Delicious and chewy Low-Carb/Keto Bagels are soft and really easy to make and also have a flavorful Pumpkin Spice Butter to spread on top.

If you’ve been with me for a minute, you know I have been on a low-carb lifestyle to keep my blood sugar down. But you know bread is a no-no for sure and I know we all miss it if you live this lifestyle. So, I began my search for bread options.

I headed over to my favorite keto baking site, Keto Bakes, to see what they had to offer in bagels. I was so happy to see that they offer a bagel mix that only required 3 ingredients and only 0g of carbs. Perfect!

Update: Keto Bakes has closed but the pumpkin butter recipe below is still a favorite.

I have the worse luck when it comes to baking with yeast, but Keto Bakes has solved that solution for me. I tried their Cinnamon Swirl Bread which turned out wonderfully, as you can see in the picture above, so I was hoping these bagels would turn out the same way.

let’s make bagels

Egg whites, apple cider vinegar, and water are all you add to the bagel mix. Mix by hand or mixer for 1 minute and then let sit for 2 minutes. I have used store-bought egg whites and also used real eggs, but it takes a lot of eggs to make a cup of egg whites.

Using wet hands, shape into 8 balls. The key is keeping your fingers wet and I just kept a small bowl of water nearby. You can make larger or smaller bagels and the instructions for those are on the package.

Take the balls and place them over the top of your bagel pan or bagel molds, and push them down to form the hole. Again, with wet fingers, smooth out the bagels. The molds I use are made of silicone and are easy to clean and store. I only had 6 molds, so for the other two, I just pushed my finger in the middle of the ball and shaped it like a bagel. I placed them on a greased pan to bake with the others.

To get that beautiful brown shine when they bake, brush egg white on top of each. You can also add seasoning on the top before it bakes but I was wanting a plain bagel.

Bake at 350 degrees for 55 to 60 minutes. I checked mine at 55 minutes and perfection!! The instructions state to let them sit on the counter overnight to make them chewier, which it did.

Bagels that I don’t eat right away, I will place them in the freezer.

I can see these bagels used in so many ways. Toasted with butter or add an egg on top of a half slice with some bacon for a hearty breakfast.

But for fall, I had to make a low-carb Pumpkin Spice Butter to spread on top. What a glorious flavor that butter has and can be used with so many other foods as a spread or dip. No need to tell anyone that it’s low-carb.

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