Unlike my previous breakfast bagel recipe, this one is paleo and gives you much thinner bagels, and is therefore less calorie dense. This one also comes out a little fluffier. It is also nut-free and does not use almond flour like most recipes do.

  • 12 oz mozzarella cheese, shredded, low-moisture
  • 1/2 cup of coconut flour
  • 1 tsp xanthan gum
  • 2 tsp baking powder
  • 2 eggs
  • 1 TBSP butter, melted; or olive oil (if not allowed butter on paleo)
  • Seasonings/topping of choice (garlic powder, sesame seeds, poppy seeds, caraway seeds, dehydrated onions, pink salt, etc)
  1. Preheat oven to 350 F
  2. Put the cheese in a large microwave bowl. Microwave 30 seconds. Stir. Repeat microwave/stirring every 30 seconds until all the way melted.
  3. While you are waiting on the above, mix the dry ingredients in a small bowl (coconut flour, baking powder, and xanthan gum)
  4. Once cheese is melted, add the eggs and dry mixture. Knead into a homogeneous dough.
  5. Divide the dough into 6-8 chunks
  6. Press each piece into either a silicone bagel/donut mold pan, or a greased donut/bagel pan. Press firmly into each mold so that the bagel is a single piece (to help prevent crumbles). Knead it in as needed.
  7. Brush the melted butter onto each bagel
  8. Sprinkle on the toppings of choice (optional) and press them into the dough a little bit so they stick through the baking process.
  9. Bake for 15 minutes. Check to see if the edges are golden brown. If not, bake another 5 minutes.
  10. Let cool briefly and enjoy! You can store the extra bagels in the fridge in any leftover container or a ziplock bag.

If you made this into 6 bagels, then each bagel is 242 calories, 6g net carbs, 14.8g fat and 17.5g protein.

If 8, then 182 calories, 4.6g net carbs, 11g fat, and 13g protein.

I added butter and garlic salt to mine and it was delicious!

keto bagel with garlic salt and butter

everything keto bagel with garlic salt and butter