Our favorite keto diet breakfast - Easy Keto Everything Bagels Recipe - a delicious everything bagels that are low carb using just cheese, eggs, and everything bagel seasonings for a filling keto bagel everyone will love!
If you’re on a keto or low carb diet, you’re probably missing a lot of your old, carb-loaded favorite dishes – and for me, that includes missing bagels so much.
I love bagels – especially hot toasted everything bagels – and decided to play around with my Keto Jalapeno Bread recipe a bit to come up with a real bagel I think is every bit just as delicious as my favorite everything bagels.
Just like my everything bagel fat bombs, this one is incredibly low carb keto with NO special flours or crazy ingredients – just cheese, eggs, and Everything Bagel seasoning!
This Keto Everything Bagel has less than 1 carbs per serving, making it an excellent easy breakfast choice that will fill you up!
While I have a perfect non-eggy easy keto sandwich bread recipe, this recipe relies on eggs and cheese to make this bagel alternative - they are perfect when you need something quick and dont want to find and mix a ton of ingredients.
I like to serve them with about ¼ cup of cream cheese for spreading – and you can also top them with lox, capers, and other schmears!
I've also had good luck storing them in the fridge and toasting them the next morning in the toaster for an easy grab and go keto breakfast.
While I love to use it in baking, this recipe does NOT include coconut flour or almond flour – and no egg wash – so it’s an incredibly quick and simple dish that is perfect for an impromptu everything bagel breakfast with ingredients you probably already have on hand.
Just mix, put in a pan, bake, and enjoy!
If you love crunchy sesame seeds, poppy seeds, garlic, onion, and sea salt – you’re going to love this delicious Keto Everything Bagel Recipe!
It’s even delicious with cream cheese and lox on top for a traditional bagel and schmear spread!
How To Make Keto Bagels
Keto bagels can be made a few ways – but for this recipe, we’re going with the most simple, basic, and easy method – we’re baking a cheese and egg “bread” in a donut pan.
Donut pans are usually nonstick coated or made from silicone (the best choice), and can be purchased on Amazon, or found in a local craft store or kitchen specialty shop in the baking section.
Since these bagels are designed to be quick, there is no complicated setup – just press into the donut pan, bake, and enjoy!
I did find even with preparing the pan with coconut oil spray, my bagels very slightly stuck to the donut pan – but it didn’t ruin their shape or appearance at all.
I simply slid a butter knife around the edges of the bagels to pop them out of the pan, and they were perfectly fine.
To avoid any sticking, try to use a silicone donut pan. If you don’t have one, like I don’t, the butter knife trick works just fine.
I do find it is easier to release the bagels from the pan if they are slightly cooled (still very warm, but not so hot you can’t touch the pan without an oven mitt.)
To see more of my favorite Keto Baking Essentials, please head to my Keto Baking Shopping List here.
I am a participant in the amazon affiliate advertising program designed to help you find the best products that I use everyday – and I get a small commission at absolutely no extra cost to you!
Everything Bagel Seasoning
To make these Everything Bagels, you’ll need an Everything Bagel Seasoning mix.
You can purchase Everything But The Bagel Seasoning at Trader Joes (watch for sneaky carbs in preservatives if using a pre-made mix), or you can make your own.
If you’d like to quickly mix your own Everything Bagel Seasoning, please use this deliciously easy mix (and don’t forget to try it on this amazingly delicious Everything Bagel Salmon Recipe!)
Everything Bagel Seasoning Mix Recipe
If you’d like to make your own everything bagel seasoning recipe, it is incredibly simple!
Homemade everything bagel seasoning is great on seafood, vegetables, beef, eggs – and it makes a really fun Christmas gift.
Everything Bagel Seasoning Ingredients
- Poppy Seeds.
- Sesame Seeds.
- Black Sesame Seeds.
- Minced Dried Garlic.
- Minced Dried Onion.
- Flaked Sea Salt.
In a small bowl, mix all ingredients well.
Add seasoning mix to a spice shaker and store in a cool, dry place.
For my complete recipe for everything bagel seasoning, including storage tips and other recipes to use it with, please visit my Everything Bagel Seasoning Mix recipe.
Other Delicious Keto Dishes You'll Love:
If you love these easy keto everything bagels, be sure to check out some of my other favorite easy keto and low carb dishes!
To find more of my keto recipes, please click here.
To Make These Keto Everything Bagels, You'll Need:
This recipe is really easy, and probably uses things you already have on hand.
If you’re looking for a list of all of my favorite Keto Baking Essentials, please visit my Amazon Affiliate Page here.
