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!
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Table of contents
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.
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!
How To Make Keto Everything 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!
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!)
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
How to Make Everything Bagel Seasoning
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.
- 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.
Tips to Perfect Keto Everything Bagels & FAQs
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.)
FAQs
Bake keto everything bagels at 375 degrees.
Keto bagels take about 15 minutes to bake until puffy.
Keto bagels are done baking when they are light, puffy, and lightly browned around the edges.
This recipe relies on cheese and egg for it’s structure since we’re skipping flour – as it’s designed to be a very quick mix for busy mornings. You can use a cheese substitute, however I have not found one that will bake with the right texture of cheese and doesn’t include high carb counts if you’re trying to stay keto.
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:
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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Kim
I cannot wait to try these! They look absolutely delicious and easy to make. To all the naysayers about the ads, just move on by. You can skip as she mentioned right in the beginning of the post. If it still bothers you, well, I’m not sure what to say. She is making a living and providing delicious recipes to boot! I will check out the links to the other recipes as well. Thank you!
Jeannine
Made for the first time tonight.. YUM! Thank you!
Evie
I appreciate all you keto/low carb recipe guru’s! My method is to scroll or jump to recipe to see if I like the ingredients or can’t make it because I don’t have the right equipment. Once I see and like the recipe, I read all the info posted above the recipe and some of the comments posted by people who have tried it or have questions. I want to know what type of problems encountered so I can avoid them or some neat suggestions to try. I don’t understand the complaints when you do all the hard work for us and then give it to us for FREE! Thank you! Was it Abe Lincoln who said it’s hard to please all the people all the time.
I’m going grocery shopping tomorrow and will be picking up the ingredients for this recipe. I’m going to make them in my muffin top pan.
I do have a suggestion for you. Include a star rating. I would have given you 5 stars.
Casey
My entire family loved these. My smallest is a rather picky 4 year old but she loves hand food and it it has cream cheese on it she’s sold. Plus smoked salmon and capers, we were in bagel heaven. They’re quick enough that I can have them as a side to ensure the youngest has something she will eat! I’ll have this in my Arsenal. Great idea, thanks for sharing.
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.
Gail Patterson
I agree. I don’t always read the blog, but it can be very helpful when reading a recipe from a certain area, especially more local. I can tell the cook/chef knows the details and has done a lot of “trial and error” before posting. Many thanks and continued good luck with your recipes!
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!
Eve
I did exactly the same thing- way too salty! I’ll make again with less seasoning and add less salt next time. Otherwise yummy.
Noreen
I don’t see where it says to add any salt, but the bagel seasoning and cheese adds to the salty taste. Heavens sake, it doesn’t need anymore salt added.
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.
Cassandra
Thanks for the recipe! I didn’t even notice the ads, and I enjoyed reading the whole post 🙂
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!
Thermomumma
Have to agree, that appreciation for someone’s hard work in compiling and giving FREE recipes to the community is in order .. ??? Salty or Sour comments not necessary ?
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
Noreen
Unless there’s another Noreen this isn’t me asking these questions!
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!
Julianne Meyer
I didn’t read the comments until after using a lot of the Everything Bagel seasoning. They were rather salty, but after looking it up, there is salt free Everything Bagel seasoning so that’s what I will use next time. I love lots of it on top.
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.