Keto Pizza Bagels

by hungryelephant


The other day, I was at O’Briens coffee shop and someone ordered a pepperoni supreme pizza bagel. It looked AMAZING so I figured I would try making a keto version.

So this recipe is just for the bagel only, you can add some fattening meats and cheeses and make a pepperoni supreme, but they aren’t included in the macros (although I wouldn’t think they’d add too many carbs)

keto pizza bagels,

My pepperoni supreme on a pizza bagel!

While I was getting the ingredients for these bagels, I went on a hunt to find the lowest carb tomato sauce. I knew I could make my own, but I’m sometimes too lazy.

Supervalu in Ireland has a variety of sauces that don’t have any added sugars. From Bolognese to Sweet and Sour sauce! (I’ve tried the sweet and sour – it was ok) but each bottle had about 6.3 carbs per 100g. Thats not bad at all, but then I found Janet’s Just Delicious sauce thats about 5 carbs per 100g. Perfect!

These bagels are super easy to change around – you can add a bunch of mozzarella to the dough, or add some more parmesan, extra spices etc. Super easy!

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If you want to swap out the almond flour for a nut free variety, you could try LUPIN flour! I wouldn’t recommend using coconut flour.

As well, I wouldn’t swap out the protein for anything else. You could use a vegan protein or egg protein, but I would keep the protein powder in!

Hope you guys enjoy these keto pizza bagels!

If you like these, make sure to check out our everything bagel, dinner rolls, Hawaiian sweet rolls, nut-free rolls and our favourite keto bread recipe



keto pizza bagels, low carb pizza bagels
Yield: 10

Keto Pizza Bagels

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Keto pizza bagels made without all that fathead dough! It's a perfect snack! All gluten, sugar and grain free!



  1. In a mixing bowl, whisk together the dry ingredients. 
  2. Stir in the tomato sauce and water. 
  3. Use wet hands to take form a small portion of dough into a ball. 
  4. Press your fingers into the middle to make a bagel/donut shape. 
  5. Place the bagels onto a cookie sheet lined with parchment paper.
  6. Top with some extra parmesan and some mozzarella. 
  7. Bake at 375°F / 190°C for 20 minutes. 
  8. Take out and let cool!
  9. Enjoy!


This makes roughly 10 bagels.

Nutritional Information per bagel:

  • CALS: 189
  • FAT: 12.6
  • CARBS: 5.7
  • FIBRE: 2.5
  • NET CARBS: 3.2
  • PROTEIN: 15.8

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 189Total Fat: 12.6gCarbohydrates: 5.7gFiber: 2.5gProtein: 15.8g

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Nina March 30, 2019 - 1:09 pm

Can You leave out the tomato sauce and just make a regular bagel and top it with everything seasoning? If so do you need to replace tomato sauce with anything?
Thank you

hungryelephant March 30, 2019 - 9:23 am

Hey! I’ve done that actually. Recipe here:

Michelle April 3, 2019 - 6:23 pm

I was wondering if I could use just whey protein powder? I don’t have any isolate whey protein powder at the moment.

hungryelephant April 3, 2019 - 6:27 pm

Yes that will be fine!

Tammy April 9, 2019 - 4:26 am

Hi , thank you for all the yummy recepie . What can i replace whey protein with please .

hungryelephant April 9, 2019 - 11:26 am

hi! unfortuntely you will need whey for this recipe.

Jane Ritchuk June 9, 2019 - 10:33 am

At first I thought the dough was WAY too wet but once I formed balls (sort of) and poked my hole in the middle and baked them…..LO AND BEHOLD they were fabulous! Ate one with cream cheese and froze the rest. looking forward to lunch!!

hungryelephant June 9, 2019 - 10:51 am

So glad you like them!!

Mrs N January 24, 2021 - 5:27 am

Do I swap the exact amount of lupin flour for the almond flour in this recipe? For example, 2C Lupin flour instead of 2C almond flour? Will all other measurements stay the same?

hungryelephant January 24, 2021 - 4:10 pm

Yes its usually swapped 1:1! hope that helps!


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