- Silicone Donut Baking Pan
- or Donut Baking Pan
- Large Mixing Bowl
- Parmesan Cheese
- Shredded Mozzarella Cheese
- 2 Eggs
- Spoon
- Everything Bagel Seasoning
Easy Keto Everything Bagel Recipe
If you love this easy printable everything bagel recipe as much as I do, please give it five stars and leave a review!
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Easy Keto Everything Bagel Recipe
Easy Keto Everything Bagels Recipe - delicious everything bagels that are low carb using just cheese, eggs, and everything bagel seasonings for a filling keto bagel everyone will love!
Ingredients
- 1 cup shredded cheese, cheddar, mozzarella, any kind of cheese that melts well.
- 1/2 cup grated parmesan , or asiago, other hard, dry, grated cheese.
- 2 eggs
- 2 tbsp everything bagel seasoning
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Combine the shredded cheese and egg in a bowl and mix it until the ingredients are fully combined.
- Divide the mixture equally into six parts and press into well greased donut pan.
- Sprinkle everything bagel seasoning over the tops of the egg and cheese mixture.
- Bake at 375 degrees for about 15 to 20 minutes until the cheese has fully melted and created a slight brown crust.
- Feel free to mix up your cheese selection - but stick with one grated hard, dry cheese (like parmesan or asiago) to keep the flour-like texture.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 218Total Fat 16gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 104mgSodium 536mgCarbohydrates 3gFiber 0gSugar 1gProtein 14g
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Julie Tucker
Looks like a great recipe. But man, this is a difficult site to sift through. So many ads to fight through. I'm exhausted already. Not sure if I'll be back!
Courtney ODell
I get a lot of people don't want to look through ads, but these sites are insanely expensive to run, and this site was a hobby that became my fulltime job to support my family of four, and now I'm able to help my brother and my cousin with some side work for me. These ads are a totally free to you way to help employ families - especially now during a tough time. There's also a lot of extra words in the post because they are all common questions I get, and I have a lot of readers who aren't really comfortable cooking and ask for more to help them feel better making things - like why ingredients matter and how they react (so they can make substitutions that work based on the ingredient and it's function), other recipes to serve with it and bookmark for later, tips on making something right without trial and error - I put it all in because I have lots of people asking me to. But I also get this is annoying to a lot of people who want to get straight to it (no shame, that would be me) so I have a "skip to recipe" button you can click that saves a ton of time and scrolling.
Victoria
Agreed! The ads aren’t as much of a deterrent as all the dialogue and unnecessary sharing. This seems to be the norm for online recipe sites, I understand you earn income with ads, but why all the dialogue? I just want to read recipe not a diary.
Courtney ODell
I put that all in because that's what I have readers asking for. That's also why there is a skip to recipe button in the top left corner you can chose to skip past info you might not need- but it is still there for people who would like it.
Tracy
I tried this last weekend and it was delicious! I added extra seasoning because 2 tablespoons didn’t seem like nearly enough , and they ended up too salty. Next time I will follow the recipe! I didn’t have a donut pan so I used a mini muffin pan and it worked great!
Janice
Just found out that any shredded cheese has corn starch covering it so that maybe is where the extra carbs come in. Better to shred our own. Delish!!!
Julie Howard
I appreciate the hard work that goes into publishing a recipe. I can't wait to try this later today as the pictures drew me right in to your site. I will also be trying other recipes you listed. Thanks again for the hard work, it makes our lives easier to see the recipe and read the suggestions posted verses reading a cookbook with just recipe and little to no information to help complete the recipe correctly.
Teresa Cooper
I was wondering if I could just place them in a small jelly roll pan and bake them and then cut in squares (no holes). Just curious if you've tried this.
Courtney ODell
You can! Sometimes I make them just in blobs and they come out like rolls, too!
Margarita
I've been making these in large batches since starting keto as a morning staple. Instead of using a donut pan, I fill the same size portion into a round silicone egg ring on a parchment paper covered cookie sheet. They spread out a little flatter, but it makes it easy to spread on a nice topping. Omg so good!
Salty Mae
The way you set up your blog makes me not want to try any other recipe. It’s equivalent to “click bait” websites and I shouldn’t have to scroll through 50 other recipes to get to the one you’re initially writing about. Out of spite, I purchased a silicone donut pan without clinking on your link.
Courtney ODell
Weird flex.... but I hope you enjoy your pan. They are awesome.
