!

Judy M October 3, 2021 - 5:18 pm

Same thing happened to me. They look grey.

This is the second time I tried it. The battery I had to add 2 tablespoons of psyllium husk powder to get any volume.

hungryelephant October 5, 2021 - 4:05 pm

ugh so sorry. sometimes when using psyllium husk, it interacts with the baking power and it turns your products like a grey or a purply colour. its totally safe but definitely not appealing.

T-bone April 28, 2019 - 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!

Jane Ritchuk June 9, 2019 - 5:08 pm

only problem with this recipe is that the ingredients are listed, nor the amounts!

hungryelephant June 9, 2019 - 5:15 pm

hi! thanks for letting me know! something weird happened and it was deleted??? No idea but it’s back up and running now! My apologies!

Melissa August 13, 2019 - 5:35 pm

I just made these and they looked beautiful. Went back to them after they were cooled and they shrivled up and r flat now. Also I found them very dry. I removed them after 13 min when they were golden. Any suggestions?

hungryelephant August 13, 2019 - 5:39 pm

It sounds like you either used baking soda or your baking powder is bad or expired. They shouldn’t shrivel or shrink at all so check your baking powder!

Melissa August 13, 2019 - 10:34 pm

Baking powder isn’t expired and that’s what I used. Hmmmm no idea what happened. Thank you for the reply. I will try them again and see 🙂


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