Keto Bagels Without Cheese

If you’ve been craving bagels, but all the recipes you find are fathead Keto bagels, then this recipe is perfect for you. These Keto bagels have 1g of net carb each and are cheese-free and nut-free. The best thing about this recipe is that it can be whipped up within minutes using 1 bowl only.

What can you replace the whey protein with?

Whey protein can be convenient in Keto baking because it adds stability, volume, and an extra dose of protein. You can swap it for almond flour, soy-milk powder, or whole milk powder. However, keep in mind that the texture, macros, and net carb count will be affected.

Can you omit the yeast from this Keto bagels recipe?

Yeast is considered essential when aiming for well risen baked goods. To get a texture closest to traditional bagels, we recommend using the yeast in this Keto bagel no cheese recipe. If you don’t have it on hand or prefer omitting it, then replace 1 tsp of yeast with 1 tsp of baking powder. Just keep in mind that you will end up with denser bagels.

Do you have to use bagel seasoning for this recipe?

You don’t have to, but it sure makes it a lot tastier, especially if you’re spreading these. You can replace the bagel seasoning with sesame seeds, black sesame seeds, or poppy seeds. You can also roll the balls in grated parmesan cheese for a crispy golden outer shell if you don’t mind eating cheese.

Net Carbs

1 g
Fiber

9.4 g
Total Carbs

11.4 g
Protein

9.9 g
Fats

4.2 g

111 cals

Quantity

Serving Size

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Raw egg, white

0.33 cup
Melted Butter

2 tbsp
Vinegar

1 tsp
Oat Fiber

0.5 cup
Protein Powder 100% Whey Protein Isolate

2 scoop
Psyllium Husks (Ground / Powder)

1 tsp
Powdered Erythritol (Icing Sugar)

2 tsp
Active Dried Yeast / Quick Yeast

1 tsp
Baking powder

1 tsp
Baking Aids Xanthan Gum

1.5 tsp
Salt

0.5 tsp
Warm Water

0.25 cup
Everything But The Bagel Seasoning

2 tbsp

Step 1

Preheat your oven to 180 C/350 F. Line a baking sheet with a piece of parchment paper. In a bowl, whisk together the oat fiber, whey protein, psyllium husk, powdered erythritol, yeast, baking powder, salt, and xanthan gum.
Step 2

Add the egg whites, melted butter, and vinegar to the dry ingredients. Mix to combine. The mixture will be thick.
Step 3

Pour the warm water into the thick batter. Mix until no lumps remain. The water should be slightly warm, but not too hot.
Step 4

Cover and let the dough sit in a warm place for 10 minutes. Since the dough is sticky, we recommend dividing and shaping the dough using a cookie scooper. Portion the dough into 6 equal balls and place them on the prepared baking sheet.
Step 5

Wet your hands, poke a hole in the middle of each ball using your finger, and stretch to form a bagel. Cover with a piece of plastic wrap. Set aside in a warm place to prove for another 10 minutes.
Step 6

Take the plastic wrap off the bagels and spray or brush the surface with a light layer of water. Sprinkle the bagel seasoning on top and transfer the pan to the oven. Bake for 15-20 minutes until golden and cooked through.
Step 7

Allow them to cool for at least 15 minutes before slicing. You can serve them plain or with your preferred spread. To store them, place them in an airtight container and keep them on your countertop for 3 days, or in your fridge for up to 5 days.