I have a "skip to recipe" link at the very top of posts, you can click that to head right to the bottom of the recipe. I put those other recipes in because if I don't, I get a ton of questions to link similar recipes, or questions on a recipe... hence why I put the link at the top that allows you to skip it all.
CB
Wow! You seem like a real treat Salty Mae! I appreciate the effort you put into publishing your recipe for other to use, Courtney!
Laura
I made these keto bagels for a brunch I hosted today. My non-keto relatives loved them as much as I. Thank you so much for sharing this!
Teresa Goines
I've been making these for several months now. Your recipe is to die for. I can never eat just one. I have a friend who is skeptical about Keto but I let her try one of these and she can't believe they don't have any flour in them. I've lost 60lbs on Keto since June. Never thought I could lose so much weight and find recipes that I love. Thank you.
Wanda
How do you store these? Fridge or counter? Also, I just clicked your link and went right to recipe. No worries. Thanks for sharing your recipes! 🙂
Courtney ODell
I like to store them in the fridge, it's safest since there is egg in the recipe.
Adriane
I was scrolling on Pinterest and your image came up for this recipe. My mouth immediately started to water. I need quick to eat high protein snacks like this as I'm struggling to gain weight. I can't wait to try them!
Noreen
Don’t see how it’s 5 carbs for one? Cheese has very little carbs! 1 gram for a 1/3 of a cup of cheddar, and we are diving the ingredients into 6 portions! So I find 5 carbs not accurate. The only carbs is the cheese and Parmesan cheese is <1 carb for 1/4 a cup.
It s should be roughly 1 carb a serving or 1.5 tops!
Courtney ODell
Noreen,
I use a software that auto calculates nutrition - I have calculated the carbs based off the ingredients myself and it always comes up lower - but for some reason, the software just doesnt see it that way!
I do include a disclaimer that all nutrition information should be independently verified for that reason.
Noreen
Thanks. Maybe not use the nutrition calculator! I think the calories are off as well! But enjoy the recipe! TY
Jenny Barnard
I agree. Shouldn’t be more than 1.5 carbs for a half bagel.
Martha
That is what I came up with too... any response?
Michelle
Hi. Just found this recipe today! I LOVE everything but the bagel seasoning! Will try this recipe. But question. The Parmesan cheese- can you use the Kraft parm (you know the kind you can find in the green bottle) or is it shredded parm?
Courtney ODell
I use Kraft parm, it has a more flour-like, light texture that helps soak up some of the liquid from other cheese!
Jonna
Just made this . I couldn’t find my donut pan so I Just spread thin on cookie sheet I used stonemill who needs the bagel seasoning found st my local aldi it looks good so far we will see ty again for the recipe
Sara
Thank you! I also can't find my donut pan
Janet Ormerod
I really appreciate this recipe. I made it right away, but since I did not have everything topping I substituted dried onion, sesame seeds, chopped sun dried tomatoes and chopped garlic. They are delicious and I will be making a batch to share with family. Thanks very much!
Debbie
Just made them and ate 3!! I can see many options for these. Next time I’m going to add some onion and pepperoni. Olives or jalapeños another time. Maybe a bit of pesto. Thank you for the recipe!!
Sarah
Can you make these ahead of time and if so how long do they keep? Thanks.
Tamara J.
I’m definitely going to give these a whirl. I guess we can adjust the texture a bit (crisp vs. hard), based on cooking times.
Nicolette P.
These came out great! Thank you for the recipe. I mixed mozzarella and pepper jack cheese with Parmesan and two eggs. With everything bagel seasoning. Amaze! Question?? what is your recommendation for storing and how long do these guys last?
Andrea
Has anyone tried this with flax egg or some other egg substitute?
I am allergic to egg white and often struggle with these keto / low carb recipes. Thank you 🙂
Courtney ODell
Andrea - I've been testing a few things, and haven't found perfect cheese or egg substitutes yet (I also have a few people asking for dairy free alternatives as well as egg free) - I will let you know when I get to one I love!
Carol
I made one and a 1/2 batches of these I put them in a silicone donut mold. I filled them up a little higher because I wanted mine a little thicker. I added about 1/4 cup of everything bagel seasoning to the whole mix. I cook them in my confection of and for 16 minutes then I turn the oven off and let them sit for about 3 or 4 minutes and then I took them out of the oven and let him sit in the molds for 10 minutes then I flicked him out and took one and put cream cheese on the top and it was fabulous. I'm very happy with recipe this. I'm hoping that tomorrow I can cut them in half and toast them in a Pan and get a nice crisp topping
Meredith
Are you sure the cals are that high? I added all them up with the ingredients I used-same as yours but already grated Parmesan cheese and got only 100 cals per bagel
Courtney ODell
Hey Meredith - the nutrition numbers are auto-calculated by Nutritionix software - so everything should be confirmed by you. I'll take a peek at what this recipe is reporting though!
Jillian
Agreed. The carbs should also be lower based on the ingredients.
Courtney ODell
So - I use a software that automatically calculates, and it ALWAYS gets my keto recipes wrong. I am working on a fix, but the carbs in the recipe card aren't correct.
Cynthia Danna
Great recipe! I wonder if those who don't have silicone donut pan, could use their muffin pan with liners???
And are there specific measurements for making the everything bagel seasoning??
Thanks for your help in providing us Keto style options and do what I do, ignore the "nasties" in this world! Maybe they just started cutting their carbs and sugar!
Courtney ODell
Hi Cynthia - you definitely can use that! I also sometimes just plop it like a drop biscuit on a sheet of parchment paper - doesnt look like a bagel, but it tastes the same!
Karen North
I don't have a donut pan. Do you think I could use a mini muffin pan? How thick is the batter when it's in the pan before you cook it?
Thank you!
Courtney ODell
I actually plop it onto parchment paper sheets often! It isn't a runny batter, but it's also not one you can shape. If your oven isn't preheated, it can run all over - but otherwise you can make it sort of like a drop biscuit and just bake it (just don't skip parchment or a silpat)
Melanie
These are delicious! Thanks for sharing!
Jessy
Do you prefer the silicone pan or the metal one?
Courtney ODell
The silicone is much easier to slide the bagels out of - but you have to be sure to use one that doesn't leave a rubbery flavor. I have had some that do, and that kills it for me.
Victoria
Just made these and they look and smell amazing. I can not wait for tomorrow morning! Going to top with cream cheese and lox!
Kim
These look great! Have been Keto for almost 3 years now. I am a lifer and really appreciate any help. Don’t listen to negative nasty responses.... they choose to be rude when most people are grateful! Thanks again
John
Amazing! I love how much they have a bread like texture . They looked great and tasted great also
. Whipped cream cheese takes them to another level. Now I feel like I'm eating bread again. Thanks again.
Linh
Hi! I just made these. They smell and look delicious! How do you reheat these?
Courtney ODell
I usually just pop them in the oven for 5-6 minutes to warm them (I don't have a microwave, so I can't testify to how they reheat in the microwave, but I think they should do fine.) If you're worried about them drying out in the oven to reheat, just pop them in some foil and chuck it in until warm 🙂
Kris N.
Honestly, while the recipe seems decent, I was getting angrier by the second from all the unnecessary commentary, other links, all the amazon stuff and the amount of scrolling I had to do to finally get down to the recipe.
Unpinning this one because I would get a brain aneurysm the next time I have to go through the entire page to reach the recipe.
Thanks!
Courtney ODell
Hey Kris - I hate that you were so inconvenienced by scrolling. I get there is a lot of stuff here - but I try to provide as much information as possible for my readers. I might have a similar brain aneurysm if everyone was so rude and impatient about a post where I'm just trying to be sure you love your meal and have similar ideas (which I am asked for on any recipe I leave them off of).
Thanks!
Matt
If all the “tip” are so vital just put them after the recipe. The only thing that is different about your recipe from many others is the pan and your sprinkles. I had to scroll all the way down to find out it wasn’t original.
Courtney ODell
I put in all that info for readers who have asked me repeatedly for more information. Not everyone is comfortable in the kitchen, and I'm glad to have helped them out.
Renee V
THE NERVE OF SOME PEOPLE!!!! WOW, LIKE IT'S SO DIFFICULT TO JUST SCROLL TO THE BOTTOM OF THE PAGE WHERE EVERYONE PUTS THE FINAL RECIPE... THANK YOU FOR THE AMAZING RECIPE COURTNEY
K
Why be snarky just say thanks for the awesome recipe and leave it. If scrolling gives you an aneurism would hate to see what making the recipe would do!! So so rude!
Elsie
I like this recipe, but I nearly gave up looking for it because of all the links to other posts and products that you shared and used to make these. It was a lot to go through to get to the actual recipe but I'm pinning it anyway because I like it.
Lori DiBiase
OMG....these were so good, thanks for sharing the recipe!
Jennifer K
So I did try these they are good but salty.
Kelley
I just made a dozen of these , double batch, used silicone donut pans. I used mozzarella and sharp cheddar cheeses as well as the parm. I lightly sprinkled the season mix on top they were delicious! I cut in half and crisped them up in a frying pan, so seemed toasted
Joanne
Great idea
Amber L Palmer
Has anyone attempted in a airfryer? I think I may make 5 in the oven and throw on in my airfryer and see what happens. Let me know if anyone has had success or tips on that. Thanks
Courtney ODell
Amber - I haven't but I should! The dough's consistency would make it fall through my air fryer basket (and I am SUPER new to air frying), but if you have a pan it would work!
Cindy
Could you make this sweet instead of savory? My kiddos are in MAD diet for their seizures. The would love a cinnamon/sugar replacement version. Any ideas on how to tweak it to work for that? Thank you!
Courtney ODell
Cindy - because of the parmesan base it might taste a bit funky (though I am going to be trying some sweet versions!) I am testing out a few new recipes with this base this week! I'll let you know how they turn out.
Krista
I put cream cheese, stevia, and cinnamon on the bagel as they are and it tasted great!
Teresa Slusnys
IF you grate really "fresh parmesan" it is a sweeter taste !!! I cannot get past the "soured baby burp-up smell" otherwise....it has to be fresh hard parmesan and it would lend itself to being a sweeter flavored batter. A good Italian Deli should have it.
Vanessa
Thanks for sharing! Do they keep long?
Sherice
Any suggestions if you don’t need have a donut pan? I have limited storage and don’t really want to buy one if I don’t have to.) Maybe shaped into a bagel shape on a cookie sheet or in a muffin pan?
Courtney ODell
So to be perfectly honest - I often am too lazy to find my donut pan and will just bake them as "biscuits" on a silpat or parchment paper lined baking sheet. Looks a bit different - tastes exactly the same!
Kellie
These are great!! Super easy and delish. Not quite big enough for a sandwich but a fabulous keto snack! Do they need to be stored in the fridge? Thank you!
Marina
Its not a bagel...its a scrambled egg with cheese and seasonings thrown into a mould. How this is considered a recipe is beyond me.
Courtney ODell
Marina, this is a keto recipe - which means very low carb. This is a replacement for bread for someone who is on a very low carb diet - and the texture is oddly very breadlike even though there is no flour in this dish. But if you're looking for a traditional bagel, this is absolutely not the right recipe since it is meant to be a diet replacement meal.
Marie
Can’t wait to try it! I didn’t see the carb count on the nutritional information. ?? Thank you for posting!!
Jen
Why some people have a compulsive need to be rude to strangers on the internet is beyond me.
Jess
It’s insanity! I don’t get it either, if you don’t like it, move ON.. right?? Why be so negative and condescending!! Feel sorry for their close friends and family!! #tiredofrudepeople!!
Renee V
mE TOO!!
Mary Meyer
These were SO good and we’re a nice alternative to the eggs & bacon rut I’ve been in ?. The only thing I’ll do differently next time is make the bagel seasoning without the salt. There was so much salt in the cheese that they were a bit too salty. But I’ll definitely make them again! Thanks for the recipe!
Patricia Geracitano
Such a great idea! My husband eats 2 everything bagels each morning, but we are low carb now for one of our yearly cuts. I saw that there is 1 carb per serving, but it's not listed how much a serving? 1/2 bagel, 4 bagels, 1 bagel.. I'm going to assume 1 full bagel is a serving! Thanks for such a great recipe:)
GhengisKaren
I plugged the recipe into the recipe builder on my phone, and the serving must be 2 bagels, because I got exactly half the calories she did for 1.
They are delish!
Sabrina
I love how you don't have to miss out on all the favorites anymore! I'm obsessed with Everything Bagels so thank you for bringing them back into my life!
Bree
I am on the keto diet and yes I miss bagels! Thank you for creating this amazing recipe!
Erin | Dinners,Dishes and Dessert
These sound delicious! Dangerously good. I love these so much!!!
Granee
Oops! Re-read and see carbs are less than 1gm per serving.That's awesome.
Granee
Hi.. these look so yummy. I don't see net carbs listed. How many carbs in each ? Ty for sharing. DEFINITELY going to make.
Jocelyn @Inside BruCrew Life
We have cut most of the carbs from our diet too, so I'm excited to try these bagels. And of course, I love that everything seasoning!!!
Karen Palmer
I've made the keto zuppa toscana soup twice, and let me just say it's the best soup I've ever made, and eaten...and now I will try these bagels to go with it...Thanks for suggesting eating these with the soup! Can't wait to try them!